These peppermint cookies are rich, soft, chewy, and loaded with bold peppermint flavor. These delicious cookies use a dough made with sour cream instead of eggs, and the Andes Peppermint Crunch Baking Chips add a bright pop of red color in addition to flavor. They’re simply some of the best holiday cookies out there!
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The holidays are the perfect time for sweets of all kinds, from cakes to sweet snack mixes and everything in between. We love making all kinds of sweets this time of year, but we’re particularly big fans of cookies. They’re so easy to tweak to suit any occasion, and they’re particularly well-suited for Christmas. These peppermint cookies are a perfect example of that. They’re nothing more than a simple, basic, almond cookie dough with added Andes baking chips. That one ingredient is all it takes to make them a holiday treat that everyone loves.
Why You’ll Love These Peppermint Cream Cheese Cookies
- Simple Ingredients: These cookies are made with simple basic baking staples.
- Easy: It only takes a little mixing, baking, and about 30 minutes from start to finish to make these.
- Soft and Tender: The addition of sour cream in place of eggs creates extra-tender cookies with a delicious flavor.
- Perfect for the Holidays: The added Andes Peppermint Crunch chips add both bold peppermint flavor and classic holiday color.
Ingredients
- Butter, Oil, and Sour Cream: Butter, oil, and sour cream add a ton of fat and moisture, creating super tender and chewy cookies.
- Almond Extract: Almond extract gives these cookies their classic almond note.
- Andes Peppermint Crunch Baking Chips: These chips add a huge blast of peppermint flavor and holiday color to the cookies.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Flavor Variations
- Baking Chips: Make these cookies for different occasions by using different baking chips to match the event. Make them year-round with chocolate chips!
- Nuts: Add chopped almonds for more flavor and a nice crunch.
- Crushed Peppermint: Try sprinkling crushed peppermint on top of the cookies before baking them.
How to Make Peppermint Cookies
1: Preheat the oven to 350 degrees and lightly grease a baking sheet.
2: Whisk the dry ingredients together in a medium bowl.
3: Beat the wet ingredients in a large bowl. Then, add the sugar and both extracts and beat again.
4: Add the dry ingredients to the wet ingredients and mix until the dough forms a ball. Then, stir in the peppermint baking chips.
5: Scoop the dough out with a 2-inch cookie scoop and place the balls on the baking sheet.
6: Bake until the edges are slightly browned.
7: Remove the cookies and let them cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
Storage
Store the cookies in an air-tight container for up to 5 days at room temperature. For longer storage, freeze the cookies for up to 2 months in an air-tight, freezer-safe container in single layers separated by parchment paper.
Bring the cookies to room temperature on the counter before serving.
What to Serve with Peppermint Almond Cookies
These cookies are delicious with a glass of milk or a cup of coffee, tea, or even eggnog. You can also make them part of a larger holiday dessert spread with recipes like Christmas toffee, gingerbread cake with molasses frosting, and mini pumpkin cheesecakes.
Tips
- Mix your wet and dry ingredients until the dough just forms into a ball. This helps ensure the cookies are as soft and tender as possible.
- Give the cookies room to spread a bit when you place the dough balls on the baking sheet.
- It’s important to remove the cookies as soon as the edges begin to brown. The carryover cooking time from the hot cookie sheet will finish baking the cookies to perfection.
Frequently Asked Questions
Sour cream adds fat and moisture to cookies and tenderizes gluten strands thanks to its acidity. This results in cookies that are softer and more tender.
There are two basic ways to make cookies softer: add more fat and don’t overbake them. Ingredients like extra eggs, oil, or sour cream add more fat and moisture, creating softer cookies. Removing cookies about 3 to 5 minutes before they’ve finished baking and letting the heat from the cookie sheet finish baking them helps the cookies bake completely through while still remaining super soft and chewy.
You can add crushed peppermints to the dough. They’ll add big peppermint flavor and a slight crunch when you bite into the cookies.
Try These Delicious Peppermint Cookies Today
These peppermint cookies are perfect for the holidays. You can find Andes baking chips year-round, so you can also make these any time you feel the urge. These cookies are so soft and chewy and so easy to make, they’ll be your new favorite cookie for any occasion. Give them a try, and we know you’ll fall in love with them.
More Delicious Holiday Recipes You’ll Enjoy
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Peppermint Cookies
Ingredients
- 4 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup butter, softened
- ½ cup vegetable oil
- 1 cup sour cream
- 1½ cups sugar
- 1 ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 10 ounce Andes Peppermint Crunch Baking Chips
Instructions
- Preheat the oven to 350° and lightly grease a baking sheet(s)
- In a medium bowl, whisk flour, baking powder and salt together. Set aside.
- In a large bowl, beat butter, oil and sour cream together on medium speed using an electric mixer, or a stand mixer, for one minute.
- Add sugar, almond extract and vanilla extract and beat until smooth.
- Add dry ingredients into wet ingredients and mix on low speed just until dough is combined. Next, stir in the peppermint baking chips.
- Using a 1-inch cookie scoop, scoop out the cookie dough and place on the prepared baking sheet(s). Leave the rough looking edges.
- Spray the bottom of a glass with non-stick cooking spray and flatten each cookie a bit.
- Bake for 8-10 minutes or until the edges are slightly browned.
- Remove cookies from the oven and let cool for 5 minutes and then remove and place on a wire rack to cool completely.
Notes
- Mix your wet and dry ingredients until the dough just forms into a ball. This helps ensure the cookies are as soft and tender as possible.
- Give the cookies room to spread a bit when you place the dough balls on the baking sheet.
- It’s important to remove the cookies as soon as the edges begin to brown. The carryover cooking time from the hot cookie sheet will finish baking the cookies to perfection.
