Ww Peppermint Crisscross Cookies
Delight your taste buds with these soft and chewy Ww Peppermint Crisscross Cookies, the perfect blend of holiday cheer and everyday indulgence! Bursting with the refreshing flavor of peppermint extract and studded with crushed peppermint candies, these cookies are a festive twist on the classic crisscross pattern that adds a touch of charm to every bite. Made with simple, pantry-friendly ingredients like unsalted butter, light brown sugar, and all-purpose flour, this recipe comes together in just 30 minutes from start to finish, making it ideal for last-minute holiday baking or satisfying a sweet tooth any time of year. Enjoy these cookies with a glass of milk, share them at cookie swaps, or gift them to loved ones for a homemade treat you’ll want to bake on repeat. Plus, they store beautifully in an airtight container, ensuring your batch stays fresh for up to five days.
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Ingredients
- 0.5 cup unsalted butter
- 0.33 cup granulated sugar
- 0.25 cup light brown sugar
- 1 large egg
- 1 teaspoon peppermint extract
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.25 cup crushed peppermint candies
- 0 non-stick cooking spray
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or lightly spray with non-stick cooking spray.
Step 2
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Step 3
Beat in the egg and peppermint extract until fully combined.
Step 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 6
Gently fold in the crushed peppermint candies.
Step 7
Scoop about 1 tablespoon of dough and roll it into a ball. Place it on the prepared baking sheet, leaving about 2 inches of space between each cookie.
Step 8
Using a fork, press down lightly on each ball in a crisscross pattern to flatten the dough slightly.
Step 9
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The cookies will appear slightly underbaked in the center but will set as they cool.
Step 10
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (476.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1851.7 |
| Total Fat 57.7g | 0% |
| Saturated Fat 30.3g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 343.5mg | 0% |
| Sodium 1352.1mg | 0% |
| Total Carbohydrate 316.0g | 0% |
| Dietary Fiber 4.9g | 0% |
| Total Sugars 175.1g | |
| Protein 25.6g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 93.5mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 338.0mg | 0% |
Source of Calories