Peppermint Sugar Cookies
Recipe type: Cookies
Serves: 2 dozen cookies
  • ¾ cup unsalted butter, softened to room temperature
  • 1¼ cups granulated sugar
  • ½ tsp vanilla extract
  • 3 candy canes, crushed
  • 2 large eggs
  • 1-1/2 cups unbleached all-purpose flour
  • ½ tsp. kosher salt
  • ¼ tsp. baking powder
  1. With the oven rack in the center of the oven, preheat to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer, beat the butter until light and fluffy. Add the sugar and vanilla extract and beat again until incorporated. Scrape down the sides of the bowl with a rubber spatula. Add the candy canes, and beat until incorporated.
  3. Add the eggs one at a time, beating well after each addition.
  4. In a large bowl, sift together the flour, salt and baking powder. With the stand mixer running on its lowest speed, add the flour mixture by the spoonful until fully incorporated.
  5. Using a medium cookie scoop or two tablespoons, drop rounded mounds of dough onto the prepared cookie sheet, leaving two inches between them. Bake for 8-10 minutes, or until the edges begin to brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack for further cooling.
  6. Once cooled, these can be stored in an airtight container for up to four days -- if they last that long.
Recipe by Maine Course at