Description
These delightful Peppermint Cookies blend the classic buttery sweetness of traditional cookies with the refreshing zing of crushed candy canes. Perfectly soft on the inside with lightly golden edges, they are an ideal treat for the holiday season or any time you crave a festive, minty cookie.
Ingredients
Scale
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
Add-ins
- ½ cup crushed candy canes
Instructions
- Prepare Your Ingredients: Gather and measure all ingredients to ensure a smooth and organized baking process.
- 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 and promote even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of these leavening agents and seasoning.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with the granulated sugar and light brown sugar until the mixture is fluffy and lighter in color, indicating proper aeration.
- Add Eggs and Extracts: Beat in the egg, vanilla extract, and peppermint extract until the mixture is smooth and fully combined.
- Combine Wet and Dry Ingredients: Gradually incorporate the dry mixture into the wet mixture, stirring gently just until combined to avoid forming tough cookies.
- Incorporate Crushed Candy Canes: Carefully fold in the crushed candy canes, preserving their crunch and peppermint flavor within the dough.
- Scoop and Bake: Drop dough balls evenly spaced onto the prepared baking sheet using a scoop or spoon. Bake for 10-12 minutes until the edges are lightly golden while the 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, preserving their desired softness.
Notes
- For a vegan version, substitute the egg with a flax egg and use plant-based butter.
- To make gluten-free cookies, use a gluten-free all-purpose flour blend instead of regular flour.
- Crushed candy canes add a festive peppermint flavor and crunchy texture; adjust the amount according to preference.
- Do not overmix the dough once the dry ingredients are added to prevent tough cookies.
- Use parchment paper or silicone baking mats for easy cleanup and to avoid sticking.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
