These Peppermint Sugar Cookies are melt in your mouth good. Nice and buttery, crisp and studded with candy cane flecks. If you are a peppermint candy lover, you will adore these cookies.
Peppermint Sugar Cookies
Sugar cookies have always been one of my favorite holiday cookies to eat. From Classic Cutout Sugar Cookies topped with frosting to the crisp and buttery variety, even Sugar Cookie Bars...I love them all.
Today I'm adding a peppermint twist to a buttery, crispy sugar cookie recipe I've made for years. The result is a crispy crunchy peppermint treat that any candy cane lover will adore.
Also, I'm joining my Tastes of the Seasons Blogger Friends again today so there is a round-up of their Christmas cookie recipes later on in the post!
Ingredients in Peppermint Sugar Cookies
- butter - to give that rich flavor.
- shortening - this makes a crispier sugar cookie but also helps them not be as flat as all butter cookies.
- sugar - white granulated sugar.
- baking soda - our leavening agent.
- cream of tartar - this is what gives cookies like snickerdoodles and some sugar cookies a slightly tart flavor and also creates a chewy texture.
- salt - just a little to offset the sweet.
- eggs - we are just using the egg yolks for this cookie.
- vanilla - good quality vanilla extract.
- flour- all-purpose works best for this cookie.
- candy canes - crushed up finely!
How to Make Peppermint Sugar Cookies
- In the bowl of an electric mixer, beat butter and shortening until creamy.
- Add sugar, baking soda, cream of tartar and salt and mix.
- Beat in egg yolks and vanilla.
- Add candy canes to a ziplock back and give them a good whack with a rolling pin until broken up into small pieces.
- Mix in flour and candy cane pieces.
- Roll into balls, dip in more candy cane and place on a baking sheet.
- Bake for 12 minutes.
Possible Variations for These Cookies
- Butter & Shortening - there is no substitutes for the amount of butter and shortening in this recipe. I have tried with all butter and they do not hold their shape.
- Candy Cane - you can also try other crushed peppermint candies or leave them out entirely!
- Vanilla Extract- if you want even more peppermint flavor, you can substitute the vanilla for peppermint extract. These are already very pepperminty but you can be the judge of how much is enough. If you do substitute, reduce the peppermint extract to ¼ teaspoon.
- Sugar - to switch up the flavor and texture of these cookies, you can also substitute light brown sugar for the white sugar.
More Holiday Cookie Recipes:
You can never have too many Christmas Cookie Recipes, which is why I'm thrilled to share some of my blogger friend's recipes with all of you today:
Double Chocolate Peppermint Cookies by Ella Claire & Co. | Whipped Shortbread Cookies by Inspired by Charm | Cranberry Chocolate Chunk Cookies by Anderson + Grant
Stamped Gingerbread Glaze Cookies by Handmade Farmhouse | Peppermint Sugar Cookies by Freutcake | M&M Christmas Cookies by I Heart Naptime
How to Store These Cookies:
- Layer cookies between parchment or waxed paper in an airtight and covered container.
- Store at room temperature for up to 3 days or freeze for up to 3 months.
More Christmas Treat Recipes:
- Hot Chocolate Marshmallow Linzer Cookies
- Homemade Peppermint White Hot Chocolate
- Christmas Sugar Cookie Bars
- Chewy Ginger Molasses Cookies
- Christmas Wreath Cookies
- Peanut Butter Blossoms
- Easy Layered White Chocolate Peppermint Fudge
Baking cookies and sharing them with family and friends is one of my favorite parts of the holiday season. I hope you will make and enjoy these cookie recipes as much as I do! If you make any of them I'd love to hear it in the comments section below.
Peppermint Sugar Cookies
Crisp and buttery peppermint sugar cookies baked with crushed candy cane pieces.
Ingredients
- ½ cup butter, softened
- ½ cup shortening
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ⅛ teaspoon salt
- 3 egg yolks
- ½ teaspoon vanilla
- 1 ¾ cups all-purpose flour
- ¾ cup crushed candy cane, (12 candy canes)
Instructions
- Preheat oven to 300 degrees and line a baking sheet with parchment paper.
- In the bowl of an electric mixer, beat butter and shortening until creamy for about 30 seconds on medium-high.
- Add sugar, baking soda, cream of tartar and salt and mix, scraping down the sides.
- Beat in egg yolks and vanilla.
- Slowly beat in flour followed by most of the crushed candy cane pieces. You will want to reserve a small amount to dip the dough into.
- Tip: To crush candy canes, place them in a ziplock bag and give a good whack with a rolling pin until broken up.
- Roll into balls, dip in more candy cane and place on a baking sheet 2" apart.
- Bake for 12 minutes. Don't worry if the center looks soft, they will firm up as they cool.
- Allow to cool on baking sheet for 1 minute before moving to a cooling rack.
Notes
Possible Variations for These Cookies
- Butter & Shortening - there is no substitutes for the amount of butter and shortening in this recipe. I have tried with all butter and they do not hold their shape.
- Candy Cane - you can also try other crushed peppermint candies or leave them out entirely!
- Vanilla Extract- if you want even more peppermint flavor, you can substitute the vanilla for peppermint extract. These are already very pepperminty but you can be the judge of how much is enough. If you do substitute, reduce the peppermint extract to ¼ teaspoon.
- Sugar - to switch up the flavor and texture of these cookies, you can also substitute light brown sugar for the white sugar.
Nutrition Information:
Yield: 48 Serving Size: 1Amount Per Serving: Calories: 103Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 49mgCarbohydrates: 15gFiber: 0gSugar: 11gProtein: 1g
Michael says
These sound amazing!! And can we talk about your styling and photography. I am DEAD!! Stunning.
xo Michael
Leah Bergman says
You are the sweetest Michael! Thank you.