Holiday Cookie Countdown: Peppermint Pillows

peppermint pillows 1_small
What the what?

How is this Day 12 already?

Is it just me or did this series go way too fast? I could seriously do it all year long (though my tooshy and thighs disagree).

Well, if you’re looking to end on a bang, make these soft, sweet, peppermint-scented cookies. The are light and tender sour cream-based pillows topped with a dollop of peppermint frosting and garnished with candy canes. I like to make them small so you can eat them in about two bites and the cookie-to-frosting ratio is just perfect.

If you want to pipe the frosting like I did (vs. spread with a knife), you’ll need to double the frosting recipe. I didn’t have any candy canes handy, so I used Andes White Chocolate Peppermint Baking Bits on top.

Holiday Cookie Countdown: Peppermint Pillows

Holiday Cookie Countdown: Peppermint Pillows


For the cookies:

6 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter, at room temperature

2 cups sugar

3 eggs

2 teaspoons peppermint extract

1 1/2 cups sour cream

For the frosting:

1 cup (2 sticks) butter, at room temperature

1 teaspoon peppermint extract

4 cups powdered sugar

Pinch of salt

6 tablespoons heavy cream

Crushed candy canes, for decoration



In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, scraping between each addition. Add peppermint extract and sour cream, and mix well. Gradually add flour mixture, beating just until combined.

Divide mixture – in half and wrap each in plastic wrap. Refrigerate at least 2 hours, or overnight.

Preheat oven to 425°F. Line baking sheets with parchment paper or silicone liners.

Lightly flour a work surface. Roll dough to 1/4-inch thickness. Dough will be a little sticky, so use flour as needed to avoid sticking. Use a 2 to 2-1/2 inch round cookie cutter to cut out circles and transfer to the prepared baking sheets. Bake cookies until just set and still pale, about 7 minutes. Transfer to a cooling rack or a piece of waxed paper to cool completely before frosting.

To make the frosting: In a large bowl, beat butter until soft and fluffy. Add peppermint extract. Add powdered sugar 1/2 cup at a time and beat until combined completely. Add salt and cream and beat until light and fluffy.

Frost each cookie and then dip into crushed candy canes.

Makes 4-5 dozen cookies

Related Posts Plugin for WordPress, Blogger...
Print Friendly, PDF & Email

Speak Your Mind