Do I dare say it? Okay, I’ll say it. It’s about the mid-point of December when you need a little pep in your step. There is no better way to get pep than by practically inhaling a beautiful peppermint sugar cookie. Today, we’ll replenish our store of SSJ’s new favourite Frosted Peppermint Cream-Cheese Sugar Cookies. [I’ve got a batch of dough in the fridge all ready to go!]
And let this be the motivation we all need to finish writing the Christmas Cards and to take them to the big red mailbox!
Aren’t this year’s holiday stamps just the dreamiest?
Support your local poster workers, peeps!
Now, here’s a reprint of the cookie recipe I added to my recipe box this morning.
Frosted Peppermint Cream-Cheese Sugar Cookies
Ingredients
Cream Cheese Sugar Cookies
- 3 cups all purpose flour sifted
- 1½ tsp baking powder sifted
- ½ tsp salt
- 1 cup unsalted butter room temperature
- 63 grams [¼ brick] cream cheese room temperature
- 1 cup sugar
- 1 large or extra-large egg room temperature
- 2 tsp pure vanilla extract
- ½-1 tsp peppermint extract
- ¼ cup granulated sugar or transparent decorator sugar [optional]
Cream Cheese Frosting
- 125 grams [½ brick] cream cheese room temperature
- ¼ cup unsalted butter room temperature
- 1 cups icing sugar sifted
- 1 tsp pure vanilla extract
- ½ tsp peppermint extract
Instructions
Peppermint Cream-Cheese Sugar Cookies
- Sift the flour and baking powder into a medium bowl. Add salt and stir to combine. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment OR in a bowl with a hand mixer or with a fabulous wooden spoon, beat the butter and cream cheese together until smooth.
- Add the 1 cup of sugar and beat until fluffy.
- Add the egg, vanilla, and peppermint extract, and beat until fully combined.
- Slowly add the flour mixture to the wet mixture until fully combined. The dough will be easy to shape into a ball.
- Transfer the dough to a bowl [if using a stand mixer], cover, and refrigerate for at least one hour, and up to 24 hours.
- Preheat the oven to 350℉. Line two baking sheets with parchment paper. And place the granulated or decorator sugar in a small bowl if using.
- Roll the dough into 1½-to-2-inch balls, using approximaely 2 tbs dough per ball.
- Roll each ball in the bowl of sugar [optional].
- Place each ball on the parchment, approximately 4 inches apart from one another.
- Flatten each ball with the bottom of a measuring cup.
- Bake cookies, one sheet at a time, on the centre rack of the oven, for 15 minutes, or until just golden brown at the very edges and shiny in the middles.
- Place the cookie sheet on a wire rack and cool for 5 minutes before removing the pan and leaving the cookies on their parchment to cool completely on the wire rack.
- After the cookies have cooled completely, make the frosting.
Peppermint Cream-Cheese Frosting
- In the bowl of a stand mixer fitted with a whisk OR in a medium bowl with a hand-blender or a good wire whisk, beat the cream cheese and butter until smooth and creamy.
- Add the icing sugar and beat slowly until the mixture begins to combine.
- Add the vanilla and peppermint extract and continue to whisk until the frosting is creamy and spreadable.
- Spread the frosting generously on the cooled cookies, topping with sprinkles if you'd like. [Who wouldn't like? I mean, who wouldn't?]
- Enjoy!
ON THIS DAY
2024: Indie Bookstore Crawl
2023: DIY Temporary Tattoos, Holiday Film Noir, and Smoked Gibsons
2022: Distillery Winter Village and Ladies Lunch
2021: Christmas Poker Night
2020: Breathe Deep and Make a Donation to Cystic Fibrosis Canada
2019: Perform and Record a Classic Radio Play
2018: Photograph the City
2017: Family Drama Night
2016: Random Act of Christmas Kindness
2015: Teacher Gifts : Make Dorie Greenspan’s World Peace Cookies
2014: Make-Ahead Monday: Hot Chocolate Bombs and Microwaveable Mitten Warmers
2013: Read and Illustrate As You Like It, Act III
2012: Gingerbread Party, Design, Build, Decorate
2011: Rudolph Festival, Design Your Own “Misfit Toy“
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