Peppermint Crunch Sugar Cookies are crunchy cookies with just a bit of chewiness and just a hint of peppermint. A roll in red sanding sugar makes these cookies stand out on your tray of Christmas goodies
Peppermint Crunch Sugar Cookies
Winter holidays = peppermint. And my winter holidays aren’t complete without a tray of cookies. On that tray, I like a big variety that offers several flavors, including peppermint.
This peppermint sugar cookie recipe is the same vintage sugar cookie featured here. I’ve tweaked the recipe to make it a good choice for all the Christmas cookie baking I know you guys have planned.
This is a crunchy cookie with a bit of chew and just a hint of peppermint. A roll in red sanding sugar makes it stand out on a tray of Christmas goodies.
Use any colored sanding sugar you’d like.
If you’d like to amp up the peppermint flavor of these cookies, crush up a handful of candy canes or peppermint candies in your food processor.
Add the crushed peppermint to the dough and/or sprinkle on top of each cookie before baking.
A Note of Warning About Peppermint Extract:
Even your most devoted elf might pass up these cookies if you’re careless with the peppermint extract.
One teensy drop too much will turn peppermint cookies into minty fresh mouthwash cookies.
To be sure you only add 1/2 tsp peppermint extract, measure the extract away from the bowl–over your counter top or a measuring cup so you don’t accidentally wobble and spill too much peppermint in the dough.
Really, measuring extract away from the mixing bowl is good baking practice. But, I get lazy and often measure vanilla extract over the bowl.
Sugar How You Get So Fly?
Does anyone remember that Baby Bash song from 2003? I thought it would be a good intro to talk about sanding sugar.
If you’ve watched any of Martha Stewart’s shows or read any of her Living magazines, you probably have a Phd in sanding sugar. But, just in case, here’s a little primer:
What is sanding sugar?
Sanding sugar has larger crystals than the granulated sugar you might be in five pound bags at the grocery store. Sanding sugar comes in a zillion different colors. But if you can’t find the color you want, you can make your pretty easily or so I’m told. Also, sanding sugar has a bit of sparkle because it reflects light.
Why Use Sanding Sugar?
Sanding sugar gives your cookies, like these sugar cookies or gingersnap cookies more crunch. Sanding sugar also gives your cookies a polished look.
Where to buy sanding sugar?
- Craft stores like Joann’s or Michael’s.
- Kitchen supply stores like Williams Sonoma or Sur la Table.
- Specialty baking stores and sometimes at candy stores.
- Baking aisle of your local grocery store
- Natural food stores in the bulk aisle or baking aisle
A hint of peppermint extract and red sanding sugar makes a vintage sugar cookie recipe extra festive for the holidays. Use any colored sanding sugar you'd like. If you'd like to amp up the peppermint flavor, crush up a handful of candy canes or peppermint candies in your food processor and either add to the dough and/or sprinkle on top of each cookie before baking.
- 1/2 cup butter, room temperature
- 1/2 cup shortening
- 1 cup granulated sugar
- 1/2 tsp peppermint extract
- 1 egg room temperature
- 2 1/4 cup all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup sanding sugar, any color
- Measure dry ingredients, flour, baking soda and baking powder into a medium bowl.
- In a large bowl or the bowl of a stand mixer, beat butter, shortening and sugar on medium high for five minutes or until light and fluffy. Be sure to pause briefly at least twice to scrape down the sides of the bowl and the bottom of the bowl with a spatula.
- Add peppermint extract and egg and beat for another minute until combined.
- Add dry ingredients and mix until just combined. The dough will be somewhat thick.
- No need to chill this dough.
- Preheat oven to 350 degrees.
- Pour sanding sugar into a bowl.
- Using a cookie scoop, scoop one inch balls of dough and roll into the sanding sugar.
- Place balls of dough on a parchment-lined baking sheet.
- Once you have 12 balls of dough on the sheet, flatten each with the bottom of a glass.
- Bake at 350 for 12 minutes or until the bottoms of the cookies are golden tan.
- Let cool on a wire rack.