The Perfect Peppermint Cookies (Easy + Best Results)
These easy Peppermint Cookies are indescribably delicious and one of the most popular out there. Super soft, every bite just melts in your mouth.
Course Cookies
Cuisine Italian
Keyword Peppermint Cookies
Prep Time 45 minutesminutes
Cook Time 50 minutesminutes
4 hourshours
Total Time 5 hourshours35 minutesminutes
Servings 50cookies
Author Valya's Taste of Home
Ingredients
For the Peppermint Cookies Dough
3- large egg yolks (reserve the whites for the glaze)
2cups– granulated sugar
1lb– sour cream
⅛tsp.- salt
1tsp.- baking soda (to activate baking soda)
2tsp.– vinegar
5 ½cups– sifted all-purpose flour + ½ cup for rolling the cookies
For the Peppermint Cookies Glaze
3large egg – whites
4cups– confectioners’ sugar (depends on the size of the egg whites)
½tsp.– pure peppermint extract
Instructions
How to Prepare the Cookie Dough
We will start by separating the egg yolks from the egg whites. Set the egg whites aside on the countertop, as we will use them later to create a glaze.
In a large mixing bowl, beat the egg yolks and sugar together using a stand mixer. To guarantee a smooth mixture, add only half a cup of sugar at a time, beating well after each addition. Make sure to scrape the sides of the bowl with a spatula to incorporate all the ingredients.
Next, add a pinch of salt and some sour cream to the mixture. Beat well for a couple of minutes, scrape the sides of the bowl, and then beat for another two to three minutes
In a small bowl, activate the baking soda with a splash of vinegar, then add it to the dough and mix until combined.
Let the dough rest on the countertop for about ten to fifteen minutes to allow the baking soda and vinegar reaction to take place.
How to Roll and Cut the Cookies
After the dough has rested, it is time to roll it out. Sift half a cup of all-purpose flour onto a clean working surface. Using a rubber spatula, remove the dough from the mixing bowl and place it on the floured surface.
Coat the dough with the sifted flour, and roll it into a ball. Cut the dough into three equal pieces for easier rolling.
Take one piece of dough and roll it into a log about an inch and a half in thickness.
Cut the log into small cookie pieces. Dip each piece into the flour, roll it into a cookie dough ball, then dip it again into the flour if it is sticky.
Place the rolled cookies onto a baking sheet lined with parchment paper. Repeat the process with the remaining dough.
Preheat your oven to 375°F and bake the cookies for around twenty to twenty-five minutes, or until they are a light golden color. Once they're done, remove the cookies from the oven and allow them to cool for about five minutes.
How to Make the Glaze
While the cookies are cooling, you can start preparing the glaze. In a bowl, combine the reserved egg whites, some powdered sugar, and a bit of peppermint extract.
Start beating the mixture at a low speed to avoid a cloud of powdered sugar, then gradually increase the speed. Beat the glaze on high for about two to three minutes, then let it rest for a few minutes to allow any air bubbles to rise to the surface.
How to Glaze the Cookies
Dip the cooled cookies into the glaze, coating two to three at a time. Let the excess glaze drain off before transferring them onto a sheet of wax paper to dry.
Make sure to scrape off any excess glaze from the bottom of the cookie. Repeat this process with all the cookies.
Once the glaze has dried on the top, gently shift each cookie from side to side. This will help remove any excess glaze and give your cookies a perfect shape. Enjoy your homemade peppermint cookies!