Peppermint Cookies

Simple sugar cookies made with pantry staple ingredients with some added peppermint. They are easy to make, tasty, and great for the holidays.

Prep Time: 10

Cook Time: 11

Total Time: 21

Servings: cookies

Line 2 medium sheet pans with parchment paper and make some space to put them in the fridge.
In a large bowl, add the 1/2 cup salted butter, 3/4 cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon peppermint extract, and 1 large egg. Beat with an electric mixer until light and fluffy.
In a medium bowl, sift the 1 2/3 cup all-purpose flour and 1½ teaspoon baking soda.
Add the sifted flour to the butter-egg mixture and using a spatula, stir until just combined.
Fold in the 1/2 cup chopped candy canes. Mix again to incorporate.
Scoop the dough, rolling into same-sized balls, into your prepared sheet pans; keep about 2 inches of space between the balls.
Refrigerate for 30 minutes.
Preheat the oven to 350 F. Bake the cookies directly from the fridge for 9-11 minutes or until the center is still soft. Cool before serving.

You do not need to add the candy canes. I know my kids aren't too fond of them and would prefer sprinkles. So, whatever works for you.
Monk Fruit sugar will work in place of granulated sugar. I sometimes also use granulated cane sugar, and that works as well for me.
You may use gluten-free flour. I haven't tested it with another flour.
I do like to use butter instead of oil for these cookies. I have tried it with coconut oil and the texture wasn't what I was looking for even though it was still tasty.
Depending on the size of cookies you will be able to make anywhere between 16-22 cookies. If you do small cookies, you can make 20-22 cookies.