Soft Peppermint Sugar Cookies with Vanilla Frosting

Soft Peppermint Sugar Cookies | Revamperate Soft Peppermint Sugar Cookies | RevamperateYou know those cookies at the grocery store with the frosting on top that are super soft and pretty much melt in your mouth when you eat them? Yeah, let’s make those! But better because they’re peppermint. 

These extra soft sugar cookies are spiked with peppermint extract and topped with a fluffy vanilla frosting and chunks of peppermint candy, and they will seriously melt in your mouth with each bite. The secret is the powdered sugar in the cookie. I made these for a cookie swap with some of my coworkers and I think they’ll have to go down in my personal cookie hall of fame as one of my favorites. It’s the peppermint. It tops any other sugar cookie I’ve ever made.

With December ending soon, it means saying goodbye to all of my favorite flavors (NOOOO), so I wanted to squeeze in as many Christmasy recipes as I can before the New Year. I’m sad to say this is my last peppermint/eggnog/gingerbread inspired recipe of the year…so the wheels are already turning for next year. Now, let’s make some peppermint sugar cookies!

Soft Peppermint Sugar Cookies | RevamperateIngredients (makes 12-15 cookies):

  • 1 cup butter, room temperature 
  • 3/4 cup vegetable oil
  • 1 cup sugar
  • 1 cup powdered sugar
  • 1 tbsp vanilla
  • 3/4 tsp peppermint extract 
  • 2 eggs
  • 4 cups + 2 tbsp flour
  • 1/4 tsp salt
  • 2 tsp baking powder

In one bowl, whisk together the flour, baking powder and salt and set aside. In the bowl of your mixer, beat the butter until smooth. Add the oil and sugars, mixing until smooth. Mix in the vanilla and peppermint extracts, then the eggs, beating well between each addition. Mix in the dry ingredients a little at a time until barely combined. Chill the dough for at least one hour.

Preheat the oven to 350 degrees and line a baking sheet with parchment or a silicone mat.

Once chilled, remove the dough from the fridge and roll into 1 1/2-inch balls. Place at least 1 inch apart on the lined baking sheet and press with the bottom of a cup to flatten. I did this to ensure they stayed flat but still very thick (not like a cut out cookie) and bake for about 10-12 minutes. Remove promptly from the oven even if they don’t look fully done yet. Do not overbake. If you wait to see brown, they won’t be as soft. Let cool completely before icing. 

Soft Peppermint Sugar Cookies | RevamperateFrosting ingredients:

  • 1/2 cup butter, room temperature 
  • 2 cups powdered sugar 
  • 1 tsp pure vanilla extract 
  • Crushed peppermint candy (topping)

Beat the butter until fluffy, about 2 minutes. Add the powdered sugar and mix until fully combined. Then mix in the vanilla extract and spread the frosting onto cooled cookies. 

Unwrap the peppermint candies, move to a ziplock bag and use a cup or rolling pin to crush into small pieces. Sprinkle over the cookies and enjoy! If you leave the cookies uncovered at room temperature for about an hour, you’ll notice that the frosting hardens enough to stack the cookies to properly store in an airtight container. 

Have a merry Christmas, everyone! 

Valentine’s Day: Dove Dark Chocolate Thumbprint Sugar Cookies

Pink Dove Dark Chocolate Thumbprint Sugar Cookies | Revamperate Pink Dove Dark Chocolate Thumbprint Sugar Cookies | Revamperate
Valentine’s Day is quickly approaching (less than a month away)! For your Valentine’s Day treats this year, look no further than cookies. Try a new twist on classic thumbprint cookies with these pink Dove dark chocolate thumbprint sugar cookies. That’s a mouthful, eh? But these cookies are worth every word.

A lot of times, you see thumbprint cookies take the form of Kiss Blossoms, peanut butter cookies with a Hersey’s kiss in the middle. These thumbprint cookies are actually sugar cookies, and they’re even rolled in extra sugar for good measure. With a dark chocolate Dove heart in the middle, they have a rich taste that compliments the soft and light sugar cookie very well without being overwhelming. Plus, they’re pretty perfect for Valentine’s Day with their light pink tone. Let’s get started!

Pink Dove Dark Chocolate Thumbprint Sugar Cookies | Revamperate
Ingredients (makes 15-18 cookies):

  • 1/2 cup butter, soft
  • 1 cup sugar + extra for rolling
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tbs heavy whipping cream (can substitute milk)
  • 4-5 drops red or pink food coloring
  • 15-18 Dove dark chocolate hearts

First, cream together the softened butter and cup of sugar. Add in the egg, beat well, and then add the vanilla. Mix in several drops of food coloring until you reach your desired color. In a separate bowl, combine the flour, baking soda and salt. Slowly add the dry ingredients into the pink mixture and mix until soft.

Roll the dough into 1-inch balls and roll in granulated sugar. Place on a cookie sheet a couple inches apart and bake on 350 degrees for 9-11 minutes. They won’t look done yet, but that’s ok. Even if you don’t see brown yet, they are probably perfect.

Pink Dove Dark Chocolate Thumbprint Sugar Cookies | Revamperate
Pull the cookies out of the oven and push a dark chocolate Dove heart into the center of each one. Let sit for one minute and move to the fridge to cool completely. This will keep the chocolate from over melting while the cookies cool.

Once the chocolate has hardened, take a bite and experience the rich taste of dark chocolate with light sugar cookies. Give them out for Valentine’s Day this year, and everyone will love them. Enjoy!

