Christmas Swig Peppermint Cookies
There's something magical about Christmas Swig Peppermint Cookies-the way their soft, buttery dough melts in your mouth, followed by the refreshing crunch of crushed candy cane and the velvety sweetness of peppermint frosting. Home cooks adore these cookies for their festive charm and ease of preparation, making them a staple for holiday cookie exchanges, family gatherings, or even a cozy night by the fire. What sets them apart is the perfect balance of rich, creamy texture and invigorating peppermint flavor that lingers with every bite. Whether you're baking for Santa or just spreading holiday cheer, these cookies are sure to be a hit.
What Makes This Recipe Special
- The dough incorporates both butter and oil, creating an exceptionally tender and moist cookie that stays fresh longer than traditional butter-only recipes.
- A generous pinch of crushed candy cane or Andes Peppermint Crunch Baking Chips is folded directly into the dough, delivering pops of peppermint throughout every bite rather than just on the surface.
- The frosting is enriched with sour cream, giving it a silky, spreadable texture that clings beautifully to the cookies without becoming overly sweet.
- The recipe uses a two-step baking process: first pressing the dough balls into sugar-coated glasses to create a delicate, crackly exterior, then baking just until the edges turn barely golden for a soft, pillowy center.
Ingredients
1/2 cupunsalted butter, softened
1/2 cupcanola oil
1 cupsour cream
1 1/2 cupsgranulated sugar
2 teaspoonsvanilla extract
4 1/2 cupsall-purpose flour
1 teaspoonbaking powder
1 teaspoonsalt
1 cupcrushed candy cane or Andes Peppermint Crunch Baking Chips
Sugar, for coating cookies
1/2 cupunsalted butter, softened
2 tablespoonssour cream
4 cupspowdered sugar
1 teaspoonvanilla extract
Dash of salt
1-2 drops red food coloring
2-3 tablespoons milk, if needed
Nutrition
430 caloriesCalories
Per serving · Values are estimates
Instructions
1
Preheat oven to 325°F for convection or 350°F for conventional bake. Position the rack in the center of the oven.
2
Remove butter from refrigerator and microwave for 15 seconds until slightly softened.
3
In a large mixing bowl or stand mixer, combine softened butter, canola oil, and cold sour cream. Mix on low speed for 1 minute.
4
Add granulated sugar and vanilla extract to the bowl and mix until the mixture is smooth.
5
Whisk together all-purpose flour, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms. Do not overmix.
6
Gently fold in crushed candy cane or Andes Peppermint Crunch Baking Chips until evenly distributed.
7
Scoop balls of dough and flatten slightly. Place 1/4 cup sugar in a small bowl. Dip the base of a glass into the sugar and use it to press each cookie until slightly flattened and coated.
8
Arrange cookies on a lined baking sheet. Bake for 10-12 minutes until barely golden at the edges. Remove from oven and let cool completely on a wire rack.
9
In a bowl, beat 1/2 cup softened butter with 2 tablespoons sour cream until creamy. Gradually add powdered sugar, vanilla extract, dash of salt, and food coloring. Beat until smooth, adding 2-3 tablespoons milk as needed for desired consistency.
10
Spread a generous layer of frosting on each cooled cookie. Allow frosting to set before serving or storing.
Essential Tips
Chill the dough
If your kitchen is warm or the dough feels too soft to handle, chill it for 20-30 minutes before scooping and pressing the cookies. This helps maintain their shape and prevents excessive spreading during baking.
Use a cookie press
For perfectly uniform cookies, consider using a cookie press with a fluted or decorative tip instead of a glass. This ensures even thickness and a professional-looking finish.
Press firmly but gently
When pressing the dough balls into sugar-coated glasses, apply firm, even pressure to create a thin, even cookie. Avoid twisting the glass, as this can cause the edges to crack during baking.
Don't overbake
These cookies are intentionally baked until just barely golden at the edges. Overbaking will result in a dry, crumbly texture. Keep a close eye on them starting at the 9-minute mark.
Frost while warm
For the smoothest frosting application, spread it on the cookies while they're still slightly warm but fully cooled. The residual heat helps the frosting set evenly without sliding off.
Smart Swaps & Variations
Gluten-free
Swap all-purpose flour for a 1:1 gluten-free baking flour blend, such as King Arthur or Bob's Red Mill. Ensure the blend includes xanthan gum for proper texture.
Dairy-free
Use dairy-free butter and sour cream substitutes, such as Miyoko's or Kite Hill, and replace the butter in the frosting with a plant-based alternative like Earth Balance.
