Peppermint Cookies (a.k.a. Oma Cookies)


2 cups white sugar
2 eggs
2 cups sour cream
1/2 cup oil
3 Tablespoons peppermint extract
1/8 cup boiling water
1 teaspoon salt
2 Tablespoons bakers' ammonia
1 teaspoon baking powder
1/2 teaspoon baking soda
4 1/2 to 5 cups all-purpose flour
1 1/2 cups confectioners' sugar
3 Tablespoons milk (or water)


In a large bowl, cream together the white sugar and eggs, then stir in the sour cream, oil and peppermint extract.

Combine the bakers' ammonia with boiling water and blend into the mixture.

Sift together 2 cups of the flour with the salt, baking powder and baking soda and stir 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.

Refrigerate dough overnight.

Preheat oven to 350 degrees F. Grease cookie sheets or use parchment paper or silicon liners. Also place another cookie sheet with some water in the oven and keep it in while baking the cookies. This keeps the cookies nice and soft.

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, mix confectioners sugar together with the milk in a bowl until smooth and spread on the cookies.

NOTE: If you're looking for a more "pepperminty" flavour, you can add a little bit of peppermint extract into the glaze.

NOTE: We usually use just the glaze. But I've seen it when the glaze is tinted before spreading and then once the cookie is glazed it's dipped in crushed candy canes.

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