Sourdough Peppermint Sugar Cookies
These sourdough peppermint sugar cookies are the perfect dessert to celebrate the holiday season. The cookies can be long fermented or 'stir and go'. Add lots of sprinkles and a white chocolate peppermint kiss for a delightful holiday recipe!
Equipment
- 1 hand mixer
- 1 mixing bowl
- 1 Cookie Sheet
- 1 Wire Cooling Rack
Ingredients
- 2-2/3 cup all purpose flour
- 3/4 cup white sugar
- 1/4 cup powdered sugar
- 1/4 tsp salt leave out if using salted butter
- 1 tsp baking powder
- 1 tsp vanilla extract option to swap with peppermint extract, see tips in notes.
- 1 egg
- 2 sticks unsalted butter
- 1/2 cup sourdough discard discard or active starter
- 1/4 cup sprinkles
- 24 white chocolate peppermint kisses see notes for alternatives
Instructions
Stir and Go
- With a handheld mixer, whip the softened butter until light and fluffy in a large bowl. Mix in the white sugar, egg, vanilla extract and the sourdough discard.
- In a separate bowl, combine the baking powder, flour and salt. Make a well in the center of your dry ingredients. Pour the wet ingredients into the well and stir until just combined (smooth dough).Fold in the sprinkles at the end to ensure they do not disintegrate within the dough.
- Roll the cookies into a log shape, cover with wax paper and place in the fridge to cool.Chill the dough for at least 30 minutes (2 hours if possible) before ensure the cookies will not spread too far while baking.
- Preheat the oven to 350. Cut the dough into 1/4" rounds. Place on prepared baking sheets and bake for 8-10 minutes. They will be done when you can touch your finger to the surface and nothing sticks. They may look wet but will not be golden brown in color.
- Allow the cookies to cool for 2 minutes before putting the white chocolate peppermint on top. Do not let them cool too long or they will harden and the candy will not be able to stick on top.Place the cookies on a wire rack to cool completely.
Long fermented Guidelines
- Start by combining the dough as outlined above.
- Place the dough into the refrigerator for up to three days before baking to continue the bulk ferment.When ready to cook, remove from the fridge, slice and bake at 350 degrees Fahrenheit for 8-10 minutes.Allow the cookies to cool for 2 minutes before putting the white chocolate peppermint on top. Do not let them cool too long or they will harden and the candy will not be able to stick on top.Place the cookies on a wire rack to cool completely.
Notes
Chilling the Dough
- It is important not to skip chilling the sugar cookie dough. This will help to ensure the dough holds shape when baked. AKA the cookies will spread out too much if baked at room temperature.
- If you want the cookies to have a light peppermint flavor, consider adding peppermint extract. Use 1/4 tsp peppermint extract in place of vanilla extract. A little goes a long way - do not substitute 1-1 or you will feel like you are eating toothpaste!
- I have not tried long fermenting the sourdough sugar cookies with peppermint extract and am unsure of the results. I do not know if the peppermint extract will cause the cookie dough to separate when frozen or when baked. It may have no problems at all!
- I understand the white chocolate peppermint kisses are a seasonal item (or that some people do not like the flavor of them!). You can swap out the chocolate candy for any flavor you please. These would be great with a traditional milk chocolate kiss!
Nutrition
Serving: 1gCalories: 104kcalCarbohydrates: 15.9gProtein: 0.9gFat: 4gSaturated Fat: 2.4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 9mgSodium: 45mgPotassium: 5mgFiber: 0.2gSugar: 10.7gVitamin A: 39IUVitamin C: 0.0004mgCalcium: 1.7mgIron: 0.2mg
Tried this recipe?Let us know how it was!