Celebrate the holidays with Peppermint Lofthouse Cookies, a Soft Peppermint Sugar Cookies treat that delivers pillowy softness, cool mint flavor, and creamy frosting topped with festive sprinkles. These minty frosted cookies blend vanilla and peppermint for a delightful, melt-in-your-mouth experience, perfect for holiday gatherings or cozy evenings. With simple ingredients, this festive sugar cookie is easy to whip up and sure to spread cheer. Let’s bake these Peppermint Lofthouse Cookies and make your dessert table sparkle!
Why You’ll Love Peppermint Lofthouse Cookies
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Soft and Fluffy: These Peppermint Lofthouse Cookies melt in your mouth with a cakey texture.
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Festive Flavor: Peppermint adds a holiday zing to these festive sugar cookies.
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Easy to Make: Simple ingredients create bakery-style results.
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Crowd-Pleaser: Perfect for parties, gifting, or holiday treats.
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Customizable: Add colors or toppings to personalize your minty frosted cookies.
Ingredients for Peppermint Lofthouse Cookies
Here’s what you’ll need for these pillowy mint treats (makes ~24 cookies):
For the Cookies:
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2¾ cups (330g) all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ cup (120g) sour cream, room temperature
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¾ cup (170g) unsalted butter, softened
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1 cup (200g) granulated sugar
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2 large eggs, room temperature
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1 tsp pure vanilla extract
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½ tsp peppermint extract
For the Frosting:
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½ cup (115g) unsalted butter, softened
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3 cups (360g) powdered sugar, sifted
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2–3 tbsp (30–45ml) heavy cream
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½ tsp pure vanilla extract
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¼ tsp peppermint extract
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Red or pink gel food coloring (optional)
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Holiday sprinkles or crushed peppermint candies for garnish
Equipment
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2 large baking sheets
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Parchment paper
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Mixing bowls
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Electric or hand mixer
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Cookie scoop or tablespoon
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Wire rack
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Offset spatula
Ingredient Tips
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Sour Cream: Full-fat sour cream ensures a tender crumb for these Peppermint Lofthouse Cookies.
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Peppermint Extract: Use sparingly for balanced mint flavor in these festive sugar cookies.
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Butter: Softened butter creates a silky dough and creamy frosting.
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Flour: Measure accurately to avoid dense minty frosted cookies.
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Substitutions: Use a 1:1 gluten-free flour blend or yogurt instead of sour cream for variations.
Directions for Peppermint Lofthouse Cookies
Let’s bake these Peppermint Lofthouse Cookies—a perfect pillowy mint treat!
Prep the Oven and Baking Sheets
- I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure even baking and easy release for these festive sugar cookies.
Mix Dry Ingredients
- In a medium bowl, I whisk 2¾ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt to create a balanced base for these minty frosted cookies.
Cream Butter and Sugar
- In a large bowl, I beat ¾ cup softened butter and 1 cup granulated sugar with a mixer for 2–3 minutes until light and fluffy, ensuring a cakey texture for these Peppermint Lofthouse Cookies.
Add Wet Ingredients
- I add 2 eggs one at a time, beating well after each, then mix in ½ cup sour cream, 1 tsp vanilla extract, and ½ tsp peppermint extract for a smooth, aromatic dough that defines this pillowy mint treat.
Combine Wet and Dry
- I gradually add the dry mixture to the wet ingredients, mixing just until combined to keep the dough tender for these festive sugar cookies.
Shape and Bake
- I scoop 2 tbsp of dough per cookie, roll into balls, and place 2 inches apart on the baking sheets.
- I flatten each slightly with my palm for a thick, even shape and bake for 8–10 minutes, until set but pale.
- I cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Make the Frosting
- I beat ½ cup softened butter until creamy, gradually add 3 cups powdered sugar, 2–3 tbsp heavy cream, ½ tsp vanilla extract, and ¼ tsp peppermint extract.
- I add a drop of red or pink gel food coloring (if using) and whip until fluffy for a festive Peppermint Lofthouse Cookies frosting.
Frost and Decorate
- I spread frosting generously on cooled cookies and top with holiday sprinkles or crushed peppermint candies for a vibrant minty frosted cookie finish. I let the frosting set for 15 minutes before serving.
Nutrition
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Prep Time: 20 minutes
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Cook Time: 8–10 minutes
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Total Time: ~45 minutes (including cooling)
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Servings: ~24 cookies (1 cookie per serving)
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Calories: ~200–220 kcal per cookie
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Macros per Serving: 30g carbs, 2g protein, 10g fat, 0.5g fiber
Variations for Peppermint Lofthouse Cookies
Try these twists on this pillowy mint treat:
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Chocolate Dip: Dip half in melted dark chocolate for a decadent Soft Peppermint Sugar Cookies.
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Lemon Zest: Add 1 tsp lemon zest to frosting, inspired by Food and Tips’ Sun Dried Tomato and Mushroom Pasta.
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Gluten-Free: Use a 1:1 gluten-free flour blend.
