Monday, December 19, 2011

Holiday Baking: Peppermint Sugar Cookies

Peppermint Sugar Cookies are my seasonal favorite.   They have become a Saucier Family Tradition.  These cookies are easy to make.   You start by  making a basic sugar cookie dough flavored with peppermint extract and then stir in crushed candy canes. These sugar cookies are drop cookies which are decorated with a crosshatch pattern and specks of  crushed peppermint candy. The cookies have a tender/crisp  texture with a refreshing peppermint flavor.   To me, they are a simple yet festive holiday cookie.








                                Peppermint Sugar Cookies


Ingredients

2 ½ cups all – purpose flour
1-teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter at room temperature
1-cup sugar
1 large egg
1 egg yolk
1-tablespoon  milk
1-teaspoon peppermint extract
½ cup crushed peppermint candy canes or peppermint candy
¼ cup powdered sugar


Directions

1. In a mixing bowl whisk together flour, baking powder, and salt. Set aside.
2. Place butter and sugar in a mixing bowl and beat until light in color.
3. Beat the egg and egg yolk in a small bowl.
4. Add egg mixture, milk, and peppermint extract to the butter mixture. Beat until combined.
5. Reduce speed on mixer and add flour mixture a small amount at a time. Do not add more flour until previous flour mixture has been incorporated.
6. Stir crushed candies into the dough.
7. Gather the dough and form into a ball. Wrap dough in plastic wrap and refrigerate for one hour.
8. Line a cookie sheet with parchment paper.
9. Position rack in center of oven.  Preheat oven to 350 degrees.
10. Pour the ¼ cup of powdered sugar on a plate. Scoop out one tablespoon of dough and form it into a ball. Roll the ball in the powdered sugar and place on the prepared sheet. Leave about a 2-inch space between cookies.
11. Using tines of a fork flatten the cookies forming a crosshatch pattern.
12. Bake the cookies for 12-13 minutes rotating the pan halfway through the baking time. The cookies should be lightly colored.
13. Let the cookies cool for 2 minutes then remove to a wire rack to cool completely.
14. Store in an airtight container.

Makes about 3 dozen cookies

Cookie Dough

Measuring Out Dough

Rolled Into Ball

Step 1: Crosshatch

Step 2: Crosshatch

Crosshatch

Cooling


8 comments:

  1. this looks incredible..thanks for the lovely stepwise presentation..:)
    Tasty Appetite

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  2. So festive and delicious! My kids would go nuts for these :) Merry Christmas!!!

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  3. Jay, Thank you for the nice comment. Best regards, Geri

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  4. Lizzy, I appreciate your sweet comment. Merry Christmas:)

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  5. Thank you for sharing .. i will use a fork next time.

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  6. I love peppermint and like the fact that this is just the one flavor. Usually you find peppermint paired with another flavor, so I am glad to find this unique recipe. I just got some peppermint oil, so I may be using that instead of the extract. Thanks for sharing this tasty family treasure!

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  7. May your Christmas sparkle with moments of joy, love, laughter & family time. May the year ahead be full of contentment and love.
    Wishing you all the best, and loads of smile, not only for upcoming Holidays but for every day in a year. Have a Merry Christmas!!!

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  8. Tina, If you try the recipe using some peppermint oil, let me know how it turned out. Thanks and Happy Holidays. Geri

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