Peppermint Swig Sugar Cookies

Peppermint during Christmas time has me like!  The sad thing is, my family doesn't like Peppermint at all!  Like, 2 of my boys won't even eat candy canes, or mint gum, and hates peppermint toothpaste!  Where did they come from?!?!?!  Certainly Not Me!!

 These Swig style Peppermint Sugar Cookies are simply divine!  Like I would put them in as a high 2nd Place to my favorite Moms Sugar Cookies!  The unique thing about these cute Christmas cookies are those yummy Andes mints pictured above!  Technically you can find peppermint baking chips around, but they don't have the the Red in it!  And the red in the dough is just what makes them look soo festive!

 December is such a rollercoaster of emotional, sentimental, holiday binging kind of month for me.  If you know me, I'm pretty disciplined when it comes to eating treats, but come December, EVERY. SINGLE. RESTRICTIVE. RULE. GOES. OUT. THE. DOOR.  It's sad really......  But I truly love Holiday Food, and I figure I can start over come January 1st, and try and dodge the 3 January birthdays I have in my family!

 Anyways, back to these cookies.  These things just melt in your mouth.  I was a little skeptical about putting sour cream in it (I actually had to do half Greek yogurt cuz I ran out) But I don't know why, because I always put sour cream in cakes!  The subtle peppermint has you dreaming of sugar plums, and the cute candy canes crushed on top is totally optional! (But highly recommended)

These cookies were adapted and slightly changed from A Bountiful kitchen

Christmas Swig Cookies

 Cook Time 15 minutes

 Total Time 15 minutes

 Servings 20 -24 cookies

INGREDIENTS

• 1/2 cup butter
• 1/2 cup Coconut oil
• 1 cup sour cream
• 1 1/2 cups sugar
• 2 teaspoons vanilla
• 4 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup Andes Peppermint Crunch Baking Chips 
• sugar for top of cookies

FOR FROSTING:

• 1/2 cup butter softened
• 2 tablespoons sour cream
• 4 cups powdered sugar
• 1 teaspoon vanilla
• dash of salt
• 1-2 drops peppermint oil, or 1/2 tsp peppermint extract
• 2-3 tablespoons milk if needed
• 2-3 crushed candy canes

INSTRUCTIONS

1. Preheat oven to 350 regular bake.
2. Take butter out of refrigerator and microwave for about 15 seconds.
3. Place butter, oil and cold sour cream in a mixing bowl.
4. Mix for about one minute.
5. Add sugar and vanilla extract, mix until smooth.
6. Add all dry ingredients at once, including Andes Peppermint Crunch Baking Chips.
7. Mix just until flour disappears and the mixture comes together in a ball of dough, about 1 minute on very low speed.
8. Spray the cookie scoop with a little cooking spray.
9. Scoop the dough onto a lightly greased cookie sheet. I used a 1 inch scoop. A 2 inch scoop will produce a cookie similar in size to the Swig cookie. If you don't have a cookie scoop, use an ice cream scoop or roll the dough into a ball about the size of a golf ball. It is best to use a scoop and overfill it a bit to get the desired jagged edge.
10. Place about ¼ cup sugar into a small bowl.
11. Spray the bottom of a flat glass with cooking spray.
12. Flatten one cookie a bit then dip the glass in sugar.
13. Press the bottom of the glass against the cookie. Press the cookies so they are flattened a bit ( until the cookie dough just reaches the outside of the edge of the glass) twisting the glass as you press to produce a jagged edge.
14. I bake 12 of the smaller cookies per tray. Continue until all cookies are flattened.
15. Bake in oven for about 10-12 minutes bake or (12-15 for larger cookies) until edges are lightly golden and cookies are slightly firm to the touch.
16. Remove from oven, let cool. Loosen the cookies from the cookie sheet after cooled a bit, or they will stick to the pan (even though it has been lightly greased).
17. Place the cookies in the fridge and chill.

PREPARE THE FROSTING:

1. Beat together the butter, sour cream, powdered sugar, vanilla, peppermint extract and salt. When all ingredients are incorporated, add a little milk if the frosting needs to be thinned.
2. Frost and sprinkle candy canes after the cookies are completely chilled.
3. Makes about 35 smaller cookies or 18 large cookies