Peppermint Sugar Cookies Recipe

If you’re a fan of cookies that deliver that perfect balance of sweet and minty, then this Peppermint Sugar Cookies Recipe is about to become your new go-to. I absolutely love how these cookies come out soft in the center with just the right crisp around the edges, plus that delightful crunch from chopped peppermint candy canes. Whether you’re baking for the holidays or just craving a festive treat, this recipe is super simple, uses pantry staples, and the peppermint twist gives it a fun, fresh flavor that everyone adores. Trust me, once you try this, these cookies will be flying off your tray in no time!

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Ingredients You’ll Need

Each ingredient here plays an important role, from making the dough tender to giving that unmistakable peppermint flavor. I always suggest going for real butter at room temperature to get the creamiest texture, and fresh peppermint extract really brightens up the cookie in a way that’s just delightful.

• Salted Butter: Using salted butter adds a subtle savory balance to the sweetness, but if you only have unsalted, just add a pinch of salt.
• Granulated Sugar: Gives the cookie that sweet base and helps with that nice spread during baking.
• Vanilla Extract: Elevates the overall flavor and blends beautifully with peppermint.
• Peppermint Extract: The star of the show—make sure it’s pure peppermint extract for the best flavor.
• Large Egg: Helps bind everything together and keeps the texture soft and chewy.
• All-Purpose Flour: The structure of your cookie; sifting it helps avoid lumps and keeps the dough light.
• Baking Soda: Slight lift and spread, giving you a perfect cookie shape.
• Chopped Candy Canes: Adds crunch and festive peppermint flavor; feel free to adjust the amount based on how minty you want them.

Variations

One of my favorite things about this Peppermint Sugar Cookies Recipe is how easy it is to adapt. I like to mix things up depending on the season or mood, and you can too!

• Chocolate Drizzle: I once drizzled melted dark chocolate over the cooled cookies, and my family went crazy—it’s a simple fancy upgrade.
• Gluten-Free: Swap the all-purpose flour for an equal amount of gluten-free flour blend for a tasty alternative without losing texture.
• Extra Peppermint Punch: If you love minty flavors as much as I do, try adding a pinch of crushed peppermint extract to the dough or sprinkle crushed candy on top before baking.
• Holiday Colors: Mix in red and green sugar sprinkles on top for a festive look—they bake beautifully and add a bit of crunch.

How to Make Peppermint Sugar Cookies Recipe

Step 1: Cream Together the Butter and Sugars

Start by making sure your butter is truly at room temperature—that’s key for this step. Using an electric mixer, beat together the salted butter, granulated sugar, vanilla extract, peppermint extract, and the egg until the mixture is nice and fluffy. This usually takes about 3-5 minutes. The lighter and creamier this becomes, the better your cookies will hold their texture!

Step 2: Combine Dry Ingredients and Add to Wet

Sift together the all-purpose flour and baking soda in a separate bowl to avoid lumps and ensure even distribution. Then gently fold these dry ingredients into your creamed mixture with a spatula. Don’t overmix here; just stir until everything comes together to keep the cookies tender.

Step 3: Fold in the Chopped Candy Canes

Here comes the fun part—the crunch! Fold in the chopped candy canes evenly through the dough. You’ll get those lovely festive peppermint bites in every cookie. I like to use a medium-fine chop so they don’t overpower the texture but still add great flavor and visual appeal.

Step 4: Chill the Dough

Scoop the dough into uniform balls (about 1-inch diameter works great) and place them spaced generously on parchment-lined sheet pans. Refrigerate for 30 minutes. This chilling step is crucial—it prevents the cookies from spreading too much and lets the peppermint candy firm up so it holds its crunch after baking.

Step 5: Bake and Cool

Preheat your oven to 350°F (175°C). Bake the cookies straight from the fridge for 9-11 minutes. You’ll want to pull them out when the centers still look a bit soft—they’ll firm up as they cool. Let the cookies cool on the pan for a few minutes, then transfer to a wire rack. If you eat one too soon like I sometimes do, just expect a soft, delicious mess of minty sweetness!

How to Serve Peppermint Sugar Cookies Recipe

Garnishes

I love sprinkling just a few extra crushed candy canes on top right after baking while the cookies are still warm—it sticks a bit and adds a pretty festive sparkle. Sometimes, I also dust them lightly with powdered sugar for a snowy holiday look.

Side Dishes

These cookies pair beautifully with a hot cup of cocoa, peppermint tea, or even eggnog. For holiday brunches, I like serving them alongside fresh fruit and a creamy cheese platter. They add that sweet freshness that balances out savory flavors deliciously.

Creative Ways to Present

For holiday parties, I arranged these peppermint sugar cookies in a candy cane shape on a platter once—that was a huge hit! Wrapping them up in clear bags tied with red ribbon also makes for lovely gifts. Oh, and stacking them between layers of parchment paper in a holiday tin just makes my kitchen smell like celebration.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which might be tough!), store them in an airtight container at room temperature. They’ll stay nicely soft for up to 4 days. I find putting a slice of bread in the container helps keep the cookies moist and chewy—trust me, it works wonders.

Freezing

I often freeze the dough balls before chilling and baking—this way, I can bake fresh cookies anytime I want without starting from scratch. Just scoop dough onto a parchment-lined tray, freeze until solid, then pop them in a freezer-safe bag. When ready, bake directly from frozen adding a couple extra minutes to baking time.

Reheating

If you want to refresh a day-old cookie, I pop it in the microwave for about 10 seconds—it perks up softness and taste like they just came out of the oven. You can also warm several in a low oven (about 300°F) for 3-5 minutes for a gentle reheat without drying.

FAQs

Final Thoughts

I’ve made plenty of peppermint-themed cookies over the years, but this Peppermint Sugar Cookies Recipe is definitely a keeper in my kitchen. It’s easy enough for a spontaneous bake but special enough to bring holiday cheer to any gathering. I love how the peppermint candy adds just the right amount of crunch and festive flair without overpowering the classic sugar cookie taste. So, next time you want to wow friends or just treat yourself, give these a try—you won’t regret it. Happy baking, and enjoy every minty, sweet bite!

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