Description
Delight in these easy-to-make Peppermint Cookies, featuring a buttery sugar cookie base infused with vanilla and peppermint extracts, and studded with crunchy chopped candy canes. Perfectly soft in the center and lightly crisp around the edges, these festive treats are ideal for holiday celebrations or any time you crave a refreshing minty twist on a classic cookie.
Ingredients
Scale
Cookie Dough
- 1/2 cup salted butter (at room temperature)
- 3/4 cup granulated sugar (or granulated cane sugar)
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 1 large egg
- 1 2/3 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup chopped candy canes
Instructions
- Prepare Baking Sheets and Dough: Line two medium sheet pans with parchment paper and set aside space in your fridge for chilling the cookie dough later on.
- Mix Wet Ingredients: In a large bowl, combine the room temperature salted butter, granulated sugar, vanilla extract, peppermint extract, and the large egg. Use an electric mixer to beat the mixture until it becomes light and fluffy, about 2-3 minutes.
- Sift Dry Ingredients: In a separate medium bowl, sift together the all-purpose flour and baking soda to ensure even distribution and a light texture.
- Combine Wet and Dry Ingredients: Gradually add the sifted flour mixture into the butter mixture. Use a spatula to stir gently until just combined, being careful not to overmix to keep the cookies tender.
- Add Candy Canes: Fold in the chopped candy canes evenly using the spatula, mixing until they are well incorporated throughout the cookie dough.
- Shape the Cookies: Scoop and roll the dough into uniform-sized balls and place them on the prepared sheet pans, spacing them about 2 inches apart to allow for spreading during baking.
- Chill the Dough: Refrigerate the cookie dough balls on the sheet pans for 30 minutes to help the cookies maintain their shape when baked.
- Preheat Oven and Bake: Preheat your oven to 350°F (175°C). Bake the chilled cookies directly from the fridge for 9 to 11 minutes, or until the centers are still soft but edges are set.
- Cool and Serve: Remove the cookies from the oven and allow them to cool completely on the baking sheets before transferring to a wire rack or serving plate.
Notes
- These simple sugar cookies use pantry staples with a festive peppermint flavor, ideal for holiday baking.
- Chilling the dough helps maintain shape and results in a tender, soft-centered cookie.
- Use chopped candy canes for added crunch and minty bursts.
- Cookies can be stored in an airtight container at room temperature for up to one week.
- For a stronger peppermint flavor, you can add a little more peppermint extract, but be cautious as it can become overpowering.
Nutrition
- Serving Size: 1 cookie
- Calories: 103 kcal
- Sugar: 7 g
- Sodium: 62 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.2 g
- Carbohydrates: 14 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 20 mg
