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Peppermint is the perfect flavor for this season! These Peppermint Sugar Cookies are topped with a peppermint cream cheese frosting and one that you need to add to your baking list!
Soft and Chewy Cookie
Sugar cookies are so much better loaded with a sweet cream cheese frosting. These Peppermint Sugar Cookies are whipped with cream cheese to be super soft and chewy!
I added peppermint extract to give them the perfect seasonal flavor.
Top it with a peppermint cream cheese frosting and you have got the best cookie you will make this year!
Instructions
Step one: In a small mixing bowl whisk together flour, baking powder, and salt.
Step two: Now use a separate mixing bowl or use your stand mixer to cream together butter and cream cheese until creamy.
Then add in sugar and continue to mix until light and fluffy. And last you want to add in your egg along with your peppermint extract.
Step three: Once your wet ingredients are creamed you want to slowly add your dry ingredients. Mix until well combined but don’t over mix it.
Last you want to cover and chill for 1 hour or overnight. I usually just add plastic wrap to the top of the bowl when chilling.
- Tip: You can leave your dough in the fridge for 1-2 days before baking.
Baking Directions
Step four: Once your cookies are done chilling it’s time to preheat. Preheat the oven to 350 degrees and prepare a baking sheet with parchment paper.
Step five: Roll dough into balls (about 2 tablespoons per cookie) and place on your prepared baking sheet. Bake for 14-15 minutes then allow cooling on the pan for 5 minutes before allowing them to cool completely on a rack.
- Pro Tip: This dough will be crumbly and need some kneading. I usually measure out for one cooking press and move it around in my hand then form the ball.
Cream Cheese Frosting
Step six: Cream together cream cheese and butter in a stand mixer or in a mixing bowl with an electric mixer.
Step seven: Once your cream cheese and butter is well combined and creamy add in sugar and peppermint extract and then continue to beat until your frosting is creamy and smooth.
Step eight: Once cooked are completely cooled spread on cream cheese frosting and top with peppermint crunch baking chips.
- Tips: I love using peppermint baking chips for a softer texture but you can also use crushed peppermint.
Storing
Room temperature: Leave the cookies on the counter in an airtight container for 2-3 days.
Fridge: Place cookies in an airtight container and keep in the fridge for 6-7 days.
Freeze: Freeze baked and frosted cookies in a freezer bag and place in an airtight container. Keep in the freezer for 1 month. Defrost in the fridge overnight.
A few peppermint recipes for those of you who love it as much as I do!
Peppermint Whipped Cream: Whipped cream is a must for this time of year. Adding peppermint and topping it on my hot chocolate is my favorite thing.
Peppermint Chocolate Fudge: Fudge is one of my favorite treats! This peppermint fudge is the perfect treat for wintertime and one you have to try.
Peppermint Bark: This recipe is a simple one. Just 4 ingredients and a few minutes are all it takes!
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Peppermint Sugar Cookies
Ingredients
Cookies:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, (softened)
- 2 oz cream cheese, (softened)
- 1 cup sugar
- 1 large egg
- 1/2 teaspoon peppermint extract
Frosting:
- 4 oz cream cheese, (softened)
- 1/2 cup unsalted butter, (softened)
- 2 cups confectioners sugar
- 1/2 teaspoon peppermint extract
- 1/2 cup peppermint crunch baking chips
Instructions
Cookies:
- In a small mixing bowl whisk together flour, baking powder, and salt.
- In a separate larger mixing bowl or in your stand mixer cream together butter and cream cheese until creamy. Add in sugar and continue to mix until light and fluffy. Last add in your egg along with your peppermint extract.
- Slowly add your dry ingredients into your mixer with your wet ingredients until well combined. Cover and chill for 1 hour or overnight.
- Preheat the oven to 350 degrees and prepare a baking sheet with parchment paper.
- Roll dough into balls (about 2 tablespoons per cookie) and place on your prepared baking sheet. Bake for 14-15 minutes then allow to cool on the pan for 5 minutes before allowing them to cool completely on a rack.
Frosting:
- Cream together cream cheese and butter in a stand mixer or with an electric mixer.
- Once your cream cheese and butter is well combined and creamy add in sugar and peppermint extract and then continue to beat until your frosting is creamy and smooth.
- Once cooked are completely cooled spread on cream cheese frosting and top with peppermint crunch baking chips.
Notes
Nutrition