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Mint Boost: Add ¼ tsp more peppermint extract to the dough for extra zing.
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Sprinkle Swap: Use colored sugar or edible glitter for a festive minty frosted cookies look.
Serving Ideas:
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Pair with Food and Tips’ Cucumber Blueberry Feta Salad for a fresh contrast.
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Serve with Food and Tips’ Grilled Lemon Herb Chicken for a balanced meal.
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Enjoy with Food and Tips’ Vanilla Raspberry Iced Latte for a sweet pairing.
Storage
I store cooled minty frosted cookies in an airtight container at room temperature for up to 5 days, layering with parchment to protect frosting. For freezing, I stack unfrosted cookies or freeze frosted cookies in a single layer in a zip-top bag for up to 3 months; thaw and frost or serve after defrosting. I warm cookies in the microwave for 5–8 seconds for a melty Peppermint Lofthouse Cookies texture.
Serving Tips
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Presentation: Stack on a cake stand with colorful sprinkles for vibrant Peppermint Lofthouse Cookies.
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Garnish: Top with crushed peppermint candies or sparkling sugar for flair.
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Pairing: Serve with hot chocolate or Food and Tips’ Coconut Cooler for balance.
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Portion Size: 1–2 cookies per person for a festive treat.
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Occasions: Ideal for holiday parties, gifting, or cozy gatherings.
FAQs About Peppermint Lofthouse Cookies
Here are answers to common questions about this dish:
Can I use low-fat sour cream?
Yes, but full-fat sour cream ensures a richer Peppermint Lofthouse Cookies texture.
Are these cookies gluten-free?
Use a 1:1 gluten-free flour blend for gluten-free festive sugar cookies.
How do I boost the peppermint flavor?
Add ¼ tsp extra peppermint extract to the dough for a bolder pillowy mint treat.
Can I make these ahead?
Bake and frost up to 2 days ahead; flavors deepen for tastier minty frosted cookies.
What if I don’t have gel food coloring?
Skip coloring for white frosting or use liquid food coloring sparingly for these Peppermint Lofthouse Cookies.
More Dessert Recipes You’ll Love
- Grilled Peach Sundaes: The Perfect Summer Dessert
- Watermelon Fruit Cake: A Refreshing Summer Dessert
- Honeycomb Cheesecake – A Floral Summer Dessert
Conclusion
Peppermint Lofthouse Cookies are a festive, pillowy treat that brings holiday magic to every bite. This minty frosted cookie is perfect for sharing. Bake these festive sugar cookies, gather your loved ones, and enjoy their delightful cheer!
Peppermint Lofthouse Cookies
Ingredients
For the Cookies:
- 2¾ cups 330g all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup 120g sour cream, room temperature
- ¾ cup 170g unsalted butter, softened
- 1 cup 200g granulated sugar
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- ½ tsp peppermint extract
For the Frosting:
- ½ cup 115g unsalted butter, softened
- 3 cups 360g powdered sugar, sifted
- 2 –3 tbsp 30–45ml heavy cream
- ½ tsp pure vanilla extract
- ¼ tsp peppermint extract
- Red or pink gel food coloring optional
- Holiday sprinkles or crushed peppermint candies for garnish
Instructions
Prep the Oven and Baking Sheets
- I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure even baking and easy release for these festive sugar cookies.
Mix Dry Ingredients
- In a medium bowl, I whisk 2¾ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt to create a balanced base for these minty frosted cookies.
Cream Butter and Sugar
- In a large bowl, I beat ¾ cup softened butter and 1 cup granulated sugar with a mixer for 2–3 minutes until light and fluffy, ensuring a cakey texture for these Peppermint Lofthouse Cookies.
Add Wet Ingredients
- I add 2 eggs one at a time, beating well after each, then mix in ½ cup sour cream, 1 tsp vanilla extract, and ½ tsp peppermint extract for a smooth, aromatic dough that defines this pillowy mint treat.
Combine Wet and Dry
- I gradually add the dry mixture to the wet ingredients, mixing just until combined to keep the dough tender for these festive sugar cookies.
Shape and Bake
- I scoop 2 tbsp of dough per cookie, roll into balls, and place 2 inches apart on the baking sheets. I flatten each slightly with my palm for a thick, even shape and bake for 8–10 minutes, until set but pale. I cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Make the Frosting
- I beat ½ cup softened butter until creamy, gradually add 3 cups powdered sugar, 2–3 tbsp heavy cream, ½ tsp vanilla extract, and ¼ tsp peppermint extract. I add a drop of red or pink gel food coloring (if using) and whip until fluffy for a festive Peppermint Lofthouse Cookies frosting.
Frost and Decorate
- I spread frosting generously on cooled cookies and top with holiday sprinkles or crushed peppermint candies for a vibrant minty frosted cookie finish. I let the frosting set for 15 minutes before serving.
Notes
- Store cookies in an airtight container for up to 5 days.
- For an extra festive touch, top with crushed peppermint candies instead of sprinkles.
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