Soft Peppermint Sugar Cookies

Peppermint Sugar Cookies Our Best Bites {These are …

WebDec 9, 2015 · Whisk flour, baking powder, and salt together in a bowl. Using a stand mixer, beat butter and sugar on medium speed until fluffy, 3-5 …

Rating: 4.5/5(2)
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line baking sheets with parchment paper. Whisk flour, baking powder, and salt together in a bowl.
2. Using a stand mixer, beat butter and sugar on medium speed until fluffy, 3-5 minutes. Add eggs, one at a time, and vanilla and peppermint extracts and beat until combined. Reduce speed to low, slowly add flour mixture, and beat until combined.
3. If dough is extra soft, refrigerate for 30-60 minutes until firmed up. Place about 1/2 cup extra sugar in a dish. Use a cookie scoop to make uniform size balls and roll them in the sugar and place 2 inches apart on prepared cookie sheets. Using a buttered and sugared bottom of a flat-bottomed drinking glass, flatten each ball just slightly (about 3/4-inch thickness) and sprinkle with with peppermint candies.
4. Bake until edges are set and beginning to barely brown but centers are still soft and puffy, 10-12 minutes. Let cookies cool on sheet for 10 minutes. Serve warm, or transfer to wire rack and cool completely. If desired, drizzle with a little chocolate.

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Peppermint Sugar Cookies Chelsea's Messy Apron

WebNov 21, 2020 · Cover and refrigerate the dough balls for 1 hour, and up to 8 hours. BAKE: Preheat the oven to 325 degrees F. Place dough balls on …

1. OPTIONAL SUGAR COATING: Stir the white sugar and white sparkling sugar together in a small bowl (optional but gives the cookie a nice crunchy exterior and additional sweetness).
2. WET INGREDIENTS: Place the melted butter in a large bowl and allow it to cool to room temperature before adding sugar. (If the butter is hot it will melt the sugar and cause greasy cookies.) Add in the white sugar and stir with a wooden spoon until smooth and incorporated, about 3-4 minutes. Add in 1 whole egg and 1 egg yolk, vanilla extract, and peppermint extract. Stir until smooth.
3. DRY INGREDIENTS: Add the peppermint crunch sprinkles, flour, salt, cornstarch, baking powder, and baking soda to the wet ingredients. Mix until JUST combined. Do not overmix the dough.
4. CHILL: Roll tall balls of dough, each using a full 2 tablespoons of dough. If you have a kitchen scale, the balls of dough should be about 43 grams. Roll the balls of dough generously in the white sugar/white sparkling sugar mixture. Cover and refrigerate the dough balls for 1 hour, and up to 8 hours.

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