Peppermint Cream Cookies – a delicious recipe with Shortening, Sugar, Egg, Sour Cream, Baking Soda, Flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325 F. Prepare 2 cookie sheets by lining each with a sheet of parchment paper.
2
In the bowl of your stand mixer using the paddle attachment, beat shortening and sugar. Add in egg and mix.
3
In a separate small bowl dissolve baking soda in the sour cream.
4
Alternate adding flour and sour cream into the mixing bowl. Mix until combined into a nice soft dough. Stir in baking chips.
5
Put the dough onto a lightly floured work surface. Use a rolling pin and roll out the dough to about 1/4- to 1/2-inch thickness using more flour if needed so it is not sticky.
6
Use candy cane cookie cutters to make your shapes. Place cookies on the prepared cookie sheets, spacing them at least an inch apart. You can re-roll the scraps of dough to get more cookies.
7
Bake for 8 to 10 minutes until edges of cookies are brown. Cool.
569
kcal
Calories
9
g
Fat
111
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cups Shortening, 1 cup Sugar, 1 Egg, 1/2 cups Sour Cream, and more.
Yes, Peppermint Cream Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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