Peppermint Sugar Cookies
These pepper sugar cookies dipped in white chocolate & crushed peppermint are a wonderful treat for the holidays - dairy free and made with simple pantry items!
Servings: 18 servings
Ingredients
- 1 cup cane sugar
- ½ cup unsalted butter
- ¼ cup water
- 1 teaspoon apple cider vinegar
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup melted white chocolate optional
- Peppermint candy optional
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In the bowl of a stand mixer, beat the sugar and butter on medium speed for 2 to 3 minutes, or until combined. Add the water, apple cider vinegar and vanilla extract and beat for 1 more minute.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- With the mixer on low speed, add the dry ingredients to the wet ingredients and whisk until just combined.
- Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop. Bake for 12-14 minutes or until cookies are slightly golden brown at the edges. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
- Dip the cookies in melted white chocolate and sprinkle with peppermint, if desired.
Notes
Storage: Store any leftovers in an airtight container. They will last about 5 days in the fridge or at room temperature.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of butter, you can use any neutral oil or plant-based butter to make them vegan.
- To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour
Nutrition
Calories: 164kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 179mg | Potassium: 45mg | Fiber: 1g | Sugar: 13g | Calcium: 14mg | Iron: 1mg
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