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Peppermint Sugar Cookies Recipe
These simple peppermint sugar cookies have a soft and chewy texture with crushed peppermints baked right in for a fun holiday cookie!
Prep Time
45 mins
Cook Time
45 mins
Additional Time
40 mins
Total Time
1 hr 35 mins
Servings: 54 cookies
Calories: 201 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
- 2⅜ cups granulated sugar (2¼ cups + 2 tablespoons)
- 1½ cups unsalted butter room temperature (3 sticks)
- 3 large eggs room temperature
- 2 egg yolks room temperature
- 1½ teaspoons pure vanilla extract
- 4½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1⅓ cups Crushed peppermint candies
For Topping
- 8 ounces white chocolate melted (2 bars)
- 1 cup Crushed peppermint candies
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter on high for 2 minutes to ensure that it is creamy and fluffy.
- Add in the eggs and egg yolks. Beat together for 30 seconds. Add in the vanilla and mix.
- Add in the flour then baking powder, baking soda, and salt. Mix together until incorporated.
- Fold in the crushed peppermint candies.
- Roll the dough into a rough ball and wrap it in plastic wrap. Place it into the refrigerator to chill for at least 30 minutes.
- Once chilled, preheat oven to 350°F. Unwrap the dough. Pinch off 2-tablespoon-sized pieces and roll them into balls. Flatten them slightly into discs about 1½ inches in diameter. Place onto a parchment-lined baking sheet, leaving at least 3 inches of space between each of them.
- Place into the oven to bake for 10-11 minutes. The edges should be just starting to brown. The centers will still be soft.
- Once baked, remove from the oven and place onto a wire rack to cool completely.
- Spoon the melted white chocolate into a baggie. Snip one corner of the baggie to create a hole for drizzling. Drizzle the white chocolate over all or half of the cookie. Sprinkle with peppermint pieces. Do the same with all of the remaining cookies.
- Once decorated, let set at room temperature for at least 20 minutes, until hardened, or in the freezer for 10 minutes.
Cup of Yum
Notes
- Storage: Store peppermint sugar cookies in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
Nutrition Information
Serving
1cookie
Calories
201kcal
(10%)
Carbohydrates
25g
(8%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
31mg
(10%)
Sodium
86mg
(4%)
Potassium
29mg
(1%)
Fiber
0.3g
(1%)
Sugar
17g
(34%)
Vitamin A
182IU
(4%)
Vitamin C
0.02mg
(0%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 54cookies
Amount Per Serving
Calories 201
% Daily Value*
| Serving | 1cookie | |
| Calories | 201kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 86mg | 4% |
| Potassium | 29mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 17g | 34% |
| Vitamin A | 182IU | 4% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.