Classic Peppermint Sugar Cookies
Classic Peppermint Sugar Cookies are a delightful holiday treat that combines the sweet, buttery flavor of traditional sugar cookies with the cool, invigorating taste of peppermint. These festive cookies are perfect for decorating or gifting and will certainly bring holiday cheer to your celebrations.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 ½ cups |
| Baking powder | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Salt | ¼ teaspoon |
| Unsalted butter | 1 cup (softened) |
| Granulated sugar | 1 ½ cups |
| Brown sugar | ½ cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Peppermint extract | 1 teaspoon |
| Crushed peppermint candies | ½ cup |
| Powdered sugar (for dusting) | optional |
Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C).
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, typically about 2-3 minutes.
- Add Eggs and Extracts: Add the eggs one at a time to the creamed butter and sugar mixture, mixing well after each addition. Then, stir in the vanilla and peppermint extracts until combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in Crushed Peppermint: Gently fold in the crushed peppermint candies into the cookie dough.
- Shape the Cookies: Using a cookie scoop or spoon, scoop out tablespoon-sized portions of dough and roll them into balls. Place them on ungreased baking sheets, ensuring they are spaced about 2 inches apart.
- Bake the Cookies: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers are still soft.
- Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
- Optional Finishing Touch: Once cooled, you can dust the cookies with powdered sugar for an extra festive touch or drizzle with melted chocolate if desired.
Enjoy your Classic Peppermint Sugar Cookies with a cup of hot cocoa or share them with friends and family during the holiday season!
Candy Cane Crinkle Cookies
Candy Cane Crinkle Cookies are a festive twist on the classic crinkle cookie, infused with the delightful flavor of peppermint and adorned with a beautiful powdered sugar coating. These cookies are soft, chewy, and have a charming candy cane appearance, making them a perfect addition to your holiday dessert table or as a sweet gift for loved ones.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Unsweetened cocoa powder | ½ cup |
| Baking powder | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Salt | ¼ teaspoon |
| Granulated sugar | 1 ½ cups |
| Unsalted butter | ½ cup (softened) |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Peppermint extract | ½ teaspoon |
| Crushed candy canes | ½ cup |
| Powdered sugar | for dusting |
Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, usually taking about 3-4 minutes.
- Add Eggs and Flavorings: Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla and peppermint extracts until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Incorporate Crushed Candy Canes: Gently fold in the crushed candy canes into the cookie dough using a spatula until evenly distributed.
- Shape the Cookies: Using a cookie scoop or your hands, portion out about tablespoon-sized amounts of dough, roll them into balls, and then roll each ball in powdered sugar until fully coated.
- Place on Baking Sheets: Arrange the powdered dough balls on the prepared baking sheets, leaving enough space (around 2 inches apart) for them to spread as they bake.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops have formed the characteristic crinkle.
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Enjoy your delicious Candy Cane Crinkle Cookies, perfect for sharing at holiday gatherings or enjoying with a warm cup of cocoa!
Chocolate Peppermint Chip Cookies
Chocolate Peppermint Chip Cookies are a delightful blend of rich chocolate and invigorating peppermint, making them an irresistible treat for the holiday season. These cookies are soft, chewy, and studded with chocolate chips and peppermint pieces, creating a perfect balance of flavors that will surely spread holiday cheer.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Unsweetened cocoa powder | ½ cup |
| Baking soda | 1 teaspoon |
| Salt | ¼ teaspoon |
| Unsalted butter | ½ cup (softened) |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup (packed) |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Peppermint extract | 1 teaspoon |
| Semi-sweet chocolate chips | 1 cup |
| Crushed candy canes | ½ cup |
Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined. Set this mixture aside.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and peppermint extract until everything is well blended.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in Chocolate Chips and Candy Canes: Gently fold in the semi-sweet chocolate chips and crushed candy canes into the cookie dough using a spatula until they are evenly distributed throughout the dough.
- Drop the Cookies: Using a cookie scoop or a tablespoon, drop rounded balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers look slightly underbaked. This will give them a soft texture.
- Cool the Cookies: Once baked, remove the cookie sheets from the oven and let the cookies cool on the sheets for about 5 minutes. Then transfer them to a wire rack to cool completely before enjoying.
- Serve or Store: Enjoy your Chocolate Peppermint Chip Cookies warm, or store them in an airtight container at room temperature for up to a week.
