• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Slice Of Honey logo

  • Home
  • About
  • Contact
  • breakfast
  • Dinner
  • Side Dish
  • Dessert
  • Other
  • All Recipes

Peppermint

PEPPERMINT SUGAR COOKIES WITH CREAM CHEESE FROSTING

December 20, 2021 by Sarah Baade 1 Comment

Holiday Cookies

Cookies are always a hit this time of year and these Peppermint Sugar Cookies with Cream Cheese Frosting are no exception. I was inspired by these Key Lime Sugar Cookies but wanted to put a winter twist on them. I essentially subbed the lime flavor for peppermint, tweaked the cookie recipe itself slightly, and opted for a cream cheese frosting. For that peppermint flavor, the recipe includes crushed candy canes as well as peppermint extract. (*I crushed my candy canes by putting them in a large zip lock bag and gently smashing them with a hammer.) Let’s get into the full details on how to make these peppermint sugar cookies…

Sugar cookies covered in cream cheese frosting and sprinkled with bits of candy cane.

Peppermint Sugar Cookies

Peppermint Sugar Cookies with Cream Cheese Frosting. Let’s start with the dry ingredients – whisk them together to ensure you don’t have any clumps of baking soda or corn starch. In a separate bowl, cream the butter and sugar. Beat the heck out of that butter and sugar together until it is light in both color and texture. Don’t forget to scrape the sides of the bowl periodically. Now add in the egg and peppermint extract. Finally, you want to gradually stir in the dry ingredients and half of the crushed candy cane pieces. Save the other half of the candy for decorating the cookies. Now the part everyone hates, chill the dough for an hour. Yes, you could make these straight away without chilling but they absolutely turn out better if you take the time to chill the dough. Once chilled, form the dough into 1″ balls, place them on a parchment lined baking sheet, and bake at 350 degrees F for 14-16 minutes. Exact time will vary based on your individual oven.

Sugar cookie covered in cream cheese frosting and sprinkled with bits of candy cane.

Peppermint Cream Cheese Frosting

Yes, you could eat the cookies as is. However, peppermint sugar cookies WITH cream cheese frosting is what really puts this recipe over the top. While your cookies are cooling, you can make the peppermint cream cheese frosting. In a large bowl, beat the cream cheese, butter, and peppermint extract together. Gradually stir in the powdered sugar. Don’t add it all at once as the powdered sugar and easily puff up out of the bowl, making a huge mess. Spread the frosting over the cookies and sprinkle on the candy cane pieces reserved from the cookie recipe to decorate. FYI, this frosting would also be incredible on chocolate cake/cupcakes.

Sugar cookies covered in cream cheese frosting and sprinkled with bits of candy cane.

Peppermint Sugar Cookies With Cream Cheese Frosting

Classic sugar cookies with a festive peppermint twist.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 30 Cookies

Ingredients
  

Cookies

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons corn starch
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • ½ teaspoon peppermint extract
  • 5 oz crushed candy cane, divided (This is 12 candy canes)

Cream Cheese Frosting

  • 4 oz cream cheese, softened
  • 4 oz unsalted butter, softened
  • ¼ teaspoon peppermint extract
  • 1½ cups powdered sugar

Instructions
 

Cookies

  • In a medium bowl, whisk together flour, baking soda, corn starch, and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light in color. Scrape sides of the bowl as needed.
  • Mix in egg and peppermint extract.
  • Gradually add in flour mixture and half of the crushed candy canes. Again, scrape the bowl periodically. Mix until just combined.
  • Chill dough 1 hour.
  • Once dough is chilled, preheat oven to 350°F.
  • Roll cookie dough into 1” balls then place on parchment covered cookie sheet, leaving 2 inches between cookies.
  • Bake 14-16 minutes or until edges are lightly browned. Let cool completely before frosting.

Cream Cheese Frosting

  • In a large mixing bowl, beat cream cheese, butter, and peppermint extract until fully combined.
  • Gradually stir in powdered sugar.
  • Spread frosting over cooled cookies and top with remaining crushed candy cane pieces.
Keyword Christmas Cookies, Cookies, Cream Cheese Frosting, Peppermint, Peppermint Sugar Cookies, Sugar Cookies

More Cookie Recipes

Lemon Iced Ginger Cookies

Peppermint Cocoa Cookies

Oatmeal Cherry Cookies

Filed Under: Recipe Tagged With: Baking, Christmas Cookies, Cookies, Cream Cheese Frosting, Dessert, Peppermint, Peppermint Sugar Cookies, Sugar Cookies

PEPPERMINT COCOA COOKIES

December 14, 2020 by Sarah Baade 2 Comments

December can only mean one thing when it comes to food blogging… COOKIES! Over the years, I’ve done more Christmas cookie baking days and cookie exchanges than I can count. These traditions are fun, right? And they truly bring joy. Joy that tastes delicious, and sweet, and comforting. So many of us have memories of a grandparent or a parent making a certain favorite cookie. No matter how old I get, I will always feel nostalgic love for a chocolate crinkle cookie (in my family, we call it a chocolate Kringle cookie) because that’s what tastes like home so to speak. In a year when many of us can’t be near our families for the holidays, we can at least come together over holiday cookies. Perhaps you and your mom make the same traditional recipe on the same day this year? Or maybe you video chat with your brother as you both try a new cookie recipe? Let’s make cookies together this year even if we still aren’t close enough to hug.

