Okay, so picture this: It’s December, snow’s coming down *hard*, and the house smells like a candy cane factory exploded… in a good way! That’s because we’re elbow-deep in flour, making our family’s absolute *BEST Peppermint Sugar Cookies*. Seriously, these aren’t your average crispy, kinda-meh sugar cookies. Nope. These are pillowy soft, with a peppermint punch that’ll knock your socks off!
What makes ’em so special? Well, for starters, they’re ridiculously easy to make (even my little nephew can help!), and the texture? Oh. My. Goodness. It’s like biting into a peppermint cloud. I swear! We’ve been making these cookies since I was tiny, crammed around the kitchen table with my grandma, decorating them with way too many sprinkles. Those are some of my absolute favorite memories. Now, I make them with my own kids, and the tradition lives on! These *BEST Peppermint Sugar Cookies* are more than just a recipe; they’re pure holiday magic!
Why You’ll Love These BEST Peppermint Sugar Cookies
- Seriously soft texture – like biting into a peppermint dream!
- That pepperminty zing! We don’t skimp on the extract, trust me.
- They’re surprisingly easy to make. Even the kids can help!
- Perfect for gifting (if you can resist eating them all first!).
Reasons to Bake These BEST Peppermint Sugar Cookies
Okay, these cookies are special because they’re *insanely* soft, packed with peppermint flavor, and super easy to whip up. Plus, they look gorgeous with all those sprinkles and crushed peppermint candies! What’s not to love?
The Ultimate BEST Peppermint Sugar Cookies
These are the softest, most flavorful peppermint sugar cookies you’ll ever bake – guaranteed!
Ingredients for the BEST Peppermint Sugar Cookies
Alright, let’s talk ingredients! Here’s what you’ll need to make these peppermint dreams come true. And listen, quality matters! Don’t skimp on the good stuff, okay?
- 3 cups of cake flour. Yep, cake flour! It’s the secret to that soft texture.
- 1 teaspoon baking powder.
- ½ teaspoon baking soda.
- ¼ teaspoon kosher salt. Just a pinch to balance the sweetness.
- 1 cup granulated sugar.
- ½ cup unsalted butter, softened to room temperature. Like, *really* soft. You want it easily cream-able.
- ½ cup vegetable shortening. Don’t skip this! It adds tenderness.
- ½ cup sour cream. Full-fat, please!
- 2 teaspoons vanilla extract.
- ½ teaspoon peppermint extract. This is where the magic happens!
- 1 large egg.
Equipment You’ll Need to Bake These BEST Peppermint Sugar Cookies
Okay, before we dive in, let’s get our gear ready! You’ll need a couple of baking sheets (I love lining mine with parchment paper – makes life SO much easier!), a mixer (stand or hand-held, whatever you’ve got!), measuring cups and spoons, and a medium cookie scoop. Oh, and don’t forget a big ol’ mixing bowl!
How to Make the BEST Peppermint Sugar Cookies: Step-by-Step Instructions
Alright, listen up, because this is where the magic happens! Don’t worry, it’s easier than you think. Just follow these steps, and you’ll be swimming in pepperminty goodness in no time!
- Okay, first things first: Preheat that oven to 325 degrees F. And while it’s heating up, line two baking sheets with parchment paper. Trust me on the parchment paper – cleanup is a breeze!
- Now, in a medium bowl, whisk together your cake flour, baking powder, baking soda, and salt. Just give it a good whisk to make sure everything’s evenly distributed.
- Time to get out the mixer! In the bowl of your electric mixer (paddle attachment if you’ve got one), cream together the sugar, butter, vegetable shortening, and sour cream. Mix on medium-high speed for about 3 minutes, until it’s smooth, light, and fluffy. This is *key* for that soft texture, so don’t rush it!
- Add the egg, vanilla extract, and *peppermint* extract. Mix until just combined. Don’t overmix! We’re not trying to build muscles here, just incorporate the ingredients.
- Slowly add the flour mixture to the wet ingredients, mixing on low speed until *just* combined. Again, don’t overmix! A few streaks of flour are okay.
- Now, grab your medium cookie scoop and form the dough into balls. Roll them gently with your hands to make them nice and smooth. Place the dough balls on your prepared cookie sheets, leaving about 2 inches between them. They spread a *little*, so give ’em some room!
- Take the bottom of a cup (a measuring cup works great!) and press each dough ball down gently. You don’t want them paper-thin, just flattened a bit.
- Bake those babies for 10 to 13 minutes. Keep a close eye on them! You want the tops to be set and pale yellow, but definitely *don’t* overcook them. Overcooked cookies are sad cookies!
- Let the cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely. And I know it’s tempting, but resist the urge to frost them until they’re *completely* cool. Otherwise, you’ll have a melty mess on your hands!
- While the cookies are cooling, make the frosting! In your mixer, beat the butter and peppermint extract until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, mixing on low speed. Then, thin it out with heavy cream until you reach your desired consistency. I like mine pretty thick, but you do you!
