Peppermint Sugar Cookies
Ingredients
Dry Ingredients
- 2 cups flour all-purpose
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup sugar granulated
- 2 sticks (1 cup) unsalted butter softened
- 1 flax egg 1 Tbsp Manitoba Milling Co. Smooth Whole-Milled Flaxseed + 3 Tbsp water
- ½ teaspoon vanilla
- ~20 White Chocolate/Peppermint Candies
- ¼ cup granulated sugar for garnish
Instructions
- Preheat oven to 350 degrees Fahrenheit. Cover a cookie sheet in parchment paper (if desired).
- In a medium bowl, stir together flour, baking powder, baking soda, and salt.
- In a separate medium bowl, beat together sugar and butter until fluffy. Beat in flax egg and vanilla.
- Add the dry ingredients into the wet and beat until combined (no streaks of flour remain).
- Spoon out dough, 1/2 Tablespoon at a time, and roll into balls. Roll each ball of dough in garnishing sugar, then chill the dough balls in the fridge for about 20 minutes.
- Remove from the fridge and arrange on cookie sheet two-three inches apart from each other (they will spread).
- Bake at 350 degrees Fahrenheit until edges turn golden, about 7-10 mins.
- Remove cookies from oven. While the cookies are still warm, press a peppermint chocolate into the center of each cookie.
Notes
For instructions on how to make a flax egg, check out this post!
