Fluffy Peppermint Sour Cream Sugar Cookies Delight Recipe

Peppermint sour cream sugar cookies bring winter magic straight to your kitchen with their irresistible charm.

Classic baking takes an unexpected twist when cool mint meets creamy sweetness.

Soft, pillowy textures promise a delightful encounter that tingles your taste buds.

Festive bakers know these treats can turn ordinary moments into celebration.

Delicate flavors dance between sugary richness and refreshing peppermint zest.

Imagine a cookie that whispers holiday cheer with every tender bite.

Memories of cozy gatherings and sweet indulgence await you in this simple yet spectacular recipe.

Whip up these cookies and watch smiles sparkle like freshly fallen snow.

Store and Refresh Your Peppermint Cookies

• Refrigerate: Store cooled cookies in an airtight container, layered between parchment paper, for up to 5 days in the refrigerator.
• Freeze: Wrap unfrosted cookies tightly in plastic wrap, then place in a freezer bag. Freeze for 2-3 months, thawing at room temperature before frosting.
• Reheat: Warm refrigerated cookies briefly in the microwave for 10-15 seconds or let them sit at room temperature for soft, fresh-like texture.

Serve With These Beverages or Treats

• Pair with Warming Hot Chocolate: Indulge in a rich, creamy hot chocolate that complements the peppermint cookies' cool, refreshing flavor. The chocolate's warmth beautifully balances the minty sweetness, creating a decadent winter treat.
• Serve with Peppermint Mocha Coffee: Enhance the cookie experience with a smooth peppermint mocha coffee. The espresso's robust notes and chocolate undertones perfectly highlight the cookie's delicate peppermint and vanilla profiles.
• Enjoy with Vanilla Bean Ice Cream: Create a delightful dessert combination by serving the cookies alongside a scoop of creamy vanilla bean ice cream. The cool, smooth texture of the ice cream amplifies the cookie's soft, melt-in-your-mouth consistency.
• Complement with White Chocolate Liqueur: For adult gatherings, pair these cookies with a chilled white chocolate liqueur. The sweet, creamy liqueur echoes the cookie's rich flavor while adding a sophisticated touch to the dessert experience.

Add a New Twist to Your Peppermint Cookies

• Chocolate Candy Cane Remix: Swap Andes Peppermint Crunch with crushed candy canes and add cocoa powder to the dough for a rich chocolate base that complements the peppermint flavor.
• Gluten-Full Classic Version: Replace gluten-free flour with all-purpose wheat flour for those without dietary restrictions, maintaining the same measurements and technique.
• Festive Holiday Swirl: Create a red and white color pattern in the frosting by dividing the mixture and adding red food coloring to half, then gently swirling the colors together when decorating the cookies.
• Nutty Peppermint Crunch: Incorporate chopped pecans or almonds into the dough for added texture and a subtle nutty undertone that enhances the peppermint profile.

Your Questions About Peppermint Cookies Answered

• Can I use regular flour instead of gluten-free flour?

Yes, you can substitute gluten-free flour with all-purpose wheat flour in equal amounts. The recipe will work perfectly fine with standard flour.

• How long will these cookies stay fresh?

Store the cookies in an airtight container in the refrigerator for up to 5 days. They’ll maintain their soft texture and delicious peppermint flavor throughout that time.

• Can I freeze these peppermint sugar cookies?

Absolutely! Freeze unfrosted cookies in a sealed container for up to 3 months. Thaw at room temperature and frost before serving for best results.

• What if I don't have Andes Peppermint Crunch?

You can replace Andes Peppermint Crunch with crushed candy canes or peppermint chips. These alternatives will still provide that wonderful minty crunch to your cookies.

Peppermint Sugar Cookies That Melt in Your Mouth

• Peppermint Sour Cream Sugar Cookies bring a delightful holiday twist with the cool, refreshing taste of peppermint perfectly blended into soft, tender cookies.
• These cookies are super easy to make, requiring minimal technical skills and basic kitchen equipment, making them ideal for bakers of all experience levels.
• Enjoy the incredible contrast between crisp sugar-coated edges and incredibly soft, melt-in-your-mouth centers that create a heavenly cookie experience.
• Whip up these cookies in under 30 minutes, perfect for last-minute gatherings, holiday parties, or unexpected sweet cravings with minimal preparation time.

What You’ll Need for Peppermint Sugar Cookies

• Gluten-Free Flour: Provides structure and texture for soft, tender cookies.
• Granulated Sugar: Sweetens and helps create crisp cookie edges.
• Baking Powder: Helps cookies rise and become light and fluffy.
• Salt: Enhances overall flavor and balances sweetness.

• Butter: Adds rich flavor and creates a tender cookie base.
• Vegetable Oil: Keeps cookies moist and soft.
• Sour Cream: Adds moisture and tangy depth to the cookie texture.
• Egg: Binds ingredients and provides structure.

• Vanilla Extract: Provides classic sweet background flavor.
• Peppermint Extract: Adds refreshing, cool mint taste.
• Andes Peppermint Crunch: Adds festive peppermint crunch and visual appeal.
• Food Coloring: Optional for creating festive frosting color.

• Powdered Sugar: Creates smooth, sweet frosting base.
• Butter: Provides creamy texture for frosting.
• Sour Cream: Adds tanginess and smooth consistency to frosting.

