Description
These Peppermint Frosted Sugar Cookies combine a classic soft sugar cookie with a creamy peppermint-flavored frosting, perfect for holiday celebrations. The cookies are tender and lightly golden with a refreshing hint of peppermint from the frosting and festive crushed candy cane topping.
Ingredients
Cookie Dough
- 1 cup Unsalted Butter (softened)
- 1 1/2 cups Granulated Sugar
- 1 large Egg
- 1 large Egg Yolk
- 2 teaspoons Vanilla Extract
- 2 2/3 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Salt
Frosting
- 1/2 cup Unsalted Butter (softened)
- 1 (8-ounce) package Cream Cheese (softened)
- 3 cups Powdered Sugar
- 1/4 to 1/2 teaspoon Peppermint Extract
- Crushed Candy Canes or Peppermint Bark Crunch for garnish
Instructions
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together for 4 minutes until light and fluffy. Scrape down the sides of the bowl to ensure even mixing. Add in the egg, egg yolk, and vanilla extract and continue mixing for an additional minute until fully combined.
- Incorporate Dry Ingredients: Sift together the flour, baking powder, baking soda, and salt. Gradually fold these dry ingredients into the wet mixture, being careful not to overmix to avoid developing too much gluten which can make the cookies tough.
- Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour to allow the dough to firm up and the flavors to meld.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Remove the chilled dough from the refrigerator and roll it into balls, placing them spaced on the prepared sheets.
- Bake Cookies: Bake the cookies for 9 to 12 minutes until the edges are lightly golden but the centers remain soft. Remove from oven and allow to cool completely on the baking sheet.
- Make Frosting: In a large bowl, cream together the softened butter and cream cheese for about 3 minutes until the mixture is light and fluffy. Scrape down the bowl sides, then gradually beat in the powdered sugar and peppermint extract until smooth and spreadable.
- Frost and Decorate: Spread the peppermint frosting evenly over each cooled cookie. Sprinkle generously with crushed candy canes or peppermint bark chips to add a festive crunch and extra peppermint flavor.
Notes
- Do not overmix the dough to maintain tender cookies.
- Chilling the dough is essential to prevent cookie spread during baking.
- Adjust peppermint extract to your taste preference; start with 1/4 teaspoon and add more if desired.
- Use light-colored baking sheets or line them with parchment paper for even baking and to prevent browning on the bottoms.
- Store frosted cookies in an airtight container in the refrigerator to keep the cream cheese frosting fresh.
- For a dairy-free version, substitute butter and cream cheese with appropriate plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
