Description
Delight in these festive Peppermint Cookies featuring a perfect balance of buttery sweetness and refreshing peppermint flavor. Soft, chewy, and studded with crushed candy canes, these cookies are ideal for holiday celebrations or any time you crave a minty treat.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour (or gluten-free blend for gluten-free option)
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened (or plant-based butter for vegan option)
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 1 large egg (or flax egg for vegan option)
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
Mix-Ins
- ½ cup crushed candy canes
Instructions
- Prepare Your Ingredients: Gather and measure all ingredients to ensure smooth baking and accurate measurements.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with the granulated and light brown sugars using a mixer until the mixture is fluffy and light in color, creating a creamy base for your cookies.
- Add Eggs and Extracts: Incorporate the egg, vanilla extract, and peppermint extract into the butter and sugar mixture, beating until the mixture is smooth and fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently and just until combined to avoid overmixing and tough cookies.
- Incorporate Crushed Candy Canes: Carefully fold in the crushed candy canes, preserving their crunch and infusing the dough with peppermint flavor.
- Scoop and Bake: Drop dough balls evenly spaced onto the prepared baking sheet using a scoop or spoon. Bake in the preheated oven for 10-12 minutes, or until edges are lightly golden but centers remain soft.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps maintain their soft texture.
Notes
- For a vegan option, substitute the butter with plant-based butter and the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, chilled).
- Use a gluten-free flour blend to make these cookies gluten-free.
- Crushed candy canes not only add flavor but also a delightful crunch; adjust the amount according to your preference.
- Ensure not to overmix the dough to keep cookies tender and soft.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
