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Peppermint Sugar Cookies Recipe

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This recipe for Peppermint Sugar Cookies is from The Roney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup white sugar
1/2 cup butter, at room temperature (not melted)
1 large egg
1 tsp. vanilla extract
1/4-1/2 teaspoon peppermint extract
1 and 1/2 cups all-purpose white flour
1 and 1/2 teaspoon baking powder
Pinch of salt
4 candy canes, crushed
Directions:
Directions:
Preheat the oven to 350 degrees F. Beat together the sugar and butter until light and creamy. Do not melt or soften your butter or you will need to chill this dough for at least an hour. Beat in the egg and vanilla extract. Beat in the peppermint extract to taste. I do not like an overpowering peppermint extract so you may want to do even more than 1/2 teaspoon peppermint extract depending on preferences. Beat in the flour, baking powder, and salt. Depending on how you measure your flour you may need more, so if needed add a little bit more flour until the dough pulls away from the edges of the bowl OR is easy to roll out and cut out circles/other shapes. In a blender or food processor, pulse the candy canes until they become crumb-like. Stir into the cookie dough. Roll out the cookie dough onto a floured surface. Cut out shapes and bake for 9-12 minutes. *The key to soft sugar cookies is slightly under-baking the cookies, letting them cool most of the way, and then placing them in a bag (sealing the bag) when they are still a little warm. This keeps your cookies ultra soft!*

 

 

 

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