Peppermint Sugar Cookies Recipe
A buttery sugar cookie topped with light peppermint frosting and crushed candy canes—Peppermint Sugar Cookies are the perfect treat to enjoy with a cup of hot cocoa.
Servings: 12 jumbo cookies
Calories: 472kcal
Ingredients
For the Cookies
- 1 cup granulated sugar
- 1/2 cup unsalted butter room temperature
- 1/4 cup shortening regular or butter flavored
- 1 large egg
- 1 large egg white
- 1 tbsp pure vanilla extract
- 2 cup +2 tbsp cake flour we like to use Swans Down
- 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp cream of tartar
- 1/2 tsp salt
For the Peppermint Frosting
- 1/2 cup unsalted butter room temperature
- 1 1/2 teaspoon peppermint extract
- 1/2 tsp pure vanilla extract
- 1/8 tsp salt
- 1/8 tsp red gel food coloring
- 2 1/2 cup powdered sugar
- 2-3 tbsp milk
For Decorations
- 1/4 cup peppermint candies finely crushed
- 1/4 cup festive sprinkles red and white!
Instructions
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, cream the sugar, butter, and shortening until light and fluffy, about 2 minutes on medium-high. Add the egg, egg white, and vanilla extract, then mix until combined.
- In a small mixing bowl, whisk together the cake flour, all-purpose flour, baking powder, cream of tartar, and salt. With the mixing speed on low, gradually add the dry ingredients until no flour pockets remain. Place the dough in an airtight container and refrigerate for at least 3 hours.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line two baking sheets with parchment paper or a silicone baking mat, then set aside.
- Using a large cookie scoop (#20 – approximately 3 ½ tbsp.), create balls of dough. Lightly roll each one on a floured surface so it covers the dough completely. Press each ball flat with the bottom of a glass so it’s about ½ inch thick and 2 ½ inches wide. Place 6 cookies onto each prepared baking sheet. Bake for 9–11 minutes (the cookies will still look soft in the centers—do not overbake) or until the edges feel firm. Remove from the oven and let cool for 3 minutes before transferring to a wire rack to cool completely.
- Meanwhile, to make the frosting, in the bowl of a stand mixer fitted with the whisk attachment, or a large mixing bowl with a hand mixer, cream the butter until light and smooth, about 2 minutes. Add the peppermint extract, vanilla extract, salt, and food coloring. Beat for 1 minute. With the mixing speed on low, gradually add the powdered sugar. Once the powdered sugar is incorporated, add the milk and increase the mixing speed to high. Beat for 2 minutes. Add more milk to reach the desired consistency.
- Frost onto cooled cookies and top with desired decorations.
Video
Notes
STORE Lofthouse Peppermint Cookies in an airtight container—refrigerate if frosted, or keep unfrosted at room temperature for up to 3 days. If stacking, place parchment or wax paper between layers. FREEZE unfrosted cookies for up to 2 months; thaw at room temperature before decorating.
Frosting can be frozen separately for 3 months and should be thawed in the fridge, then brought to room temperature before using. REHEAT baked cookies in the microwave for 5–10 seconds.
Nutrition
Serving: 1cookie | Calories: 472kcal | Carbohydrates: 68g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 189mg | Potassium: 69mg | Fiber: 1g | Sugar: 47g | Vitamin A: 500IU | Calcium: 44mg | Iron: 1mg
