Description
Delight in these festive Peppermint Cookies, a simple sugar cookie recipe infused with refreshing peppermint extract and crunchy chopped candy canes. Perfectly soft in the center and easy to make with just pantry staples, these cookies are a holiday favorite that bring a sweet, minty twist to classic sugar cookies.
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
Dry Ingredients
- 1 2/3 cup all-purpose flour
- 1/2 teaspoon baking soda
Mix-ins
- 1/2 cup chopped candy canes
Instructions
- Prepare Baking Sheets: Line two medium sheet pans with parchment paper and set aside some space in the refrigerator for the pans after scooping the dough.
- Make the Butter Mixture: In a large bowl, combine the room temperature salted butter, granulated sugar, vanilla extract, peppermint extract, and egg. Use an electric mixer to beat the mixture until it is light and fluffy, which helps create a soft cookie texture.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour and baking soda to ensure an even distribution of leavening and to avoid lumps in the dough.
- Combine Wet and Dry Ingredients: Add the sifted flour mixture into the butter and egg mixture. Gently fold with a spatula until just combined to prevent overmixing, which can make cookies tough.
- Add Chopped Candy Canes: Fold in the chopped candy canes evenly through the dough to distribute the peppermint pieces for bursts of minty flavor and texture.
- Scoop and Chill Dough: Roll the dough into evenly sized balls and place them spaced about 2 inches apart on the prepared baking sheets. Refrigerate the dough balls for 30 minutes to firm up; this helps the cookies maintain shape while baking.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the chilled cookie dough for 9-11 minutes, or until the centers are still soft but the edges are set. Baking directly from the fridge helps the cookies keep their shape and texture.
- Cool and Serve: Allow the cookies to cool on the baking sheet before transferring to a wire rack or serving plate. Enjoy your peppermint cookies once completely cooled for best texture.
Notes
- This recipe uses pantry staples and can easily be made during the holiday season.
- Refrigerating the dough is key to preventing spreading and achieving soft-centered cookies.
- For a stronger peppermint flavor, you can adjust the peppermint extract according to taste.
- Store cookies in an airtight container at room temperature for up to one week.
- Substitute granulated cane sugar with regular granulated sugar if preferred.
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
