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My Peppermint Sugar Cookies have turned into our family's holiday favorite. They blend that wonderful soft sugar cookie texture with little bursts of peppermint coolness and smooth white chocolate chunks. When they're baking, my whole house smells like mint and Christmas rolled into one. They're just right for holiday gatherings or anytime you want to bring some holiday spirit to the table.
The Holiday Wonder
These cookies really catch that Christmas feeling in every bite. The way the white chocolate smoothness meets that cool peppermint tang is just amazing. They always catch everyone's eye at cookie swaps since they're not your run-of-the-mill sugar cookies. And you can whip them up pretty fast, which comes in handy when your December calendar gets packed.
Gather Your Stuff
- All-purpose Flour: 2 1/4 cups, run through a sifter to keep lumps away for smoother cookie dough.
- Baking Soda: 1/2 teaspoon, this gives you cookies that stay soft and chewy.
- Baking Powder: 1/2 teaspoon, helps your cookies puff up slightly.
- Salt: 1/4 teaspoon, brings out all the tasty notes.
- Unsalted Butter: 3/4 cup (170g), make sure it's soft but not melty for best mixing.
- Granulated Sugar: 1/2 cup, adds the right amount of sweetness.
- Light Brown Sugar: 1/2 cup, pressed down tight for that slight caramel kick.
- Egg: 1 large, not cold from the fridge so it mixes in better.
- Vanilla Extract: 1 teaspoon, gives that warm base flavor.
- Peppermint Extract: 1/2 teaspoon, for that fresh minty punch.
- White Chocolate Chips: 1 cup, they make creamy sweet spots throughout.
- Crushed Peppermint Pieces: 1/2 cup, they add crunch and those pretty red streaks.
Baking Steps
- Mix Dry Stuff
- Put your flour, baking soda, baking powder, and salt in a bowl. Stir them up well.
- Beat Butter and Sugars
- Take your soft butter, white sugar, and brown sugar and beat them in another bigger bowl until they look fluffy and light, about 2-3 minutes.
- Add Wet Ingredients
- Drop in your egg, vanilla, and peppermint extract. Mix until everything's blended together nicely.
- Join Everything Together
- Slowly pour your flour mix into the butter mix while mixing on low. Keep going until you've got thick dough that doesn't stick to your fingers.
- Add Special Ingredients
- Stir in the white chocolate chips and peppermint bits until they're spread all through the dough.
- Form and Cook
- Heat your oven to 350°F (175°C). Roll your dough into balls about 1 1/2 tablespoons big. Put them on a baking sheet lined with parchment, keeping them 2 inches apart. Bake for 7-9 minutes until the edges look set.
- Rest and Serve
- Let the cookies sit on the hot pan for 4-5 minutes, then move them to a cooling rack. Eat them warm or save them for later.
Insider Tricks
To nail these cookies every time, don't manhandle the dough too much. I always wait for my butter to get just the right softness and it really changes how they turn out. My favorite little trick is to stick extra chocolate chips and candy pieces on top right when they come out hot from the oven and they look so fancy that way.
Storage Tips
You can keep these cookies soft for about 5 days if you store them in something airtight. I like to make double batches of dough and stick half in the freezer so I can bake a fresh batch whenever I want some. Just cook them a minute longer if you're using frozen dough.
Switch It Up
I sometimes use dark chocolate chips instead for a deeper flavor or pour melted chocolate over the finished cookies. Throwing on some holiday sprinkles makes them super festive. My sister actually prefers when I use a tiny bit of almond extract instead of the mint and they're super tasty that way too.
Fan Favorites
These cookies have that special something. With their perfect mix of mint and sweet flavors and their chewy middle, folks can't stop at just one. They stand out on any cookie tray and make wonderful little gifts. I can't count how many times people have pulled me aside to ask how I make them.
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Frequently Asked Questions
- → How will I know the butter and sugar are blended enough?
- The mixture will turn pale and light, feeling airy when it’s ready.
- → What happens if I leave them in the oven too long?
- Taking them out as edges barely turn golden keeps them chewy. They’ll firm up as they cool.
- → How should I store these cookies so they stay fresh?
- Keep them in a sealed container at room temperature for 4-5 days. Freeze them for up to 3 months if needed!
- → Why leave cookies on the tray before moving?
- Those few minutes of cooling help them firm up, so they won’t break when transferring.
- → Can I tweak how minty the cookies taste?
- Absolutely! Add more or less peppermint extract or crushed candy to match your liking.