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A box with multiple cookies decorated like ornaments, candy canes, and snow flakes.

Swap ‘Til You Drop Peppermint Cutouts

These peppermint sugar cookies add just the right amount of festivity to any cookie swap – and they have serious social sharing potential
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 10 servings
Calories 383kcal


  • Mixer
  • Baking Sheet
  • Cookie cutters


For the Cookies:

  • 4 cups flour sifted
  • cup cornstarch
  • ¾ teaspoon salt
  • 1 cup unsalted butter
  • 1 cup Truvia Sweet Complete Granulated All-Purpose Sweetener
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint flavor

For the Icing:

  • 1 cup Truvia Sweet Complete Confectioners Sweetener
  • tablespoons milk
  • 2 teaspoons light corn syrup
  • ¼ teaspoon peppermint extract or almond extract
  • Food coloring


  • Sift the flour, cornstarch, and salt in a large bowl. Give it a whisk.
  • In your standing mixer fitted with a paddle attachment, cream the butter and Sweet Complete Granulated together.
  • Add the eggs while mixing. Scrape down sides of the bowl.
  • Add 1 teaspoon vanilla extract.
  • Pour in the flour mixture and mix until everything is well incorporated.
  • Put the dough in a plastic bag, flatten it together, then chill it in the refrigerator so it firms up.
  • Once the dough is chilled, place it on a rolling mat, sprinkle with flour, and roll out with a rolling pin. Move the dough around so to prevent it from sticking.
  • Use cookie cutters to cut out your cookies. Take away extra scraps to re-roll for more cookies.
  • Place them on a non-stick baking sheet and bake at 375F for 12 minutes.

For the icing:

  • Sift Sweet Complete Confectioners, then mix in the corn syrup and extract.
  • Add milk 1 teaspoon at a time until desired consistency is reached.
  • Add food coloring a little at a time until you reach your desired color.

For the Assembly:

  • Pipe icing onto your cooled cookies in desired festive designs and set aside to set.


  • Make sure the eggs are at room temperature to ensure they incorporate evenly into your batter. Quickly bring them to room temperature by placing them in a large bowl and covering them with warm tap water for 5 minutes.
  • I recommend using a scale to measure your flour to avoid overpacking it, which leads to dry cookies. However, if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.


Calories: 383kcal | Carbohydrates: 44g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 193mg | Potassium: 75mg | Fiber: 1g | Sugar: 2g | Vitamin A: 618IU | Calcium: 21mg | Iron: 3mg