Peppermint Peppernuts
Indulge in the festive charm of Peppermint Peppernuts, a delightful twist on a classic European holiday cookie. These bite-sized, spiced treats boast a delicate balance of warm cinnamon, nutmeg, and cloves, paired with the refreshing burst of peppermint extract for a uniquely addictive flavor. Made with pantry staples like butter, sugar, and flour, the dough is rolled into thin logs, sliced into petite 'peppernut' shapes, and baked to golden, crisp perfection. With a prep time of just 30 minutes and yielding an impressive 120 cookies, this recipe is perfect for holiday gifting, cookie swaps, or festive snacking. Dust them with powdered sugar for a wintry touch that’s as beautiful as it is delicious. Store them in an airtight container to enjoy their crunch all season long!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 6 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground cloves
- 0.5 teaspoon salt
- 0.25 cup powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and peppermint extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a stiff dough forms. If the dough becomes too difficult to mix, use your hands to knead it together.
Divide the dough into small sections and roll each section into thin logs about 1/2 inch in diameter.
Using a sharp knife or bench scraper, slice the logs into small pieces about 1/4 inch thick, resembling tiny pillows or peppernuts.
Arrange the pieces on the prepared baking sheets, leaving a small gap between each piece (the cookies do not spread much).
Bake in the preheated oven for 12-15 minutes, or until the cookies are golden brown and crisp.
Allow the cookies to cool completely on the baking sheets. If desired, dust with powdered sugar for a festive touch.
Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
5132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 1914 mg | 83% | |
| Total Carbohydrate | 933.2 g | 339% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 378.0 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 362 mg | 28% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 1230 mg | 26% | |
*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.
