Peppermint Smash Sugar Cookies
Buttery, soft, not overly sweet sugar cookies that are flavored with peppermint extract! Smashing the dough balls is a fun way to create thick cookies paired with peppermint buttercream. A fun take on a sugar cookies that perfect for winter!
Servings 18 -20 cookies
Equipment
- Stand mixer with paddle attachment or hand held mixer
- Measuring cup or glass (for smashing)
Ingredients
Sugar Cookies
- 1 cup unsalted butter, room temperature (226g)
- 1 cup + 2 tbsp granulated sugar (228g)
- 1 egg, room temperature
- 1 tsp vanilla extract
- ½ tsp peppermint extract (or ¼ tsp peppermint oil)
- ¼ tsp kosher salt
- 3 cups all-purpose flour (360g)
Peppermint Buttercream
- 1 cup unsalted butter, room temperature (226g)
- 3 ¾ cups powdered sugar (469g)
- ¼ tsp kosher salt
- 1 tsp pure vanilla extract
- 1 ½ tsp peppermint extract (or ½ tsp peppermint oil)
- 2 tbsp heavy whipping cream (or whole milk)
- 2 drops pink food gel dye optional
- candy canes, crushed
Instructions
Sugar Cookies
- Preheat the oven to 350℉ (177℃). Prepare your baking trays with parchment paper or silicone baking mats.
- In the bowl of a stand mixer, equip the paddle attachment. If using a hand held mixer, equip beaters. Mix the butter on high speed for 30 seconds until creamy. Add the sugar and beat for 2 minutes on high speed. Scrape down the sides of the bowl with a spatula.1 cup unsalted butter, room temperature, 1 cup + 2 tbsp granulated sugar
- Add the egg, vanilla extract, peppermint extract, and salt and mix on medium speed until just combined.1 egg, room temperature, 1 tsp vanilla extract, ½ tsp peppermint extract, ¼ tsp kosher salt
- Add in half of the flour and mix until incorporated, then add the other half. Stop mixing when the flour has incorporated and the dough comes together. If it's slightly crumbly at the bottom of the bowl, gently knead it together.3 cups all-purpose flour
- Use a 1.5 oz cookie scoop to scoop the dough and roll into balls. Place 6 dough balls on a baking sheet tray, about 2-3 inches apart. Use the back of a measuring cup (I use the ⅓ cup) or the bottom of a glass (dust with flour to avoid sticking). Press down to make an indent, and don't worry about having perfect edges.
- Bake for 9-10 minutes until just golden brown around the edges. Transfer the cookies onto a wire cooling rack as soon as they come out of the oven. Let them cool completely before frosting.
Peppermint Buttercream
- Equip the paddle attachment to your stand mixer. Or use a hand mixer. Add the softened butter in the bowl of a stand mixer and beat on high speed for one minute.1 cup unsalted butter, room temperature
- Turn the mixer off and add 1 cup of powdered sugar and mix on low for 30 seconds. Continue to add powdered sugar one cup at a time to avoid sugar clouds. After all the powdered sugar is all added, scrape down the bowl with a spatula.3 ¾ cups powdered sugar
- Add the salt, vanilla extract, peppermint extract, and whipping cream and mix everything on medium speed for two minutes.¼ tsp kosher salt, 1 tsp pure vanilla extract, 1 ½ tsp peppermint extract, 2 tbsp heavy whipping cream
- Add the pink food gel dye if you'd like, and change the speed to low and mix for 5 minutes. After 5 minutes, if the buttercream is too stiff, add 1 tbsp of additional whipping cream and mix on low. Continue to add whipping cream until it looks smooth and silky but not wet.2 drops pink food gel dye
Decorating
- Place the candy canes into a ziplock bag. Use a rolling pin to crush the candy canes.candy canes, crushed
- Use a knife or an offset spatula and scoop some peppermint buttercream onto the center of the cookie were it has it's crater. Sprinkle on the crushed candy canes onto the frosting before it hardens.
- Plain cookies or decorated cookies can last in an airtight container for 1 week.
Notes
- Freezing: Cookie dough can be frozen up to 2 months. Wrap the dough in plastic wrap and then in a freezer bag. To bake, let the dough thaw to room temperature before scooping. Begin from step 5 above. You can freeze iced cookies for 2 months. Let the cookies thaw before serving.
- Tools: The things that help me bake the perfect cookies: Nordic Baking Pans 13 x 18 inches | Stand mixer or Hand held mixer | AmeriColor pink gel paste food coloring | Piping bags | Rubber spatula | Digital scale | Rolling pin