Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1/4 teaspoon salt
- Creamy peppermint frosting (for topping)
- Crushed peppermint candies (for garnish, optional)
Instructions
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
- In a bowl, combine the flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the softened butter and white sugar until smooth and fluffy. Beat in the egg followed by the vanilla extract and peppermint extract.
- Gradually blend in the dry ingredients until fully incorporated.
- Roll the dough into balls and place them onto the prepared baking sheets. Flatten each ball slightly.
- Bake for 8-10 minutes, until the cookies are just set and lightly golden on the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost each cookie with creamy peppermint frosting and garnish with crushed peppermint candies if desired.
Notes
Store baked cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg