Peppermint Sugar Cookies

I adore a soft-baked sugar cookie. The kind that almost melts in your mouth. I also seriously struggle with those gorgeous hand-decorated flooded sugar cookies. That type of finesse and hand/finger coordination, I cannot compete, so I’ll stick with these no-chill soft-baked morsels of holiday peppermint yum instead.

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The Taste of Peppermint

Peppermint is certainly the flavour of the Christmas season but to keep it all on the level with you…I’m kinda hit or miss on it. I much prefer a subtle peppermint taste as a pairing but not as a strong stand-alone type flavour. If you’re a peppermint fiend though feel free to add in another ½ tsp of extract into these cookies for a stronger kick. And don’t forget these fun festive flavoured sprinkles. They really level up the cute and tasty cookie game.

Peppermint Sugar Cookies

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• Author: Katie
• Total Time: 19 Minutes
• Yield: 40 Cookies 1x

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Description

Easy no-chill soft peppermint sugar cookies full of fun and festive sprinkles. The perfect holiday cookie recipe.

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Ingredients

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• 1 cup dairy-free salted butter, room temperature

• 1 cup white sugar

• 1 large egg, room temperature

• ¼ cup honey

• ¼ cup dairy-free yogurt

• 1 tsp. vanilla extract

• ½ tsp. peppermint extract

• 3 cups all-purpose flour

• 1 tsp. coarse sea salt

• 1 tsp. baking soda

• 1 tsp. baking powder

• ½ cup sprinkles *I used “Peppermint” sprinkles

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Instructions

EQUIPMENT:

• Stand Mixer

• Cookie Tray

• Cookie Scoop

• Parchment Paper

 

1. Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.

2. In the bowl of a stand mixer cream the butter and sugar on high for 3 minutes until light and fluffy with the paddle attachment.

3. Add in egg, honey, yogurt, vanilla extract, and peppermint extract and mix on high for 3 minutes. Scrape down the sides of the bowl.

4. Add in flour, baking soda, baking powder, and salt into the bowl and mix on low until fully incorporated and a dough forms.

5. Mix in the sprinkles until just incorporated. Be careful not to overmix.

6. Using a 1 ½ tbsp. cookie scoop drop the cookie dough onto parchment-lined cookie trays approximately 2 inches apart and bake for 7-9 minutes or until the edges are just barely light golden brown and the centers appear slightly under-baked.

7. Let cool on the tray for at least 10 minutes before removing it to a cookie rack to fully cool. Enjoy!

Equipment

Cookie Sheet

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Cookie Scoop

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KitchenAid Mixer 4.5 QT.

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• Prep Time: 10 Minutes
• Cook Time: 7-9 Minutes
• Category: Cookies
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: Cookie
• Calories: 104
• Sugar: 6 Grams
• Sodium: 78 Miligrams
• Fat: 5 Grams
• Saturated Fat: 3 Grams
• Unsaturated Fat: 1 Gram
• Trans Fat: 0 Grams
• Carbohydrates: 14 Grams
• Fiber: 0 Grams
• Protein: 1 Gram
• Cholesterol: 17 Miligrams

Keywords: baking, cookies, no-chill cookies, sugar cookies, peppermint sugar cookies, peppermint cookies, sprinkles, Christmas sugar cookies