December 14, 2018

Peppermint Sugar Cookie Recipe

Name: Peppermint Sugar Cookies
Ingredients: 1 Roll Sugar Cookie Dough (Or 1 Homemade Batch); 3 Candy Canes (Crushed); 1 Drop Peppermint Oil; 3-4 Drops Red Food Coloring

Last week my husband and I went to EPCOT for a few hours, and we ate our way around the world…well, we ate all the holiday cookies the World Showcase had to offer. We enjoyed them all, but we went home dreaming about Bavaria’s Peppermint Sugar Cookies…they.are.so.good!

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I knew I needed to figure out how to make them, you know, so I could share the recipe with you all…not at all because I had.to.have.more.

This recipe can be super simple to make, or you could make cookie dough from scratch, and make them. I went for the easy route, because semi-homemade is a-ok with me!

Peppermint Sugar Cookie Shopping List:

Sugar Cookie Dough {Make it or buy pre-made}

Peppermint Oil

Peppermint Candy Canes

Red Chocolate Candy Melts

Red Food Coloring

Split the cookie dough in half. Place half in the refrigerator while you knead three-four drops of food coloring and one drop of peppermint oil into the other half. Place that half in the refrigerator for approximately 30 minutes to cool.

Roll out both halves of the dough, and layer the colored dough on top of the plain dough.

Roll dough into a larger roll, and cut off the tips. Wrap in Saran Wrap and place in the refrigerator for about an hour. While it cools, crush candy canes. {I use a mortar and pestle set to crush candies}

Slice dough into cookies, and bake according to package or recipe directions.

Allow to cool, and drizzle with melted Candy Melts, then sprinkle with crushed candy canes.

Package and share, or just save them for yourself.

Peppermint Sugar Cookies

Ingredients

1 Roll Sugar Cookie Dough Or 1 Homemade Batch
3 Candy Canes Crushed
1 Drop Peppermint Oil
3-4 Drops Red Food Coloring

Instructions

Split the cookie dough in half. Place half in the refrigerator while you knead three-four drops of food coloring and one drop of peppermint oil into the other half. Place that half in the refrigerator for approximately 30 minutes to cool.
Roll out both halves of the dough, and layer the colored dough on top of the plain dough.
Roll dough into a larger roll, and cut off the tips. Wrap in Saran Wrap and place in the refrigerator for about an hour. While it cools, crush candy canes. {I use a mortar and pestle set to crush candies}
Slice dough into cookies, and bake according to package or recipe directions.
Allow to cool, and drizzle with melted Candy Melts, then sprinkle with crushed candy canes.
Package and share, or just save them for yourself.