When celebrating the holidays, peppermint is bound to pop-up, especially in cookies. Make the most of this staple ingredient with our Peppermint Crisp Sugar Cookies to celebrate the cold of the winter season in a joyful way. You’ll start with a sugar cookie base before adding in a crispy, peppermint candy filling. Just don’t forget to leave out a few of these delights beside a glass of cold milk for Santa Claus!
What is Turbinado Sugar?
You’re probably used to seeing granulated and brown sugar in recipes but turbinado sugar may be something new to you. Thankfully, this type of sugar is not as complicated as it sounds. Turbinado sugar is a type of raw sugar that has undergone a minimal refining process. Think Sugar in the Raw. It retains a golden color and a slightly grainy texture compared to refined white sugar. Its very subtle molasses flavor makes it a great ingredient in our Peppermint Crisp Sugar Cookies for its unique flavor and visual appeal. Though, you can also use it as a natural sweetener in drinks like tea and coffee, which is where you’ll probably see this sugar most.
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Peppermint Crisp Sugar Cookies
- Yield: 18 Cookies 1x
Description
These sugar cookies combine the best parts of winter in a bite-sized portion.
Ingredients
For the Cookies:
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1/2 tbsp fresh lemon juice
- Tennis biscuits, about one 7 1/2 oz (200 g) box
- Turbinado sugar
For the Peppermint Crisp Filling:
- 500 ml heavy cream
- 395 g dulce de leche
- 3 peppermint crisp candy bars, chopped fine
- Additional peppermint crisp candy bars, chopped
Instructions
For the Cookies:
- Sift together the flour, baking powder, and salt in a medium bowl.
- Cream together the sugar and butter with a stand or handheld mixer until pale in color and light and fluffy. Beat in the eggs and the lemon juice.
- Add the dry ingredients to the butter-sugar mixture slowly, continuing to beat, just until combined.
- Scoop the dough into balls with a small ice cream scoop, and place on a tray or baking sheet. Refrigerate the balls of dough for at least 1 hour.
- Preheat the oven to 325 degrees. Line a pair of baking sheets with parchment paper.
- Arrange about 9 tennis biscuits, side-by-side on each baking sheet. Roll cookie dough balls in the turbinado sugar and top each tennis biscuit with a ball.
- Bake for 15 to 16 minutes, rotating the baking sheets halfway through the baking time. Then let cookies cool to room temperature.
For the Peppermint Crisp Filling:
- Whip the cream in a large mixing bowl until soft peaks form. Add the dulce de leche and beat it in. Fold in the candy bar pieces.
- Spoon the filling into a piping bag fitted with a round tip. Pipe the filling in a circular pattern around the top of each cookie. Sprinkle with additional chopped candy bar pieces over the top of each and serve.
Other Sugar Cookies
Recipe by Nicole Appels / Styling by Julia Platt Leonard / Photography by Tira Howard
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