- Finally, frost those cooled cookies! Sprinkle with crushed peppermint candies and festive sprinkles. Because, let’s be honest, sprinkles make everything better!
Tips for the BEST Peppermint Sugar Cookies Success
Okay, so you wanna make sure these cookies are *perfect*, right? Here are a few of my top tips! First, don’t overmix the dough! Seriously, it’s the biggest mistake people make. Also, make sure your butter is *actually* room temperature. If it’s too cold, you’ll end up with lumpy dough, and nobody wants that! And finally, don’t overbake ’em! Slightly underbaked is way better than dry and crumbly.
Ingredient Notes and Substitutions for BEST Peppermint Sugar Cookies
Okay, so let’s talk ingredients! Cake flour is *key* for that soft texture, but if you’re in a pinch, you can use all-purpose flour. Just whisk in a tablespoon or two of cornstarch per cup to lighten it up! And if you’re not a fan of shortening, you can use all butter, but the texture will be a *little* different. As for the peppermint extract? Don’t skip it! But if you *really* have to, a little extra vanilla will do.
Storing and Reheating Your BEST Peppermint Sugar Cookies
Alright, so you managed *not* to eat all the cookies in one sitting? Impressive! To keep ’em fresh, store them in an airtight container at room temperature. They’ll stay soft and delicious for up to 3 days. And if you wanna warm ’em up? Just pop one in the microwave for like, 5-10 seconds. Warm peppermint cookie heaven!
Frequently Asked Questions About BEST Peppermint Sugar Cookies
Got questions? I got answers! Here are a few of the most common questions I get about my *BEST Peppermint Sugar Cookies*:
Can I freeze these cookies? Absolutely! These cookies freeze beautifully. Just let them cool completely, then wrap them tightly in plastic wrap and store them in a freezer-safe container for up to 2 months. When you’re ready to eat them, thaw them at room temperature.
How do I prevent the cookies from spreading too much? Ah, the dreaded cookie spread! Make sure your butter is at *true* room temperature (not melted!). Also, chilling the dough for 30 minutes before baking can help. And whatever you do, don’t skip the shortening! It helps keep the cookies nice and plump.
Can I use a different extract instead of peppermint? Sure thing! Vanilla extract is always a good choice. Or, if you’re feeling adventurous, try almond extract or even a little bit of orange zest! Just remember, the peppermint extract is what gives these cookies their signature holiday flavor!
Nutritional Information
Okay, so everyone *always* asks about the nutritional info. So here’s the deal: I’m not a nutritionist, and honestly, it depends on the exact ingredients you use (different brands, you know?). So, the numbers below are just an estimate. Don’t come yellin’ at me if they’re off by a bit, okay? Just enjoy the cookies!
Consider this your official “this is just an approximation” disclaimer! Happy baking!
Rate This Recipe for BEST Peppermint Sugar Cookies
Okay, you made ’em, you ate ’em (hopefully!). Now, pretty please, leave a rating and a comment below! Tell me what you thought! Did you love ’em? Did you tweak ’em? I wanna know!
Print
Unbelievably BEST Peppermint Sugar Cookies: Recipe No. 1
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft, airy homemade Peppermint Sugar Cookies with creamy peppermint buttercream frosting, crushed peppermint candies, and festive sprinkles.
Ingredients
- 3 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 1/2 cup vegetable shortening
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract
- 1 large egg
- 1 cup unsalted butter
- 1/2 teaspoon peppermint extract
- 3 1/2 cups powdered sugar
- 2 tablespoons heavy cream
- Pink food coloring
- Sprinkles
- Crushed peppermint pieces
Instructions
- Preheat the oven to 325 degrees F and line two baking sheets with parchment paper.
- In a medium bowl, mix together the cake flour, baking powder, baking soda, and salt.
- In the bowl of an electric mixer fitted with a paddle attachment, combine the sugar, butter, vegetable shortening, and sour cream. Mix on medium-high speed for about 3 minutes until smooth, light, and fluffy.
- Add the egg, vanilla, and peppermint extract and mix until combined.
- Slowly add the flour mixture to the egg and sugar mixture and mix on low until combined, about 1 minute.
- Form the dough into balls using a medium cookie scoop then roll them with your hands to make smooth balls. Place dough balls on the prepared cookie sheets, leaving 2 inches between them.
- Press the dough balls down with the bottom of a cup.
- Bake the cookies for 10 to 13 minutes until the tops are set and pale yellow. Do not overcook.
- Cool the cookies on the pan then transfer to a wire rack until completely cooled.
- Make the frosting by beating the butter and peppermint extract in a stand mixer fitted with the paddle until combined.
- Add the powdered sugar one cup at a time. Then thin it out with heavy cream to desired consistency.
- Frost the tops of the cookies and sprinkle with crushed peppermint chips and sprinkles.
Notes
- Make sure not to overcook the cookies for a better softer result.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 25g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 40mg
