How To Make Peppermint Sugar Cookies
The soft and sweet sugar cookies we all know and love are given a Christmas touch in this version that’s frosted with peppermint and topped with candy cane.
Serves:
Ingredients
For Cookie:
- ¾cupsbutter,softened
- 8ozcream cheese,softened
- 1cupsugar
- ½cuppowdered sugar
- 1egg
- ½tspalmond extract
- ½tsppeppermint extract
- 2¾cupsflour
- ½tspbaking powder
- ½tspsalt
For Frosting:
- ⅓cupbutter,softened
- 4½cupspowdered sugar
- ½cupmilk
- ½tspvanilla
- 1tsppeppermint flavor
- candy canes,crushed
- food coloring
Instructions
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In a large bowl (or kitchen aid), cream butter, cream cheese, egg, sugar and both your almond and peppermint extract, until fluffy.
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In a separate, smaller, bowl, combine flour, baking powder and salt. Add dry ingredients to creamed mixture. Stir until soft dough forms.
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Taking care not to handle the dough too much, roll out and cut with cookie cuter. Thinner cookies with by crunchy, while thicket cookies will be soft and chewy.
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Place on a greased pan, bake at 375 degrees F for 8 to 10 minutes. Let cool.
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While baking, mix all frosting ingredients with hand mixer. Slowly add milk if frosting is too thick.
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Frost cooled cookies and, if desired, sprinkle with crushed candy canes. Enjoy!
Nutrition
- Calories: 293.66kcal
- Fat: 12.02g
- Saturated Fat: 7.26g
- Trans Fat: 0.34g
- Monounsaturated Fat: 3.09g
- Polyunsaturated Fat: 0.55g
- Carbohydrates: 44.90g
- Fiber: 0.39g
- Sugar: 33.40g
- Protein: 2.51g
- Cholesterol: 39.60mg
- Sodium: 97.26mg
- Calcium: 28.14mg
- Potassium: 41.14mg
- Iron: 0.27mg
- Vitamin A: 109.95µg
- Vitamin C: 0.01mg
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