Peppermint Sugar Cookies Recipe
Peppermint Sugar Cookies Recipe made with sugar, flour, butter, eggs, vanilla, peppermint extract, crushed peppermint candies, chocolate chips, baking powder, and salt.
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Servings: 36 cookies
Ingredients
Peppermint Sugar Cookies
- 1 1/2 c granulated sugar
- 1 c granulated sugar for rolling
- 2 1/2 c all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 14 tbsp unsalted butter room temperature
- 2 large eggs
- 2 tsp vanilla extract
- 2 tsp peppermint extract
- 1/2 c crushed peppermint candies or candy canes
- 1 c chocolate chips
Instructions
Crush the peppermint candies.
- Place the peppermint candies or candy canes in a freezer bag. Use a rolling pin to crush them into fine pieces, slightly coarser than dust.
Combine the dry ingredients.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
Cream the butter and sugar.
- In a separate large bowl, beat the room-temperature butter and 1 1/2 c granulated sugar with an electric mixer until smooth and creamy.
Add the eggs and extracts.
- Add the eggs, vanilla extract, and peppermint extract to the butter mixture. Beat until fully incorporated.
Add the flour mixture.
- Slowly add the flour mixture to the wet ingredients.
Form the dough.
- Mix until a smooth dough forms. Do not overmix.
Chill the dough.
- Cover and refrigerate the dough for 60 minutes.
Preheat the oven.
- Preheat the oven to 350°F.
Prepare the baking sheets.
- Line baking sheets with parchment paper or lightly grease them.
Portion the dough.
- Scoop the chilled dough using a small cookie scoop or two spoons.
Shape the cookies.
- Form each portion of dough into a ball.
Coat with sugar.
- Roll each dough ball in the remaining 1 c granulated sugar until evenly coated.
Arrange on baking sheets.
- Place the dough balls 2 inches apart on the prepared baking sheets.
Flatten the dough.
- Slightly flatten each cookie.
Add peppermint topping.
- Sprinkle crushed peppermint candy over the top of each cookie and press lightly to adhere.
Bake the cookies.
- Bake in the center of the oven for 10 to 12 minutes, or until the cookies are set and lightly golden around the edges.
Cool the cookies.
- Transfer the cookies to wire racks and allow them to cool completely.
Melt the chocolate.
- Place the chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until smooth and melted.
Drizzle with chocolate.
- Using a fork or butter knife, drizzle the melted chocolate over the cooled cookies.
Set and serve.
- Allow the chocolate to set completely before serving.
Notes
To make this Peppermint Sugar Cookies Recipe gluten free, replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend. Verify that the baking powder, chocolate chips, peppermint extract, vanilla extract, crushed peppermint candies or candy canes, and all packaged ingredients are labeled gluten free or free from gluten-containing additives. Use clean mixing bowls, utensils, measuring cups, baking sheets, and cooling racks to prevent cross-contact with gluten-containing ingredients.