If you’re on the hunt for a festive, melt-in-your-mouth cookie that nods to the holidays but doesn’t overwhelm, I’ve got just the thing. This Peppermint Sugar Cookies Recipe is one of my absolute favorites to whip up when the cold months roll around. It’s simple, beautifully minty, and has that perfect tender bite every sugar cookie lover dreams of. Trust me, once you try this recipe, it’ll become a staple in your cookie rotation, especially when peppermint craving strikes!
Why You’ll Love This Recipe
- Easy to Make: You don’t need fancy tools or hard-to-find ingredients to pull these off perfectly.
- Perfect Peppermint Flavor: The peppermint extract combined with chopped candy canes makes every bite lively and festive.
- Great Texture: These cookies are soft in the center with just a slight crisp on the edges, which I absolutely adore.
- Family Favorite: Every year my loved ones eagerly await these cookies, and yours will too.
Ingredients You’ll Need
Each ingredient in this Peppermint Sugar Cookies Recipe plays an important role—from the salted butter that adds richness to the peppermint extract that brings the fun pop of flavor. I always recommend using good quality peppermint extract for the best result, and granulated sugar that’s fine and fresh for a smooth texture.
- Salted Butter: Using salted butter gives these cookies a little extra depth, but if you only have unsalted, just add a pinch of salt.
- Granulated Sugar: Cane sugar works beautifully here—make sure it’s fresh so your cookies aren’t grainy.
- Vanilla Extract: Adds a warm base note that balances the peppermint perfectly.
- Peppermint Extract: The star of the show! Adds that refreshing Christmas-y scent and taste.
- Large Egg: Helps bind everything together while keeping the texture tender.
- All-Purpose Flour: Provides the structure for your cookies—sift it to avoid lumps and keep cookies light.
- Baking Soda: Just enough to give a little lift without making cookies cakey.
- Chopped Candy Canes: Gives delightful crunch and bursts of mint throughout each cookie.
Variations
I love playing around with this Peppermint Sugar Cookies Recipe because it’s so versatile. Whether I want to make it dairy-free or give it an extra festive twist, it’s easy to tweak without losing that signature peppermint charm.
- Chocolate Peppermint: Adding white or dark chocolate chips really ups the decadence factor—my family goes crazy for this combo.
- Dairy-Free Version: Swap the butter for a plant-based margarine and make sure your sugar is vegan-friendly.
- Extra Crunch: Toast the candy cane bits slightly before folding them in for a deeper flavor and crunchier texture.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend—just be sure to check the texture before baking.
How to Make Peppermint Sugar Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by making sure your butter is at room temperature—that makes all the difference in achieving that light, fluffy texture. Using an electric mixer, beat the butter, granulated sugar, vanilla, peppermint, and egg together until it’s pale and fluffy, about 3-4 minutes. When I first tried this recipe, I under-beat and my cookies came out denser, so don’t skip this step!
Step 2: Mix the Dry Ingredients
Sift all-purpose flour and baking soda together in a separate bowl. This helps ensure there won’t be any lumps and that the baking soda is evenly distributed—giving you uniform cookie texture.
Step 3: Combine and Fold in Candy Canes
Gently fold the sifted flour mixture into the wet ingredients with a spatula. You want to mix just until everything comes together—over mixing can make cookies tough. Then, fold in your chopped candy canes so they’re evenly scattered but don’t crush them too much or you’ll lose that delightful crunch.
Step 4: Chill and Bake the Cookies
Roll the dough into same-sized balls and place them on parchment-lined sheet pans, leaving about 2 inches around them—cookies spread a little in the oven. Refrigerate the dough balls for 30 minutes; this step helps prevent overly thin cookies and keeps that soft center. Then bake at 350°F for 9-11 minutes. I always peek at the 9-minute mark and pull them out when the center still looks soft—that’s my secret for a tender bite.
Pro Tips for Making Peppermint Sugar Cookies Recipe
- Room Temperature Butter Exactly: Don’t rush this—soft but not melted butter creamed with sugar gives better texture and flavor.
- Chop Candy Canes Coarsely: I like leaving some bigger chunks for that great visual and satisfying crunch.
- Don’t Overbake: Watch the edges and keep the centers soft for tender, chewy cookies every time.
- Use Parchment Paper or Silicone Mats: This prevents sticking and makes cleanup so much easier, trust me on this one!
How to Serve Peppermint Sugar Cookies Recipe
Garnishes
I like to dust the finished cookies lightly with powdered sugar or even a sprinkle of crushed candy cane on top before baking for extra festive flair. Sometimes a quick drizzle of white chocolate really elevates them for gift-giving or holiday parties.
