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