Peppermint Sugar Cookies

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You’re going to love these Frosted Peppermint Sugar Cookies. It’s a version of my mom’s tried and true sugar cookies, with a peppermint twist that’s perfect for the Christmas season.

If you love peppermint, feel free to make this recipe along with my Peppermint Meltaways and these Double Peppermint Crunch cookies and tell me which is your favorite.

pink frosted peppermint cookies

a new twist – peppermint cookies

My Mom is famous for a lot of things. One of them being, sugar cookies, which are out of this world! They are thick, and soft, and amazing!

We love finding new sugar cookie recipes to see how they stand up to her old-fashioned ones. Today’s tried and true recipe measured up quite nicely and mostly because we modified our go-to sugar cookies with a little bit of a holiday twist – PEPPERMINT!!

These peppermint sugar cookies were a big hit with the entire family! We had a feeling they would be because they’re just a tad different from our other sugar cookies but with a little Christmas inside (and on top)

My favorite part was the crushed candy canes on top. We even went one step further and put peppermint extract in the cookie dough. Sooo good!

Peppermint Cookie Dough and Cookie Cutter

How to make Peppermint Cookies

Making delicious sugar cookies is easier than you think. To make these peppermint cookies, begin by creaming the butter, cream cheese, egg and sugar. Add in the almond and peppermint extract and beat until fluffy.

In a separate bowl, combine the dry ingredients – flour, baking powder, and salt. Add this mixture to the creamed mixture and stir until soft dough forms.

Making sure not to handle the dough too much, roll out and cut with a your cookie cutters. We think the perfect thickness is about 3/8 inches thick. 😉 If you want a more crunch cookie, you can roll out the dough thinner.

Bake at 375 for 8-10 minutes. While the cookies are baking, make your frosting.

christmas tree peppermint cookie

Peppermint Frosting

We modified our classic sugar cookie frosting to make a peppermint version. To do this, we added a bit of peppermint flavoring/extract, food coloring and crushed candy canes.

To make the peppermint cookie frosting is very simple. Just cream together butter, powdered sugar, milk, vanilla, peppermint and food coloring.

When the cookies are cool, frost your cookies and top with crushed candy cane bits.

In case you aren’t a fan of candy cane pieces, you can also use sprinkles or crushed peppermint Andes.

How to store Peppermint Cookies? Just place in a air-tight container and keep on your counter for up to 4-5 days. Be sure to let the frosting set before doing this to make sure the cookies don’t stick together.

peppermint sugar cookies with frosting and peppermint bits

Friends, Christmas is just around the corner. These peppermint cookies will be perfect for your office party, or as a sweet holiday gift for your neighbor. Make them! Everyone will love you for it. Promise. 😉

more great Christmas cookies

Peppermint Sugar Cookies Recipe

5 from 3 votes

Peppermint Sugar Cookies - the softest sugar cookie with hints of peppermint and topped with a creamy peppermint frosting and candy cane pieces.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 24
Calories 294 kcal
Author Kristyn Merkley

Ingredients

Cookie

  • 3/4 cups butter softened
  • 8 oz cream cheese softened
  • 1 cup sugar
  • 1/2 cup powdered sugar
  • 1 egg
  • 1/2 tsp almond extract
  • 1/2 tsp peppermint extract
  • 2 3/4 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Frosting

  • 1/3 cup butter softened
  • 4 1/2 cups powdered sugar
  • 1/2 cup milk
  • 1/2 tsp vanilla
  • 1 tsp peppermint flavor
  • crushed candy canes
  • food coloring

Instructions

  1. In a large bowl (or kitchen aid), cream butter, cream cheese, egg, sugar and both your almond and peppermint extract, until fluffy.

  2. In a separate, smaller, bowl, combine flour, baking powder and salt. Add dry ingredients to creamed mixture. Stir until soft dough forms.
  3. Taking care not to handle the dough too much, roll out and cut with cookie cuter. Thinner cookies with by crunchy, while thicket cookies will be soft and chewy.

  4. Place on a greased pan, bake at 375 for 8-10 minutes. Let cool.
  5. While baking, mix all frosting ingredients with hand mixer. Slowly add milk if frosting is too thick. Frost cooled cookies and, if desired, sprinkle with crushed candy canes. Enjoy!

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Comments

  1. one of my favorite things about Christmas time is peppermint everything. These cookies look super delicious!! Thanks for the yummy recipe!!

  2. 5 stars
    I love to make butter cookies because they are so soft and buttery and you can cut them out with cookie cutters. When I make cookies, I want to make them all at once, not have to wait for the dough to be refrigerated & then make them. My family doesn’t like sugar cookies very much because they are usually hard and not soft. However, yours have cream cheese in them besides the butter, I don’t have to chill the dough before I roll them out which I hate and you say they are soft. I’m going to have to try these. Not sure how the family will like peppermint but we will try them anyway.

  3. Ive been baking since the day i could walk and ive RECENTLY started an inStagram account for my baking recipes ive created and id love to tag #lilluna iF i cAn BECAUSE im going to bake your cookies !!!!!!