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Christmas Peppermint Sugar Cookies

Christmas Peppermint Sugar Cookies You’ll Love to Bake

Delight in these Christmas Peppermint Sugar Cookies, a festive treat perfect for the holiday season.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 0.5 cup Unsalted Butter Substitute with coconut oil for dairy-free version.
  • 1 cup White Sugar Try coconut sugar for lower glycemic option.
  • 1 large Eggs Essential for cookie integrity.
  • 1 teaspoon Vanilla Extract Enhances the overall flavor profile.
  • 1 teaspoon Peppermint Extract Use pure extract for best results.
  • 2.5 cups All-Purpose Flour Can be substituted with gluten-free blend.
  • 1 teaspoon Baking Powder Helps the cookies rise.
  • 0.5 teaspoon Salt Balances out the sweetness.
For the Frosting
  • 0.25 cup Unsalted Butter Use a dairy-free cream to keep it suitable for all diets.
  • 2 cups Powdered Sugar Essential for your festive finish.
  • 2 tablespoons Heavy Cream Adds richness and a silky feel.

Equipment

  • Stand Mixer
  • Parchment paper
  • Cookie cutters
  • Mixing bowls
  • Baking Sheets
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
  2. Cream together ½ cup of unsalted butter and 1 cup of white sugar for about 2 minutes until light and fluffy.
  3. Add in 1 large egg, 1 teaspoon of vanilla extract, and 1 teaspoon of peppermint extract, mixing until combined.
  4. Gradually add 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt, mixing until just combined.
  5. Cover the dough with plastic wrap and refrigerate for at least 1 hour.
  6. Roll out the chilled dough to about ¼ inch thick and cut with cookie cutters.
  7. Freeze the cut dough for about 10 minutes before baking.
  8. Bake the cookies for 6-7 minutes until edges are lightly golden.
  9. Cool the cookies on the baking sheets for about 5 minutes before transferring to a wire rack.
  10. Beat together ¼ cup of unsalted butter, 2 cups of powdered sugar, and 2 tablespoons of heavy cream to create the frosting.
  11. Frost the cooled cookies and optionally sprinkle with crushed candy canes or sprinkles.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 40mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Chill the dough adequately and avoid overmixing for the best texture. Store cookies in an airtight container.

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