Peppermint Cookies
These peppermint cookies are the perfect holiday cookie recipe made with a delicious, eggless cookie batter, loaded with Andes peppermint crunch baking chips, and baked to perfection.
Servings: 42 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.