Less sweet
Reduce the powdered sugar in the frosting by 1/2 cup and add 1-2 tablespoons of milk or cream to maintain a spreadable consistency without overwhelming sweetness.
Chocolate-dipped
After frosting the cookies, dip half of each cookie in melted dark or white chocolate and sprinkle with additional crushed candy cane for an elegant twist.
What to Serve With This
- Pair with a steaming mug of hot cocoa or peppermint mocha for the ultimate wintertime treat.
- Serve alongside a festive charcuterie board featuring sharp cheddar, prosciutto, and dried fruits for a balanced holiday spread.
- Gift in a decorative tin lined with parchment paper for a heartfelt and delicious holiday present.
- Enjoy with a glass of cold milk or a festive cocktail like a peppermint martini for a grown-up twist.
Storage & Reheating
Storage
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the unfrosted cookies for up to 3 months; thaw and frost before serving.
Reheating
To revive stale cookies, warm them in a 300°F oven for 3-5 minutes. For frosted cookies, avoid reheating to prevent melting the frosting; instead, serve at room temperature.
Expert Chef Tips
- For a more intense peppermint flavor, steep 1 teaspoon of crushed candy cane in the sour cream for the frosting for 10 minutes, then strain before mixing. This infuses the frosting with a deeper, more complex taste.
- Use a cookie scoop or small ice cream scoop to portion the dough evenly. This ensures consistent baking and a uniform appearance, which is especially important for gift-giving or cookie exchanges.
- If the frosting is too thick, add 1 teaspoon of milk or cream at a time until it reaches a pipeable consistency. If it's too thin, whisk in additional powdered sugar, 1/4 cup at a time, until it thickens.
Equipment You’ll Need
- Stand mixer or hand mixer with paddle attachment
- Cookie press or a flat-bottomed glass for pressing cookies
- Parchment-lined baking sheets
- Fine-mesh sieve for dusting sugar
- Offset spatula for frosting
Nutritional Benefits
- Each cookie contains approximately 430 calories, with a balance of fats from butter and oil providing satiety and slow-burning energy.
- The sour cream in both the dough and frosting adds a dose of probiotics and calcium, supporting gut and bone health.
- While indulgent, the recipe can be lightened by reducing the sugar in the dough by 1/4 cup and using a sugar-free candy cane alternative.
- The peppermint in the cookies may aid digestion and freshen breath, thanks to the menthol compounds found in peppermint oil.
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Frequently Asked Questions
Can I use peppermint extract instead of crushed candy cane?
Yes, but use sparingly-start with 1/2 teaspoon and taste before adding more. Extract is potent and can easily overpower the dough. For the best texture, combine 1/2 teaspoon extract with the crushed candy cane.
My cookies spread too much. What went wrong?
This can happen if the dough is too warm, the butter is over-softened, or the oven temperature is inaccurate. Chill the dough for 20 minutes before baking and ensure your oven is properly calibrated. Bake on a parchment-lined sheet to prevent spreading.
Can I make the dough ahead of time?
Absolutely! Shape the dough into a log, wrap it tightly in plastic wrap, and refrigerate for up to 3 days or freeze for up to 3 months. When ready to bake, slice 1/2-inch thick rounds, press into sugar, and bake as directed.
Why is my frosting grainy?
Graininess in powdered sugar-based frosting usually means the sugar wasn't fully dissolved. Ensure you're using fine-quality powdered sugar and mix the frosting on medium-high speed for 2-3 minutes until completely smooth. Avoid overmixing, as this can incorporate air and alter the texture.
Can I skip the sour cream in the frosting?
While possible, sour cream adds richness and a subtle tang that balances the sweetness. For a substitute, use full-fat Greek yogurt or buttermilk, but reduce the liquid by 1 tablespoon to maintain the frosting's consistency.
How do I prevent the candy cane from bleeding into the dough?
To minimize bleeding, fold the crushed candy cane in just until combined, and avoid overmixing. Also, ensure the candy cane is finely crushed-almost powdery-to disperse evenly without creating concentrated spots.
Can I use pre-made frosting?
While possible, homemade frosting is recommended for its superior texture and flavor. If using store-bought, opt for a high-quality buttercream and fold in 1-2 tablespoons of sour cream to mimic the homemade version's tang and creaminess.
What's the best way to crush candy cane without making a mess?
Place candy canes in a resealable plastic bag and gently tap with a rolling pin or the bottom of a heavy pan. For finer pieces, pulse in a food processor in short bursts. Always measure after crushing, as the volume can vary significantly.
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