Peppermint Sugar Cookie Recipe is your ticket to creating the ultimate holiday treat. These festive cookies combine the nostalgic sweetness of traditional sugar cookies with a cool burst of peppermint and a creamy frosting finish. Whether you’re baking for a Christmas party, a cookie exchange, or just a cozy night in, these cookies bring a festive flair and crowd-pleasing flavor. Soft, buttery, and topped with crushed candy canes, they’re a winter wonderland on a plate. Let this recipe become your new seasonal staple that’s just as fun to make as it is to eat!
Why You’ll Love This Peppermint Sugar Cookie Recipe
These cookies aren’t just delicious—they’re unforgettable. Imagine biting into a soft, pillowy sugar cookie with subtle hints of almond and peppermint, topped with a fluffy, minty frosting and a sprinkle of crushed candy canes. Not only do they look beautiful on a holiday dessert tray, but their flavor profile is perfectly balanced, offering sweetness, creaminess, and that iconic peppermint crunch. Plus, no chilling is needed, which means you can whip them up in under 30 minutes. From the ease of preparation to the melt-in-your-mouth texture, there’s a lot to love about this peppermint twist on a holiday classic.
Ingredients
For the Cookies:
- 3/4 cup butter, softened
- 8 ounces cream cheese, softened
- 1 cup sugar
- 1/2 cup powdered sugar
- 1 egg
- 1/2 teaspoon almond extract
- 1/2 teaspoon peppermint extract
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the Frosting:
- 1/3 cup butter, softened
- 4 1/2 cups powdered sugar
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1 teaspoon peppermint flavor
- Crushed candy canes (for garnish)
- Food coloring (optional)
Step-by-Step: How to Make Peppermint Sugar Cookies
- Preheat the oven to 375°F. Lightly grease a cookie sheet or line it with parchment paper.
- Cream the wet ingredients: In a large bowl, beat together the butter, cream cheese, sugar, powdered sugar, egg, almond extract, and peppermint extract until light and fluffy.
- Mix the dry ingredients: In a separate bowl, combine flour, baking powder, and salt. Gradually incorporate the dry ingredients into the creamed mixture, mixing until combined.
- Roll and cut: Gently roll out the dough to about 3/8 inch thickness. Cut into festive shapes using cookie cutters.
- Bake: Arrange the cookies on the lined baking sheet. Bake for 8 to 10 minutes, or until the edges are lightly golden and set. Let them cool completely on a wire rack.
- Make the frosting: Beat butter, powdered sugar, milk, vanilla extract, and peppermint extract together until smooth and spreadable. Add more milk as needed for desired consistency. Tint with food coloring if using.
- Decorate: Once cookies are cool, frost generously and top with crushed candy canes.
Helpful Tips
- Always use room temperature ingredients for smoother blending.
- Do not overwork the dough. Handle it just enough to roll and cut.
- For even baking, roll dough to a uniform thickness.
- Add a few drops of red food coloring to create festive pink frosting.
- Use a food processor for crushing candy canes evenly.
- If making ahead, the dough can be refrigerated or frozen for later use.
Substitutions And Variations
- Flavor swaps: Swap peppermint extract with vanilla or orange extract for a different twist.
- Dairy-free option: Use vegan butter and plant-based cream cheese.
- Colorful fun: Divide frosting into bowls and use different food colors.
- Chocolate lovers: Add mini chocolate chips to the dough or drizzle finished cookies with melted chocolate.
- Sprinkle variation: Instead of candy canes, top with holiday sprinkles or sanding sugar.
Storage Instructions
- Room temperature: Store frosted cookies in an airtight container for up to 5 days.
- Freezer: Place cookies in a freezer-safe container for up to 3 months. Use parchment paper between layers.
- Freeze dough: Wrap dough tightly in plastic wrap and store for up to 3 months. Thaw overnight in the refrigerator before baking.
Nutritional Information
Each peppermint sugar cookie (based on 24 servings):
- Calories: 294 kcal
- Carbohydrates: 44g
- Protein: 2g
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 39mg
- Sodium: 157mg
- Sugar: 33g
- Vitamin A: 400 IU
- Calcium: 25mg
- Iron: 0.8mg
Serving Suggestions
- Serve with a warm mug of hot chocolate or peppermint mocha.
- Create a holiday cookie tray with gingerbread men, thumbprints, and these peppermint sugar cookies.
- Wrap individually in clear cellophane bags with ribbons for a festive edible gift.
- Pair with vanilla ice cream for a delightful dessert sandwich.
- Perfect as party favors or stocking stuffers during holiday gatherings.
Frequently Asked Questions About Peppermint Sugar Cookie Recipe
Can I use margarine instead of butter? While margarine can work, butter gives a richer flavor and better texture. Stick to butter if possible for best results.
Do I have to chill the dough? No, chilling is not required, but you can chill the dough if making it in advance.
Can I make these ahead of time? Absolutely. Both the dough and baked cookies freeze well. Just frost after thawing.
Is there a way to make these gluten-free? Yes, use a 1:1 gluten-free baking flour substitute. Be sure it includes xanthan gum for structure.
Why did my cookies spread too much? This usually happens when the dough is too warm. Try chilling the dough for 15 minutes before baking.
Final Thoughts
Thank you so much for joining me in baking these delicious Peppermint Sugar Cookies! I absolutely love how these cookies turn out every time – soft, sweet, and packed with that irresistible peppermint crunch. They’re so easy to make and bring a festive cheer to any holiday celebration. Whether you’re gifting them, sharing with loved ones, or enjoying them with a warm drink by the fire, I hope these cookies bring a little extra joy to your season. Happy baking and thanks for being part of our food-loving community!
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Peppermint Sugar Cookie Recipe
- Total Time: 28 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Peppermint Sugar Cookie Recipe for soft, buttery cookies with a festive peppermint twist and creamy frosting. Perfect for Christmas cookie trays or edible gifts. Make a batch today!
Ingredients
Cookies:
3/4 cup butter, softened
8 oz cream cheese, softened
1 cup granulated sugar
1/2 cup powdered sugar
1 egg
1/2 tsp almond extract
1/2 tsp peppermint extract
2 3/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
Frosting:
1/3 cup butter, softened
4 1/2 cups powdered sugar
1/2 cup milk
1/2 tsp vanilla extract
1 tsp peppermint flavor
Crushed candy canes (for topping)
Food coloring (optional)
Instructions
- Preheat the oven to 375°F. Lightly grease a cookie sheet or line it with parchment paper.
- Cream the wet ingredients: In a large bowl, beat together the butter, cream cheese, sugar, powdered sugar, egg, almond extract, and peppermint extract until light and fluffy.
- Mix the dry ingredients: In a separate bowl, combine flour, baking powder, and salt. Gradually incorporate the dry ingredients into the creamed mixture, mixing until combined.
- Roll and cut: Gently roll out the dough to about 3/8 inch thickness. Cut into festive shapes using cookie cutters.
- Bake: Arrange the cookies on the lined baking sheet. Bake for 8 to 10 minutes, or until the edges are lightly golden and set. Let them cool completely on a wire rack.
- Make the frosting: Beat butter, powdered sugar, milk, vanilla extract, and peppermint extract together until smooth and spreadable. Add more milk as needed for desired consistency. Tint with food coloring if using.
- Decorate: Once cookies are cool, frost generously and top with crushed candy canes.
Notes
Use room temperature ingredients for best results.
No chilling required, but you can make the dough ahead and refrigerate or freeze.
Crush candy canes in a food processor for a fine, even texture.
Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 294
- Sugar: 33g
- Carbohydrates: 44g
- Protein: 2g