Peppermint Bark Cookies
Peppermint Bark Cookies are a festive and delicious treat that combines the flavors of classic peppermint bark with soft, chewy cookies. These delightful cookies are layered with rich chocolate and topped with crushed candy canes, making them a perfect addition to your holiday cookie platter. Easy to bake and sure to impress, they are a must-try for any peppermint lover during the Christmas season.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Unsweetened cocoa powder | ½ cup |
| Baking powder | 1 teaspoon |
| Salt | ¼ teaspoon |
| Unsalted butter | ½ cup (softened) |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup (packed) |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Peppermint extract | 1 teaspoon |
| Semi-sweet chocolate chips | 1 cup |
| White chocolate (for melting) | 1 cup |
| Crushed candy canes | ½ cup |
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and peppermint extract until fully combined.
- Combine Wet and Dry Ingredients: Gradually stir the dry ingredient mixture into the wet mixture using low speed. Mix until just combined; avoid overmixing to keep the cookies tender.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips with a spatula to evenly distribute them within the cookie dough.
- Drop the Cookies: Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, until the edges are set and the centers look slightly underbaked.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
- Melt White Chocolate: While the cookies are cooling, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth and creamy.
- Drizzle White Chocolate: Once the cookies have cooled, use a fork or a piping bag to drizzle the melted white chocolate over each cookie.
- Add Crushed Candy Canes: Immediately sprinkle the crushed candy canes on top of the white chocolate drizzle before it sets for a festive touch.
- Let Set: Allow the cookies to sit for a few minutes until the white chocolate has set before serving or storing.
Enjoy your delightful Peppermint Bark Cookies as a sweet treat to celebrate the holidays!
White Chocolate Peppermint Cookies
White Chocolate Peppermint Cookies are a delightful holiday treat that perfectly balances rich white chocolate with invigorating peppermint flavor. These chewy cookies are made with a soft dough, studded with chocolate chips and crushed peppermint candies for a festive touch. They are ideal for sharing with friends and family during the Christmas season or enjoying with a cup of hot cocoa.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter (softened) | ¾ cup |
| Granulated sugar | 1 cup |
| Brown sugar (packed) | ½ cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Peppermint extract | 1 teaspoon |
| White chocolate chips | 1 cup |
| Crushed peppermint candies | ½ cup |
Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this bowl aside as you’ll need it later.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is creamy and light, about 3-4 minutes.
- Incorporate Eggs and Flavorings: Add the eggs, one at a time, ensuring each is fully mixed in before adding the next. Then stir in the vanilla extract and peppermint extract until the ingredients are well combined.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed until everything is just blended. Be careful not to overmix, as this can make the cookies tough.
- Add Chocolate Chips and Candy: Gently fold in the white chocolate chips and crushed peppermint candies into the cookie dough until they are evenly distributed.
- Portion the Dough: Using a cookie scoop or two tablespoons, drop rounded balls of dough onto the prepared baking sheets, placing them about 2 inches apart to allow for spreading as they bake.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden and the centers look just set but not too dry.
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your festive treats!
Peppermint Pattie Stuffed Cookies
Peppermint Pattie Stuffed Cookies are a delightful twist on traditional cookies, featuring a gooey Peppermint Pattie tucked inside a soft, chewy cookie dough. The combination of the rich, minty filling and the warm, buttery cookie creates a festive treat that is perfect for holiday gatherings or cozy night-in with friends and family. These cookies are bound to be a hit, providing a surprise in every bite.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 ½ cups |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter (softened) | 1 cup |
| Granulated sugar | 1 cup |
| Brown sugar (packed) | ½ cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Peppermint extract | 1 teaspoon |
| Peppermint Patties | 12 (approx. ½ oz each) |
| Chocolate chips (optional) | 1 cup |
Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, usually about 3-4 minutes.
- Incorporate Eggs and Extracts: Add the eggs to the butter-sugar mixture, one at a time, mixing well after each addition. Next, stir in the vanilla extract and peppermint extract until everything is combined thoroughly.
- Mix Dry Ingredients with Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed. Confirm everything is well combined but do not overmix; a few flour streaks are okay.
- Prepare to Stuff Cookies: Take about 1 ½ tablespoons of cookie dough and flatten it slightly in the palm of your hand. Place a Peppermint Pattie in the center and then mold the dough around it, making sure that the candy is entirely enclosed. Repeat with the remaining dough and candies.
- Place Cookies on Baking Sheets: Arrange the stuffed cookie balls on the prepared baking sheets, spacing them about 2 inches apart for spreading.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for about 10-12 minutes. The edges should be lightly golden, and the centers should look set but still soft.
- Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Enjoy your Peppermint Pattie Stuffed Cookies with a festive drink or as a joyful addition to your holiday cookie platter!
