Description
Delight in these festive Frosted Peppermint Sugar Cookies, featuring a tender, buttery base accented with refreshing peppermint and topped with a creamy peppermint frosting and crushed candy canes. Perfect for holiday baking, these colorful, flavorful cookies bring a cheerful touch to any celebration.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Crushed peppermint candies or candy canes (for topping)
Frosting
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 2–3 tablespoons milk or cream
- 1/2 teaspoon peppermint extract
- Optional pink or red food coloring
Instructions
- Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, beat together the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Beat in the egg, peppermint extract, and vanilla extract until fully incorporated, infusing the dough with festive flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening and seasoning evenly.
- Mix Dough: Gradually add the dry ingredients into the wet mixture, mixing just until the dough comes together. Avoid overmixing to keep the cookies tender.
- Shape Cookies: Scoop or roll the dough into 1.5-inch balls and place them spaced 2 inches apart on the prepared baking sheets. Slightly flatten each cookie using the bottom of a glass to ensure even baking.
- Bake: Bake the cookies for 9 to 11 minutes, or until the edges are set and bottoms are lightly golden. This ensures a perfect chewy-center texture.
- Cool: Remove cookies from the oven and allow them to cool completely on a wire rack before frosting to prevent the frosting from melting.
- Prepare Frosting: Beat the softened butter until creamy, then gradually add powdered sugar, peppermint extract, and milk one tablespoon at a time until desired consistency is reached. Add food coloring if using, and mix until smooth and fluffy.
- Frost and Decorate: Spread the frosting over the cooled cookies and immediately sprinkle with crushed peppermint candies for a festive, crunchy finish.
- Set Frosting: Allow the frosting to set completely before storing or serving to maintain the perfect texture.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- For longer storage, freeze unfrosted cookies and frost after thawing.
- To achieve softer cookies, slightly underbake them by reducing baking time by 1-2 minutes.
- Use crushed peppermint candies or candy canes for a colorful, festive topping and added crunch.
