Thursday, April 24, 2014
Inquirer Daily News

Peppermint Sugar Cookies

From Cookie Confidential

227g butter (I strongly recommend a high fat (90%), pastured, grass fed butter. We use Trickling Springs at the bakery.)

300g cane sugar


3 yolks from large, pastured eggs


2 tsp. pure vanilla extract


331g all-purpose flour (if using a standard fat butter (80%), decrease this to 313g flour)


5g baking powder


3g baking soda


3g fine sea salt


6-8 pulverized candy canes

1. Preheat oven to 350F. Cream room temperature butter, sugar, and vanilla. Add in yolks one at a time.

2. In a separate bowl, whisk together flour, baking powder, baking soda, and salt, then add in three parts to the butter/sugar mixture, fully incorporating each addition. Add in candy canes.


3. Chill dough for at least one hour, and then drop in 1-inch balls (a #60 disher works great) on a cookie sheet. Once scooped, roll balls in demera or turbinado sugar, and flatten to about half size with your palm or bottom of a glass. Bake for 8-10 minutes.

Tagged as: | Baked good; Cookie

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