Double Chocolate Peppermint Cookies
Double Chocolate Peppermint Cookies are a rich, indulgent treat that combines the delightful flavors of chocolate and invigorating peppermint. These cookies are perfect for the holiday season, boasting a soft, chewy texture with a luxurious chocolate flavor, complemented by a burst of mint. With both cocoa powder and chocolate chips included, these cookies are sure to satisfy any chocolate lover’s cravings while bringing a festive twist to your dessert table.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ¾ cups |
| Unsweetened cocoa powder | ¾ cup |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter (softened) | ½ cup |
| Granulated sugar | ¾ cup |
| Brown sugar (packed) | ¾ cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Peppermint extract | 1 teaspoon |
| Semi-sweet chocolate chips | 1 cup |
| Crushed candy canes (optional) | ½ cup |
Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line two large baking sheets with parchment paper for easy cleanup.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set this bowl aside for later use.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and creamy, typically around 2-3 minutes.
- Add Eggs and Extracts: Incorporate the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and peppermint extract, mixing until fully combined.
- Combine Dry and Wet Mixtures: Gradually add the whisked dry ingredients to the butter mixture. Mix on low speed until just combined; be careful not to overmix. Fold in the semi-sweet chocolate chips and, if desired, the crushed candy canes for extra festive flair.
- Scoop Cookie Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are set. The centers may look slightly underbaked, but they will continue to firm up while cooling.
- Cool: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Then, transfer them to wire racks to cool completely.
- Serve and Enjoy: Once cooled, these Double Chocolate Peppermint Cookies are ready to be enjoyed! They make a perfect addition to any holiday treat platter or as a festive gift.
Peppermint Snickerdoodles
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 ¾ cups |
| Baking soda | 1 teaspoon |
| Cream of tartar | 2 teaspoons |
| Salt | ¼ teaspoon |
| Unsalted butter (softened) | 1 cup |
| Granulated sugar | 1 ½ cups |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Peppermint extract | 1 teaspoon |
| Granulated sugar (for coating) | ¼ cup |
| Ground cinnamon | 1 tablespoon |
| Crushed candy canes | Optional for topping |
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper for easy cookie transfer.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set the dry mixture aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
- Add Eggs and Extracts: Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and peppermint extract, and mix until combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Prepare Coating: In a small bowl, combine the remaining ¼ cup of granulated sugar and ground cinnamon for the coating.
- Form and Roll Cookies: Scoop out tablespoon-sized balls of the cookie dough and roll them in the cinnamon-sugar mixture to coat completely. If desired, sprinkle additional crushed candy canes on top.
- Bake the Cookies: Place the coated cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers are just slightly underbaked.
- Cool: Remove the cookie sheets from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy your festive Peppermint Snickerdoodles!
Peppermint Mocha Cookies
Peppermint Mocha Cookies are a delightful combination of rich chocolate flavor, hints of coffee, and invigorating peppermint. Perfectly suited for the holiday season, these cookies offer a festive twist on a classic treat, providing a deliciously sweet and uplifting flavor in every bite.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ¾ cups |
| Unsweetened cocoa powder | ½ cup |
| Baking soda | 1 teaspoon |
| Salt | ¼ teaspoon |
| Unsalted butter (softened) | ½ cup |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Instant coffee granules | 1 tablespoon |
| Peppermint extract | 1 teaspoon |
| Semisweet chocolate chips | 1 cup |
| Crushed candy canes (for topping) | Optional |
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set this mixture aside to be used later.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add Eggs and Extracts: Beat in the eggs, one at a time, making sure to mix well after each addition. Then add the vanilla extract, peppermint extract, and instant coffee granules, mixing until everything is well integrated.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can affect the texture of your cookies.
- Fold in Chocolate Chips: Using a spatula, gently fold in the semisweet chocolate chips until evenly distributed throughout the cookie dough.
- Scoop and Shape Cookies: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers remain soft. They will continue to cook slightly after being removed from the oven.
- Cool and Garnish: Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks to cool completely. If desired, sprinkle crushed candy canes on top for an added festive touch before serving. Enjoy your Peppermint Mocha Cookies!
No-Bake Peppermint Cookies
No-Bake Peppermint Cookies are a quick and easy festive treat that requires no baking, making them perfect for busy holiday schedules. These cookies combine the creamy texture of chocolate and the invigorating flavor of peppermint, all without the need for an oven. They are simple to make and can be prepared in just a few minutes, then chilled to set, offering a delightful no-fuss option for your holiday dessert tray.
| Ingredients | Quantity |
|---|---|
| Rolled oats | 3 cups |
| Semi-sweet chocolate chips | 1 cup |
| Unsweetened cocoa powder | ¼ cup |
| Peanut butter | ½ cup |
| Honey or maple syrup | ½ cup |
| Vanilla extract | 1 teaspoon |
| Peppermint extract | ½ teaspoon |
| Crushed candy canes | ¼ cup (for topping) |
Instructions:
- Prepare Your Workspace: Start by lining a baking sheet or a large plate with parchment paper to prevent the cookies from sticking once they are set.
