Save Soft, chewy cookies infused with peppermint flavor and topped with a fizzy soda-inspired glaze and crushed peppermint candies. These festive treats bring back the nostalgic taste of a classic soda float in every bite.
I developed these cookies for a family holiday party after craving the cool, minty flavor of a peppermint soda float. The surprise fizz in the glaze always gets rave reviews from friends and relatives who try them for the first time.
Ingredients
- All-purpose flour: 2 1/4 cups (280 g)
- Baking soda: 1/2 teaspoon
- Baking powder: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Unsalted butter, softened: 1/2 cup (115 g)
- Granulated sugar: 1 cup (200 g)
- Light brown sugar, packed: 1/2 cup (100 g)
- Large egg: 1
- Whole milk: 1/4 cup (60 ml)
- Peppermint extract: 1 teaspoon
- Vanilla extract: 1 teaspoon
- Powdered sugar, sifted: 1 cup (120 g)
- Lemon-lime soda (Sprite or 7UP): 2 tablespoons
- Peppermint extract (for glaze): 1/2 teaspoon
- Crushed peppermint candies or candy canes: 1/2 cup (about 60 g)
Instructions
- Prepare the oven and pans:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Cream butter and sugars:
- In a large bowl, cream butter, granulated sugar, and brown sugar together until light and fluffy, about 2 to 3 minutes.
- Blend wet ingredients:
- Beat in the egg, milk, peppermint extract, and vanilla extract until well combined.
- Combine mixtures:
- Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
- Shape cookies:
- Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake cookies:
- Bake for 9 to 11 minutes, until edges are set but centers are still soft. Do not overbake.
- Cool cookies:
- Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Make and apply glaze:
- For the glaze, whisk together powdered sugar, lemon-lime soda, and peppermint extract until smooth. Drizzle glaze over cooled cookies, then immediately sprinkle with crushed peppermint candies. Let glaze set for at least 15 minutes before serving.
Save The kids love helping to crush the peppermint candies and swirl on the glaze for sparkle. It quickly became a sweet tradition each winter in our home.
Required Tools
Mixing bowls, electric mixer or hand whisk, measuring cups and spoons, baking sheets, parchment paper, wire cooling rack
Allergen Information
Contains wheat (gluten), dairy (butter, milk), and egg. Peppermint candies may be processed in facilities handling nuts. Always check labels if concerned.
Nutritional Information
Per cookie: Calories 130, Total Fat 4 g, Carbohydrates 22 g, Protein 1 g
Save Bring these cookies to your next holiday party for a cheerful conversation starter. Their minty, fizzy finish always sets a festive mood.
Kitchen Guide
- → Can I make these cookies ahead of time?
Yes, store them in an airtight container at room temperature for up to 4 days to maintain freshness.
- → Is it possible to use gluten-free flour?
Absolutely. Substitute with a gluten-free flour blend for a tasty alternative suitable for gluten-sensitive diets.
- → What kind of candies work best on top?
Crushed peppermint candies or candy canes provide texture and flavor, but feel free to experiment with your favorites.
- → How do I get a fizzy glaze?
Mix powdered sugar with lemon-lime soda and peppermint extract for a bubbly, tangy glaze that complements the cookies.
- → Can I add white chocolate chips?
Yes, folding in white chocolate chips before baking adds a creamy richness and pairs well with the peppermint flavor.
- → What is the best way to serve these treats?
Pair with hot cocoa or milk for a cozy snack that highlights the refreshing peppermint and sweet glaze.