Peppermint Sour Cream Sugar Cookies
Soft, creamy sugar cookies flavored with peppermint and enriched with sour cream, then frosted with a peppermint-sour cream icing — a festive twist on a classic favorite.
Equipment
- Oven
- Mixer (stand or hand)
- Baking Sheets
- Parchment Paper
- Mixing Bowls
Ingredients
Cookies
- ½ cup butter softened
- ½ cup vegetable oil
- 1 cup sour cream full-fat
- 1 egg large
- 1 ½ cups granulated sugar plus extra for rolling
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 1 tsp baking powder
- 1 tsp salt
- 3 ¾ cups measure-for-measure gluten-free flour or regular flour (add up to ¼ cup if dough is sticky)
- 1 cup Andes Peppermint Crunch chips or thins chopped
Frosting / Icing
- 6 tbsp butter softened
- ⅓ cup sour cream
- 4 cups powdered sugar
- ½ tsp peppermint extract
- ½ tsp vanilla extract
- pinch of salt
- 1 tiny drop red food coloring
Instructions
- Preheat the oven to 350 °F (177 °C). Line two baking sheets with parchment paper or a silicone baking mat.
- In a mixer, cream together softened butter for 2–3 minutes until light and fluffy. Then add vegetable oil and continue mixing for another 1–2 minutes.
- Add sour cream, egg, granulated sugar, vanilla extract, and peppermint extract. Mix on medium-low until well combined.
- Add baking powder, salt, and one-third of the flour. Mix until incorporated, then gradually add remaining flour. If the dough is too sticky, add up to ¼ cup more flour.
- Fold in the chopped peppermint chips (Andes Peppermint Crunch).
- Using a ¼-cup scoop (or your preferred size), portion dough into balls. Roll each in granulated sugar and place spaced apart on the prepared baking sheets. Flatten each ball to about ½-inch thickness using a sugar-dusted glass or bottom of a cup.
- Bake for 6–8 minutes, just until the tops are set (do not over-bake; do not let them turn golden to maintain softness).
- Allow cookies to cool on the baking sheet before transferring to a wire rack.
- To make the frosting: combine softened butter, sour cream, powdered sugar, peppermint extract, vanilla extract, salt, and red food coloring (if using). Beat until smooth.
- Frost the cooled cookies and chill them for at least one hour before serving.
Notes
These cookies stay very soft — avoid overbaking. Use full-fat sour cream for best texture. You can substitute regular flour for gluten-free if not needed. The peppermint chips add a festive crunch and flavor. Store in an airtight container in the refrigerator; you can freeze them and thaw in the fridge before serving. :contentReference[oaicite:0]{index=0}