Description
These Peppermint Sugar Cookies are festive, slice-and-bake treats featuring crisp edges, soft chewy centers, and a delicious peppermint candy swirl inside. With a chocolate peppermint cookie coating and a vibrant red and white peppermint center, these cookies deliver a refreshing holiday flavor and make a perfect showstopper for cookie exchanges or Christmas cookie boxes. They are inspired by popular holiday design cookies and are ideal for making ahead.
Ingredients
Scale
Cookie Dough
- ¾ cup butter (softened slightly)
- ¾ cup granulated sugar
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 large egg (room temperature)
- 2 cups all purpose flour (240g)
- 2 tablespoons cocoa powder (dutch processed)
Coloring and Decoration
- red gel food coloring (as needed)
- white gel food coloring (optional, as needed)
- ¼ cup coarse sugar (for coating)
- 2 tablespoons crushed peppermint candies (or crushed candy canes)
Instructions
- Mix Butter and Sugar: In a large bowl or stand mixer, beat together the softened butter and granulated sugar just until combined, avoiding making it light and fluffy.
- Add Flavorings and Egg: Add the sea salt, vanilla extract, peppermint extract, and room temperature egg to the mixture and mix until just combined, allowing the mixture to look slightly split.
- Incorporate Flour: Sift the all purpose flour directly into the bowl and mix it in with a mixer or spatula just until the dough forms. Cut off about one third of the dough and set aside.
- Color Red Dough: Divide the smaller set-aside dough in half. Add red gel food coloring drop by drop to one half, mixing well to achieve a vibrant red color. Roll it into a short thick log about 4 inches long on parchment paper. Freeze until completely frozen, about 20 minutes.
- Color White Dough (Optional): Add white gel food coloring to the other half of the smaller dough portion in drops, mixing well for a white color. Roll into a 4-inch log on parchment paper and freeze for 20 minutes until firm.
- Make Chocolate Dough: Add cocoa powder to the larger portion of dough and mix thoroughly to create chocolate cookie dough. Set it aside at room temperature.
- Cut Colored Logs into Wedges: Remove the frozen red and white logs from the freezer. Cut one log in half lengthwise, then each half into half lengthwise again, creating four rectangular wedges. Cut each wedge in half one more time to make eight wedges. Repeat for the second colored log.
- Rebuild Logs with Alternating Colors: Alternate the red and white wedges, pressing them firmly together to form two new logs. Smooth any gaps with your fingers.
- Join Logs and Freeze: Press the two logs together at the ends, smoothing the join. Wrap in parchment paper and freeze for 10 minutes to firm up.
- Wrap Chocolate Dough Around Colored Log: Flatten out the chocolate dough into a rectangle the length of the red and white log on parchment paper. Remove the colored log from the freezer and place it on top. Wrap the chocolate dough around the colored log using the parchment paper, smoothing the roll and redistributing excess dough for an even layer.
- Coat with Sugar and Peppermint: Mix the coarse sugar and crushed peppermint candies. Sprinkle this mixture on parchment paper and roll the combined cookie log in it to coat liberally. Wrap in parchment and freeze until the log is completely chilled, about 20-30 minutes.
- Preheat Oven and Slice Cookies: Preheat the oven to 355°F (180°C). Take the chilled cookie log and slice into ½ inch thick slices using a sharp knife.
- Bake Cookies: Place cookie slices on a parchment-lined or non-stick baking sheet, leaving 1-2 inches between cookies for spreading. Bake for 11 minutes or until the tops lose their shine but the centers remain soft and slightly underbaked.
- Cool Cookies: Remove baked cookies from the oven and transfer with a spatula to a cooling rack. Cool completely before storing or serving. Repeat baking remaining slices.
Notes
- The peppermint candy inside creates a striking holiday swirl and adds refreshing flavor.
- The dough has a slightly split look after adding the egg, which is normal.
- Freezing the colored dough logs is key to achieving clean peppermint slices during cutting.
- Using gel food coloring provides vibrant colors without adding liquid to dough.
- These cookies have soft chewy centers with crisp edges and are perfect for making ahead and freezing.
- Ensure to chill the entire log well before slicing for best shape retention during baking.
- Feel free to substitute crushed peppermint candies with candy canes if preferred.
- For a more intense chocolate flavor, use Dutch processed cocoa powder as directed.
Nutrition
- Serving Size: 1 cookie
- Calories: 174 kcal
- Sugar: 12 g
- Sodium: 129 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0.3 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 29 mg
