My mom didn’t make a ton of cookies growing up. Chocolate chip? Of course. I still remember the container my mom kept the cookies in, and when it did have cookies in it, it was a happy, happy day. But it wasn’t a normal, everyday occurrence to have cookies at home. But at Christmas time? There were always sugar cookies. And there still are sugar cookies every Christmas. It’s tradition!

Well, I’m breaking tradition just a little bit this year by changing up from my mom’s traditional sugar cookie recipe to these super soft bakery-style cookies. Peppermint bakery-style cookies at that. And I don’t think my mom will mind, because these are delicious and addictive. I love soft sugar cookies, and these are like pillows. Add in a little bit of candy cane goodness, and you can’t help but sense that Christmas is right around the corner. Besides, what would Christmas be without candy canes?

Peppermint Butter Cookies

By Taste and Tell
Makes 4-5 dozen cookies

Ingredients:

For the cookies:
6 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, at room temperature
2 cups sugar
3 eggs
2 teaspoons peppermint extract
1 1/2 cups sour cream

For the frosting:
1 cup (2 sticks) butter, at room temperature
1 teaspoon peppermint extract
4 cups powdered sugar
Pinch of salt
6 tablespoons heavy cream
Crushed candy canes, for decoration

Directions:

In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, scraping between each addition. Add peppermint extract and sour cream, and mix well. Gradually add flour mixture, beating just until combined.

Divide mixture – in half and wrap each in plastic wrap. Refrigerate at least 2 hours, or overnight.

Preheat oven to 425°F. Line baking sheets with parchment paper or silicone liners.

Lightly flour a work surface. Roll dough to 1/4-inch thickness. Dough will be a little sticky, so use flour as needed to avoid sticking. Use a 2 to 2-1/2 inch round cookie cutter to cut out circles and transfer to the prepared baking sheets. Bake cookies until just set and still pale, about 7 minutes. Transfer to a cooling rack or a piece of waxed paper to cool completely before frosting.

To make the frosting: In a large bowl, beat butter until soft and fluffy. Add peppermint extract. Add powdered sugar 1/2 cup at a time and beat until combined completely. Add salt and cream and beat until light and fluffy.

Frost each cookie and then dip into crushed candy canes.

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4 thoughts on “Peppermint Butter Cookies

  1. Sheay said:

    What type of cream is used for the frosting?

    • realbutter said:

      For the frosting, use heavy cream.

  2. Faye said:

    I make a very similar cookie with the following twists: in this recipe I would substitute 2 cups of the all-purpose flour for Wondra flour. It makes the cookies lighter. Also, instead of rolling the cookies out, I flour my hands with the Wondra flour and roll about 1 rounded teaspoon into a ball. I then roll the ball in crushed peppermint and place them on the parchment covered cookie sheet. After the cookies have completely cooled I frost them with the buttercream frosting and for half the cookies I add some unsweetened cocoa powder to the frosting (you may need to add just a little more cream..if so, add approximately 1/2 teaspoon at a time until you achieve the correct consistency. And of course I do top the frosting with the crushed peppermint as well. For variety I use a couple drops of red food coloring to half the plain frosting and some green food coloring to the other half of the plain frosting. Sometimes I change up the flavoring in the cookie. I really love using orange flavoring and grated orange zest, and instead of frosting the cookie

  3. Pam said:

    I make a lot of cookies. Please take no offense but this cookie, for all the work it is, was tasteless without the frosting so I didn’t even bother to waste the butter making the icing. Sorry-pretty but no taste.

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