Ingredients Jump to Instructions ↓

  1. 2 1/2 cups white sugar

  2. 1/2 cup butter, softened

  3. 3 eggs

  4. 1 1/2 cups sour cream

  5. 1/2 cup milk

  6. 1 teaspoon peppermint extract

  7. 1/2 teaspoon salt

  8. 2 teaspoons bakers' ammonia

  9. 3 cups all-purpose flour

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the white sugar and butter until smooth. Beat in the eggs one at a time, then stir in the sour cream, milk and peppermint extract. Combine the salt and bakers' ammonia with 2 cups of the flour and blend into the mixture. Gradually add more flour to make a stiff dough. Leave the dough soft for drop cookies or add more flour to make cut-out cookies. Drop dough from heaping spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until golden. When cool, ice with a simple confectioners' glaze that has been flavored with peppermint if desired.


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