Christmas Pinwheel Sugar Cookies

Christmas Pinwheel Sugar Cookies | Revamperate Christmas Pinwheel Sugar Cookies | RevamperateWhat treats come to mind when you think of Christmas? Eggnog? Peppermint? Pie? Well, I just think of cookies. Sometimes even pie cookies and cookies with peppermint or eggnog. Yeah, those are real things I’m planning. I’m actually really excited because this is the only time of year it’s social acceptable to share eggnog recipes.

Anyway, this cookie is a classic one with a Christmas spin – pinwheel sugar cookies. These classic sugar cookies feature red and green spirals (aka pinwheel cookies) to get you in the holiday mood. You can also see how I used this recipe to make autumn themed sugar cookies with royal icing a while back.

To make 20-25 cookies, you’ll need:

  • 1 cup butter, softened
  • 1 cup confectioners sugar
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 3 cups of flour
  • 1 egg
  • Red and green food coloring

First, beat together the softened butter and sugar until creamy. Add in the vanilla and egg and beat until combined. In a separate bowl, combine flour and baking powder, and slowly add to the wet mixture. It will become very thick and difficult to mix. If that happens, pull the dough onto a piece of wax paper and continue to massage with your hands until the flour is completely mixed.

Separate the dough into two large balls and use your knuckle to push a small hole in each piece. In one, add about 4 drops of red food coloring, and in the other add about 4 drops of green (note, this can get messy so wear gloves if you prefer). Use your hands to close the opening and, one at a time, massage the food coloring into the dough until it is not longer streaky. Add more food coloring until you reach you desired color. I kind of looked like I’d beat someone after I finished kneading the red dough because my hands were covered in red coloring…but luckily it’s washable!

Sprinkle some flour on the waxed paper and on a rolling pin, and roll out each piece of dough separately until it is about 1/4 inch thick. If you can, try to maintain the same shape between the two colors. Then peel one piece off of the paper and place it on top of the other, evening it out as much as you can. If needed, use the rolling pin to gently roll over the dough to maintain shape. Christmas Pinwheel Sugar Cookies | Revamperate Christmas Pinwheel Sugar Cookies | RevamperateStarting at one end, roll the dough into a log as tightly as you can without tearing it. Leave it on a cookie sheet and chill in the fridge for 30 minutes. Once chilled, it should be a little stiffer and easier to cut. Using a sharp non-cerated knife, cut off a 1/2 wide slide at the end of the dough (set aside if the dough didn’t match up). Reshape into a circle with your hands if needed and continue to cut until you have used the entire log. Christmas Pinwheel Sugar Cookies | Revamperate Christmas Pinwheel Sugar Cookies | RevamperateBake on 350 degrees for 12-16 minutes until the edges begin to lightly brown. Baking times will vary depending on the thickness of the cookies. Let them cool on a cooling rack before devouring, and enjoy! These holiday pinwheel sugar cookies make a nice holiday party item for your friends, family or coworkers. For an added touch, you can also roll the sides in sprinkles before baking if you’re a sprinkle fanatic (yeah, that’s totally a thing). Now get baking!

Autumn Sugar Cookies with Royal Icing

DSC_1017 DSC_0991Autumn in Southern California isn’t really autumn at all, but the weather gets a little cooler and the leaves begin to fall. Unfortunately, they don’t change colors, but it still feels like autumn to us locals. Most of all, I feel the seasons change when I can finally bake without feeling guilty for heating up the house. With that, here are some autumn-themed sugar cookies to brighten up your day!

To make 18-24 cookies, you’ll need:

  • 1 cup butter, softened
  • 1 cup confectioners sugar
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 3 cups of flour
  • 1 egg

I use this royal icing recipe from Wilton because it’s proven the best for me. You’ll need meringue powder for the recipe. You can also make royal icing with egg whites or other ingredients, but I’ve found that meringue powder makes the icing easiest to work with and hardens quickly. This recipe is for piping the edges – you’ll want to add water for flooding. DSC_0937First, beat together the softened butter and sugar until creamy. Add in the vanilla and egg and beat until combined. In a separate bowl, combine flour and baking powder, and slowly add to the wet mixture. It will become very thick and difficult to mix. If that happens, pull the dough onto a piece of wax paper and continue to massage with your hands until the flour is completely mixed.

Spread a little bit of flour onto a rolling pin, and roll out the dough until it is about 1/4 of an inch thick if not thicker. Personally, I like my cookies soft, so I try to keep them thicker. Use cookie cutters (like these autumn cookie cutters that I used) to cut shapes out of the dough and move to a foil covered cookie sheet. Continue until all of the dough is cut. Bake on 350 degrees for 8-10 minutes, checking them often so they don’t overcook. Remove when they begin the brown on the edges and cool on a cooling rack.DSC_0961 DSC_0935In the meantime, mix your royal frosting. Separate into multiple bowls and mix in your desired food coloring with a spoon. Individually scoop a little of each color into its own piping bag and pipe around the edges of your design. Once done, add a little water, one teaspoon at a time, to the royal icing until it drips easily off of a spoon. Carefully use the spoon (or a squeeze bottle) to flood the area within your piping boundaries. It’s easiest to do this a little at a time because flooding too much icing too quickly can overflow your borders. Set the cookies on the cooling rack to harden before storing in an airtight container. They’ll keep for a few days and still taste like freshly baked sugar cookies!

If you don’t feel like fussing with icing, they also taste great on their own – soft and sweet. I’m looking forward to making lots of themed cookies over the next few months. Enjoy!