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.
I can’t wait to make these cookies with my granddaughter for Christmas! She loves helping in the kitchen and I know we will love these cookies added to our platter of cookies to enjoy on Christmas!!
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!
Welp, these didnt make it long in my house. YALL, this recipe is dangerously delicious! I am afraid to make more because they will be gone in a matter of minutes! So so so good and super simple recipe to follow!
Worst cookie recipe ever. Had to throw the cookies away. 🙁
Sorry to hear you didn’t enjoy the cookies! Thanks for the feedback and for giving the recipe a try.
Oh this was so good. And a nice presentation for a table
A wonderful soft cookie that everyone loves! Such a fun twist for Christmas!
I dare you to find a prettier, more festive and delicious cookie!!
Love these wonderful cut out cookies
We tried these and loved them. Perfect for a “Lil” different than your normal sugar cookie
So so yummy!!
I love your recipes!
Awe, thank you so much!!
Peppermint Sugar cookies! Yes, please. The cookies are so soft and has the right amount of peppermint!
I think the christmas tree shape is so perfect for the peppermint sprinkles and of Course they taste great!
Love peppermint sugar cookies!! The frosting is so creamy & has the perfect amount of peppermint & the cookies are so soft! They don’t last long at our house!
We love sugar cookies, especially with the hint of peppermint in these. They are our favorite holiday cookie!
SuGar cookies are One of my favorite cookies. ThIs peppermint version is very much a Christmas cookie with all the taste.
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 !!!!!!
Yes, as long as you tag 🙂 Good luck on your blog!
thank you for the great receipe
These cookies look delicious and so pretty! I love the cream cheese peppermint combo! Thanks for sharing the recipe, Kristyn!
Isn’t it a yummy combo?! Thanks so much for sharing!
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.
Hopefully, you won’t be disappointed 🙂 They are soft and delish!! Let me know what you think!
These look sooo yummy and you made them look cute, but mostly want to try them because of the peppermint extract you added to the dough. 🙂
Oh, thank you!!! I love peppermint 🙂 I hope you like them!!
one of my favorite things about Christmas time is peppermint everything. These cookies look super delicious!! Thanks for the yummy recipe!!
They are delish!!! I love peppermint too!! Thanks so much!!
Thanks so much!!