Frosted Chocolate Peppermint Cookies
Frosted chocolate peppermint cookies are soft, cake-like chocolate peppermint cookies topped with chocolate frosting and crushed peppermint candy.
Servings 22 cookies
Calories 254kcal
Equipment
Ingredients
Cookies
- 3 cups sifted all-purpose flour
- ½ cup sifted unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup butter softened
- 1 large egg at room temperature
- 1 egg yolk at room temperature
- ¾ cup sour cream at room temperature
- 1 teaspoon vanilla extract
- ¾ teaspoon peppermint extract
Frosting
- ½ cup butter at room temperature
- 1 teaspoon peppermint extract
- ½ teaspoon vanilla extract
- 1 ½ cups powdered sugar
- ¼ cup unsweetened cocoa powder sifted
- 1 ½ tablespoons heavy cream
- ¾ cup crushed peppermint candies or candy canes
Instructions
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.3 cups sifted all-purpose flour, ½ cup sifted unsweetened cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In the bowl of a stand mixer, beat the sugar and butter together on medium-high speed until light and fluffy, about 3 minutes.1 cup granulated sugar, ½ cup butter
- Mix in the egg and egg yolk and mix well, scraping down the sides of the bowl.1 large egg, 1 egg yolk
- Add the sour cream, vanilla, and peppermint extract and beat just until combined.¾ cup sour cream, 1 teaspoon vanilla extract, ¾ teaspoon peppermint extract
- Add the dry ingredients, mixing on low just until combined, scraping down the bowl a few times to make sure the dough mixes well.
- Roll 1 ½ tablespoons of dough into a small ball.
- Place on the prepared baking sheets, about 2 inches apart, and press it down until it is ¼ to ½-inch thick.
- Continue with the rest of the dough.
- Bake for 7-12 minutes, then immediately transfer the cookies to a wire rack to cool completely.
- To make the frosting, beat the butter, peppermint extract, and vanilla together.½ cup butter, 1 teaspoon peppermint extract, ½ teaspoon vanilla extract
- Sift in the powdered sugar and cocoa powder and beat until well incorporated and smooth.1 ½ cups powdered sugar, ¼ cup unsweetened cocoa powder
- Add in heavy cream and mix until well-combined.1 ½ tablespoons heavy cream
- Once the cookies have cooled completely, frost each cookie and top with crushed peppermint candies.¾ cup crushed peppermint candies or candy canes
Notes
- All-purpose flour: It's important to sift the flour before measuring it. To measure it, lightly spoon into the measuring cup and level.
- Cocoa powder: The process for measuring the cocoa powder is the same as for the flour. I haven't tried using Dutch-processed cocoa powder in this recipe.
- Butter: I use salted butter. If you're using unsalted butter, increase the salt in the cookies to 1/2 teaspoon and add a couple of pinches of salt to the frosting.
- Sour cream: I recommend using full-fat sour cream in this recipe.
- Nutrition values are estimates.
Nutrition
Serving: 1cookie | Calories: 254kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 129mg | Potassium: 97mg | Fiber: 2g | Sugar: 21g | Vitamin A: 322IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg