Soft and Chewy Peppermint Sugar Cookies are a delightful treat during the holidays or any time you want a sweet snack. They bring a festive flavor with the refreshing taste of peppermint combined with the classic sweetness of sugar cookies. These cookies are not only easy to make but also enjoyable to eat, perfect for family gatherings, cookie exchanges, or as a special gift. Their soft texture and chewy consistency will make everyone ask for seconds!
How to Make Soft and Chewy Peppermint Sugar Cookies
Ingredients:
- 1 ⅔ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated white sugar
- ½ tablespoon vanilla extract
- 1 large egg
- ½ cup crushed peppermints (or candy canes)
- ½ cup granulated white sugar (do not add to the batter! This is just for rolling the dough in.)
Directions:
- Whisk flour, baking soda, and salt in a small bowl and set aside.
- Using a stand mixer or electric hand mixer, beat the softened butter and ¾ cup sugar together in a large bowl on high speed until light and fluffy.
- Add the egg and vanilla extract to the bowl and mix on medium speed until well combined.
- Gradually mix in the dry ingredients on low speed, stopping when everything is just barely combined. Use a spoon or spatula to stir in the chopped peppermint pieces.
- Cover the bowl of cookie dough with plastic wrap and refrigerate for 30 minutes.
- Once the dough has chilled, preheat the oven to 350º F. Line baking sheets with parchment paper or use silicone baking mats.
- Remove the dough from the refrigerator. Use a spoon or small cookie scoop to portion out tablespoon-sized balls of dough.
- Roll the cookie dough balls in the granulated sugar to coat them, then place them about 2 inches apart on the prepared baking sheets.
- Bake for 9-11 minutes, or until the edges of the cookies are set but the centers are still soft.
- Remove from the oven and allow them to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
How to Serve Soft and Chewy Peppermint Sugar Cookies
Serve these cookies fresh out of the oven for a warm treat or let them cool completely before stacking them on a plate. They pair perfectly with a glass of milk, hot cocoa, or coffee. You can also sprinkle additional crushed peppermints on top for an extra festive touch!
How to Store Soft and Chewy Peppermint Sugar Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to a week this way. If you want to keep them longer, you can freeze them. Just place the cooled cookies in a freezer-safe bag or container, and they can stay fresh in the freezer for up to 3 months. Thaw them at room temperature when you’re ready to enjoy!
Tips to Make Soft and Chewy Peppermint Sugar Cookies
- Make sure your butter is softened for easy mixing; you can leave it out at room temperature for about 30 minutes.
- Don’t overmix the dough once you add the dry ingredients; mixing until just combined keeps the cookies soft.
- Adjust the amount of crushed peppermint depending on how strong you want the mint flavor to be.
Variation
If you want to mix things up, try adding chocolate chips or white chocolate chips to the dough along with the peppermint. This gives a delicious twist to the classic sugar cookie!
FAQs
Q: Can I use other types of candy instead of peppermints?
A: Yes, you can use any crushed hard candy or even chocolate pieces for a different flavor.
Q: What if I don’t have a mixer? Can I make these cookies by hand?
A: Absolutely! You can mix everything by hand with a spoon or whisk, but it may take a little more effort to cream the butter and sugar.
Q: How can I make these cookies gluten-free?
A: You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure the other ingredients you use are also gluten-free.
Soft and Chewy Peppermint Sugar Cookies
Ingredients
Equipment
Method
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream the softened butter and granulated sugar until light and fluffy, then beat in the egg and peppermint extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Chill the dough for at least 30 minutes if it's too sticky.
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness and cut into desired shapes using cookie cutters.
- Place cookies on the prepared baking sheets and bake for 8-10 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk powdered sugar and milk until smooth. Dip cooled cookies into the glaze or drizzle over them.
- Immediately sprinkle with crushed peppermint candies before the glaze sets.