These peppermint sour cream sugar cookies are amazingly soft and thick – perfect for just about any occasion! They’re even more delightful when topped with the perfect peppermint frosting, adding a festive and refreshing twist that elevates them to a whole new level of deliciousness!
Sour Cream Sugar Cookies
Be it the festive cheer of the holidays, the sweet romance of Valentine’s Day, or any other special event, these cookies bring a unique blend of flavors and textures that can elevate any occasion.
Sour Cream Sugar Cookies are finished with a sprinkle of crushed peppermint candies or a drizzle of peppermint-flavored icing, these cookies are not only delicious but also visually appealing with their festive red and white colors. Ideal for holiday parties, gift-giving, or as a special treat for Santa, these cookies are a delightful combination of classic flavors and holiday cheer.
With their soft, tender crumb, thanks to the full-fat sour cream, and the subtle yet irresistible hint of peppermint, these cookies are a culinary canvas, ready to adapt to your celebration needs. Plus they are freezer-friendly so you can make them ahead of time or just have them ready to go for a sweet treat any day. If you are looking for more sweet treats try my 2 Ingredient Microwave Peanut Butter Fudge or S’mores Bars.
Why They’re Perfect for Any Event
- Holidays: Infused with peppermint, they capture the essence of winter festivities.
- Valentine’s Day: The sweetness and the hint of peppermint make them a charming treat for loved ones.
- Any Occasion: Whether it’s a birthday, an anniversary, or just a casual gathering, these cookies add a touch of homemade warmth.
In this post, we’ll guide you through the simple steps to creating these delightful Sour Cream Sugar Cookies, infused with just the right amount of peppermint for a subtle twist. Read on to find out how to make these all-occasion treats that are sure to impress and bring joy to any event.
Perfect Sour Cream Sugar Cookies
The most important part of making these sour cream sugar cookies is not over-cooking them! You take them out before they brown that way they are soft and chewy after you freeze them.
Ingredients Needed for Sour Cream Sugar Cookies
- Butter: softened for that rich, creamy texture.
- Vegetable Oil: to keep the cookies moist.
- Sour Cream: full fat, adding a unique tanginess.
- Egg: binds the ingredients together.
- Granulated Sugar: to sweeten the cookies and contribute to their golden-brown color and tender texture.
- Vanilla Extract: for a classic sweet flavor.
- Peppermint Extract: to infuse the cookies with minty freshness.
- Baking Powder & Salt: for the perfect rise and balance.
- Flour: is the essential base ingredient, providing structure and texture to the sour cream sugar cookies.
- Andes Peppermint Crunch: either Baking Chips or Thins, chopped for a festive and fresh flavor
SOUR CREAM SUGAR COOKIES – Frosting Ingredients
- Butter (Room Temperature): The butter is the base of the frosting, providing richness, flavor, and a creamy texture. Using it at room temperature ensures it blends smoothly with other ingredients, creating a consistent and spreadable frosting.
- Powdered Sugar: Powdered sugar, also known as confectioner’s sugar, gives the frosting its sweetness and smooth texture. It dissolves easily, avoiding any grittiness, and helps thicken the frosting to the right consistency.
- Half-and-Half: Half-and-half adds creaminess and helps to adjust the frosting’s consistency. It makes the frosting more spreadable and less stiff compared to using milk, due to its higher fat content.
- Vanilla Extract: Vanilla extract adds a classic, rich flavor to the frosting, complementing the sweetness of the sugar. Alternatively, lemon zest provides a fresh, citrusy flavor, offering a tangy contrast to the sweetness, which can be particularly refreshing and pairs well with many cake and cookie flavors.
- Peppermint Extract: Peppermint adds a refreshing, minty flavor, adding a unique twist that pairs wonderfully with the sweetness of the frosting. This is especially fitting for holiday-themed baked goods or to add a cool, invigorating note to your treats.
- Crushed Peppermint: Adding crushed peppermint on top of the frosting not only introduces a delightful crunch and vibrant visual appeal, but it also amplifies the minty flavor, perfectly complementing the sweet and creamy frosting for a festive and refreshing twist.
How to Make Sour Cream Sugar Cookies
SOUR CREAM SUGAR COOKIES – MAKE THE COOKIES
- Start by Preheating the Oven: Set your oven to 350°F (175°C). Prepare two large baking sheets by lining them with parchment paper or silicone baking mats for easy cookie removal and cleanup.
