Peppermint Sugar Cookies at Home

Soft and chewy Peppermint Sugar Cookies with a creamy peppermint-flavored frosting and crushed peppermint candy on top are the reliable Christmas cookie!

Peppermint Sugar Cookies

These soft, chewy cookies are packed with peppermint and reliable for the holidays. The dough has crushed peppermint, the frosting is peppermint-flavored, and they’re topped with more crushed candy—peppermint fans will love them!

Despite all the peppermint, the flavor is balanced, and the cream cheese frosting adds just the right touch of sweetness.

The texture is ultra-chewy with crisp edges and a soft, melt-in-your-mouth center.

Let’s Talk Peppermint

• Peppermint Crunch Sprinkles® or Candy Cane Crunch® are reliable toppings.
• If you don’t have pre-crushed peppermint, use a mini food processor or strong blender to crush candy canes or peppermint candies.

Quick Tip

No food processor or blender? No problem! Place unwrapped peppermint candies in a sealed double bag (so it doesn’t tear), then crush them with a rolling pin or meat mallet until fine.

I add peppermint extract to both the dough and frosting—just make sure it’s peppermint extract, not mint, or it’ll taste like toothpaste!

Peppermint extract strength can vary by brand, so check the seasoning and adjust as needed. I use McCormick’s® in these cookies.

Peppermint Sugar Cookies Tips

• Use cooled melted butter to keep cookies chewy and not greasy.
• Spoon and level the flour so the cookies stay light.
• Chill the dough for better flavor and less spread.
• Shape dough tall and narrow for a thick middle and crisp edges.
• Press edges inward after baking to boost chewiness and crisp up the edges.

How To Make Peppermint Sugar Cookies

1. Make Dough: Combine all the wet ingredients. Add dry ingredients on top. Mix.
2. Chill: Roll dough into balls, coat in sugar, and chill for 1 hour.
3. Bake: Heat oven to 325°F. Bake and cool.
4. Make Frosting: Beat frosting ingredients together until smooth.
5. Frost: Frost cooled cookies, sprinkle with crushed peppermint, and enjoy!

Storage

• Freeze the dough, not the baked peppermint sugar cookies! Place dough balls on a tray to freeze, then move them to a sealed container for up to 3 months. (Make frosting fresh; it doesn’t freeze well.)
• To bake: Bake straight from frozen, adding a few extra minutes. Bake until edges are lightly browned and centers stay soft.

Quick Tip

Download the FREE Sugar Cookie Kit Printables!

More Holiday Inspired Cookies:

Christmas

Reindeer Cookies

Desserts

Chocolate Peppermint Cookies

Desserts

Molasses Cookie Recipe

Desserts

Avalanche Cookies (No Baking!)

Ingredients

• 16 tablespoons unsalted butter (1 cup, melted and cooled)
• 1-1/2 cups granulated sugar
• 1 large egg
• 1 large egg yolk (discard or save the white for another use)
• 1 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract
• 1/2 cup peppermint crunch sprinkles (see note 1, plus additional crushed peppermint for topping cookies if desired)
• 3 cups all-purpose flour (see note 2)
• 3/4 teaspoon salt
• 2 teaspoons cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup granulated sugar
• 1/4 cup white sparkling sugar (or additional granulated sugar)
• 1 (8-ounce) package cream cheese (full-fat, softened to room temperature)
• 8 tablespoons unsalted butter (1/2 cup, softened to room temperature)
• 1/2 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
• 1 teaspoon peppermint extract
• 1/8 teaspoon salt
• 3-1/2 cups powdered sugar

Method

1. skippable sugar coating: Stir granulated sugar and white sparkling sugar together in a small bowl (skippable but gives the cookie a nice crunchy exterior and additional sweetness).
2. Place the melted butter in a large bowl and allow it to cool to room temperature before adding sugar. (If the butter is hot, it will melt the sugar and cause greasy cookies.) Add granulated sugar and stir with a wooden spoon until smooth and incorporated, about 3–4 minutes. Add the whole egg, egg yolk, vanilla extract, and peppermint extract. Stir until smooth.
3. Add the peppermint crunch sprinkles, flour, salt, cornstarch, baking powder, and baking soda to the wet ingredients. Mix until just combined. Do not overmix the dough.
4. Roll tall balls of dough, each using a full 2 tablespoons of dough. If you have a kitchen scale, the balls of dough should be about 43 grams. Roll the dough balls generously in the granulated/white sparkling sugar mixture. Cover and refrigerate dough balls for 1 hour and up to 8 hours.
5. Heat oven to 325°F. Place dough balls on a parchment or silicone-lined sheet pan, spread far apart (I only bake 6 cookies at a time; they spread a lot), and bake for 9–14 minutes. Watch carefully, being sure to not overbake. (Slightly underbaked sugar cookies are the best! I pull them out at 11–12 minutes.) Remove and immediately press the edges of the cookie toward the center with the back of a spoon or metal spatula. Let stand on sheet pan for 2 minutes before removing to a cooling rack with a spatula.
6. Frosting: Prepare frosting while the cookies bake. In a large bowl, beat together the softened butter and cream cheese until completely smooth. Add vanilla, peppermint extract, and salt. Beat to combine. Add powdered sugar and beat until frosting is smooth (it will seem like you need more liquid, but just keep beating; it will come together!)
7. Frost each completely cooled cookie and sprinkle with crushed peppermint. Store any leftover cookies in an airtight container in the fridge. Cookies are best enjoyed within 2–3 days.