Peppermint Sugar Cookies

Peppermint sugar cookies for your holiday table.

Recipe courtesy of Chef Billy Parisi.

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Servings 24 cookies
Prep Time 15 minutes
Cook Time 16 - 18 minutes
Passive Time 30 minutes
Submitted By Chef Billy Parisi
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 24 cookies
Prep Time 15 minutes
Cook Time 16 - 18 minutes
Passive Time 30 minutes
Submitted By Chef Billy Parisi
Share this Recipe
Share this Recipe
Instructions
  1. Preheat the oven to 350°F.
  2. Whisk together the flour and baking soda in a large bowl and set aside.
  3. Add the soft unsalted butter and granulated sugar to a standing mixer with the whisk or paddle attachment and beat on high speed until light and fluffy, about 4 to 6 minutes. Alternatively beat in a bowl with a hand mixer.
  4. Next, add the eggs one at a time until combined and then add in the vanilla.
  5. Pour in 2 crushed candy canes on slow speed and mix until combined
  6. Roll 2 tablespoons of the cookie dough into a ball and place it on a cookie sheet tray lines with parchment paper and repeat the process until the dough is gone or 24 cookies have been formed.
  7. Flatten out each cookie slightly, brush the tops with butter, and sprinkle on a small amount of coarse turbinado sugar on top as well as the remaining 2 crushed candy cane pieces.
  8. Bake the cookies at 350° for 16 to 18 minutes or until the edges are lightly browned.
  9. Cool to room temperature before serving.
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