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Peppermint Buttercream Sugar Cookies
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5 from 1 vote

Peppermint Buttercream Sugar Cookies

If you're looking for the perfect Holiday Cookie, look no further. TheseĀ Peppermint Buttercream Sugar Cookies are a favorite at our house - we make them for neighbor gifts, for Christmas activities and parties, and of course for Santa on Christmas Eve.
Makes 24-36 cookies depending on size.
Author Plum Street Collective

Ingredients

Sugar Cookie Ingredients

  • 1 c. butter, softened
  • 3/4 c. vegetable or canola oil
  • 1 1/4 c. white sugar, plus additional for pressing cookies
  • 3/4 c. powdered sugar
  • 2 tbsp. water
  • 1 tsp. vanilla
  • 2 eggs
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 5 1/2 c. flour

Peppermint Buttercream Frosting

  • 1/2 c. butter, softened
  • 2 c. powdered sugar
  • 1-3 tbsp. heavy cream or whole milk
  • 1/4 tsp. peppermint extract
  • holiday sprinkles or crushed peppermint for topping

Instructions

Sugar Cookies

  • Preheat oven to 350 degrees. Cream butter, oil, sugars, water, extracts, and eggs in a stand mixer with the paddle attachment.
  • Separately, combine dry ingredients, then slowly add to wet. Mix until everything is combined. Your dough should be a little crumbly and not sticky at all.
  • Roll dough into 2-3 tbsp. sized balls. Lay out 9-12 dough balls, well spaced, on a cookie sheet.
  • Now its time to give these cookies their signature rough edge. Put 1/4 c of white sugar in a bowl (this is in addition to the 1 1/4 c. of white sugar in the dough). Stick the bottom of a glass in it. This is going to be your cookie press. Firmly press it into the center of your dough ball. You want your dough to spill out over the sides of the glass. 
  • Bake at 350 for 7-8 minutes. They should just barely be browning on the bottom (not even brown on the top). Remove from oven right when you see the dough start to set (no brown!) and let rest on pan. They will finish cooking and form on the pan.
  • Move cookies to a cooling rack. Once they are cool put them in the fridge. Don't frost until cooled down to room temp.

Peppermint Buttercream

  • Cream butter and powdered sugar in a large stand mixer using the paddle attachment, or with hand mixers.
  • Once well combined and whipped, Add cream/milk as needed to create the consistency you'd like- for thicker buttercream add less milk, for lighter, add more milk.
  • Once incorporated, add peppermint extract and whip until fully mixed. Spread on cooled cookies. Top with holiday sprinkles or crushed peppermint.
  • These cookies taste great chilled as well, so feel free to store in the fridge in an air-tight container.