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Peppermint Sugar Cookies

Peppermint sugar cookies are rolled in sugar and baked until their edges are set and just beginning to turn golden, while the centers stay pale. A 30-minute chill helps the dough hold its shape for soft-centered cookies.
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Prep Time 20 minutes
Cook Time 24 minutes
Chilling 30 minutes
Total Time 1 hour 14 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 2.75 cup all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 1.5 cup granulated sugar divided
  • 1 egg large
  • 0.75 tsp peppermint extract
  • 0.5 tsp vanilla extract

Equipment

  • 1 electric mixer
  • 1 large baking sheet

Method
 

  1. Whisk the flour, baking powder, and salt together in a medium bowl.
  2. In a large bowl, beat the butter and 1 1/4 cups of the sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  3. Beat in the egg, peppermint extract, and vanilla extract until combined, scraping down the bowl as needed.
  4. Add the flour mixture and mix on low just until no dry streaks remain.
  5. Cover the dough and refrigerate it for 30 minutes.
  6. Heat the oven to 350°F.
  7. Line a large baking sheet with parchment paper.
  8. Put the remaining 1/4 cup sugar in a small bowl.
  9. Scoop the dough into 1 1/2-tablespoon portions.
  10. Roll each portion into a ball.
  11. Roll each ball in the sugar.
  12. Arrange 12 dough balls on the baking sheet, spacing them about 2 inches apart.
  13. Bake for 10 to 12 minutes, until the edges are set and just beginning to turn golden while the centers remain pale.
  14. Let the cookies cool on the baking sheet for 5 minutes.
  15. Transfer the cookies to a wire rack.
  16. Let the baking sheet cool completely.
  17. Arrange the remaining dough balls on the baking sheet, spacing them about 2 inches apart, and bake for 10 to 12 minutes, until the edges are set and just beginning to turn golden while the centers remain pale.

Notes

For soft centers, take the cookies out when the edges are set and just beginning to turn golden. Store in an airtight container in the refrigerator for up to 5 days; baked cookies can be frozen for up to 2 months. For a dairy-free option, use a plant-based butter that works for baking.