Description
Celebrate the holidays with these delightful Easy Christmas Peppermint Sugar Cookies! Infused with a refreshing peppermint twist, they are perfect for cookie exchanges and festive gatherings.
Ingredients
Scale
- 1 cup Unsalted Butter, softened
- 1 cup Granulated Sugar
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 1 teaspoon Peppermint Extract
- 2 ½ cups All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- Red Food Coloring (Optional)
- Crushed Candy Canes, for garnish
Instructions
- In a large mixing bowl, cream together your softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Scrape down the sides of the bowl, then add the large egg, vanilla extract, and peppermint extract. Beat until just combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, mixing only until just combined.
- Divide the dough into two equal portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of chilled dough to about ¼-inch thickness and cut out shapes with cookie cutters. Transfer to the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden and the centers are just set.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Decorate with a peppermint glaze and sprinkle with crushed candy canes.
Notes
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg