If you’re anything like me, you’ll absolutely adore this Peppermint Sugar Cookies Recipe that brings holiday magic right into your kitchen. These cookies are crisp on the edges, soft in the center, and bursting with festive peppermint flavor. I remember the first time I made these during Christmas; the whole house smelled like a candy cane wonderland! Stick with me, and I’ll walk you through every step to get these peppermint delights just right.
Why You’ll Love This Recipe
- Easy to Make: Using pantry staples and simple steps means you can whip these up quickly and with confidence.
- Festive Flavor: The peppermint extract paired with chopped candy canes delivers a nostalgic holiday taste that everyone loves.
- Perfect Texture: Crispy edges and soft centers give you that ideal cookie bite every time.
- Versatile: Great for cookie exchanges, gift boxes, or simply enjoying with a cup of hot cocoa.
Ingredients You’ll Need
These ingredients work beautifully together to create a dough that’s flavorful but not too sweet, with just the right hint of peppermint. Pro tip: room temperature butter is key for that fluffy cookie texture.
- Salted Butter: Using salted butter adds a subtle depth of flavor and balances the sweetness perfectly.
- Granulated Sugar: Regular granulated sugar creates a light crispness—if you can find cane sugar, even better for a slight caramel hint.
- Vanilla Extract: Adds warmth and rounds out the peppermint, making the cookies extra yummy.
- Peppermint Extract: The star of the show! Make sure it’s pure and fresh for that clean, bright minty taste.
- Large Egg: Binds the dough and adds moisture without making it too cakey.
- All-Purpose Flour: Gives structure to your cookies for that perfect snap.
- Baking Soda: Helps cookies rise slightly and keeps them tender.
- Chopped Candy Canes: Sprinkled throughout for crunchy bursts of peppermint and a festive look.
Variations
I love making this Peppermint Sugar Cookies Recipe my own with little tweaks depending on the occasion or what’s in my pantry. You can easily switch it up to suit your taste or dietary needs.
- Chocolate Peppermint: I once added mini chocolate chips along with the candy canes—my family went crazy for the chocolate-mint combo!
- Gluten-Free Option: Swap the all-purpose flour for a gluten-free blend and trust me, they turn out just as delicious.
- Spiced Twist: Adding a pinch of ground cinnamon or nutmeg adds warmth and a cozy holiday vibe.
- Vegan Version: Replace the butter with plant-based margarine and use an egg substitute like flax egg; the peppermint flavor still shines through beautifully.
How to Make Peppermint Sugar Cookies Recipe
Step 1: Cream the Butter and Sugars
Start by beating the room temperature salted butter with the granulated sugar, vanilla extract, peppermint extract, and egg until everything is light and fluffy. I love using an electric mixer for this step—it whips in a bit of air that makes for a tender cookie. You’ll notice the mixture get pale and creamy, which means it’s just right!
Step 2: Mix in the Dry Ingredients
In a separate bowl, sift together the flour and baking soda. Sifting is one of those little tricks I discovered that helps keep your cookies soft and prevents clumps. Gently fold the dry ingredients into the wet mixture using a spatula—stop as soon as it’s combined; overmixing can make the cookies tough.
Step 3: Fold in the Chopped Candy Canes
This is the fun part where the magic happens! Fold in the chopped candy canes carefully so they don’t melt completely but still spread their peppermint goodness throughout the dough.
Step 4: Chill the Dough and Bake
Scoop the dough into roughly equal-sized balls, leaving about 2 inches between each on parchment-lined baking sheets. This gives the cookies room to spread without merging. Pop them in the fridge for 30 minutes—this step helps prevent overly flat cookies. Then bake straight from the fridge in a 350°F oven for 9-11 minutes, aiming for soft centers with lightly golden edges. Cooling them completely before serving helps everything set perfectly.
Pro Tips for Making Peppermint Sugar Cookies Recipe
- Use Room Temperature Butter: This makes creaming easier and ensures better cookie texture.
- Don’t Skip Chilling: I learned this hands-down improves the texture and shape of the cookies.
- Watch Your Oven: Every oven bakes differently — start checking right at 9 minutes to avoid overbaking.
- Even Dough Balls: Using a cookie scoop keeps sizes consistent so they bake evenly.
How to Serve Peppermint Sugar Cookies Recipe
Garnishes
I often sprinkle a bit of crushed candy canes on top of the cookies right after baking for extra crunch and festive color. Another favorite is a light drizzle of melted white chocolate for a pretty, sweet touch that pairs beautifully with peppermint.
Side Dishes
Nothing beats pairing these peppermint sugar cookies with a steaming mug of hot cocoa topped with whipped cream or a classic peppermint mocha. Sometimes, I like to serve them alongside a cheese platter with mild cheeses to balance the sweetness—totally unexpected but delightful!
Creative Ways to Present
For holiday parties, I love arranging these cookies in a circular pattern on a festive platter and garnishing with whole candy canes or fresh evergreen sprigs. It makes for an eye-catching centerpiece and adds to the cozy vibes. Gift boxes with a mix of cookie varieties also get rave reviews from family and friends.
Make Ahead and Storage
Storing Leftovers
I store any leftover peppermint sugar cookies in an airtight container at room temperature for up to a week. Layering them between sheets of parchment paper keeps the candy pieces from sticking or breaking off. This method keeps them fresh and crisp nicely.
Freezing
I’ve had great success freezing these cookies—either bake them first and freeze fully cooled cookies or freeze the dough balls before baking. Just remember to thaw dough balls in the fridge before baking, and bake a few extra minutes if baking from frozen cookies.
Reheating
To refresh the cookies, I warm them in a low oven (around 300°F) for 5 minutes or pop them in the microwave for 10 seconds—this revives that soft, just-baked texture without drying them out.
FAQs
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Can I use regular peppermint candies instead of candy canes?
Absolutely! Just chop up your peppermint candies into small pieces and fold them into the dough similarly. Candy canes add a festive look and crunch, but any peppermint candy works well for flavor.
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How do I avoid my peppermint sugar cookies from spreading too much?
Chilling the dough for at least 30 minutes before baking is key—it firms up the butter and controls spreading. Also, make sure to space the dough balls at least 2 inches apart on the baking sheet.
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Can I omit the peppermint extract?
You can, but the mint flavor is what makes these cookies special. If you want something milder, reduce the peppermint extract amount rather than leaving it out entirely.
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What’s the best way to make sure cookies are soft inside?
Bake them until the centers are just set but still soft—usually 9-11 minutes. They’ll firm up as they cool and remain tender instead of crispy all over.
Final Thoughts
This Peppermint Sugar Cookies Recipe has become a holiday staple in my home, and I can’t recommend it enough. It brings that perfect mix of nostalgia, ease, and festive fun to the kitchen. Whether you’re baking for a party, gift-giving, or just because you want a sweet treat, these cookies will delight your taste buds and your guests. So go ahead—grab those candy canes and get baking. I promise, you’ll be making this one for years to come!
Print
Peppermint Sugar Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 22 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these festive Peppermint Cookies, a perfect blend of buttery sugar cookie dough infused with refreshing peppermint extract and crunchy candy cane pieces. Easy to prepare, these cookies are light, flavorful, and ideal for holiday celebrations or a year-round sweet treat.
Ingredients
Cookie Dough
- 1/2 cup salted butter (at room temperature)
- 3/4 cup granulated sugar (or granulated cane sugar)
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 1 large egg
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
Mix-in
- 1/2 cup chopped candy canes
Instructions
- Prepare pans and fridge space: Line two medium sheet pans with parchment paper and clear space in the refrigerator to accommodate them for chilling the dough later.
- Mix wet ingredients: In a large bowl, combine the room temperature salted butter, granulated sugar, vanilla extract, peppermint extract, and egg. Beat using an electric mixer until the mixture is light and fluffy, ensuring the ingredients are well incorporated and aerated.
- Sift dry ingredients: In a separate medium bowl, sift together the all-purpose flour and baking soda to ensure even distribution and remove any lumps.
- Combine wet and dry: Gradually add the sifted flour mixture into the butter-egg mixture. Using a spatula, gently stir until just combined to form the cookie dough without overmixing, which could toughen the cookies.
- Add peppermint candy pieces: Fold the chopped candy canes into the dough evenly to spread the peppermint flavor and crunchy texture throughout.
- Shape dough balls: Scoop the dough into equal-sized balls, placing them on prepared sheet pans with about two inches of space between each to allow for spreading while baking.
- Chill the dough: Refrigerate the scooped dough on the sheet pans for 30 minutes to firm up, which helps maintain shape and texture during baking.
- Preheat oven and bake: Preheat your oven to 350°F (175°C). Bake the chilled cookie dough balls directly from the fridge for 9-11 minutes or until the centers remain soft but the edges are set.
- Cool and serve: Allow the cookies to cool on the sheet pans briefly before transferring to a wire rack to cool completely. Serve once cooled to enjoy the perfect peppermint cookie experience.
Notes
- These peppermint cookies use simple pantry staples with an added festive twist from candy canes, making them a quick and easy holiday treat.
- Refrigerating the dough before baking helps the cookies keep their shape and develop a tender texture.
- You can substitute granulated cane sugar with regular granulated sugar without affecting the outcome.
- For a stronger peppermint flavor, you can slightly increase the peppermint extract to 1 1/2 teaspoons.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 103 kcal
- Sugar: 7 g
- Sodium: 62 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.2 g
- Carbohydrates: 14 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 20 mg
