Vanilla Peppermint Cookies

peppermint cookies

Ingredients

    • 3 egg yolks from large eggs

 

    • 2 cups sugar

 

    • 16 ounces sour cream (2cups)

 

    • 3 Tablespoons mayonnaise

 

    • 1/2 cup pure honey

 

    • 2 teaspoons baking soda

 

    • 1 teaspoon lemon juice

 

    • 1 teaspoon peppermint extract

 

    • 2 Tablespoons vanilla extract

 

    • 4 cups of all-purpose flour, unbleached

 

    • 3 egg whites

 

  • 3 cups powdered sugar

peppermint vanilla cookies

Directions: 

  • Separate egg yolks from the egg whites from 3 large eggs. You will use the egg whites for the glaze.
  • With a mixer beat 3 egg yolks with 2 cups of sugar.

peppermint vanilla cookies

  • Stir in 16 ounces sour cream, 3 Tablespoons mayonnaise, and 1/2 cup honey.
  • In a small cup mix together 2 teaspoons baking soda with 1 teaspoon lemon juice, mix will foam up.   Add to the bowl with the rest of ingredients.

Vanilla peppermint cookies

  • To the bowl, add 1 teaspoon of peppermint extract and 2 Tablespoons of vanilla. Combine well together.
  • Stir in 4 cups of flour.

vanilla peppermint cookies

  • Cover with plastic wrap and place in the freezer for 1 hour.
  • Preheat oven to 350F.
  • Use parchment paper, or grease baking sheets if it’s not the nonstick kind.
  • Shape dough into small balls (I use an ice cream scoop) and put on a baking sheet.

vanilla peppermint cookies

  • Bake cookies for 20 minutes.

Glaze:

  • Using a hand mixer, beat 3 egg whites for 1 minute.
  • Add 3 cups of powdered sugar. Beat for another 2 minutes.

vanilla peppermint cookies

  • After the cookies have cooled down, brush the glaze all over the cookies. Glaze will dry up quick.

vanilla peppermint cookies

* Your peppermint cookies could be darker or lighter than mine. (It depends on the kind of honey you use.) In the first picture I used a darker richer honey than in the following picture. Either way they are soft, sweet and delicious.

peppermint cookies

Vanilla Peppermint Cookies

Servings: 25
Calories: 270kcal

Ingredients

  • 3 egg yolks from large eggs
  • 2 cups sugar
  • 16 ounces sour cream (2 cups)
  • 3 Tablespoons mayonnaise
  • 1/2 cup pure honey
  • 2 teaspoons baking soda
  • 1 teaspoon lemon juice
  • 1 teaspoon peppermint extract
  • 2 Tablespoons vanilla extract
  • 4 cups of all-purpose flour unbleached

Glaze:

  • 3 egg whites
  • 3 cups powdered sugar

Instructions

  • Separate egg yolks from the egg whites from 3 large eggs. You will use the egg whites for the glaze.
  • With a mixer beat 3 egg yolks with 2 cups of sugar.
  • Separate egg yolks from the egg whites from 3 large eggs. You will use the egg whites for the glaze.
  • With a mixer beat 3 egg yolks with 2 cups of sugar.
  • To the bowl, add 1 teaspoon of peppermint extract and 2 Tablespoons of vanilla. Combine well together.
  • Stir in 4 cups of flour.
  • Cover with plastic wrap and place in the freezer for 1 hour.
  • Preheat oven to 350F.
  • Use parchment paper, or grease baking sheets if it’s not the nonstick kind.
  • Shape dough into small balls (I use an ice cream scoop) and put on a baking sheet.
  • Bake cookies for 20 minutes.

Glaze:

  • Using a hand mixer, beat 3 egg whites for 1 minute.
  • Add 3 cups of powdered sugar. Beat for another 2 minutes.
  • After the cookies have cooled down, brush the glaze all over the cookies. Glaze will dry up quickly.
  • Your peppermint cookies might be darker or lighter than mine. (It depends on the kind of honey you use.) In the first picture, I used a darker richer honey than in the following picture. Either way they are soft, sweet and delicious.

Nutrition

Calories: 270kcal | Carbohydrates: 52g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 120mg | Potassium: 60mg | Sugar: 36g | Vitamin A: 2.9% | Vitamin C: 0.3% | Calcium: 2.6% | Iron: 5.9%
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