National Cookie Day means one thing. Bake all the cookies! Check out this scrumptiously holiday-appropriate peppermint sugar cookie recipe that we adapted from Chelsea’s Messy Apron.
- 2/3 cup regular shortening unflavored
- 2/3 cup unsalted butter room temperature
- 2 cups white sugar separated
- 1 large egg + 1 large egg yolk
- 1 tablespoon corn syrup
- 2 teaspoons vanilla extract
- 2 drops of peppermint essential oil (or 1/4 – 1/2 teaspoon peppermint extract)
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup peppermint crunch sprinkles
- Optional: 1/4 cup coarse white sparkling sugar
- 1/4 cup (4 tablespoons) butter softened not melted
- 4 ounces cream cheese softened but not melted
- 1/2 teaspoon vanilla extract
- 1 drop of peppermint essential oil (or 1/2 teaspoon peppermint extract)
- 2 and up to 2 & 1/2 cups powdered sugar (depending on desired consistency)
- Peppermint crunch sprinkles to top
- Preheat the oven to 350 degrees F.
- Beat together the shortening, butter, and 1 and 1/2 cups white sugar until light and creamy. (Do not melt or soften your butter.)
- Beat in the egg, egg yolk, corn syrup, and vanilla extract. Beat in peppermint oil (or extract).
- Add in the flour, baking powder, salt and peppermint crunch. Mix until just combined.
- Shape into thick, flat discs.
- In a small bowl toss together the remaining 1/2 cup white sugar with the coarse sparkling sugar (or just use the white sugar). Roll the cookie balls in the sugar to coat.
- Bake 2 inches apart on a parchment lined cookie sheet.
- Bake 9-12 minutes.
While the cookies are cooling, you can make the frosting:
Beat together the softened butter, softened cream cheese, vanilla, and peppermint oil (or extract).
Beat in the powdered sugar by slowly adding about 1/2 a cup at a time until a smooth frosting is formed. Add a little milk if needed to thin your frosting to desired consistency.
Again, feel free to increase the peppermint oil or extract amount if desired in the frosting.
Frost the cookies and add peppermint crunch sprinkles to the top.
Store in an airtight container at room temperature.
For more fun holiday recipes, check out Chelsea’s Messy Apron’s Holiday Favorites!