Peppermint Frosted Sugar Cookies Recipe
These Peppermint Frosted Sugar Cookies are soft, buttery, and perfectly sweetened with a festive peppermint cream cheese frosting. Topped with crushed candy canes or peppermint bark crunch, they provide a delightful holiday treat that’s ideal for sharing or gifting.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 cup Unsalted Butter (softened)
- 1 1/2 cups Granulated Sugar
- 1 large Egg
- 1 large Egg Yolk
- 2 teaspoons Vanilla Extract
- 2 2/3 cups Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Salt
Frosting
- 1/2 cup Butter (softened)
- 8-ounce package Cream Cheese (softened)
- 3 cups Powdered Sugar
- 1/4 to 1/2 teaspoon Peppermint Extract
- Crushed Candy Canes or Peppermint Bark Crunch
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together 1 cup softened unsalted butter and 1 1/2 cups granulated sugar for 4 minutes or until light and fluffy. Scrape down the sides of the bowl to ensure even mixing. Add in 1 large egg, 1 large egg yolk, and 2 teaspoons vanilla extract; mix for an additional minute until well combined.
- Incorporate Dry Ingredients: Gently fold in 2 2/3 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon salt into the butter mixture. Avoid overmixing to prevent developing too much gluten, which can make the cookies tough.
- Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour to firm up, making it easier to handle and shape.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Remove chilled dough from the refrigerator and roll portions into balls. Place the dough balls on the prepared baking sheets, spacing them appropriately.
- Bake Cookies: Bake the cookies in the preheated oven for 9-12 minutes or until the edges turn lightly golden yet the centers remain soft. Once baked, remove from the oven and allow them to cool completely on the baking sheets.
- Make Frosting: In a large mixing bowl, cream together 1/2 cup softened butter and the entire 8-ounce package of softened cream cheese for about 3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl, then gradually add 3 cups powdered sugar and 1/4 to 1/2 teaspoon peppermint extract. Mix until smooth and creamy.
- Frost and Garnish: Spread the peppermint cream cheese frosting evenly over each cooled sugar cookie. Sprinkle the tops generously with crushed candy canes or peppermint bark crunch for a festive finishing touch.
Notes
- For softest cookies, do not overbake; removing them when centers are still soft is key.
- Chilling the dough helps prevent spreading and enhances flavor.
- Adjust peppermint extract amount in frosting according to taste preference.
- You can store cookies in an airtight container in the refrigerator for up to one week due to the cream cheese frosting.
- Allow frosting to come to room temperature before spreading if cookies are chilled.
- Use light-colored baking sheets for best baking results to avoid over-browning.
