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My Peppermint Sugar Cookies have turned into our family's must-have holiday sweet. They've got this wonderful soft texture with hints of cool mint and smooth white chocolate chunks throughout. When they're in the oven, my whole house smells like Christmas morning! Nothing beats that minty freshness wafting through the air. They're just right for holiday gatherings or anytime you want to bring a bit of winter cheer to your day.
The Holiday Magic Behind These Treats
These cookies really grab what makes winter celebrations so wonderful. The way the sweet white chocolate plays with the cool peppermint taste is just amazing. They always catch everyone's eye at cookie swaps since they're not your run-of-the-mill sugar cookies. And guess what? You can whip them up super fast, which comes in handy when you're running around during the busy holiday rush.
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- All-purpose Flour: 2 1/4 cups, run through a sifter to keep the dough nice and smooth.
- Baking Soda: 1/2 teaspoon, this makes your cookies soft with a bit of chew.
- Baking Powder: 1/2 teaspoon, gives your cookies a tiny bit of rise.
- Salt: 1/4 teaspoon, brings out all the tasty bits.
- Unsalted Butter: 3/4 cup (170g), let it sit out till it's soft enough to press with your finger.
- Granulated Sugar: 1/2 cup, adds just the right sweetness.
- Light Brown Sugar: 1/2 cup, pushed down tight for that hint of caramel taste.
- Egg: 1 large, not cold from the fridge so it mixes in better.
- Vanilla Extract: 1 teaspoon, gives that warm flavor underneath everything else.
- Peppermint Extract: 1/2 teaspoon, for that cool minty kick.
- White Chocolate Chips: 1 cup, they melt into little pockets of creamy goodness.
- Crushed Peppermint Pieces: 1/2 cup, adds festive color and a nice crunch.
Baking Steps You'll Love
- Mix Your Dry Stuff
- Throw your flour, baking soda, baking powder, and salt into a bowl. Give it a good stir with your whisk.
- Work the Butter and Sugars
- In your biggest bowl, beat the soft butter with both sugars until it looks fluffy and light. This takes about 2-3 minutes on medium.
- Add the Wet Parts
- Drop in your egg and both extracts. Keep mixing until everything's blended together nicely.
- Bring It All Together
- Slowly add the flour mixture into your butter mixture. Mix on low until you've got thick dough that won't stick to your fingers.
- Add the Good Stuff
- Gently stir in your white chocolate chips and those crunchy peppermint bits until they're spread all through the dough.
- Get Them Ready to Bake
- Turn your oven on to 350°F (175°C). Roll little balls of dough about 1 1/2 tablespoons big. Put them on your cookie sheet lined with parchment, keeping them 2 inches apart. Bake them for 7-9 minutes until the edges look done.
- Let Them Rest
- Leave your cookies on the hot sheet for 4-5 minutes before moving them to a cooling rack. Eat them warm or save them for later.
My Insider Tricks
I've found that handling the dough with a light touch works wonders. Making sure the butter sits out long enough to get truly soft really changes how these turn out. My favorite little trick? I press extra white chocolate chips and peppermint bits on top right when they come out hot from the oven. They look so fancy this way, and it takes no extra effort.
Storage Smarts
You'll find these cookies stay nice and soft for about 5 days if you keep them in a container with a tight lid. I always make a double batch of dough to stick in the freezer. That way I can pop a few in the oven whenever I want warm cookies. Just cook them a minute longer if they're frozen solid.
Try These Twists
I sometimes throw in dark chocolate chips instead for a deeper flavor or drip melted chocolate across the tops after they cool. Holiday sprinkles make them look extra special too. My sister can't get enough of the version with a touch of almond flavor instead of mint. They taste completely different but just as yummy.
The Crowd-Pleasing Factor
These cookies have that certain something special. The way the mint balances with the sweetness and their soft, chewy bite keeps everyone grabbing seconds. They stand out on holiday cookie plates and make such nice presents too. I can't tell you how many times folks have asked me to share how I make them.
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Common Questions
- → When is the butter-sugar mix properly combined?
- You'll notice it turns significantly paler and gets a fluffy, whipped look. That visible change shows it's good to go.
- → What happens if I cook these too long?
- Take them out when the edges just start turning golden. They'll look puffy at first but will flatten and firm up as they cool, giving you the best texture.
- → How many days will these cookies stay fresh?
- They'll remain soft for 4-5 days if you keep them in a sealed container at room temp, but they're best eaten within a week. You can freeze them for up to 3 months too.
- → Why should I let them rest on the hot pan?
- Those 4-5 minutes of cooling on the baking sheet helps the cookies set up properly so they don't fall apart when you move them.
- → Can I make the mint flavor stronger or weaker?
- Absolutely, you can put more or less mint extract and crushed candy pieces depending on how minty you want them.