- Melt the Chocolate: In a microwave-safe bowl, combine the semi-sweet chocolate chips and peanut butter. Microwave in 30-second intervals, stirring in between until the mixture is thoroughly melted and smooth.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats and cocoa powder. Stir until they are well mixed.
- Combine Ingredients: Add the melted chocolate and peanut butter mixture to the oats. Pour in the honey (or maple syrup), vanilla extract, and peppermint extract. Mix everything together until the oats are fully coated and the mixture is well combined.
- Shape the Cookies: Using your hands or a cookie scoop, form small balls of the mixture and place them onto the prepared parchment paper. Press down slightly to flatten each cookie, ensuring they hold their shape.
- Garnish with Candy Canes: Sprinkle the crushed candy canes over the tops of the cookies while they are still wet, ensuring they stick to the surface.
- Chill to Set: Place the baking sheet in the refrigerator for about 30 minutes to 1 hour or until the cookies are firm and set.
- Serve and Enjoy: Once the cookies have firmed up, they are ready to serve! Store any leftovers in an airtight container in the refrigerator. Enjoy these delightful no-bake treats during your holiday celebrations!
Gingerbread Peppermint Cookies
Gingerbread Peppermint Cookies are a delightful twist on the classic holiday cookie, combining the warm spices of gingerbread with the invigorating flavor of peppermint. These cookies are soft, chewy, and full of festive cheer, making them a perfect addition to your holiday baking lineup. They are ideal for sharing with family and friends or enjoying with a cup of hot cocoa.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 3 cups |
| Ground ginger | 2 teaspoons |
| Ground cinnamon | 1 teaspoon |
| Ground cloves | ½ teaspoon |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter | ¾ cup (softened) |
| Brown sugar | 1 cup |
| Granulated sugar | ¼ cup |
| Egg | 1 large |
| Molasses | ½ cup |
| Peppermint extract | 1 teaspoon |
| Crushed candy canes | ½ cup (for mixing and topping) |
Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent the cookies from sticking.
- Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. These will be your dry ingredients.
- Cream Butter and Sugars: In another mixing bowl, use an electric mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy—about 3-4 minutes.
- Add Wet Ingredients: Beat in the egg, molasses, and peppermint extract into the butter and sugar mixture until well combined.
- Combine Mixtures: Gradually add the dry ingredient mixture into the wet mixture, stirring until just combined. Be careful not to overmix.
- Add Candy Canes: Fold in the crushed candy canes, reserving a small portion for topping the cookies before baking.
- Scoop the Dough: Scoop tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Top with Candy Canes: Gently press reserved crushed candy canes onto the tops of each cookie for added sweetness and festive flair.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are firm but the centers appear slightly soft.
- Cool: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
- Serve: Enjoy your Gingerbread Peppermint Cookies warm or at room temperature. Store any leftovers in an airtight container at room temperature. Perfect for holiday gatherings!
Soft Chewy Peppermint Cookies
Soft Chewy Peppermint Cookies are a delightful holiday treat that combines a buttery, soft dough with the invigorating taste of peppermint. These cookies are perfect for sharing and give your festive gatherings a sweet, minty twist. With a deliciously chewy texture and a sprinkle of crushed candy canes on top, they are sure to become a favorite during the holiday season.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 ½ cups |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter | 1 cup (softened) |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| Peppermint extract | 1 teaspoon |
| Crushed candy canes | ½ cup (plus extra for topping) |
Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This will ascertain the dry ingredients are evenly distributed.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy—approximately 3-4 minutes.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and peppermint extract to the butter and sugar mixture until fully combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture. Stir gently until just combined, taking care not to overmix the dough.
- Fold in Crushed Candy Canes: Gently fold in the crushed candy canes, reserving a small portion to sprinkle on top of the cookies before baking.
- Scoop the Dough: Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart to accommodate spreading during baking.
- Top with Candy Canes: Press the reserved crushed candy canes onto the tops of the cookie dough balls for a festive and flavorful finish.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are set and the centers look slightly soft. They will continue to firm up as they cool.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Soft Chewy Peppermint Cookies with a glass of milk or as part of your holiday treats!
