Description
These Peppermint Frosted Sugar Cookies are a festive holiday treat featuring soft, buttery sugar cookies topped with a creamy peppermint-flavored frosting and sprinkled with crushed candy canes for a delightful crunch. Perfect for cookie exchanges or holiday parties, they combine classic sugar cookie texture with refreshing minty flavor.
Ingredients
Scale
Cookie Dough
- 1 cup Unsalted Butter (softened)
- 1 1/2 cups Granulated Sugar
- 1 large Egg
- 1 large Egg Yolk
- 2 teaspoons Vanilla Extract
- 2 2/3 cups Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Salt
Frosting
- 1/2 cup Butter (softened)
- 8 ounces Cream Cheese (softened)
- 3 cups Powdered Sugar
- 1/4 to 1/2 teaspoon Peppermint Extract
- Crushed Candy Canes or Peppermint Bark Crunch (for topping)
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar for about 4 minutes until the mixture is light and fluffy. Remember to scrape down the sides of the bowl as needed. Then add the egg, egg yolk, and vanilla extract and mix for another minute until fully incorporated.
- Add Dry Ingredients: Gently fold in the flour, baking powder, baking soda, and salt. Be careful not to overmix, as this can develop gluten and result in tougher cookies. Mix just until combined.
- Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour to allow it to firm up, which helps with rolling and baking.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape and Bake Cookies: Remove the chilled dough from the refrigerator. Roll the dough into balls and place them spaced apart on the prepared baking sheets. Bake for 9 to 12 minutes, or until the edges are lightly golden but the centers remain soft. Remove from the oven and let cool completely on wire racks.
- Make Frosting: In a large mixing bowl, cream together the softened butter and cream cheese for about 3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl, then gradually add powdered sugar and the peppermint extract. Blend until smooth and creamy.
- Frost and Decorate: Spread the peppermint frosting onto each cooled sugar cookie using a knife or spatula. Immediately sprinkle crushed candy canes or peppermint bark pieces on top for a festive finish. Let the frosting set slightly before serving.
Notes
- For softer cookies, avoid overbaking. Remove cookies from oven when edges are just golden.
- Chilling dough improves texture and prevents cookies from spreading too much during baking.
- Adjust peppermint extract amount to taste; start with less and increase gradually.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Use light-colored baking sheets to prevent over-browning on cookie bottoms.
