Soft Peppermint Sugar Cookies

Ingredients (20)

• 16 tablespoons unsalted butter (1 cup, melted and cooled)≈ 227 g
• 1-1/2 cups granulated sugar≈ 300 g
• 1 large egg≈ 50 g
• 1 large egg yolk (discard or save the white for another use)≈ 18 g
• 1 teaspoon vanilla extract≈ 4.2 g
• 1/4 teaspoon peppermint extract≈ 1.1 g
• 1/2 cup peppermint crunch sprinkles (see note 1, plus additional crushed peppermint for topping cookies if desired)≈ 119 g
• 3 cups all-purpose flour (see note 2)≈ 375 g
• 3/4 teaspoon salt≈ 4.5 g
• 2 teaspoons cornstarch≈ 5 g
• 1/2 teaspoon baking powder≈ 2.3 g
• 1/2 teaspoon baking soda≈ 3 g

Toppings and extras

Listed, but not counted in the percentages below.

• 1/4 cup granulated sugar≈ 50 g
• 1/4 cup white sparkling sugar (or additional granulated sugar)≈ 50 g
• 1 (8-ounce) package cream cheese (full-fat, softened to room temperature)227 g
• 8 tablespoons unsalted butter (1/2 cup, softened to room temperature)≈ 114 g
• 1/2 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)≈ 2.1 g
• 1 teaspoon peppermint extract≈ 4.2 g
• 1/8 teaspoon salt≈ 0.8 g
• 3-1/2 cups powdered sugar≈ 420 g

flour 375 gbatter 1109 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 513 recipes. Shaded: the middle half. Tick: the median.

• Fat61% · 57th percentile · median 61%
• Sugar80% · 71st percentile · median 64%
• Egg18% · 53rd percentile · median 18%
• Leavening1.4% · 52nd percentile · median 1.3%
• Salt1.2% · 84th percentile · median 0.7%

Oven

Temperature

325°F / 165°C

median 350°F

Time

9 to 14 minutes

median 11 minutes