Peppermint Sugar Cookie Recipe
These peppermint lofthouse cookies are sure to become a holiday favorite! They're extra thick, super soft, and topped with a peppermint candy cane buttercream.
Servings: 12 jumbo cookies
Calories: 473kcal
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 tsp 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 sugar, butter, and shortening until light and fluffy, about 2 minutes on medium-high. Add egg, egg white and vanilla extract, mix until combined.
- In a small mixing bowl whisk together cake flour, all-purpose flour, baking powder, cream of tartar and salt. With mixing speed on low, gradually add dry ingredients until no flour pockets remain. Place dough in an air-tight container and refrigerate for at least 3 hours.
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a silicone baking mat, set aside.
- Using a large cookie scoop (#20- approximately 3 1/2 tbsp.), create balls of dough, lightly roll on a floured surface so that it covers the ball of dough completely. Press each ball of dough flat with the bottom of a glass so that it is 1/2" thick and about 2 1/2 wide. Place 6 cookies onto each prepared baking sheet. Place in oven and bake for 9-11 minutes (the cookies will still look soft in the centers, do not over bake) or until the cookies become firm on the edges. Remove and allow to 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 butter until it becomes light and smooth, about 2 minutes. Add peppermint extract, vanilla extract, salt, and food coloring. Beat for 1 minute. With mixing speed on low gradually add the powdered sugar. Once the powdered sugar is incorporated, add milk and bring mixing speed up to high. Beat for 2 minutes. Add more milk to reach the desired consistency.
- Frost onto cooled cookies and top with desired decorations.
Video
Nutrition
Serving: 1cookie | Calories: 473kcal | Carbohydrates: 68g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 137mg | Potassium: 119mg | Fiber: 1g | Sugar: 47g | Vitamin A: 500IU | Calcium: 36mg | Iron: 1mg