Regardless of looks, I absolutely love the fun twist on these Peppermint Sugar Cookies. The peppermint is subtle in the cookie and the frosting, and of course the chopped candy canes on top add a fun crunch to each bite!
More cookies!!! And lots of ’em. For the third year in a row, I participated in The Great Food Blogger Cookie Swap and once again, it was a blast. I mean, how could receiving cookies in the mail NOT be an incredible thing? I’m pretty sure it’s the greatest thing. And sending baked goods to online buddies? That’s pretty awesome, too. But first – let’s start with what I got!
My first package came from Nicole of Simmer and Shoot and was filled with Nutella Thumbprint Cookies. I absolutely love Nutella so it was hard not to devour the whole package in 10 seconds, but knowing there were more cookies coming I refrained myself. I showed some self control and found these cookies were delicious straight from the freezer and also incredible slightly warmed in the microwave. Cup ‘o milk, not optional.
The second package came from one of the GFBCS founders – Lindsay of Love & Olive Oil. She sent me Almond Laced Sandwich Cookies which I had no idea I was obsessed with until I tried them. Why have I never had lace cookies before?! Lindsay was so thoughtful that she even sent the recipe with the cookies so I didn’t have to wait to make them again. These are, without a doubt, going on my “Must Make” Christmas Cookie List that exists in my head.
My last package came from The Sassy Life who sent Cocoa Brown Butter Cookies. Anyone who sends me brown butter cookies knows the way directly to my heart. Ohhh the flavor in these was SO GOOD! These were Marc’s favorites which made me pretty proud for refining his brown butter taste buds, and as a result lasted no time in our house. In fact, I had to hide the last three for photos.
Peppermint Sugar Cookies
Okay, now moving on to my cookies – peppermint sugar cookies. I’m not sure why exactly I decided to make a cookie that needed to be decorated, but somehow it just happened. Let’s just say I lack me some serious decorating skillz and while I had visions of immaculately placed frosting and sprinkles, they didn’t quite turn out that way.
HOW-EV-ER does it really matter how they look? If they’re delicious then what does it matter? I actually made two batches of these cookies because 1) they are sooooo good and 2) we ate the first batch before I could wrap them up and send them out. Oops.
In the first batch, I added chopped candy canes to the cookie batter (delish, BTW) and also just made roll and drop cookies. No rolling out business the first go around. The second round I decided to get all fancy and do cut-out cookies and spend a gazillion hours decorating them. The problem is that this girl just does not have the patience for cookie decorating. So while I started off using the amazing OXO Cookie Decorating Kit we were all sent for participating in the cookie swap, I ended with spreading the frosting on and tossing on a few sprinkles. It all tastes the same, right?
Add these to your list
Regardless of looks, I absolutely love this fun twist on sugar cookies. The peppermint is subtle in the cookie and the frosting, and of course the chopped candy canes on top add a fun crunch to each bite. If you have room left in your baking schedule, I’d highly recommend adding these to your list!
- 6 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter at room temperature
- 2 cups granulated sugar
- 3 large eggs
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 11/2 cups sour cream
For the frosting:
- 1 cup unsalted butter room temperature
- 1 tsp vanilla extract
- 4 cups powdered sugar
- Pinch of salt
- 6 tbsp heavy cream
- Food coloring
- Candy canes or Candy Cane Candies chopped
- In a large bowl whisk together the flour, baking soda, baking powder and salt; set aside.
- In large bowl with electric mixer, cream the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating until each is incorporated.
- Add the peppermint extract and vanilla extract and sour cream and beat until combined.
- In medium bowl, combine flour, baking soda, baking powder, and salt.
- Add flour mixture to butter mixture and beat at low speed until just combined, scraping down the bowl as needed.
- The dough will be a little sticky, which is fine.
- Divide dough into two halves then wrap with plastic wrap.
- Chill in the refrigerator overnight or for at least two hours.
- After chilling, preheat the oven to 425 degrees F.
- Line large baking sheets with parchment paper and set aside.
- If you want to make cut out cookies:
- Lightly flour the countertop and the top of the dough, and with a rolling pin, roll the dough out to 1/4-inch thickness.
- Using cookie cutters, cut out the cookies and place on prepared baking sheets. Bake for 7 minutes, until cookies are slightly golden around the edges.
- If you want to make non cut-out cookies, roll 1 tablespoon of dough into ball, and slightly flatten. Place onto prepared baking sheets and bake 7 minutes, until cookies are slightly golden around the edges.
- Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.
- To make the frosting:
- In large bowl, cream together the butter, peppermint extract and vanilla extract with electric mixer.
- Slowly beat in powdered sugar and the pinch of salt.
- Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy.
- Add food coloring, if desired, and beat until combined.
- Frost cooled cookies, then top with chopped candy canes or candy cane candies.
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