Peppermint Drops
Brighten up your cookie tray with these festive Peppermint Drops, a holiday favorite that's as delightful to look at as it is to eat. These soft, chewy cookies feature a buttery base infused with refreshing peppermint extract, perfectly complemented by swirls of red and white dough for a cheerful, candy-cane-inspired touch. Rolled in powdered sugar for a sweet, snowy finish, these cookies are easy to prepare and bake in just 10 minutes—perfect for holiday baking marathons or last-minute treats. With their eye-catching appearance and classic peppermint flavor, they're a crowd-pleasing addition to any dessert platter or gift tin.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 1 large egg
- 1 teaspoon peppermint extract
- 5 drops red food coloring
- 0.5 cup powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Beat in the egg and peppermint extract until fully combined, scraping the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough.
Split the dough in half and dye one portion with 5 drops of red food coloring. Use a spoon or your hands to mix until the color is evenly distributed.
Pinch off small amounts of dough from each color and roll them together into a marble-sized ball. Repeat until all dough is used.
Roll each dough ball lightly in powdered sugar before placing it on the prepared baking sheet, spacing cookies about 2 inches apart.
Bake in the preheated oven for 9-11 minutes or until the edges are just beginning to set. Avoid overbaking to keep them slightly chewy.
Remove from the oven and let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
2202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 1751 mg | 76% | |
| Total Carbohydrate | 399.0 g | 145% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 212.7 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 71 mg | 5% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 341 mg | 7% | |
*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.
