We modified my mom’s famous Frosted Sugar Cookies with a holiday twist – PEPPERMINT!!
Our family can’t get enough of these peppermint sugar cookies!! We knew they would be a hit because we took our favorite sugar cookies and added a little Christmas inside (and on top)!!
Our favorite part is the crushed candy cane topping, but the addition of peppermint extract in the cookie dough makes these even more amazing. If you plan on sharing, you’d better make a double batch. 😉
Enjoy these cookies during the holidays along with our other peppermint favorites – Peppermint Bark and Peppermint Brownies!
Why we think you’ll love it:
- A favorite for sharing! These make a tasty addition to your Christmas cookie plates and are sure to be loved by all!
- An easy sugar cookie. There is no chilling required, making these cookies even more simple!
- Christmas flavor. Adding peppermint makes these the perfect Christmas cookie, just as mouth-watering as the original.
Peppermint Sugar Cookie Ingredients
Cookie
- Butter, softened (¾ cups): Adds richness and moisture for a soft, tender bite.
- Cream cheese, softened (8 ounces): Keeps the cookies extra soft and gives a subtle tang that balances the mint.
- Sugar (1 cup): Sweetens and helps the edges bake lightly golden.
- Powdered sugar (½ cup): Contributes to a finer crumb and melt in your mouth texture.
- Egg (1): Binds the dough and adds structure so cut outs hold their shape.
- Almond extract (½ teaspoon): A delicate bakery note that complements peppermint without overpowering it.
- Peppermint extract (½ teaspoon): The cool, classic mint flavor in the cookie base.
- All purpose flour (2¾ cups): Provides structure for clean cut cookies that do not spread too much.
- Baking powder (½ teaspoon): Gives just a little lift for a soft interior.
- Salt (½ teaspoon): Balances sweetness and sharpens the mint and almond notes.
Frosting
- Butter for frosting, softened (⅓ cup): Creates a creamy base that spreads smoothly.
- Powdered sugar for frosting (4½ cups): Sweetens and sets the frosting with a silky finish.
- Milk (½ cup): Thins the frosting to spreadable consistency.
- Vanilla extract (½ teaspoon): Adds warmth and roundness to the minty frosting.
- Peppermint flavor (1 teaspoon): Boosts cool mint in the frosting so it matches the cookie.
- Crushed candy canes (as desired): Adds sparkle, crunch, and extra peppermint on top. Or peppermint candies, or holiday sprinkles
- pink food coloring – optional
How to Make Peppermint Sugar Cookies
PREP. Preheat the oven to 375°F and lightly grease a cookie sheet.
BATTER. In a large bowl (or kitchen aid), cream butter, cream cheese, egg, granulated sugar, powdered sugar, almond extract, and peppermint extract, until fluffy.
In a separate, smaller bowl, combine flour, baking powder, and salt. Add dry ingredients to the creamed mixture. Stir until soft dough forms.
BAKE. Taking care not to handle the dough too much, roll out the dough to ⅜ inch thick and cut with a cookie cutter.
Place on a greased pan, and bake at 375°F for 8-10 minutes. Let cool on the cookie sheet for 2-3 minutes before moving to wire racks.
FROSTING. While baking, mix butter, powdered sugar, milk, vanilla extract, and peppermint flavor with a hand mixer. Slowly add more milk if the frosting is too thick. Add food coloring, if desired. Frost cooled cookies and, if desired, sprinkle with crushed candy canes.
Kristyn’s Recipe Tips
- Use room temperature butter, cream cheese, and eggs for a smoother dough that mixes more evenly.
- No chilling is required, but if you wish, you can chill the dough 20 to 30 minutes before rolling for cleaner cuts and less sticking.
- Roll to ⅜ inch as written, thicker cookies stay soft after baking.
- Bake just until set and pale, pull before browning for a tender crumb.
- Let cookies cool completely before frosting so the icing sets smooth, sprinkle candy canes right away so they adhere.
- Crush candy canes in a food processor or with a rolling pin and place them in a bag for a finer, more consistent crumble.
Peppermint Sugar Cookie Recipe
Video
Ingredients
Cookie
- ¾ cups butter, softened
- 8 ounces cream cheese, softened
- 1 cup sugar
- ½ cup powdered sugar
- 1 egg
- ½ teaspoon almond extract
- ½ teaspoon peppermint extract
- 2¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Frosting
- ⅓ cup butter, softened
- 4½ cups powdered sugar
- ½ cup milk
- ½ teaspoon vanilla extract
- 1 teaspoon peppermint flavor
- crushed candy canes
- food coloring
Instructions
- Preheat the oven to 375°F and lightly grease a cookie sheet.
- In a large bowl (or kitchen aid), cream butter, cream cheese, egg, powdered sugar, almond extract, and peppermint extract, until fluffy.
- In a separate smaller bowl, combine flour, baking powder, and salt. Add dry ingredients to the creamed mixture. Stir until soft dough forms.
- Taking care not to handle the dough too much, roll out the dough to ⅜ inches thick and cut with a cookie cutter.
- Place on a greased pan, and bake for 8-10 minutes. Let cool.
- While baking, mix butter, powdered sugar, milk, vanilla extract, and peppermint extract with a hand mixer. Slowly add more milk if the frosting is too thick.
- Frost cooled cookies and, if desired, sprinkle with crushed candy canes. Enjoy!
Notes
- Use room temperature butter, cream cheese, and eggs for a smoother dough that mixes more evenly.
- No chilling is required, but if you wish, you can make the dough ahead of time to bake later.
- Crush candy canes in a food processor or with a rolling pin and place them in a bag for a finer, more consistent crumble.
- Add a few drops of red food coloring to your icing to create a festive pink color.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Wrap dough in plastic wrap and refrigerate for 1-2 days or place or freeze for 3 months. See How to Freeze Cookie Dough for tips. Store the frosting in an airtight container in the fridge for 3 weeks or freeze for 3 months.
Store baked cookies in an airtight container at room temperature for up to 5 days or in a freezer-safe container in the freezer for up to 3 months. If frosted, allow frosting to set, and separate layers with wax or parchment paper.
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This recipe was originally published November 2017.
these are the most adorable and tasty little cookies! thank you so much for sharing this amazing recipe!
My kids loved helping with these! Thanks for the recipe!