- Cream the Butter: In the bowl of your stand mixer (or a large bowl if using an electric hand mixer), begin by creaming the butter. Beat it on medium speed for about 2-3 minutes until it becomes light in color and fluffy in texture.
- Incorporate the Oil: Next, add the vegetable oil to the butter. Continue mixing for an additional 1-2 minutes, ensuring they are well combined.
- Add Wet Ingredients: Now, introduce the sour cream, egg, granulated sugar, vanilla extract, and peppermint extract to the mixture. Blend these on medium-low speed until the mixture is smooth and uniformly combined.
- Mix Dry Ingredients: First, add the baking powder, salt, and gluten-free flour in a separate bowl. Mix these ingredients together. Add a third of the gluten-free flour to the wet ingredients. Mix well. While keeping the mixer on a low speed, gradually incorporate the remaining gluten-free flour.
- Final Touch – Andes Peppermint Crunch: Finally, gently fold in the Andes Peppermint Crunch, distributing it evenly throughout the dough.
SOUR CREAM SUGAR COOKIES – SCOOPING AND SMASHING
- Prepare for Rolling and Chilling:
- Start by pouring 1 cup of sugar into a small bowl. This will be used for rolling your cookie dough balls in sugar.
- Line a rimmed baking sheet with parchment paper. Choose one that will fit in your freezer, which will be used for chilling the dough.
- Scoop and Roll the Dough:
- Using a 1-ounce cookie scoop or a heaping tablespoon, scoop out portions of dough. Shape each portion into balls that are about 1 1/2 inches in diameter.
- Roll each dough ball gently in the sugar until well coated, then place them on the lined baking sheet. It’s fine to place them close together at this stage, as they won’t be baked yet.
- Chill the Dough:
- Transfer the baking sheet with the dough balls to the freezer. Let them chill for 30 minutes. This chilling process is crucial as it helps the cookies maintain their shape while baking.
- Prepare for Baking:
- After chilling, arrange the dough balls on two large baking sheets, leaving at least 3 inches of space between each ball. You will need to bake in multiple batches.
- Smashing the Dough Balls:
- Use the bottom of a large, flat drinking glass with sugar on the bottom or a measuring cup to flatten each dough ball. Aim for each to be about 2 1/2 to 3 inches across.
- If you find the first ball too hard to squash, let it sit out for a few minutes to soften just a bit. Be cautious not to let them sit too long, as the dough can become sticky. You’re aiming for a texture that will create crackly edges when baked.
SOUR CREAM SUGAR COOKIE – BAKING
- Bake for 6-8 minutes, being careful not to overbake. The cookies should remain pale, not golden. They should be slightly underbaked compared to regular sugar cookies to ensure they stay soft and creamy once chilled.
SOUR CREAM SUGAR COOKIE – FROSTING
1. Making the Frosting:
- Begin by creaming ½ cup of room-temperature butter until it’s smooth. Gradually blend in 1 lb. of powdered sugar. Add 3 tbsp. of half-and-half to achieve a creamy consistency. Finally, stir in 2 tsp. of vanilla extract (or lemon zest) and 1 tsp. peppermint extract for a delightful flavor.
2. Applying the Frosting:
- Wait until the cookies have cooled completely. Then, with a spatula or a piping bag, apply the frosting evenly over each cookie.
3. Adding Final Touches:
- Sprinkle crushed peppermint on top of frosting for the perfect crunch.
4. Chilling for Perfection:
- To enhance the overall taste and texture, refrigerate the frosted cookies for a minimum of 2 hours, or you can leave them for up to two days. This step allows the flavors to integrate fully and the frosting to stabilize, creating the perfect combo cookie and the frosting.
Crumbl Sugar Cookie
The Sour Cream Sugar Cookies with a hint of peppermint bring to mind the delightful experience of enjoying the chilled sugar cookies from Crumbl Cookies. There’s a particular joy in the first bite of a Crumbl sugar cookie – the way its chilled texture provides a refreshing contrast to its rich sweetness, creating an indulgence that’s both comforting and invigorating. Similarly, the peppermint in these homemade cookies adds a cool, minty note that harmonizes beautifully with the sweet, creamy base of the sugar cookie dough.
