Description
Irresistibly festive peppermint sugar cookies topped with creamy peppermint frosting and crushed candy canes.
Ingredients
Scale
- 2 1/3 cup all-purpose flour (281 grams)
- 2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams), softened
- 4 ounces brick-style cream cheese (112 grams), softened
- 1 cup granulated sugar (200 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2/3 cup unsalted butter (150 grams) for frosting, softened
- 2–3 cups powdered sugar (220–330 grams)
- 1/2 – 1 teaspoon peppermint extract for frosting
- 1/4 teaspoon salt for frosting
- 2–4 tablespoons milk (30–60 ml) for frosting
- red food coloring, optional
- 2 crushed candy canes for decoration
Instructions
- In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- In a separate large bowl, beat together the butter, cream cheese, and sugar until creamy.
- Mix in the vanilla extract, peppermint extract, and egg. Turn off the mixer and scrape down the sides of the bowl.
- Add the flour mixture into the butter mixture. Start mixing with the electric mixer on low speed, then gradually increase to medium speed until all dry ingredients are combined.
- Turn off the mixer. Squeeze the dough between your fingers. If it sticks, mix in 1-3 more tablespoons of flour until it no longer sticks.
- Divide the dough in half. Form each half into a ball and flatten into a round disc about 1/2 inch (1 cm) thick and wrap in plastic. Chill in the fridge for at least 4 hours or up to 48 hours.
- Preheat the oven to 350°F or 325°F on a convection oven (180°C or 170°C) and line cookie sheets with baking paper.
- Take the dough out of the fridge. If it’s been in there overnight, it may need to sit on the counter for 5-10 minutes.
- Lightly flour a clean work surface and dust a rolling pin with flour. Unwrap 1 disc and roll out until about 1/4 – 1/3 inch thick. Cut into shapes using a round cookie cutter and place on lined cookie sheets, 1.5 inches apart.
- Bake 1 cookie sheet at a time for about 7-10 minutes, or until tops no longer look doughy. Cool completely.
- To make the frosting, beat the butter until creamy. Gradually add 1 1/2 cups powdered sugar, salt, and peppermint extract. Beat until smooth, gradually adding remaining powdered sugar and milk to reach desired sweetness and thickness. Optionally mix in additional peppermint extract or food coloring.
- Frost the cooled cookies and decorate with crushed candy canes.
Notes
- The number of cookies varies by cutter size and dough thickness.
- Use full-fat, brick-style cream cheese.
- Cornstarch is essential for tender cookies.
- Do not use peppermint essence; use peppermint extract.
- Store in an airtight container for up to 4 days at room temperature or 1 week in the fridge. Unfrosted cookies can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie with frosting
- Calories: 150
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg