Okay friends, Christmas is just around the corner! Holiday baking has begun and we all look for something different every year. Try these Double Peppermint Sugar Cookies for a festive easy cookie to take to parties or to hand out.
My daughter Sofie absolutely LOVES cookies, although I actually don’t care for making cookies that much- she asks for them, so we make them. She said she wanted to make Christmas cookies, so we ended up with these Double Peppermint Sugar Cookies.
These sugar cookies are tasty and topped with a cream cheese frosting and crushed candy canes. These Christmas cookies are festive enough to take to any of your holiday parties, or just snack on throughout the month of December (or really all Winter long with some hot chocolate).
Equipment needed for these Double Peppermint Sugar Cookies
Mixing Bowl or Stand Mixer
Electric Mixer
Cookie Sheet
Spatula
Parchment Paper
How to make these Double Peppermint Christmas Sugar Cookies
For the Sugar Cookies:
First cream together the butter, shortening and the sugar until light and fluffy. Add in the eggs one at a time, the vanilla, and the peppermint extract and beat a little longer.
Then in a separate bowl combine the salt, cornstarch, baking powder and flour and whisk.
Slowly pour the dry ingredients into the butter mixture and mix until all of the dry ingredients are well incorporated. Stire in crushed candycanes if using
Then chill the cookie dough for about an hour.
When ready to bake, line a cookie sheet with parchment paper, or spray with nonstick cooking spray. Preheat the oven to 375 degrees. Scoop the chilled dough and form into balls by hand or with a cookie scoop.
Bake the cookies for about 9 to 11 minutes, or until the edges start to brown.
For Peppermint Frosting:
In a large bowl cream together the butter and cream cheese. Add in the peppermint extract.
Slowly add in the powdered sugar continuing to beat a little at a time until frosting forms.
Spread a generous amount of the cream cheese frosting onto cooled cookies.
Add crushed candy cane pieces on top for garnish and enjoy! Of course you can leave frosting off of some to meet everyone’s needs, too.
Happy holidays everyone! And Happy Baking!
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Double Peppermint Sugar Cookies
Ingredients
For the Peppermint Sugar Cookies
- 1/2 cup butter softened
- 1/4 cup shortening
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla
- 1 tsp peppermint extract
- 2 ½ cups flour
- 2 tbsp corn starch
- ½ tsp baking powder
- dash of salt
- 1/4 cup crushed candy canes or peppermint candies optional
For the Peppermint Frosting:
- 4 oz cream cheese softened
- ¼ cup butter softened
- 1 tsp peppermint extract
- 2 ½ cups powdered sugar
- Crushed candy canes
Instructions
- In a large bowl or in stand mixer, cream together the butter, shortening and the sugar until light and fluffy.
- Add in the eggs, the vanilla, and the peppermint and beat a little longer.
- In a sperate bowl Combine the salt, cornstarch, baking powder and flour.
- Mix until all of the dry ingredients are well incorporated.
- Slowly add the dry ingredients into the butter mixture and continue to beat until all is well combined.
- If using crushed candy canes, fold them in now.
- Then chill the cookie dough for about an hour.
- When ready to bake, line a cookie sheet with parchment paper or spray with nonstick cooking spray.
- Preheat the oven to 375 degrees.
- Scoop the chilled dough and form into balls by hand or with a cookie scoop.
- Bake for about 9 to 11 minutes, or until the edges start to brown.
- Allow cookies to cool before frosting.
For Peppermint Frosting:
- In a large bowl cream together the butter and cream cheese.
- Add in the peppermint extract.
- Slowly add in the powdered sugar continuing to beat a little at a time until frosting forms.
- Spread a generous amount of the cream cheese frosting onto cooled cookies.
- Add crushed candy cane pieces on top for garnish and enjoy!
Notes
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