Peppermint Candy Sugar Cookies Food

PEPPERMINT CANDY COOKIES

Steps:

• Heat oven to 400°F. In large bowl, mix 3/4 cup sugar, the oil, baking powder, vanilla, salt, peppermint extract and eggs with spoon. Stir in flour.
• Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Press bottom of glass onto dough to grease, then dip into 1/4 cup granulated sugar; press on balls until 1/4 inch thick. Spoon red sugar on cookies, using very small spoon, in spiral design to look like peppermint candies. Or place red sugar in resealable food-storage plastic bag; snip off tiny corner. Squeeze red sugar from bag onto cookies.
• Bake cookies 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

PEPPERMINT-CANDY SUGAR COOKIES

Steps:

• Preheat oven to 325 degrees. In a medium bowl, whisk together flour, baking powder, and salt.
• With a mixer on medium speed, beat butter with granulated sugar until light and fluffy, about 2 minutes. Beat in egg and vanilla until just blended, scraping down sides of bowl. Reduce speed to low and beat in flour mixture until combined. Refrigerate dough until firm, about 1 hour.
• Meanwhile, place peppermints in a resealable plastic bag and finely crush with a meat mallet. Transfer to a shallow bowl and mix with sanding sugar.
• Form rounded teaspoons of dough into balls for small cookies, or rounded tablespoons for larger ones. Roll in crushed-candy mixture to coat. Arrange 2 inches apart on parchment-lined baking sheets.
• Bake, rotating sheets once, until edges are starting to brown, about 11 minutes for small cookies, 14 minutes for larger ones. Let cool completely on sheets on wire racks. (Break off any bits of melted candy from edges of cookies, if necessary.) Cookies can be stored in an airtight container, between sheets of parchment or waxed paper, up to 1 week.

PEPPERMINT HOLIDAY COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat the butter and white sugar with an electric mixer in a large bowl until smooth. Beat egg into butter mixture until completely incorporated. Mix flour and salt into the butter mixture until just incorporated. Fold crushed candy canes into the batter, mixing just enough to evenly combine. Roll dough into balls 1 tablespoon at a time; arrange on baking sheets.
• Bake in the preheated oven until firm, 8 to 10 minutes. Allow cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
• Whisk confectioners' sugar and warm water together in a small bowl until you have a smooth icing. Dip top of each cookie in the icing, Top with additional crushed candy cane, if desired. Set aside to let the icing dry, at least 5 minutes.

PEPPERMINT SUGAR COOKIES

Steps:

• In a stand mixer with the paddle attachment, cream together butter, shortening and sugar until fluffy.
• Add whole egg, egg white, vanilla extract, and peppermint extract. Mix until combined.
• Sift in dry ingredients and mix until just combined.
• Transfer dough to an airtight container and refrigerate at least 2 hours.
• Once ready to bake, preheat oven to 375 degrees F.
• Scoop 1 tbsp of dough and roll into a ball.
• On a lightly floured surface, flatten dough ball into a ½-inch thick disc. Place on a cookies sheet lined with parchment paper or a silicone baking mat.
• Bake 9-12 minutes. Bottom edges should not be browned. Remove from oven and cool 1-2 minutes on the pan before removing to a wire rack to cool completely.
• In a bowl, cream together cream cheese and butter until fluffy. Add peppermint extract. Slowing mix in powdered sugar. If the frosting is too thick, add milk a teaspoon at a time.
• Frost completely cooled cookies. Sprinkle crushed peppermints on top of each cookie.

PEPPERMINT COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; gradually stir into creamed mixture and mix well. Fold in candy. , Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges of cookies just begin to brown. Remove to wire racks to cool.

CHOCOLATE PEPPERMINT COOKIES

Steps:

• For the cookies: Preheat oven to 350 degrees F.
• In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
• On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
• For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.