How to Prepare This Refreshing Holiday Cookie

Step 1: Prepare Baking Workspace

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats. Gather all ingredients and equipment for smooth cookie creation.

Step 2: Create Cookie Base Mixture

• Vegetable oil
• Sour cream
• Egg
• Granulated sugar
• Vanilla extract
• Peppermint extract

Mix on medium-low speed until ingredients blend perfectly.

Step 3: Incorporate Dry Ingredients

• Baking powder
• Salt
• Gluten-free flour

Mix thoroughly. If dough feels sticky, add up to 1/4 cup extra flour.

Step 4: Fold in Peppermint Crunch

Gently fold chopped Andes Peppermint Crunch into cookie dough, distributing evenly.

Step 5: Shape Cookie Dough

Scoop dough into quarter-cup sized balls. Roll each ball in granulated sugar. Place on prepared baking sheets, leaving several inches between cookies.

Step 6: Flatten Cookies

Using a sugar-dipped cup bottom, flatten each cookie ball to half-inch thickness.

Step 7: Bake Cookies

Bake for 6-8 minutes. Cookies should be set but not golden, maintaining a soft texture.

Step 8: Cool Cookies

Allow cookies to cool on baking sheets before transferring to a cooling rack.

Step 9: Prepare Peppermint Frosting

• Butter
• Sour cream
• Powdered sugar
• Peppermint extract
• Vanilla extract
• Salt
• Food coloring

Step 10: Frost and Chill

Spread frosting over cooled cookies. Refrigerate for at least one hour before serving.

Peppermint Baking Pointers

• Measure Precisely: Use exact measurements for flour and extracts to maintain the perfect cookie texture and flavor balance.
• Chill Dough Strategically: Refrigerate the dough for 30 minutes before scooping to prevent excessive spreading and ensure thick, soft cookies.
• Sugar Coating Technique: Roll cookie balls generously in granulated sugar for a delightful crisp exterior and sweet crunch.
• Avoid Overbaking: Watch cookies closely and remove from oven when edges are just set to preserve their soft, tender center.
• Frosting Consistency Matters: Whip frosting until smooth and light, adjusting powdered sugar for the ideal spreadable texture that complements the cookie's delicate structure.

Peppermint Sour Cream Sugar Cookies Delight Recipe

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4.8 from 23 reviews

• Total Time: 28 minutes
• Yield: 24 1x

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Description

Delightful peppermint sour cream sugar cookies bring festive winter magic to holiday gatherings. Sweet peppermint notes and creamy texture invite you to savor each delectable bite of seasonal cheer.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 ½ cups (300g) granulated sugar
• 3 ¾ cups (560g) gluten-free measure-for-measure flour
• 1 cup Andes Peppermint Crunch Baking Chips or Andes Peppermint Crunch Thins, chopped
• 4 cups (450g) powdered sugar

Wet Ingredients:

• ½ cup (113g) butter, softened
• ½ cup (110g) vegetable oil
• 1 cup (240g) sour cream, full fat
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract
• 6 tablespoons (84g) butter, softened
• ⅓ cup (80g) sour cream

Dry and Flavoring Ingredients:

• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon peppermint extract
• ½ teaspoon vanilla extract
• 1 pinch of salt
• 1 tiny drop red food coloring

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Instructions

1. Warm the oven to 350F (177C) and prepare two baking sheets with parchment paper or silicone mats.
2. Whip butter in a mixer until airy and light, approximately 2-3 minutes.
3. Introduce vegetable oil and continue mixing for an additional 1-2 minutes until thoroughly blended.
4. Gently incorporate sour cream, egg, granulated sugar, vanilla and peppermint extracts, mixing on medium-low speed until harmoniously combined.
5. Gradually fold in baking powder, salt, and gluten-free flour in stages, ensuring even distribution throughout the dough.
6. If the mixture feels excessively tacky, sprinkle additional flour to achieve optimal consistency.
7. Delicately fold chopped Andes Peppermint Crunch into the dough, distributing evenly.
8. Craft dough into quarter-cup sized spheres, rolling each generously in granulated sugar.
9. Arrange cookie balls on prepared sheets, leaving substantial spacing between each.
10. Delicately flatten each ball to approximately half-inch thickness using a sugar-dipped cup to prevent adhesion.
11. Bake for 6-8 minutes, watching carefully to maintain a soft, barely set texture without browning.
12. Allow cookies to cool completely on baking sheets before transferring to a cooling rack.
13. Prepare frosting by whipping butter, sour cream, powdered sugar, extracts, salt, and food coloring until silky smooth.
14. Lavishly spread frosting over completely cooled cookies.
15. Refrigerate for minimum one hour to set before serving, enhancing flavor and texture.

Notes

• Gluten-free flour can be easily substituted with all-purpose flour if not requiring a gluten-free version.
• Chilling the dough for 30 minutes before baking helps prevent excessive spreading and maintains cookie shape.
• Andes Peppermint Crunch can be replaced with crushed candy canes or white chocolate chips for variety.
• Ensure ingredients are at room temperature for better mixing and smoother cookie texture.
• Store cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness and prevent frosting from melting.
• Use a light hand when flattening cookies to preserve their soft, tender crumb and prevent over-compacting.

• Prep Time: 20 minutes
• Cook Time: 8 minutes (per batch)
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 220
• Sugar: 18g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 20mg