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Slice & Bake Peppermint Cookies
These slice and bake peppermint cookies look and taste very festive, and are so easy to make they're a great addition to your holiday baking list.
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Chilling time
30
minutes
minutes
Total Time
50
minutes
minutes
Servings
48
cookies
Calories
60
kcal
Author
Wanda Simone
Equipment
rolling pin
Mixer with a mixing bowl
mixing spoon
cutting board
serrated knife
parchment paper
cookie sheet
wire cooling rack
Ingredients
2
cups
flour
¼
cup
sugar
¾
cup (or 1½ sticks)
butter
1
large egg
1
teaspoon
vanilla extract
1
teaspoon
peppermint extract
½
cup
crushed candy canes or peppermint candies (like Starlights)
red sugar
Instructions
Pre-heat the oven to 350ºF.
Use a rolling pin to crush the candy canes.
In the mixer, beat ¾ cup butter and ¼ cup sugar together on medium-high speed until light and fluffy, 2 or 3 minutes.
Add in the egg and beat until combined.
Mix in 1 teaspoon of vanilla extract and 1 teaspoon of peppermint extract.
Add the flour in batches and beat on low speed until combined.
Stir in ½ cup crushed candy canes with a mixing spoon.
Split the dough in half.
Roll one half of the dough into a log. Then repeat with the other half.
Spread the red sugar out on a cookie sheet.
Roll the logs in the sugar so that the outside is covered.
Wrap the cookie dough logs in parchment paper.
Freeze until firm, at least 30 minutes.
Use a serrated knife to slice the log into ½" thick pieces.
Place the cookies on a parchment-lined cookie sheet about 1 inch apart.
Bake at 350℉ for 10 to 12 minutes. The cookies should not turn brown.
Move the cookies to a wire rack and let them cool completely.
Notes
Take the butter and the egg out of the refrigerator a couple of hours before making the cookies.
The rolled logs (before being baked) can be wrapped in plastic wrap and stored in the freezer for up to a month.
If the cookie log is too hard to cut, let it sit at room temperature for 10 or 15 minutes, but not so long that the dough loses its shape when cut.
Lining the cookie sheet with parchment paper will keep the cookies from sticking to the pan as well as preventing the bottoms from getting too brown.
The baked cookies can be stored in an air tight container at room temperature for 3 days or in the freezer for up to 3 months.
Nutrition
Serving:
1
cookie
|
Calories:
60
kcal
|
Carbohydrates:
7
g
|
Protein:
1
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
0.2
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.1
g
|
Cholesterol:
12
mg
|
Sodium:
25
mg
|
Potassium:
8
mg
|
Fiber:
0.1
g
|
Sugar:
3
g
|
Vitamin A:
98
IU
|
Calcium:
2
mg
|
Iron:
0.3
mg