Description
Delight in these festive Sugar Cookies with Crushed Peppermint—a perfect holiday treat combining a buttery, soft sugar cookie base with a refreshing peppermint crunch. These cookies are beautifully tender with a hint of vanilla and a crisp sweetness enhanced by crushed candy canes sprinkled on top, making them both visually appealing and deliciously flavorful.
Ingredients
Scale
Cookie Dough
- ½ cup butter (softened)
- 1 cup sugar
- ½ cup sour cream
- 1 whole egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 ½ cups all-purpose flour
Topping
- 10 peppermint candies (crushed)
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy, ensuring a smooth base for the cookies.
- Add Wet Ingredients: Incorporate the sour cream, whole egg, and vanilla extract into the butter-sugar mixture. Mix thoroughly to combine all ingredients evenly.
- Add Dry Ingredients: Gradually add the baking powder, baking soda, salt, and flour to the wet ingredients. Mix until a cohesive dough forms without overworking it.
- Wrap and Chill Dough: Shape the cookie dough into a ball and place it on a piece of plastic wrap. Wrap the dough completely and refrigerate for at least one hour to firm up and develop flavor.
- Roll Out Dough: Once chilled, roll out the dough on a lightly floured surface to approximately ¼ inch thickness to ensure even baking.
- Cut Shapes: Use cookie cutters to cut the dough into desired shapes. Carefully place each cut cookie onto an ungreased baking sheet, spacing them slightly apart.
- Sprinkle Peppermint: Generously sprinkle crushed peppermint candies evenly over the tops of each cookie, gently pressing them onto the dough so they adhere.
- Bake Cookies: Bake the cookies in a preheated oven at 375°F (190°C) for 7-8 minutes—until the edges are lightly golden but the centers remain soft.
- Cool: Remove cookies from the oven and transfer them to a wire cooling rack, allowing them to cool completely before serving or storing.
Notes
- For best results, do not roll the dough too thin; ¼ inch thickness helps create a soft yet structured cookie.
- The dough must be chilled to prevent spreading during baking and to improve texture.
- Feel free to substitute peppermint candies with crushed candy canes or peppermint baking chips.
- Store cookies in an airtight container at room temperature for up to one week.
- To soften peppermint candies before crushing, place them in a sealed bag and gently crush with a rolling pin or use a food processor.
