Ww Peppermint Crisscross Cookies
Delight your taste buds with these soft and chewy Ww Peppermint Crisscross Cookies, the perfect blend of holiday cheer and everyday indulgence! Bursting with the refreshing flavor of peppermint extract and studded with crushed peppermint candies, these cookies are a festive twist on the classic crisscross pattern that adds a touch of charm to every bite. Made with simple, pantry-friendly ingredients like unsalted butter, light brown sugar, and all-purpose flour, this recipe comes together in just 30 minutes from start to finish, making it ideal for last-minute holiday baking or satisfying a sweet tooth any time of year. Enjoy these cookies with a glass of milk, share them at cookie swaps, or gift them to loved ones for a homemade treat you’ll want to bake on repeat. Plus, they store beautifully in an airtight container, ensuring your batch stays fresh for up to five days.
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 0.33 cup granulated sugar
- 0.25 cup light brown sugar
- 1 large egg
- 1 teaspoon peppermint extract
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.25 cup crushed peppermint candies
- non-stick cooking spray
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or lightly spray with non-stick cooking spray.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and peppermint extract until fully combined.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Gently fold in the crushed peppermint candies.
Scoop about 1 tablespoon of dough and roll it into a ball. Place it on the prepared baking sheet, leaving about 2 inches of space between each cookie.
Using a fork, press down lightly on each ball in a crisscross pattern to flatten the dough slightly.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The cookies will appear slightly underbaked in the center but will set as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 1352 mg | 59% | |
| Total Carbohydrate | 316.0 g | 115% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 175.1 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 94 mg | 7% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 338 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.