Side Dishes
These peppermint sugar cookies go beautifully with a cup of hot cocoa topped with whipped cream, or even alongside a simple vanilla chai latte—both make the mint pop and offer just the right warmth.
Creative Ways to Present
For gatherings, I love arranging these cookies on a festive platter layered with fresh evergreen sprigs and cranberries. Wrapping a few in clear cellophane tied with a red ribbon makes for adorable and easy hostess gifts that everyone appreciates.
Make Ahead and Storage
Storing Leftovers
Leftover cookies keep best in an airtight container at room temperature for up to 5 days. I usually stash mine between layers of parchment paper to keep them from sticking or getting too crumbly.
Freezing
If you want to prepare dough ahead of time, I’ve found that freezing the cookie balls on a tray before transferring them to a sealed bag works great. You can bake them straight from frozen—just add an extra minute or two to the bake time.
Reheating
To refresh leftover cookies, pop them in a 300°F oven for 5 minutes. This warms them through and revives that fresh-baked softness without drying them out.
FAQs
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Can I use peppermint oil instead of peppermint extract?
Peppermint oil is much more concentrated than peppermint extract, so if you substitute, use it sparingly—start with just a drop or two. Too much can overpower the cookie or leave a harsh aftertaste. I recommend sticking with peppermint extract for balanced flavor.
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Why do I need to chill the cookie dough before baking?
Chilling the dough solidifies the butter and helps the cookies hold their shape during baking, preventing them from spreading too thin. It also allows flavors to meld and develop, which means tastier cookies with better texture.
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Can I use crushed peppermint candies instead of candy canes?
Absolutely! Crushed peppermint candies or even peppermint bark pieces work well too. Just be mindful of their size and texture—some can be stickier or melt faster, which might affect your final cookie a bit.
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Are these cookies suitable for kids?
Yes, these are kid-friendly and festive! Just keep an eye on the mint intensity—some younger kids might prefer a smaller amount of peppermint extract or fewer candy cane pieces.
Final Thoughts
This Peppermint Sugar Cookies Recipe holds a special place in my heart because it’s both simple and delightfully festive—a winning combo that turns any chilly afternoon into a cozy celebration. I still remember the first time I made these for a holiday party, and everyone kept sneaking back for more. If you want a cookie that’s easy to make, smells incredible, and brings a little minty magic to your kitchen, I highly recommend giving this recipe a try. You’ll love how the peppermint flavor shines without overpowering the buttery sugar cookie base—it’s a crowd-pleaser every time!
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 simple sugar cookie recipe infused with refreshing peppermint extract and crunchy chopped candy canes. Perfectly soft in the center and easy to make with just pantry staples, these cookies are a holiday favorite that bring a sweet, minty twist to classic sugar cookies.
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
Dry Ingredients
- 1 2/3 cup all-purpose flour
- 1/2 teaspoon baking soda
Mix-ins
- 1/2 cup chopped candy canes
Instructions
- Prepare Baking Sheets: Line two medium sheet pans with parchment paper and set aside some space in the refrigerator for the pans after scooping the dough.
- Make the Butter Mixture: In a large bowl, combine the room temperature salted butter, granulated sugar, vanilla extract, peppermint extract, and egg. Use an electric mixer to beat the mixture until it is light and fluffy, which helps create a soft cookie texture.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour and baking soda to ensure an even distribution of leavening and to avoid lumps in the dough.
- Combine Wet and Dry Ingredients: Add the sifted flour mixture into the butter and egg mixture. Gently fold with a spatula until just combined to prevent overmixing, which can make cookies tough.
- Add Chopped Candy Canes: Fold in the chopped candy canes evenly through the dough to distribute the peppermint pieces for bursts of minty flavor and texture.
- Scoop and Chill Dough: Roll the dough into evenly sized balls and place them spaced about 2 inches apart on the prepared baking sheets. Refrigerate the dough balls for 30 minutes to firm up; this helps the cookies maintain shape while baking.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the chilled cookie dough for 9-11 minutes, or until the centers are still soft but the edges are set. Baking directly from the fridge helps the cookies keep their shape and texture.
- Cool and Serve: Allow the cookies to cool on the baking sheet before transferring to a wire rack or serving plate. Enjoy your peppermint cookies once completely cooled for best texture.
Notes
- This recipe uses pantry staples and can easily be made during the holiday season.
- Refrigerating the dough is key to preventing spreading and achieving soft-centered cookies.
- For a stronger peppermint flavor, you can adjust the peppermint extract according to taste.
- Store cookies in an airtight container at room temperature for up to one week.
- Substitute granulated cane sugar with regular granulated sugar if preferred.
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
