Frosted Peppermint Cookies (Peppermint Sugar Cookies)
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Soft peppermint sugar cookies topped with buttercream and crushed candy canes have been one of the most requested cookies in my holiday collection for years. They’re deceptively simple to make and look beautiful on any holiday cookie tray. Serve them with hot chocolate or coffee for a holiday treat.
The cookies are soft sugar cookies with peppermint pieces mixed right into the dough, giving every bite a little crunch of peppermint baked in. The buttercream frosting adds even more festive flavor and of course, crushed candy canes on top are a must with our crew. They can also be served plain if you prefer a simpler look and less crunch.
Don’t miss the good stuff! Scroll down past the recipe card for helpful Pro Tips and additional information.
Peppermint Cookies
Ingredients
PEPPERMINT COOKIES
- 1 cup salted butter softened
- 1 1/2 cups granulated sugar
- 2 eggs large
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon peppermint extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup crushed peppermint candy about 3 regular size candy canes
PEPPERMINT BUTTERCREAM
- 2 tablespoon salted butter softened
- 2 tablespoons milk or heavy cream 2 additional tablespoons may be required
- 1/4 teaspoon peppermint extract
- 1 1/2 cups powdered sugar
- 1/4 cup crushed peppermint optional
Instructions
PEPPERMINT COOKIES
- Preheat an oven to 400⁰F.
- Prepare cookie sheets by spraying with baking spray or covering with parchment paper.
- Combine the butter and sugar and beat until light and fluffy.
- Add the eggs and mix until well combined.
- Add the peppermint extract and mix.
- With the mixer running, sprinkle in the baking powder and baking soda and mix until combined.
- Turn off the mixer and add the flour and mix just until the flour has been incorporated.
- Add the crushed candy canes and mix just until evenly mixed in.
- Scoop the cookies out into 1 1/2 to 2 tablespoon portions onto the prepared cookie sheets at least 1 inch apart. Roll the dough into balls and using a glass or the bottom of a measuring cup that has been dipped into flour to press the cookies down slightly to form circles.
- Place the cookies into the preheated oven and bake for 9 to 10 minutes. As soon as the bottoms begin to turn a light brown, they are done.
- Remove the cookies from the oven and allow to cool before icing.
PEPPERMINT ICING
- Reserve 2 tablespoons of milk.
- Combine remaining ingredients and beat until combined. If icing is too thick, add more milk 1 tablespoon at a time, mixing well between additions until icing is spreadable.
- Spread icing over cooled cookies and sprinkle with crushed peppermint if using.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
Pro Tips
Line cookie sheets with parchment or spray with baking spray. If you skip this step, remove cookies within a minute after baking or the candy pieces will harden onto the sheet.
Mix just until the flour is incorporated. Overmixing makes cookies tough, so stop as soon as the dough comes together.
Dip the bottom of a glass or measuring cup in flour, then press the dough balls down slightly to form circles.
Some people find these too sweet with icing. Make half iced and half plain to keep most everyone happy.
Place unwrapped candy canes in a sealed plastic bag and tap with a meat mallet or rolling pin until crushed. To unwrap easily, break the candy cane at the hook and peel from the torn edge.
Top cookies with peppermint sprinkles before the icing starts to set.
Bonus! You can store leftover crushed peppermint in an airtight container and use it to flavor hot chocolate.
Storage Tips
Store iced cookies in a single layer or between sheets of wax paper in an airtight container. Keep at room temperature up to five days.
Unfrosted cookies dry out faster but can still be stored the same way for up to three days.
Freeze unfrosted cookies for up to two months with parchment or wax paper between layers. Place the stacks inside a freezer-safe container or heavy freezer bag with as much air removed as possible. Add frosting and crushed candy canes after thawing.
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This recipe was written and tested by a human.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.