Effortless Peppermint Chocolate Chip Sugar Cookies with Irresistible Mint Glaze: Your Ultimate No-Roll Holiday Treat!
There’s an undeniable truth in my household: cookies are always in high demand. My boys, with their seemingly endless appetites, have a particular affinity for anything sweet. While vegetables might sometimes face a battle, a fresh batch of cookies, like these festive peppermint chocolate chip sugar cookies, disappears in record time. It’s a joyful chaos of crumbs and happy smiles, a testament to the universal appeal of a homemade treat.
Each of my children has their own cookie preferences. My eldest is a true purist, a self-proclaimed connoisseur of classic sugar cookies, appreciating their simple elegance and tender texture. My 9-year-old, on the other hand, is a devoted chocoholic, always drawn to the comforting embrace of chocolate chips, especially in a warm cookie. My younger two, bless their hearts, are much less discerning; any cookie that crosses their path is a welcome delight. This particular recipe, however, is a rare gem that manages to satisfy every single one of them, making it an absolute favorite in our family baking rotation.
What makes this recipe so beloved is its perfect blend of familiar and festive. You get the classic, buttery texture and sweet flavor of a traditional sugar cookie, but elevated with the delightful addition of mini chocolate chips. And let’s be honest, everything tastes better with a hint of refreshing peppermint, especially when it evokes the cozy magic of the holidays, right? This combination creates a symphony of flavors that is both comforting and exciting.
I have what you might call a complex relationship with traditional sugar cookies. I absolutely adore eating them – that delicate, sweet crumb is pure bliss. But the process of making them? That’s where the “hate” part of the love/hate equation comes in. The sheer amount of time and effort involved can be daunting. You first have to prepare the dough, then chill it (sometimes for hours!), meticulously roll it out to the perfect thickness, carefully cut out shapes (often multiple times to use up all the scraps), bake them, let them cool completely, and *then* comes the frosting and decorating. It’s a labor of love, to be sure, but one that often feels more like a marathon than a delightful kitchen adventure.
This is precisely why this peppermint chocolate chip sugar cookie recipe is such a game-changer. It delivers all the wonderful flavor and tender texture of a classic sugar cookie, but without any of that tedious work. The dough itself is incredibly quick and straightforward to prepare, requiring no chilling or special handling. Instead of rolling and cutting, you simply scoop and roll the dough into convenient balls, place them on a baking sheet, and pop them into the oven. While they bake and cool, you whip up a quick and glossy mint glaze to spread on top, finishing them with a festive sprinkle of crushed peppermints. From start to finish, it’s an incredibly efficient process that yields impressive results, making it perfect for busy bakers or those who just want to enjoy delicious cookies without the fuss.
Tips for Baking Perfect Peppermint Chocolate Chip Sugar Cookies
- **Room Temperature Butter:** Ensure your unsalted butter is at true room temperature. This means it should be soft enough to indent with a finger but not greasy or melted. This allows it to cream properly with the sugar, creating a light and airy dough.
- **Don’t Overmix:** Once you add the flour, mix just until combined. Overmixing gluten-containing flour can develop the gluten too much, resulting in tough cookies.
- **Mini Chocolate Chips:** While regular chocolate chips can work, mini chocolate chips distribute more evenly throughout the dough and prevent the cookies from spreading too much due to heavy inclusions.
- **Peppermint Extract Quality:** The quality of your peppermint extract significantly impacts the flavor. Opt for a good quality extract for the best minty taste. Remember, a little goes a long way, especially when adding it to the glaze.
- **Evenly Sized Balls:** For consistent baking and appearance, try to make your dough balls as uniform in size as possible. A small cookie scoop can be a great tool for this.
- **Parchment Paper is Key:** Always use parchment paper on your baking sheets. It prevents sticking, promotes even baking, and makes cleanup a breeze.
- **Don’t Overbake:** These sugar cookies are meant to be soft and chewy. Bake them until they are lightly golden around the edges, but still look soft in the center. They will continue to set as they cool on the baking sheet.
- **Glaze Consistency:** Adjust the glaze with more powdered sugar if it’s too thin, or a tiny bit more cream/milk if it’s too thick, until it reaches a smooth, spreadable consistency.
- **Crushed Candy Canes:** For the best crunch and visual appeal, sprinkle the crushed candy canes on the glaze immediately after spreading it, before it sets.
