Peppermint Frosted Brownie Sugar Cookies Recipe

5 from 1 vote

Who needs old fashioned sugar cookies when you can have these peppermint frosted brownie sugar cookies?! They're a tasty twist on a holiday classic!

Prep Time20

Cook Time10

Chill1

Course: Brownies & Bars, Dessert

Cuisine: American

Servings: -24

Calories: 582kcal

Author: Andrea

3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/3 cup dutch-process cocoa powder
1 1/2 cups sugar
1 cup (2 sticks) butter room temperature
2 large eggs
2 Tbsp heavy cream
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla extract
1/2 tsp peppermint extract
1/3 cup semi-sweet chocolate (I used half of a Ghiradelli baking bar) finely chopped

In the bowl of a stand mixer, cream butter and sugar until light and fluffy, about 2 minutes. Add heavy cream, vanilla and peppermint. With mixing speed on low, add one egg, mix then add the other.
In a medium size mixing bow, whisk together flour, cocoa powders, baking powder, and salt. With mixing speed on low, gradually add the dry ingredients mixing until no flour/cocoa “pockets” remain. Add the chopped chocolate and mix until incorporated. Wrap the dough in plastic and place in the refrigerator to chill for 1 hour.*
Preheat oven to 350 degrees. Remove dough from refrigerator and roll out on a lightly floured surface to approximately ¼” thick. Cut into desired shapes, place onto a parchment-lined baking sheet for 8 to 10 minutes or until the edges are firm and the centers are soft and puffy. Remove from the oven and transfer to a wire rack to cool.
While the cookies are cooling, prepare the frosting by beating all of ingredients in the bowl of a stand mixer fitted with the whisk attachment for 2-3 minutes or until light and fluffy. Spread onto cooled cookies and top with desired peppermint garnishes.