Peppermint Sugar Cookies
Frosted peppermint sugar cookies are a delightful holiday twist on Mom's BEST-LOVED cookies - perfect for Christmas!
Servings: 24
Ingredients
Cookie
- ¾ cups butter, softened
- 8 ounces cream cheese, softened
- 1 cup sugar
- ½ cup powdered sugar
- 1 egg
- ½ teaspoon almond extract
- ½ teaspoon peppermint extract
- 2¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Frosting
- ⅓ cup butter, softened
- 4½ cups powdered sugar
- ½ cup milk
- ½ teaspoon vanilla extract
- 1 teaspoon peppermint flavor
- crushed candy canes
- food coloring
Instructions
- Preheat the oven to 375°F and lightly grease a cookie sheet.
- In a large bowl (or kitchen aid), cream butter, cream cheese, egg, powdered sugar, almond extract, and peppermint extract, until fluffy.
- In a separate smaller bowl, combine flour, baking powder, and salt. Add dry ingredients to the creamed mixture. Stir until soft dough forms.
- Taking care not to handle the dough too much, roll out the dough to ⅜ inches thick and cut with a cookie cutter.
- Place on a greased pan, and bake for 8-10 minutes. Let cool.
- While baking, mix butter, powdered sugar, milk, vanilla extract, and peppermint extract with a hand mixer. Slowly add more milk if the frosting is too thick.
- Frost cooled cookies and, if desired, sprinkle with crushed candy canes. Enjoy!
Video
Notes
Store the dough. Wrap dough in plastic wrap and refrigerate for 1-2 days or place or freeze for 3 months. See How to Freeze Cookie Dough for tips.
Store. Store baked cookies in an airtight container at room temperature for up to 5 days or in a freezer-safe container in the freezer for up to 3 months. If frosted, allow frosting to set, and separate layers with wax or parchment paper.
Nutrition
Calories: 294kcal | Carbohydrates: 44g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 157mg | Potassium: 49mg | Sugar: 33g | Vitamin A: 400IU | Calcium: 25mg | Iron: 0.8mg