Christmas Swig Peppermint Cookies (Print-Friendly Version)
Soft, buttery treats featuring peppermint and creamy frosting, perfect for wintertime gatherings.
# Ingredients You’ll Need:
→ Cookie Dough
01 -
1/2 cup unsalted butter, softened
02 -
1/2 cup canola oil
03 -
1 cup sour cream
04 -
1 1/2 cups granulated sugar
05 -
2 teaspoons vanilla extract
06 -
4 1/2 cups all-purpose flour
07 -
1 teaspoon baking powder
08 -
1 teaspoon salt
09 -
1 cup crushed candy cane or Andes Peppermint Crunch Baking Chips
→ Topping and Frosting
10 -
Sugar, for coating cookies
11 -
1/2 cup unsalted butter, softened
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2 tablespoons sour cream
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4 cups powdered sugar
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1 teaspoon vanilla extract
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Dash of salt
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1-2 drops red food coloring
17 -
2-3 tablespoons milk, if needed
# How to Make It:
01 -
Preheat oven to 325°F for convection or 350°F for conventional bake. Position the rack in the center of the oven.
02 -
Remove butter from refrigerator and microwave for 15 seconds until slightly softened.
03 -
In a large mixing bowl or stand mixer, combine softened butter, canola oil, and cold sour cream. Mix on low speed for 1 minute.
04 -
Add granulated sugar and vanilla extract to the bowl and mix until the mixture is smooth.
05 -
Whisk together all-purpose flour, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms. Do not overmix.
06 -
Gently fold in crushed candy cane or Andes Peppermint Crunch Baking Chips until evenly distributed.
07 -
Scoop balls of dough and flatten slightly. Place 1/4 cup sugar in a small bowl. Dip the base of a glass into the sugar and use it to press each cookie until slightly flattened and coated.
08 -
Arrange cookies on a lined baking sheet. Bake for 10-12 minutes until barely golden at the edges. Remove from oven and let cool completely on a wire rack.
09 -
In a bowl, beat 1/2 cup softened butter with 2 tablespoons sour cream until creamy. Gradually add powdered sugar, vanilla extract, dash of salt, and food coloring. Beat until smooth, adding 2-3 tablespoons milk as needed for desired consistency.
10 -
Spread a generous layer of frosting on each cooled cookie. Allow frosting to set before serving or storing.
# Extra Suggestions:
01 -
Cookies can be stored in an airtight container in the refrigerator for up to one month, or frozen, frosted or unfrosted. For thinner frosting, use 3-4 tablespoons milk. Crushed candy canes may be substituted for peppermint baking chips.
02 -
Finished cookies measure approximately 4 inches across. For authentic texture, avoid overmixing the dough and frost only after cookies are fully cooled.