Peppermint is my all time favorite Christmas time flavor! There are are so many fun minty treats for the Holidays. This year I made these to take to a Christmas party and they were a hit! I love they are so cute too! If they are cute they feel festive to me and I love festive!
Make these ASAP! Christmas is coming soon you know, and these cookies really are best for Christmas! Besides, cookie making is a perfect Saturday afternoon family activity!! There you go…it’s a tasty activity for tomorrow!
Chocolate Sugar Cookies
- 1 cup butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon peppermint extract
- 3 cups flour
- 1/2 teaspoon salt
- 1/3 cup cocoa
- 1 cup white chocolate chips
- 1 cup butter
- 3 candy canes crushed
- Christmas sprinkles
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Cream butter and sugars for 5 minutes. Add eggs and peppermint extract and cream 2 more minutes.
- Add flour, salt and cocoa. Mix to combine. (I didn't add mini chocolate chips, but on second thought I think they would have been divine. I wish I would have added about a cup of them)
- Chill cookie dough for about and hour.
- Roll dough, on a floured surface, to 1/4" thickness. Cut them out with a round cookie cutter. My cookie cutter was scalloped and was 1 1/2" in diameter. Place on the baking sheet.
- Bake for 10-12 minutes. Don't overbake. Let sit on the cookies sheet for 1 minute after baking. Remove to a wire rack to finish cooling.
- Melt butter and chocolate chips in a saucepan over low heat while stirring. It will be separated and that's okay.
- Let frosting chill in the refrigerator for a 2-3 hours or to quickly chill set the bowl of frosting on a bed of ice.
- Put frosting ingredients in the bowl of an electric mixer and beat 2-3 minutes. Frosting should be light and fluffy.
- When cookies are cool frost with White Chocolate Butter Cream Frosting. Sprinkle with crushed candy canes and Christmas sprinkles.
- Store in an airtight container.
- Remove from the refrigerator when the frosting is solid. Let it sit at room temperature for about 30 minutes.
- Any cookie cutter will work for this recipe. If the cookies are larger than 3 inches in diameter, you may need to increase the cooking time.
- Store cookies in an airtight container. I like to use wax paper or parchment paper between layers to keep the frosting from sticking to the next row of cookies.
White Chocolate Butter Cream Frosting recipe was adapted from Cookies and Cups! Shelly is amazing!!
I promised I would bring pictures of my eldest child to you today in celebration of his birthday! Here you go…
He is one of the most kind people I have ever known. He has always been a GREAT big brother!!
Carson is a little dairy farmer through and through! He loves the farm! Although he does well in school, it is a challenge for him because he would so much rather be at home! Carson really is his dad’s right hand man. He loves to learn on the farm and is so responsible!
I love that Carson is stronger and tougher than me! I think Justin loves it too. He always asks Carson to do all of his honey do’s!
When we took family pictures this fall he saw this tractor and just had to take a picture on it! It’s perfect for his personality. He was born 50 years to late!
Carson is my favorite teenager! I can’t believe he is a teenager but I’m excited for him. these years are fun years! Just look how cute he is. No wonder I love him so much!!
Thanks to my talented friend Brittany for taking these pictures!!