National Cookie Day means one thing. Bake all the cookies! Check out this scrumptiously holiday-appropriate peppermint sugar cookie recipe that we adapted from Chelsea’s Messy Apron.
Ingredients
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Sugar Cookies
- 2/3 cup regular shortening unflavored
- 2/3 cup unsalted butter room temperature
- 2 cups white sugar separated
- 1 large egg + 1 large egg yolk
- 1 tablespoon corn syrup
- 2 teaspoons vanilla extract
- 2 drops of peppermint essential oil (or 1/4 – 1/2 teaspoon peppermint extract)
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup peppermint crunch sprinkles
- Optional: 1/4 cup coarse white sparkling sugar
Peppermint Cream Cheese Frosting
- 1/4 cup (4 tablespoons) butter softened not melted
- 4 ounces cream cheese softened but not melted
- 1/2 teaspoon vanilla extract
- 1 drop of peppermint essential oil (or 1/2 teaspoon peppermint extract)
- 2 and up to 2 & 1/2 cups powdered sugar (depending on desired consistency)
- Peppermint crunch sprinkles to top
Instructions
- Preheat the oven to 350 degrees F.
- Beat together the shortening, butter, and 1 and 1/2 cups white sugar until light and creamy. (Do not melt or soften your butter.)
- Beat in the egg, egg yolk, corn syrup, and vanilla extract. Beat in peppermint oil (or extract).
- Add in the flour, baking powder, salt and peppermint crunch. Mix until just combined.
- Shape into thick, flat discs.
- In a small bowl toss together the remaining 1/2 cup white sugar with the coarse sparkling sugar (or just use the white sugar). Roll the cookie balls in the sugar to coat.
- Bake 2 inches apart on a parchment lined cookie sheet.
- Bake 9-12 minutes.
While the cookies are cooling, you can make the frosting:
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Beat together the softened butter, softened cream cheese, vanilla, and peppermint oil (or extract).
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Beat in the powdered sugar by slowly adding about 1/2 a cup at a time until a smooth frosting is formed. Add a little milk if needed to thin your frosting to desired consistency.
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Again, feel free to increase the peppermint oil or extract amount if desired in the frosting.
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Frost the cookies and add peppermint crunch sprinkles to the top.
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Store in an airtight container at room temperature.
For more fun holiday recipes, check out Chelsea’s Messy Apron’s Holiday Favorites!