These peppermint chocolate chip sugar cookies are incredibly versatile. They are perfect for sharing – package them in a cute gift bag with a festive ribbon and surprise your neighbors, friends, or colleagues with a homemade treat that truly expresses thoughtfulness. Alternatively, if you’re like me and struggle to part with such deliciousness, keep them all for yourself and enjoy them with a tall, cold glass of milk, a warm cup of coffee, or a cozy mug of hot chocolate. They are an ideal companion for a quiet evening at home or a lively holiday gathering.
In fact, these cookies are so irresistible that even my youngest, pictured above, couldn’t resist. He’s my little cookie monster, always ready to snatch a treat! I hope your family enjoys these delightful, easy-to-make cookies as much as mine does. They truly embody the spirit of joyful, stress-free baking, delivering maximum flavor with minimum fuss.
Storage and Make-Ahead Tips
To keep your Peppermint Chocolate Chip Sugar Cookies fresh and delicious, store them in an airtight container at room temperature for up to 3-5 days. If you’ve applied the glaze and candy cane topping, ensure the glaze is fully set before stacking them to prevent sticking. For longer storage, these cookies freeze beautifully. Once cooled and glazed (allow glaze to fully harden), place them in a single layer on a baking sheet and freeze until firm. Then transfer them to an airtight freezer-safe container or bag, separating layers with parchment paper. They can be frozen for up to 2-3 months. Thaw at room temperature when ready to enjoy.
You can also prepare the cookie dough in advance. Simply make the dough as instructed, roll it into balls, and then place them on a parchment-lined baking sheet to freeze until solid. Transfer the frozen dough balls to a freezer-safe bag and store for up to 2 months. When ready to bake, you can bake them directly from frozen, adding a couple of extra minutes to the baking time.
Peppermint Chocolate Chip Sugar Cookies
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Ingredients
- 2-1/2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. fine salt
- 2 sticks unsalted butter room temperature
- 2 cups granulated sugar
- 1/2 tsp. peppermint extract divided (1/4 tsp for cookies, 1/4 tsp for glaze)
- 1 large egg
- 1/2 cup mini semi-sweet chocolate chips
- 1 cup powdered sugar
- 3 Tbsp. heavy cream or milk
- candy canes crushed for topping
Instructions
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Preheat oven to 350ºF (175ºC). Make sure oven racks are placed in the upper and lower thirds of the oven for even baking.
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In a small bowl, whisk together the all-purpose flour, baking powder, and fine salt until well combined. Set this dry mixture aside.
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In a large mixing bowl (or the bowl of a stand mixer), beat the softened unsalted butter, granulated sugar, and 1/4 tsp. of peppermint extract on medium-high speed until the mixture is light and fluffy, which usually takes about 3 minutes. Reduce the mixer speed to low, then beat in the large egg until just combined. Gradually add the reserved flour mixture, mixing on low speed until just incorporated. Finally, gently stir in the mini semi-sweet chocolate chips by hand.
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Scoop and roll the cookie dough into 1-1/2 inch balls. Place the dough balls about 2 inches apart on baking sheets lined with parchment paper. Bake for approximately 10-12 minutes, or until the edges are lightly golden and the centers are just set. For even baking, rotate the baking sheets halfway through the cooking time. Allow the cookies to cool on the baking sheets for 5 minutes before carefully transferring them to wire cooling racks to cool completely.
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While the cookies cool, prepare the mint glaze. In a small bowl, combine the powdered sugar, the remaining 1/4 tsp. of peppermint extract, and the heavy cream or milk. Whisk until smooth. If the glaze is too thin, add a bit more powdered sugar until it reaches your desired consistency. If it’s too thick, add a tiny splash more cream/milk. Spread a thin, even layer of this delicious mint glaze over the top of each cooled cookie. Immediately sprinkle generously with crushed candy cane crumbs for a festive touch and extra crunch. Let the glazed cookies dry completely on the wire racks before serving or storing. Devour and enjoy!
In conclusion, these no-roll peppermint chocolate chip sugar cookies are more than just a quick and easy dessert; they’re a celebration of flavor and simplicity. They bring together the comforting familiarity of sugar cookies with the exciting burst of peppermint and the satisfying richness of chocolate chips, all tied together with a smooth, sweet mint glaze. Whether you’re a seasoned baker looking for a shortcut, or a beginner hoping to impress, this recipe promises delicious results with minimal fuss. So go ahead, whip up a batch, and let the delightful aromas fill your home, creating cherished memories with every bite.