Description
Celebrate the holiday season with these Easy Christmas Peppermint Sugar Cookies that bring classic candy cane flavor to your festive gatherings. These cookies are simple to make, featuring a soft sugar cookie base infused with peppermint essence and topped with a creamy peppermint frosting. Perfect for cookie exchanges, holiday parties, or leaving a sweet treat out for Santa.
Ingredients
Scale
For the Cookies:
- 2 cups white sugar
- 1 1/2 cups unsalted butter (softened to room temperature)
- 1 tsp salt
- 4 large eggs
- 5 cups all-purpose flour
- 1 tsp vanilla essence
- 1 tsp peppermint essence
- 2 tsp baking powder
For the Peppermint Frosting:
- 2 cups unsalted butter (room temperature, recommended Kerrygold)
- 1 pinch salt
- 3 tbsp heavy cream
- 1 tsp peppermint essence
- 6 cups icing sugar (sifted)
Instructions
- Prepare for Baking: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper to ensure even baking and to prevent sticking.
- Make the Cookie Dough: In a stand mixer fitted with a paddle attachment, cream together the softened butter and white sugar on medium speed for about 2 minutes until light and fluffy. Add the eggs, vanilla essence, and peppermint essence. Mix until fully combined.
- Incorporate Dry Ingredients: Reduce mixer speed to low. Gradually add the all-purpose flour, baking powder, and salt to the wet ingredients. Mix until just incorporated, being careful to not overmix. Cover the dough and refrigerate for at least one hour to firm up for easier handling.
- Roll, Cut, and Bake the Cookies: On a lightly floured surface, roll the chilled dough to about 1/4 inch thickness. Use your preferred cookie cutters to cut shapes and place them on the prepared baking sheets, spacing about 1 inch apart. Freeze the cut dough for 10 minutes to help maintain shape. Bake in preheated oven for 6 to 7 minutes or until edges are lightly golden. Cool completely on wire racks.
- Prepare the Peppermint Frosting: Using the stand mixer with paddle attachment, beat the butter on medium-high speed for 2 minutes until light and fluffy. Lower speed and gradually add sifted icing sugar, heavy cream, peppermint essence, and a pinch of salt. Increase speed to medium-high and beat for an additional 3 to 5 minutes until frosting is almost white and fluffy in texture.
- Final Touches and Decoration: Before frosting, stir the frosting manually with a spatula or wooden spoon to remove any air pockets and smooth consistency. Once cookies are completely cooled, frost them using a piping bag or knife. Decorate as desired and enjoy your festive peppermint sugar cookies.
Notes
- For a dairy-free variation, substitute unsalted butter with coconut oil or vegan butter in a 1:1 ratio. Chilling the dough longer may be necessary.
- To make gluten-free cookies, use a gluten-free flour blend containing xanthan gum in a 1:1 substitution for all-purpose flour.
- White sugar can be replaced with coconut sugar or a stevia-erythritol blend. Adjust quantities accordingly as stevia blends are sweeter.
- Chilling the dough improves handling and cookie shape retention during baking.
- Ensure frostings’ powdered sugar is sifted to avoid lumps and achieve smooth texture.
- Store baked and decorated cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 60-90 minutes
- Cook Time: 6-7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Christmas cookies, peppermint sugar cookies, holiday baking, festive desserts, peppermint frosting, sugar cookies
