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.
Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
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.
Add in egg, honey, yogurt, vanilla extract, and peppermint extract and mix on high for 3 minutes. Scrape down the sides of the bowl.
Add in flour, baking soda, baking powder, and salt into the bowl and mix on low until fully incorporated and a dough forms.
Mix in the sprinkles until just incorporated. Be careful not to overmix.
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.
Let cool on the tray for at least 10 minutes before removing it to a cookie rack to fully cool. Enjoy!