Peppermint Oatmeal Cookies
Peppermint Oatmeal Cookies are a scrumptious blend of hearty oats and festive peppermint flavor that make for a delightful holiday treat. These cookies are not only chewy and satisfying but also packed with the invigorating essence of peppermint and topped with crushed candy canes. Perfect for cookie platters or gifts, they bring a cozy touch to your holiday festivities.
| Ingredients | Quantity |
|---|---|
| Old-fashioned oats | 2 cups |
| All-purpose flour | 1 cup |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter | ¾ cup (softened) |
| Granulated sugar | ½ cup |
| Brown sugar | ½ cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| Peppermint extract | 1 teaspoon |
| Crushed candy canes | ½ cup (plus extra for topping) |
Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine the old-fashioned oats, all-purpose flour, baking soda, ground cinnamon, and salt. Stir well to verify all dry ingredients are mixed evenly.
- Cream Butter and Sugars: In a separate bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and peppermint extract to the creamed mixture until fully blended.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture. Stir gently until just incorporated, being careful not to overmix.
- Fold in Crushed Candy Canes: Gently fold in the crushed candy canes, reserving some for topping the cookies.
- Scoop Dough: Using a cookie scoop or tablespoon, portion the dough and place it onto the prepared baking sheets, spacing them about 2 inches apart.
- Top with Candy Canes: Sprinkle some of the reserved crushed candy canes on top of each cookie dough ball.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your festive Peppermint Oatmeal Cookies!
Peppermint Krazy Cookies
Peppermint Krazy Cookies are a fun and festive twist on traditional holiday cookies, combining the cheerful crunch of crushed candy canes with a light and fluffy texture. These cookies are not only visually striking with their bright colors and candy toppings, but they also carry an aromatic minty flavor that pairs perfectly with coffee or hot cocoa during the holiday season. These treats are sure to become a staple in your holiday baked goods collection!
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 ½ cups |
| Baking soda | 1 teaspoon |
| Baking powder | ½ teaspoon |
| Salt | ½ teaspoon |
| Butter (unsalted) | 1 cup (softened) |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Eggs | 2 large |
| Vanilla extract | 1 tablespoon |
| Peppermint extract | 1 teaspoon |
| Crushed candy canes | 1 cup (plus extra for topping) |
| Mini chocolate chips | ½ cup |
| Red and green food coloring | Optional (for coloring) |
Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this dry mixture aside for later use.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which should take about 3-5 minutes.
- Incorporate Eggs and Extracts: Add the eggs one at a time to the creamy mixture, mixing well after each addition. Then, add the vanilla extract and peppermint extract, blending until thoroughly combined.
- Mix Dry Ingredients with Wet Mixture: Gradually add the flour mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Add Candy Canes and Chocolate Chips: Gently fold in the crushed candy canes and mini chocolate chips. If desired, add a few drops of red and green food coloring to the cookie dough to create a festive look.
- Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Top with Extra Candy Canes: Before baking, sprinkle some additional crushed candy canes on top of each dough ball for a festive touch.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are slightly golden and the centers are set but still soft.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely before serving. Enjoy the delightful holiday flavor!
Peppermint Frosted Cookies
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 ½ cups |
| Baking powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter (softened) | 1 cup |
| Granulated sugar | 1 cup |
| Eggs | 1 large |
| Vanilla extract | 1 teaspoon |
| Peppermint extract | 1 teaspoon |
| Powdered sugar | 3 cups |
| Heavy cream | 2 tablespoons |
| Crushed candy canes | ½ cup (for topping) |
Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent the cookies from sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium speed until the mixture becomes light and fluffy, approximately 3-5 minutes.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and peppermint extract to the creamed butter mixture, mixing until fully incorporated.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; it’s okay if there are a few small lumps.
- Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly undercooked, which is fine as they will continue to set while cooling.
- Cool Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Then transfer the cookies to a wire rack to cool completely.
- Make Peppermint Frosting: In a medium bowl, combine the powdered sugar, heavy cream, and peppermint extract. Mix with an electric mixer or whisk until the frosting is smooth and spreadable. If the frosting is too thick, add a little more cream until you reach your desired consistency.
- Frost Cookies: Once the cookies are completely cool, spread a generous amount of peppermint frosting on top of each cookie.
- Add Toppings: Sprinkle the crushed candy canes over the frosted cookies for a festive touch and added crunch.
- Serve and Enjoy: Allow the frosting to set slightly before serving. Enjoy your delicious Peppermint Frosted Cookies with a warm beverage or share them as gifts during the holiday season!