Peppermint Cookies

A gorgeous plate of red velvet, cream cheese-frosted Peppermint Cookies is exactly what Santa’s hoping for. Leave some of his favorite Christmas cookies out this year, and maybe, just maybe, there will be a little something special under the tree.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 171kcal

Author Meggan Hill

Ingredients

For the cookies:

3 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon Salt
2 cups granulated sugar
1 cup butter softened (2 sticks)
2 large eggs
4 teaspoons red food coloring (see note 1)
2 teaspoons white vinegar (see note 2)
2 teaspoons vanilla extract
1 teaspoon peppermint extract or mint extract

For the frosting:

8 ounces cream cheese softened
1/2 cup butter softened (1 stick)
4 cups powdered sugar
1 cup finely crushed peppermints or candy canes (see note 3)

US Customary - Metric

Instructions

To make the cookies:

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
In a standing mixer fit with the paddle attachment on medium speed, or with an electric hand mixer, beat sugar and butter until fluffy, about 3 to 4 minutes. Scrape down the sides of bowl as necessary.
Add eggs, one at a time, beating well after each addition. Beat in red food coloring, vinegar, vanilla extract, and peppermint extract. Gradually add the flour mixture. Scrape down the sides of bowl as necessary.
Working with 1 heaping tablespoon of dough at a time, roll dough into 1 1/2-inch balls and lay on prepared baking sheets about 2 inches apart. (I use the OXO medium cookie scoop, a size 40 portioner, and do 12 scoops of dough per baking sheet).
Bake until the edges are golden brown, about 10 to 12 minutes. Cool on pans 5 minutes, then cool completely on wire racks. Repeat with remaining cookie dough (Yield: about 48 cookies).

To make the frosting:

In a standing mixer fit with the paddle attachment on medium speed, or with an electric hand mixer, beat cream cheese and butter until creamy, about 2 to 3 minutes. Scrape down the sides of bowl as necessary.
Gradually add powdered sugar and beat until smooth. Spread frosting on cooled cookies and sprinkle with crushed peppermint. Store in the refrigerator or store unfrosted cookies in an airtight container for up to 5 days.

Video

Notes

Red food coloring: Red food coloring comes in liquids, gels, and powders. The red coloring adds visual appeal but not flavor or function. So if you don’t want to use it, you don’t have to. You could also try 1 tablespoon beet powder in place of the food coloring for a slight red hue.
White vinegar: A little extra acid helps the baking powder do its job, but it also interacts with the cocoa powder and helps brighten the color of the cookies. No vinegar? Use lemon juice.
Peppermint candies: Candy canes are festive if you can find them. If not, the round Starlight mints are available year-round.
Yield: This recipe makes about 48 peppermint cookies. You can adjust the yield by making larger or smaller cookies (but your baking times will change, too).
Storage: Store leftovers covered in the refrigerator for up to 5 days.

Nutrition