Soft Peppermint Cookies

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 2 teaspoons pure peppermint extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup crushed candy canes

Steps

1. 1 Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. 2 In a large bowl, beat butter, granulated sugar, and brown sugar until creamy.
3. 3 Add eggs one at a time, beating well after each addition.
4. 4 Stir in peppermint extract.
5. 5 In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the butter mixture until just combined.
6. 6 Fold in crushed candy canes.
7. 7 Scoop dough into rounded tablespoons onto prepared baking sheets, spacing them about 2 inches apart.
8. 8 Bake for 8-10 minutes, or until edges are set but centers are still soft.
9. 9 Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Tips

• For extra peppermint flavor, add a few drops of green food coloring to the dough.
• Store cookie dough in the freezer for up to a month, baking straight from frozen (add 1-2 minutes to baking time).

Storage

Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. Reheat briefly in a 300°F oven to restore softness.

Serving Suggestions

• Pair with a glass of cold milk or a hot cup of peppermint tea.
• Decorate with extra crushed candy canes for a festive look.

FAQ