My easy peppermint sugar cookies are just as delicious as traditional sugar cookies, but with a peppermint twist. They’re the perfect sweet treat for Christmas Eve! I like to decorate them with crushed peppermints and white chocolate for a simple holiday sugar cookie my whole family loves!
Crushed peppermints add the perfect amount of Christmas-y flavor to my simple sugar cookie dough. I stuffed these peppermint sugar cookies with crunchy peppermint pieces and drizzled them with white chocolate to create a flavorful treat. They’re rich, buttery, chewy, and so delicious!
What’s in This Peppermint Sugar Cookie Recipe?
- Sugar: Granulated sugar adds the perfect sweetness to these sugar cookies.
- Butter: This adds richness to the dough. Use room temperature, unsalted butter.
- Eggs: Bind the ingredients together to help form the dough. Extra yolks add more moisture, richness, and structure.
- Vanilla Extract: This adds a simple flavor. Feel free to swap in peppermint extract!
- Flour: All-purpose flour adds structure to the dough.
- Leavening: Use both baking soda and baking powder to help cookies rise in the oven. Make sure they’re both fresh.
- Salt: Kosher salt enhances the peppermint flavor of the cookies.
- Peppermints: I bake crushed peppermint cookies right into the dough, then sprinkle more on top! You can use crushed candy canes or peppermint baking chips instead.
- White Chocolate: I like to drizzle melted white chocolate on top of the baked cookies for a sweet finish. You can use semi-sweet, milk, or dark chocolate if you prefer.
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How to Store
Store leftover peppermint sugar cookies in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Let thaw at room temperature before enjoying.
Tips for Success
- Use room temperature ingredients for the best results.
- Measure the flour using the spoon-and-level method to prevent tough cookies.
- The easiest way to crush peppermint candies is to place them in a sealed Ziplock bag and smash them with a rolling pin.
- Due to the amount of butter in this dough, over mixing is not something to worry about as gluten development does not happen.
- Chilling this sugar cookie dough not only prevents the cookies from spreading too much in the oven, but it also helps to develop the flavor of the cookies.
- To make head, freeze peppermint sugar cookie dough balls in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the final bake time.
- For a crinkled/cracked top cookie, slam the pan down onto the baking rack every few minutes while baking.
Peppermint Sugar Cookies Recipe
These simple peppermint sugar cookies have a soft and chewy texture with crushed peppermints baked right in for a fun holiday cookie!
Prep: 45 minutes
Cook: 10 minutes
Total Time
: 1 hour 35 minutes
Chill Time: 40 minutes
Servings: 54 cookies
Ingredients
- 2⅜ cups granulated sugar (2¼ cups + 2 tablespoons)
- 1½ cups unsalted butter room temperature (3 sticks)
- 3 large eggs room temperature
- 2 egg yolks room temperature
- 1½ teaspoons pure vanilla extract
- 4½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1⅓ cups crushed peppermint candies
For Topping
- 8 ounces white chocolate melted (2 bars)
- 1 cup crushed peppermint candies
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Baking Sheet
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter on high for 2 minutes to ensure that it is creamy and fluffy.2⅜ cups granulated sugar, 1½ cups unsalted butter
- Add in the eggs and egg yolks. Beat together for 30 seconds. Add in the vanilla and mix.3 large eggs, 2 egg yolks, 1½ teaspoons pure vanilla extract
- Add in the flour then baking powder, baking soda, and salt. Mix together until incorporated.4½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt
- Fold in the crushed peppermint candies.1⅓ cups crushed peppermint candies
- Roll the dough into a rough ball and wrap it in plastic wrap. Place it into the refrigerator to chill for at least 30 minutes.
- Once chilled, preheat oven to 350°F. Unwrap the dough. Pinch off 2-tablespoon-sized pieces and roll them into balls. Flatten them slightly into discs about 1½ inches in diameter. Place onto a parchment-lined baking sheet, leaving at least 3 inches of space between each of them.
- Place into the oven to bake for 10-11 minutes. The edges should be just starting to brown. The centers will still be soft.
- Once baked, remove from the oven and place onto a wire rack to cool completely.
- Spoon the melted white chocolate into a baggie. Snip one corner of the baggie to create a hole for drizzling. Drizzle the white chocolate over all or half of the cookie. Sprinkle with peppermint pieces. Do the same with all of the remaining cookies.8 ounces white chocolate, 1 cup crushed peppermint candies
- Once decorated, let set at room temperature for at least 20 minutes, until hardened, or in the freezer for 10 minutes.
Notes
Storage: Store peppermint sugar cookies in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
Nutrition Facts
Peppermint Sugar Cookies Recipe
Amount Per Serving (1 cookie)
Calories 201
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Trans Fat 0.2g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 31mg10%
Sodium 86mg4%
Potassium 29mg1%
Carbohydrates 25g8%
Fiber 0.3g1%
Sugar 17g19%
Protein 2g4%
Vitamin A 182IU4%
Vitamin C 0.02mg0%
Calcium 33mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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