There’s something truly delightful about peppermint sugar cookies. They are soft, sweet, and bring a hint of refreshing mint to every bite. Perfect for holiday gatherings or cozy afternoons, these cookies are easy to make and will have your whole family smiling. With a rich frosting topped with crushed candy canes, they also add a festive charm to any dessert table.
Why This Peppermint Sugar Cookies Is Great
This recipe is a hit for many reasons. First, it’s incredibly easy, making it perfect for beginners. You likely have most ingredients at home, so it’s great for a quick bake. Plus, everyone loves a tasty, sweet treat, especially during the holidays. These cookies are simple to decorate, making them an enjoyable activity for the kids.
How to Make Peppermint Sugar Cookies
Making these cookies involves just a few straightforward steps. You’ll start by making a soft cookie dough, then chill it before rolling and cutting out fun shapes. Baking is quick, and while they cool, you can whip up the creamy peppermint frosting. Before you know it, your kitchen will smell amazing, and you’ll have a tray full of cookies ready to enjoy!
What You Need to Make It
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon peppermint extract
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar, sifted (for frosting)
- 2-3 tablespoons milk or heavy cream (for frosting)
- 1/2 teaspoon peppermint extract (for frosting)
- Pinch of salt (for frosting)
- Crushed candy canes or peppermint candies (for decoration)
- Festive sprinkles (optional, for decoration)
Step-by-Step
- Let butter come to room temperature. Crack the egg into a small bowl.
- Sift together flour, baking soda, baking powder, and salt in a medium bowl. Crush candy canes for topping.
- In a large bowl, beat 1 cup butter and 1 1/2 cups sugar with an electric mixer on medium-high until pale and fluffy (about 3-4 minutes).
- Beat in egg, vanilla extract, and 3/4 teaspoon peppermint extract until fully combined. Scrape down the sides of the bowl.
- Gradually add the flour mixture to the wet ingredients, mixing on low until just combined. Do not overmix. If dough is too sticky, add a tablespoon of flour.
- Wrap dough in plastic wrap and chill for at least 20 minutes (or freeze for 10 minutes if in a rush).
- Preheat oven to 350°F (175°C). Roll dough out on a lightly floured surface to 1/4-inch thick. Cut out shapes with cookie cutters or a glass. Place cookies 2 inches apart on lined baking sheets.
- Bake for 8-10 minutes until edges are just barely golden. Let cool on the sheet for 2 minutes, then transfer to a wire rack.
- For the frosting: In a medium bowl, beat 1/2 cup butter until creamy. Gradually add 2 cups powdered sugar, 2 tablespoons milk, 1/2 teaspoon peppermint extract, and a pinch of salt. Beat until smooth and fluffy. Adjust milk for desired consistency.
- Once cookies are completely cool, spread frosting on each cookie. Top with crushed candy canes and sprinkles if desired. Let frosting set for 15 minutes before stacking or serving.
Best Ways to Enjoy It
These cookies are perfect for holiday gatherings, cozy nights in, or as sweet gifts for friends and family. Pair them with a warm cup of cocoa or coffee for a delightful treat. They also make a stunning centerpiece on any dessert table, especially during festive occasions.
How to Store Peppermint Sugar Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to enjoy them longer, you can freeze the cookies without frosting for up to three months. Just thaw them completely before frosting and decorating.
Tips for Success
- Make sure your butter is at room temperature for easy mixing.
- Don’t overmix the dough; it can make the cookies tough.
- If the dough feels too sticky, add a little more flour.
- You can flavor the frosting with other extracts like vanilla or almond for a twist.
- Keep an eye on the cookies while baking. They can go from perfectly golden to overdone quickly.
Variations & Swaps
- For a chocolate twist, add cocoa powder to the dough for chocolate peppermint cookies.
- Use gluten-free flour for a gluten-free option.
- Swap the peppermint extract for orange or almond extract for different flavors.
- Decorate with colored sprinkles for a fun, festive look.
- Make smaller or larger cookies depending on your preference.
FAQs
Can I make the cookie dough ahead of time?
Absolutely! You can prepare the dough and store it in the refrigerator for up to three days. Just remember to let it soften slightly before rolling out.
Can these cookies be frozen?
Yes, you can freeze the cookies before frosting. Just ensure they are fully cooled and stored in an airtight container. They can last for up to three months in the freezer.
How should I reheat them?
To enjoy your cookies warm, just pop them in the microwave for a few seconds. Be careful not to overdo it, or they may become too soft.
What can I use instead of peppermint extract?
You can use vanilla extract or almond extract if peppermint isn’t your favorite. Just remember it will change the flavor of the cookies slightly.
What are the common mistakes to avoid when making these cookies?
Be careful not to overmix the dough. Also, always measure your flour correctly; too much can lead to dry cookies. Lastly, don’t skip chilling the dough as it makes rolling easier!
Peppermint Sugar Cookies
Ingredients
Cookie Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon peppermint extract
Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2-3 tablespoons milk or heavy cream Adjust for desired consistency
- 1/2 teaspoon peppermint extract
- Pinch salt
- Crushed candy canes or peppermint candies (for decoration)
- Festive sprinkles (optional, for decoration)
Instructions
Preparation
- Let butter come to room temperature. Crack the egg into a small bowl.
- Sift together flour, baking soda, baking powder, and salt in a medium bowl. Crush candy canes for topping.
- In a large bowl, beat 1 cup butter and 1 1/2 cups sugar with an electric mixer on medium-high until pale and fluffy (about 3-4 minutes).
- Beat in egg, vanilla extract, and 3/4 teaspoon peppermint extract until fully combined. Scrape down the sides of the bowl.
- Gradually add the flour mixture to the wet ingredients, mixing on low until just combined. Do not overmix. If dough is too sticky, add a tablespoon of flour.
- Wrap dough in plastic wrap and chill for at least 20 minutes (or freeze for 10 minutes if in a rush).
Baking
- Preheat oven to 350°F (175°C). Roll dough out on a lightly floured surface to 1/4-inch thick.
- Cut out shapes with cookie cutters or a glass. Place cookies 2 inches apart on lined baking sheets.
- Bake for 8-10 minutes until edges are just barely golden. Let cool on the sheet for 2 minutes, then transfer to a wire rack.
Frosting
- In a medium bowl, beat 1/2 cup butter until creamy.
- Gradually add 2 cups powdered sugar, 2 tablespoons milk, 1/2 teaspoon peppermint extract, and a pinch of salt. Beat until smooth and fluffy.
- Adjust milk for desired consistency.
- Once cookies are completely cool, spread frosting on each cookie. Top with crushed candy canes and sprinkles if desired.
- Let frosting set for 15 minutes before stacking or serving.
