Peppermint Sugar Cookies

Name: Peppermint Sugar Cookies
Ingredients: 2 3/4 cups (390g) all-purpose flour; 1 teaspoon baking soda; The Spice House Diamond Crystal Kosher Salt (1/2 teaspoon); 1/2 teaspoon cream of tartar; 1 1/2 cups (320g) granulated sugar; 1 cup unsalted butter, softened; 1 large egg; 1 large egg yolk; The Spice House Madagascar Pure Vanilla Extract (1 teaspoon); The Spice House Peppermint Extract (1/2 teaspoon); 1 package vanilla flavord candy melt (also called candy coating); 1 package candy peppermints

Easy holiday peppermint sugar cookies dipped in candy melts. Kid friendly decorating tips, bake times, storage and make-ahead tips.

This is a fun holiday twist on the classic sugar cookie. I chose easy to use fast drying candy melt as the frosting, making it simple for the whole family to join in on the decorating!

Recipe by Lily K. Noel

*This recipe features our premium Peppermint Extract, which is only available during the holidays.

Use candy melts for fast, family-friendly frosting and crush peppermints for a mix of dust and chunks.
Chill dough as needed and bake 10 to 11 minutes until just underbaked; cool completely before decorating.
Dip cookies in warm candy melt, sprinkle immediately, and freeze a few minutes to speed drying.

Ingredients

2 3/4 cups (390g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1 1/2 cups (320g) granulated sugar
1 cup unsalted butter, softened
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 package vanilla flavord candy melt (also called candy coating)
1 package candy peppermints

Preparation Instructions:

Preheat oven to 350 degrees.

In a mixing bowl whisk together flour, baking soda, salt and cream of tartar, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar and butter until combined. Mix in egg then mix in egg yolk, vanilla and peppermint extracts.

With mixer set on low speed slowly add in dry ingredients and mix just until combined (dough with will thick, so stop mixer and mix by hand to get flour at bottom if needed). Scoop dough out 1 1/2 Tbsp (about 33g) at a time and shape into balls. Transfer to a baking sheet lined with parchment paper or a silicone liner, spacing cookies 2-inches apart (chill dough balls that aren't currently baking in refrigerator on plates). Bake in preheated oven 10 - 11 minutes (cookies should appear slightly under-baked). Remove from oven and allow to rest several minutes then transfer to a wire rack to cool completely.

To decorate:

Completely cool cookies before you decorate.

Crush peppermints. I used a spoon, but you can use the end of a rolling pin, or whatever works best to create small/non uniform pieces. My method created bigger chunks as well as a “dust” that was so pretty.

Heat candy melt according to directions on the package.

Pour warm melt in to a deep, but small bowl wider than your cookies. Dip one half of the cookie in to the candy melt, and let any excess drip off to avoid puddling while cooling.

More About This Recipe

You can also use a spoon to coat the front more than the back. Place on a parchment lined cookie sheet and immediately sprinkle with peppermint bits. I like to place in the freezer for a few minutes to speed up drying, but they can also dry on the countertop.

<p>If you enjoyed this recipe, check out more <a href=/blogs/recipes/tagged/baking>baking recipes here.</a></p>

Spices

Featured in this Recipe

Frequently Asked Questions

Do I need to cool cookies before decorating?

Yes. The cookies must be fully cool so the candy melt sets quickly and does not run. If the cookies are warm the coating will thin and drip. You can chill them briefly before dipping to help the candy firm faster.

Can I use regular frosting instead of candy melts?

Yes. You can use a thick glaze, royal icing, or buttercream, but candy melts dry faster and are easier for kids to use. If using buttercream, pipe it and allow extra time to set.

How do I crush peppermints without making only dust?

Place peppermints in a zip bag or between towels and hit with a rolling pin, spoon, or mallet. Aim for a mix of fine dust and bigger pieces for pretty texture and flavor.

How do I prevent the cookies from spreading while baking?

Use softened not melted butter, measure flour accurately, chill dough balls you are not baking, and avoid overmixing after adding flour. Chilled dough spreads less.

How should I store decorated peppermint sugar cookies?

Store in an airtight container at room temperature up to 3 to 5 days. Layer cookies with parchment to avoid sticking. If you must refrigerate, let candy coating come to room temp before serving to avoid condensation.

Can I make the dough or cookies ahead of time or freeze them?

Yes. Dough balls can be chilled in the fridge for a few days or frozen for longer. Baked cookies also freeze well. Thaw baked cookies completely before dipping or decorating.

How do I melt candy coating without it seizing or getting grainy?

Microwave in short 15 to 30 second bursts, stirring between bursts until smooth. Keep water away from the coating. If it thickens, stir in a little vegetable oil or confectioners glaze according to package tips.

Trending

Most Popular Searches