Peppermint Cookies with Baking Ammonia
Elevate your holiday baking game with these delightfully crisp and airy Peppermint Cookies featuring a surprising twist: baking ammonia. This old-fashioned leavening agent gives the cookies their signature light and tender texture, while crushed peppermint candies add a festive crunch in every bite. The dough is infused with the refreshing essence of peppermint extract, perfectly complementing the powdered sugar finish that makes these cookies as beautiful as they are delicious. With just 20 minutes of prep time, they’re an effortless way to fill your kitchen with holiday cheer. Whether you’re crafting a cookie platter, hosting a festive gathering, or craving a unique twist on a classic treat, these cookies are guaranteed to impress.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 200 grams Granulated sugar
- 2 large Eggs
- 1 teaspoon Peppermint extract
- 300 grams All-purpose flour
- 1 teaspoon Baking ammonia
- 2 tablespoons Milk
- 50 grams Crushed peppermint candies
- 100 grams Powdered sugar
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Add the peppermint extract and mix until combined.
In a separate bowl, sift together the all-purpose flour and baking ammonia. Gradually add this dry mixture to the wet ingredients, mixing on low speed until a dough begins to form.
Add the milk and mix just until the dough is smooth and uniform.
Fold in the crushed peppermint candies to evenly distribute them throughout the dough.
Using a tablespoon or small cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart as they will spread slightly during baking.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set. Avoid overbaking to maintain a delicate texture.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies are cool, dust them generously with powdered sugar for a festive touch.
Serve immediately or store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.6 g | 143% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 177 mg | 8% | |
| Total Carbohydrate | 583.2 g | 212% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 349.6 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 159 mg | 12% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 532 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
