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These Peppermint Sugar Cookies have become my signature holiday treat. I love how they combine that classic sugar cookie softness with bursts of cool peppermint and creamy white chocolate. Every time I bake these my kitchen fills with the most amazing minty aroma that just feels like Christmas. They're absolutely perfect for sharing during the holidays or whenever you need a little festive cheer.
Why These Are Holiday Magic
There's something special about how these cookies capture the spirit of the season. That combination of sweet white chocolate and cool peppermint creates the most incredible flavor. I love bringing them to cookie exchanges because they always stand out from traditional sugar cookies. Plus they're so quick to whip up which is perfect during the busy holiday season.
What You'll Need
- All-purpose Flour: 2 1/4 cups, sifted to avoid lumps and ensure a smooth dough.
- Baking Soda: 1/2 teaspoon, for light and chewy cookies.
- Baking Powder: 1/2 teaspoon, adds slight lift to the dough.
- Salt: 1/4 teaspoon, enhances flavors.
- Unsalted Butter: 3/4 cup (170g), softened to room temperature for easy creaming.
- Granulated Sugar: 1/2 cup, for balanced sweetness.
- Light Brown Sugar: 1/2 cup, packed for a hint of molasses flavor.
- Egg: 1 large, at room temperature for better incorporation.
- Vanilla Extract: 1 teaspoon, adds a classic background flavor.
- Peppermint Extract: 1/2 teaspoon, for a bold minty taste.
- White Chocolate Chips: 1 cup, for creamy bursts of sweetness.
- Crushed Peppermint Pieces: 1/2 cup, for festive crunch and color.
Let's Bake Together
- Prepare Dry Ingredients
- Combine flour, baking soda, baking powder, and salt in a medium-sized bowl. Whisk to mix evenly.
- Cream Butter and Sugars
- In a large bowl, cream softened butter, granulated sugar, and light brown sugar on medium speed until fluffy, about 2-3 minutes.
- Incorporate Wet Ingredients
- Add egg, vanilla extract, and peppermint extract to the creamed mixture. Beat until well combined.
- Combine Dry and Wet Ingredients
- Gradually mix the dry ingredients into the wet ingredients on low speed. Stir until a thick, non-sticky dough forms.
- Mix in Peppermint and Chocolate
- Fold in white chocolate chips and crushed peppermint pieces until evenly distributed.
- Shape and Bake
- Preheat oven to 350°F (175°C). Roll dough into 1 1/2 tablespoon-sized balls and place on a parchment-lined baking sheet, spacing 2 inches apart. Bake for 7-9 minutes or until edges are set.
- Cool and Enjoy
- Let cookies cool on the baking sheet for 4-5 minutes before transferring to a wire rack. Serve warm or store as needed.
My Secret Tips
The trick to getting these cookies just right is being gentle with the dough. I always make sure my butter is perfectly room temperature it makes such a difference in the texture. One of my favorite tricks is pressing extra chocolate chips and peppermint pieces on top right after they come out of the oven they look so pretty that way.
Keep Them Fresh
These cookies stay perfectly soft for about 5 days in an airtight container. I love making extra dough to freeze so I can bake fresh cookies whenever the craving hits. Just add an extra minute to the baking time if you're baking from frozen.
Mix It Up
Sometimes I swap in dark chocolate chips for a rich twist or drizzle melted chocolate over the tops. Adding holiday sprinkles makes them extra festive. My sister loves when I make them with a hint of almond extract instead of peppermint they're delicious that way too.
Why Everyone Loves These
There's something magical about these cookies. That perfect balance of mint and sweet plus their soft chewy texture just keeps everyone coming back for more. They look so beautiful on holiday cookie platters and make such thoughtful gifts. Every time I make them people ask for the recipe.
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Frequently Asked Questions
- → How do I know when the butter and sugar are properly creamed?
- The mixture should become noticeably lighter in color and fluffy in texture. This visual change indicates it's ready.
- → Why shouldn't I overbake these cookies?
- Remove cookies when edges just begin to turn golden. They'll look slightly puffy but will fall and set while cooling for the perfect texture.
- → How long do these cookies keep?
- They stay soft and chewy for 4-5 days in an airtight container at room temperature, best enjoyed within a week. They can be frozen for up to 3 months.
- → Why cool on the baking sheet first?
- The 4-5 minute cooling time on the baking sheet allows cookies to set properly before moving to prevent breaking.
- → Can I adjust the peppermint flavor?
- Yes, you can adjust the amount of peppermint extract and crushed peppermint pieces to suit your taste preferences.