Brown Sugar Peppermint Sugar Cookies!

Brown Sugar Peppermint Sugar Cookies

I’ve been trying to make cookies for a friend at work who has a dozen dietary restrictions, so she finally said to just make sugar cookies without the chocolate chips.  So I made cookies!

I altered this recipe from one on <<insert copyright disclaimer here>> to match my needs.  This is also an easy recipe to swap out with GF flour for the Celiac in your life.


Brown Sugar Peppermint Sugar Cookies


  • 2 cups AP flour
  • 1/2 tsp baking soda
  • 1/2 tsp finely ground sea salt*
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted*
  • 1 cup packed light-brown sugar**
  • 1/2 cup sugar
  • 1 Tbsp vanilla extract
  • 2 drops Peppermint flavoring
  • 1 egg + 1 egg yolk


  1. Preheat oven to 325 F with a rack in the center of the oven and line a 9 x 13″ cookie sheet with parchment.
  2. Sift together your flour, baking soda, and salt into a medium bowl.  Set aside.
  3. Melt your butter (for best results, cut into small slices/cubes first).  I just put this in a pyrex measuring cup and microwave 30 seconds.
  4. In a mixing bowl, cream together your butter, sugar, and brown sugar until well combined.  Mixture will look relatively wet, but not be dripping.
  5. Beat in the vanilla extract, peppermint flavoring, and eggs (remember to remove 1 egg white) until well combined.
  6. Measure 1 Tbsp of dough, roll into a ball, and place 12 on the baking sheet, evenly spaced.
  7. Bake for 8-11 minutes/dozen cookies.  Rotate the cookie sheet halfway through the cooking time (they will look like smooth oozlings here, but they’ll fall into shape later).
  8. Cookies will appear cracked and puffy when pulling them out, but they will flatten with cooling.  Leave cookies on the sheet 2-5 minutes to set before moving to a wire rack to cool.
  9. Enjoy your cookies!  Store in an airtight container for up to a week.

*If you are using/only have salted butter, I recommend cutting the amount of salt in half or removing it entirely, based on your own dietary needs.

**For a little more of a “brown sugar” taste, you can add 1Tbsp straight molasses into the mix between creaming the sugars and adding the flavorings.


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