Each time I bake these peppermint-infused treats, I’m taken back to those moments of savoring a Crumbl cookie – its soft, melt-in-your-mouth texture, and the perfect balance of flavors. The addition of peppermint in my recipe adds a layer of complexity and a refreshing twist, reminiscent of the cool, soothing sensation that makes the Crumbl cookies so memorable. It’s a delightful marriage of comfort from the traditional sugar cookie and the exhilarating, crisp notes of peppermint, combining to create an experience that’s both nostalgic and excitingly new.
Making Classic Sugar Cookies Without Peppermint
Transforming the recipe for Sour Cream Sugar Cookies into a classic sugar cookie is straightforward and simply involves omitting the peppermint elements. Here’s how you can adapt the recipe to create timeless, regular sugar cookies that are just as delightful.
- Omit the peppermint extract from the cookie dough.
- If you were using peppermint-flavored chips or candy, replace them with either plain chocolate chips or simply leave them out for a more traditional sugar cookie.
Adjusting the Frosting
- For the frosting, exclude the peppermint extract.
- Continue using vanilla extract or lemon zest, depending on your preference for a classic or citrusy flavor.
Soft Sugar Cookies with Sour Cream
This recipe features soft, ultra-soft sour cream sugar cookies topped with a delightful peppermint frosting. The cookies are easy to make, with a light, tender texture thanks to the sour cream and a festive touch from the peppermint. Ideal for any occasion, they’re best enjoyed after chilling, which enhances their creamy texture and harmonizes the flavors of the cookie and frosting.
Can you use regular flour instead of gluten-free flour?
Substituting regular flour for gluten-free flour in recipes like these sour cream sugar cookies can be quite straightforward. I have made these cookies with traditional flour that is not gluten-free and did not have to make any substitutions.
Chill the Dough Thoroughly: Don’t skip the chilling step! This is extremely important especially when using gluten-free flour. Gluten-free flours often absorb liquids differently than wheat flour. Chilling the dough allows the flour to hydrate fully, ensuring a more consistent texture in the final baked product.
Don’t Overbake: Bake just until they’re set but not golden. Gluten-free cookies can go from perfect to overbaked quickly.
Use Fresh Baking Powder: Ensure your baking powder is fresh for optimal rise.
Let Cookies Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set properly.
Room Temperature Ingredients: For the frosting, ensure all ingredients are at room temperature for a smoother, more spreadable consistency.
Storing and Freezing: These cookies store well in an airtight container. You can also freeze the dough balls for future baking.
Customize Your Frosting: Adjust the peppermint extract in the frosting to taste. Start with a small amount and increase as desired.
Soft Sour Cream Sugar Cookies with Peppermint
- 1/2 cup butter softened
- 1/2 cup vegetable oil
- 1 cup sour cream full fat
- 1 1/2 cup sugar granulated, plus more for rolling
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 tsp baking powder
- 1 tsp salt
- 3 3/4 cup flour gluten free
- 1 cup Andes Peppermint Crunch Baking Chips
- 1/2 cup butter room temperature
- 1 lb powdered sugar
- 3 tbsp half and half
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- red frosting
- 1/2 cup crushed peppermint
- Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
- In a stand mixer bowl, cream the butter for 2-3 minutes until light and fluffy.
- Add vegetable oil to the butter. Mix for 1-2 minutes until combined.
- Mix in sour cream, egg, sugar, vanilla, and peppermint extract. Blend until smooth.
- First, add the baking powder, salt, and gluten-free flour in a separate bowl. Mix these ingredients together until combined. Add a third of the gluten-free flour to the wet ingredients. Mix well. While keeping the mixer on a low speed, gradually incorporate the remaining gluten-free flour.
- Fold in Andes Peppermint Crunch evenly into the dough.
- Use a 1-ounce scoop or a heaping tablespoon to make doughballs, about 1 1/2 inches in diameter.
- Use a sugared glass bottom or a measuring cup to flatten each ball to about 2 1/2 to 3 inches across.
- Bake for 6-8 minutes, being careful not to overbake. The cookies should remain pale, not golden.
- Beat butter at room temperature untiI very smooth.
- Add powdered sugar, half and half, vanilla, and peppermint extract.
- Frost cookies once cooled and top with crushed peppermint.
- Freeze cookies for 2 hours to up 2 days.