One of the most popular recipes on Our Best Bites are our sugar cookies. Way back in the beginning years of this blog I posted a tutorial for Glace Icing. Both of those posts haven’t been touched since, and are in desperate need of new photographs. However that would require me to actually make, cut out, and decorate sugar cookies and that very thought gives me severe anxiety. These days I’m all about the drop-sugar-cookie. All the buttery goodness of a traditional sugar cookie and none of the annoying rolling and cutting and re-rolling and re-cutting. This recipe adds a festive touch of peppermint for the most amazingly simple, delicious holiday cookie that’s crispy on the edges and soft and chewy in the centers.
The dough is simple, with all the right things: butter, flour, eggs, baking powder, salt, and both vanilla and peppermint extracts. Rolling them in sugar before they hit the cookie sheet gives them a little sparkle and crunch. One of these days I’m going to try rolling them in candycane sugar, which I just make by pulsing candycanes in a food processor until nice and fine.
Place the balls on a cookie sheet and press down just a little bit. If you flatten the cookies too much, they will turn out super flat and won’t have much shape. You just barely want to tap them down enough to get a bit of a flat surface on top so you can then sprinkle them with crushed peppermint candies.
As the cookies bake, the peppermints melt into pretty little speckled pools of goodness.
You can eat them warm, or let them cool completely. These cookies stack well and work perfectly in little containers for gifting.
If you really want to pull out all the stops- give them a little drizzle of chocolate. Too much would overwhelm the delicate flavors, but just a thin drizzle is absolutely perfect and makes them taste like peppermint bark.
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An easy holiday sugar cookie with no rolling and cutting required!
- 1 1/2 cups sugar (plus more for rolling)
- 2 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 14 tablespoons unsalted butter, at room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons peppermint extract
- 1/2 cup crushed peppermint candies or candycanes
- optional: melted chocolate for drizzling
- 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.
- 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.
- 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.
- 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.
- These cookies are great sandwiched with peppermint or chocolate ice cream, too!