Christmas Peppermint Sugar Cookies Recipe tastes like cool mint wrapped in a buttery, soft sugar cookie with crisp edges. It fits holiday bakers who want festive cut-outs fast, and the batch takes about 1 hour start to finish. I tested this for a cookie swap last year and my neighbor asked for a second tin before I even washed the mixer.
Why Christmas Peppermint Sugar Cookies Recipe Is Worth It
Christmas Peppermint Sugar Cookies Recipe rewards your effort with bakery-style texture and a bright mint finish that feels like winter in cookie form. The dough rolls cleanly, holds sharp shapes, and bakes without spread. You can garnish with crushed candy canes for crunch or a white chocolate drizzle for a glossy finish.
You can make the dough ahead, stash it in the fridge, and cut shapes when the party starts. Kids can sprinkle toppings, and adults can handle the glaze. Everyone wins, and the cookie platter looks like candy cane confetti.
Ingredients You Need
- Unsalted butter, 1 cup or 226 g, softened to cool room temp
- Granulated sugar, 1 cup or 200 g
- Large egg, 1
- Peppermint extract, 1 to 1.5 teaspoons (use a quality brand like Nielsen-Massey or McCormick so the flavor stays clean)
- Vanilla extract, 1 teaspoon, for balance
- All-purpose flour, 3 cups or 360 g (King Arthur gives reliable structure)
- Baking powder, 1.5 teaspoons
- Fine sea salt, 1/2 teaspoon
- Milk or cream, 1 tablespoon if the dough feels dry
Toppings and glaze options:
- Crushed candy canes or peppermint candy bits, 1/2 to 3/4 cup (pantry shortcut: buy pre-crushed peppermint bits)
- White chocolate chips or bars, 6 ounces, plus 1 teaspoon neutral oil to smooth melting
- Simple glaze option: powdered sugar 1 cup, milk 2 tablespoons, peppermint extract 1/8 teaspoon, whisked until thick but pourable
- Holiday sprinkles, as desired
Equipment:
- Stand mixer or hand mixer, large bowl, and rubber spatula
- Measuring cups and spoons or a digital scale
- Rolling pin, parchment sheets, and cookie cutters
- Rimmed baking sheets and wire racks
- Small microwave-safe bowl for melting white chocolate
Quick Tips & substitutions
- Keep the butter cool to the touch. Soft, not shiny or greasy.
- Combine peppermint with vanilla so the mint tastes smooth, not toothpaste-like.
- Roll the dough between two sheets of parchment for clean cuts and easy transfer.
- Press cutters straight down, then lift. Twisting can blur edges.
- Skip glaze if you want speed. Roll cut-outs in coarse sanding sugar before baking for sparkle.
- Use pre-crushed peppermint bits if you want less stickiness than candy canes.
- Short on time? Use shelf-stable cookie icing for quick drizzle.
- No cookie cutters? Roll and slice into squares with a bench scraper.
How to Make Christmas Peppermint Sugar Cookies
- Prep Time: 25 minutes
- Cook Time: 10 minutes per batch
- Total Time: about 1 hour
- Beat butter and sugar on medium speed until creamy and slightly fluffy, about 2 to 3 minutes. Scrape the bowl so everything mixes evenly.
- Add the egg, peppermint extract, and vanilla. Mix until smooth and combined.
- Whisk flour, baking powder, and salt in a separate bowl. Add the dry mix to the wet ingredients in two additions on low speed. Mix until the dough pulls from the sides. If it feels crumbly, mix in milk 1 teaspoon at a time.
- Divide the dough in half. Press each half into a flat disk, wrap, and chill 15 to 20 minutes to firm up for rolling.
- Heat the oven to 350°F. Line two baking sheets with parchment.
- Roll one disk between parchment to 1/4 inch thick. Cut shapes, then place them 1 inch apart on the sheets. Gather scraps, reroll, and keep cutting.
- Bake one sheet at a time for 8 to 10 minutes, until edges look set and centers turn matte. Pull them before they brown so the texture stays soft.
- Cool on the sheet for 5 minutes, then move cookies to a rack to cool completely.
- For white chocolate, melt it with the oil in short microwave bursts, stirring until smooth. For simple glaze, whisk ingredients until thick but drizzle-ready.
- Drizzle cookies with white chocolate or glaze. Sprinkle crushed peppermint or sprinkles while the topping still feels tacky.
- Let the topping set at room temp, about 20 to 30 minutes, until dry to the touch.
- Taste a test cookie, then plate the rest or pack them for gifting.
Recipe Variations
- Gluten-free: Use a 1-to-1 gluten-free baking flour that includes xanthan gum. If the dough feels dry, add 1 to 2 teaspoons milk.
- Vegan: Use plant-based butter sticks and a flax egg or 3 tablespoons aquafaba. Choose dairy-free white chips or use the powdered sugar glaze. Check candy cane labels for vegan status.
- Low carb: Use your favorite almond flour sugar cookie base, add 1 teaspoon peppermint extract, and finish with a powdered sweetener glaze plus crushed sugar-free peppermint candies.
- Chocolate peppermint: Swap 1/4 cup flour for 1/4 cup natural cocoa powder. Drizzle with dark chocolate for a thin shell.
- Add-ins: Fold in mini chocolate chips, white chocolate chunks, or peppermint baking chips. Dip half the cookie in melted chocolate and add peppermint bits for a tuxedo look.
Ways to Serve Christmas Peppermint Sugar Cookies
- Pair with hot cocoa, peppermint mocha, or eggnog.
- Build cookie boxes with chocolate crinkles, ginger molasses cookies, and these mint showpieces.
- Stack as sandwich cookies with vanilla or chocolate buttercream.
- Crumble over peppermint ice cream for a holiday sundae.
- Set them on a dessert board with candied nuts and fresh berries.
Storage
Store cookies in an airtight tin at room temp for 4 to 5 days. Separate layers with parchment so the peppermint topping stays crisp and the glaze stays neat. Freeze unglazed baked cookies or dough disks for up to 2 months, then thaw in the fridge overnight. Glaze and add peppermint after thawing so the finish looks fresh and snappy.
Christmas Peppermint Sugar Cookies
Christmas Peppermint Sugar Cookies are festive, soft sugar cookies topped and flavored with crushed peppermint. Perfect for holiday gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg, vanilla extract, and peppermint extract until combined.
- Gradually add the flour mixture to the wet ingredients, beating until just combined.
- Stir in the crushed peppermint candies.
- Scoop tablespoonfuls of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 9-11 minutes or until the cookie edges are lightly golden.
- Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust cooled cookies with powdered sugar before serving.
Notes
For extra festive flair, add a few drops of red or green food coloring to the dough. Store cookies in an airtight container for up to 1 week.