Description
These delightful peppermint crunch sugar cookies are perfect for the holidays, featuring a rich buttery flavor complemented by a hint of peppermint and festive sprinkles.
Ingredients
Scale
- 1 cup unsalted butter, melted and cooled
- 1–1/2 cups granulated sugar
- 1 large egg
- 1 large egg yolk (discard or save the white for another use)
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 1/2 cup peppermint crunch sprinkles (plus additional crushed peppermint for topping cookies if desired)
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 2 teaspoons cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup granulated sugar
- 1/4 cup white sparkling sugar (or additional granulated sugar)
- 1 (8-ounce) package cream cheese, full-fat, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
- 1 teaspoon peppermint extract
- 1/8 teaspoon salt
- 3–1/2 cups powdered sugar
Instructions
- Place the melted butter in a large bowl and allow it to cool to room temperature before adding sugar. Add granulated sugar and stir with a wooden spoon until smooth and incorporated, about 3–4 minutes.
- Add the whole egg, egg yolk, vanilla extract, and peppermint extract. Stir until smooth.
- Add the peppermint crunch sprinkles, flour, salt, cornstarch, baking powder, and baking soda to the wet ingredients. Mix until just combined. Do not overmix the dough.
- Roll tall balls of dough, each using a full 2 tablespoons of dough (approximately 43 grams). Roll the dough balls in the granulated/white sparkling sugar mixture. Cover and refrigerate dough balls for 1 hour and up to 8 hours.
- Preheat oven to 325°F. Place dough balls on a parchment or silicone-lined sheet pan, spread far apart (bake 6 cookies at a time), and bake for 9–14 minutes, watching carefully not to overbake.
- Remove and immediately press the edges of the cookie toward the center with the back of a spoon or metal spatula. Let stand on sheet pan for 2 minutes before removing to a cooling rack.
- Frosting: In a large bowl, beat together the softened butter and cream cheese until completely smooth. Add vanilla, peppermint extract, and salt. Beat to combine.
- Add powdered sugar and beat until frosting is smooth. Frost each completely cooled cookie and sprinkle with crushed peppermint.
- Store any leftover cookies in an airtight container in the fridge. Cookies are best enjoyed within 2–3 days.
Notes
- Optional sugar coating: Stir granulated sugar and white sparkling sugar together in a small bowl (optional but gives the cookie a nice crunchy exterior and additional sweetness).
- Use fresh peppermint crunch sprinkles for best flavor and appearance.
- Prep Time: 1 hour
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12 grams
- Sodium: 80 mg
- Fat: 6 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 18 grams
- Fiber: 0 grams
- Protein: 1 gram
- Cholesterol: 30 mg