White background with chocolate cookies surrounded by red and white peppermint candy pieces.

I’ve had chocolate on the brain lately, brownies specifically, actually. However, brownies don’t scream Christmas to me. With that in mind, I converted a brownie recipe I’ve been working on and turned it into a holiday cookie. My husband loves peppermint with chocolate (frankly, I do too) and so this peppermint cocoa cookie was born. To keep things festive, I used actual peppermint candies for this recipe rather than peppermint extract. I hope you’ll think of your family and holiday traditions as you dive into these cookies.

White background with chocolate cookies surrounded by red and white peppermint candy pieces.
White background with chocolate cookies surrounded by red and white peppermint candy pieces.

Peppermint Cocoa Cookies

Sarah Baade
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 36 cookies

Ingredients
  

  • 2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 3/4 cups semi-sweet chocolate chips, melted
  • 1/2 cup vegetable oil
  • 1 teaspoon instant espresso powder (optional but add richness to the chocolate flavor)
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 5 oz starlight mint candies or candy canes, broken into small pieces

Instructions
 

  • In a medium mixing bowl, sift together flour, cocoa powder, baking powder and salt. Set aside.
  • In a large mixing bowl, mix together sugar, melted chocolate, vegetable oil, espresso powder and vanilla.
  • Stir in eggs one at a time.
  • Gradually stir in dry ingredients.
  • Stir in broken candy pieces.
  • Chill for 30 minutes.
  • Preheat over to 350°F.
  • Form cookie dough into walnut sized balls and place on parchment lined cookie sheet, 2" apart.
  • Bake 13-15 minutes.

Notes

*I did not have any marshmallow fluff on hand when I made these but I think it would be great for turning these into a sandwich cookie.
Keyword Chocolate, Cookies, Peppermint, Peppermint Cocoa Cookies

Filed Under: Recipe, Uncategorized Tagged With: Baking, Chocolate, Christmas Cookies, Cookie Recipe, Cookies, Dessert, Homemade Cookies, Peppermint, Peppermint Cocoa Cookies

Boozy Truffles

February 7, 2018 by Sarah Baade Leave a Comment


Let’s talk Valentine’s Day. Whether you love it or hate it, this holiday is great for making and eating sweet treats! It shouldn’t come as a surprise to anyone but food is definitely my favorite way to celebrate a holiday. My typical go-to is cake or cookies but I wanted to change it up this year. One of the things I love about these truffles is that you can customize them just by changing up the flavor of liqueur. I know we just finished up Christmas and all of its peppermint glory but who says we can’t use that flavor all year round? I absolutely love peppermint with dark chocolate so I went for it! I also wanted to do something more unique for a white chocolate flavor which brought me to horchata. You could make these truffles as a gift for your valentine but you could also just treat yourself – you deserve it!

Boozy Truffles - Slice of Honey Blog

Boozy Truffles - Slice of Honey Blog

Tips:

  • If you aren’t much of a drinker, don’t invest in a full-size bottle of liqueur. Just skim the section of single serving bottles (you know, like the tiny bottles they have on airplanes or in hotel minibars).
  • The white chocolate filling is a bit sticky and challenging to work with. Do yourself a favor and leave them in the freezer right up until you are ready to dip them in the dark chocolate coating. You could even pull just a few out at a time as you go. Trust me, they are worth the extra effort though!Boozy Truffles - Slice of Honey Blog

 

 

Boozy Truffles

Dark Chocolate Filling:

¾ cup dark chocolate chips

1/3 cup heavy cream

2 Tablespoons liqueur – I used a peppermint coffee flavor

 

White Chocolate Filling:

1 cup white chocolate chips

1/3 cup heavy cream

2 Tablespoons liqueur – I used an horchata flavor

 

Dark Chocolate Coating:

1 ½ cups dark chocolate chips

1 ½ teaspoons vegetable oil

Decorative garnish – I used crushed peppermint pieces and gold colored sugar sprinkles

 

Directions:

For dark chocolate filling, place chocolate chips in a medium heat safe bowl. In a heavy saucepan, bring cream to a low boil. Pour cream over chocolate chips and let stand for 5 minutes. Whisk liqueur into cream and chocolate mixture until mixture is blended together and smooth. Cover bowl and refrigerate for 2 hours or up to 1 day. Repeat this process for the white chocolate filling.

Once fillings are chilled, shape into 1 inch balls then place on a parchment paper lined cookie sheet. Place in freezer for 1 hour.

For the dark chocolate coating, place chocolate chips and vegetable oil in a microwave safe bowl.  Heat in the microwave, stirring every 30 seconds until completely melted.

One at a time, dip chilled ball of filling into coating mixture, making sure each one is completely coated. Place each truffle back onto the parchment paper lined cookie sheet and sprinkle with decorative garnish.  Once all truffles are garnished, refrigerate until coating is set or you are ready to serve them.

Boozy Truffles - Slice of Honey Blog

Boozy Truffles - Slice of Honey Blog

Filed Under: Recipe, Uncategorized Tagged With: Chocolate, Dark Chocolate, Dessert, Holiday Dessert, Horchata, Peppermint, Truffles, Valentine's Day Dessert, Vegetarian, White Chocolate

Primary Sidebar

Connect With Me

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Follow Blog via Email

Enter your email address to follow this blog and receive notifications of new posts by email.

Archives

Copyright © 2023 Slice Of Honey on the Foodie Pro Theme

 

Loading Comments...