PEPPERMINT SUGAR COOKIES RECIPE: HOW TO MAKE IT
These peppermint sugar cookies take my tastebuds right to winter. Its crisp, distinct taste reminds me of the peppermint bark I buy every holiday season. —Emily Hutchinson, The Hutch Oven
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In the bowl of a stand mixer, beat butter and salt for 30 seconds. Add sugars; beat 1 minute. Add egg and extracts and mix to combine. , Combine dry ingredients; add to butter mixture. Mix just until dough forms. Cover and chill at least 15 minutes., Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 3-in. cookie cutter. Place 2 in. apart on parchment-lined baking sheets. Bake until cookie puffs up and is a dull matte on top but not browned, 6-8 minutes. Let stand 1 minute before removing to wire racks to cool completely.
Nutrition Facts : Calories 171 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 64mg sodium, CarbohydrateContent 23g carbohydrate (11g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
PEPPERMINT-CANDY SUGAR COOKIES RECIPE | MARTHA STEWART
Provided by Martha Stewart
Categories Cookie Recipes
Total Time 2 hours 25 minutes
Prep Time 30 minutes
Yield Makes about 30
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. In a medium bowl, whisk together flour, baking powder, and salt.
- With a mixer on medium speed, beat butter with granulated sugar until light and fluffy, about 2 minutes. Beat in egg and vanilla until just blended, scraping down sides of bowl. Reduce speed to low and beat in flour mixture until combined. Refrigerate dough until firm, about 1 hour.
- Meanwhile, place peppermints in a resealable plastic bag and finely crush with a meat mallet. Transfer to a shallow bowl and mix with sanding sugar.
- Form rounded teaspoons of dough into balls for small cookies, or rounded tablespoons for larger ones. Roll in crushed-candy mixture to coat. Arrange 2 inches apart on parchment-lined baking sheets.
- Bake, rotating sheets once, until edges are starting to brown, about 11 minutes for small cookies, 14 minutes for larger ones. Let cool completely on sheets on wire racks. (Break off any bits of melted candy from edges of cookies, if necessary.) Cookies can be stored in an airtight container, between sheets of parchment or waxed paper, up to 1 week.
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