PEPPERMINT-CHOCOLATE SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Combine flour, baking powder, and salt. In a large bowl, using a mixer, beat butter, granulated sugar, and 1/4 teaspoon peppermint extract on medium-high until pale and fluffy, 3 minutes. Beat in egg, then flour mixture on low. Stir in chocolate chips.
• Roll dough into 1 1/2-inch balls and place, 2 inches apart, on parchment-lined baking sheets. Bake until edges are lightly golden, about 12 minutes, rotating sheets halfway through. Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks and let cool completely.
• Stir together confectioners' sugar and enough cream to make a spreadable glaze (if you like a strong mint flavor, stir in up to 1/4 teaspoon extract). Spread a thin layer of glaze on top of each cookie and sprinkle with candies. Let dry completely on racks.

PEPPERMINT COOKIES RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Line two baking trays with parchment paper and grease with cooking spray.
• Sift the flour, salt, and baking powder into a medium bowl. Set aside.
• In a large mixing bowl , cream sugar and butter together until light and fluffy, about 4 minutes if using an electric hand mixer.
• Add eggs, vanilla extract, and peppermint extract to sugar and butter mixture and blend using medium speed. Scrape down the sides of the bowl and mix once more, about 15 seconds.
• Reduce mixer speed to low and gradually add the dry ingredients, scraping the sides of the bowl as needed. Mix until just combined. Be careful not to overmix.
• Fold in the white chocolate chips and the crushed peppermint candies and mix until evenly distributed. Refrigerate dough for 10 minutes.
• Using a medium cookie scoop (1 1/2 to 2 tablespoons), place mounds of cookie dough onto the prepared baking trays, about 2 inches apart. Bake until the edges begin to brown slightly, 10 to 15 minutes.
• Allow the cookies to cool on the baking tray for 5 minutes. Then remove to a cooling rack placed over another baking tray.
• Gather the ingredients.
• Combine the white chocolate chunks and the coconut oil in a medium bowl. Microwave in 30-second intervals, stirring between, until the chocolate is completely melted. Stir once more and set aside.
• Drizzle glaze over cooled cookies with a spoon.

PEPPERMINT SNOWBALL COOKIES

Steps:

• Whisk together the flour and cornstarch. Set it aside.
• Using either a stand mixer, or a large mixing bowl and a handheld mixer on medium-high, beat the softened butter for 30 seconds. Add the 1 cup of powdered sugar and beat for another 1 to 1½ minutes.
• Lower the mixer speed to medium-low, add in the peppermint and vanilla extracts.
• Keeping the mixer speed on medium-low, add in the flour mixture. Mix just until the ingredients are well incorporated.
• Increase the mixer speed to medium and add the red food color. Mix just until the color is uniform.
• Add in the mini chocolate chips and mix just until combined and well distributed.
• Cover the dough and chill in the refrigerator for 10 minutes.
• Preheat the oven to 350°F. Line 2 baking sheets with parchment paper, 1 for baking the dough balls, and one for the rolled cookies to finish cooling on. Set them aside.
• Using a 1 tablespoon cookie dough scoop, scoop out the cookie dough. Roll the dough into a ball and place on the prepared baking sheet. Space the rolled cookie dough balls 1 inch apart. Bake for 10 to 12 minutes.
• Add the remaining 2 cups powdered sugar and the crushed peppermint candies to a medium size mixing bowl. Whisk to combine. Set it aside.
• Remove the cookies from the oven and allow them to rest on the cookie sheet for 5 minutes. Roll the cookies in the powdered sugar mixture. Transfer the coated cookies to the second prepared cookie sheet.
• Once the coated cookies have completely cooled, roll them again in the powdered sugar mixture.

PEPPERMINT SUGAR COOKIES

Steps:

• In the bowl of a stand mixer, beat butter and salt for 30 seconds. Add sugars; beat 1 minute. Add egg and extracts and mix to combine. , Combine dry ingredients; add to butter mixture. Mix just until dough forms. Cover and chill at least 15 minutes., Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 3-in. cookie cutter. Place 2 in. apart on parchment-lined baking sheets. Bake until cookie puffs up and is a dull matte on top but not browned, 6-8 minutes. Let stand 1 minute before removing to wire racks to cool completely.