Peppermint Sugar Cookies are a holiday must-have! Your Christmas cookie plate is simply not complete without this sweet and minty treat!
If you ask me, peppermint is the quintessential winter flavor. I have tried many peppermint sugar cookie recipes in my day, but this one really stood out to me. The crisp edges and gooey center of this cookie, topped with a creamy peppermint frosting and the crunch of crushed peppermint took it to a whole new level for me. Plus, they just look so festive! The perfect addition to our Christmas cookies plates!
PEPPERMINT SUGAR COOKIES
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It is my favorite time of the year! The holiday season is by far my favorite because I absolutely love our family’s Christmas traditions. We are a big cookie baking family during the holidays and I love sharing my recipes.
For a few years now, I have participated in an annual Christmas Cookie Recipe Swap with a bunch of my favorite bloggers. It is so much fun to together and swap recipes.
The hardest part is always deciding which Christmas cookies will make the cut! This year I teamed up with Lauren from the blog From Gate to Plate. She sent me the most delicious and beautiful peppermint candy cane sugar cookie recipe!
They look like sweet winter wonderland cookies and everyone in my family loved them! I believe that sharing is caring, so I hope you enjoy them as much as I did.
Last year’s Christmas Cookie Recipe Swap was hosted by our very own Julie from Bread Booze Bacon, who just so happens to also be the manager of this crazy, madhouse we call Real Housemoms.
She is super talented, patient, and organized- all gifts she uses to help keep me on task. She also happens to be a holiday cookie master, so be sure to hop over to Bread Booze Bacon to check out other delicious cookies on her site.
INGREDIENTS AND VARIATIONS
Peppermint: In my experience, everyone has a slightly different opinion on the exact right amount of peppermint flavor. This sugar cookie with peppermint candy recipe is just the right amount for me. On the flip side, if you know you love big peppermint flavor, feel free to add a little more extract to the frosting, or some more crushed peppermint to the top. Just be careful not to go too crazy or you might risk serving a cookie that reminds your guests a little too much of toothpaste.
Frosting: If you want to save time, you can always use store-bought cream cheese frosting and add your peppermint extract directly to it. If you are considering going that route, you may even consider playing around with a chocolate frosting option. After all, you can never go wrong with chocolate and mint.
HOW TO MAKE PEPPERMINT SUGAR COOKIES
- Attach the paddle attachment to your stand mixer and cream together your butter, shortening, and sugar until it is perfectly fluffy
- Add your egg and egg white, vanilla, and peppermint and continue mixing it until it is well combined and then slowly sift in your dry ingredients
- Move your dough into an airtight container and put it in the fridge for at least two hours to chill
- Preheat your oven to 375 degrees F and begin to scoop your chilled dough into 1 tablespoon round balls
- On a lightly floured surface, flatten your dough balls until they are about 1/2-inch thick and move them onto your lined cookie sheet
- Bake your cookies for 9-12 minutes, keeping an eye on those golden edges.
- While they bake, cream together your cream cheese and butter until it is fluffy and then add your peppermint extract. Slowly mix in your powdered sugar until you reach the perfect frosting consistency. If it gets too thick, a little milk can help thin it out
- Once your peppermint sugar cookies are finished baking, remove them and let them cool for about two minutes before transferring them to your cooling rack
- Frost your completely cooled cookies and top with crushed peppermint candies.
WHAT THICKNESS SHOULD SUGAR COOKIES BE?
For this particular cookie, I recommend a 1/2″ thickness for the dough because we still want them chewy on the inside with just the right amount of crunch on the edges. If these were traditional sugar cookies for holiday decorating I would roll them about 1/4-inch to 3/8-inch thickness so they could maintain their shape for cookie cutting and holiday decorating.
HOW MUCH PEPPERMINT EXTRACT TO ADD TO SUGAR COOKIE MIX?
Again, I know everyone has a different idea of the perfect peppermint ratio. I think this Peppermint Sugar Cookie recipe gets it right at 1/2 teaspoon of extract because you are adding it to both the dough and the frosting. You are also topping with crushed candy canes for that extra peppermint kick. Holiday baking is all about tasting along the way though, so if you feel like your cookies can use a little more peppermint kick, I fully support you.
WANT MORE FESTIVE DESSERTS?
- Chocolate Mountains – These easy to make chocolate cookies have a deliciously hidden marshmallow surprise inside.
- Chocolate Snowballs – Before last years’ Christmas Cookie Swap I had never made these before so it was fun to try something new!
- White Chocolate Peppermint Cheesecake Dip – This dip makes a welcome addition to any holiday dessert table.
- White Chocolate Peppermint Fudge – Chocolate. Peppermint. Fudge. What’s not to love?
- 25 Peppermint Recipes – Because I know you just cannot get enough peppermint in your life!
TOOLS USED TO MAKE PEPPERMINT SUGAR COOKIES
KitchenAid Stand Mixer – Real talk, I honestly do not know what I would do without my KitchenAid.
Artisan Non-Stick Silicone Baking Mat – 2 Pack – These baking mats never fail to produce the perfectly baked cookie, no matter the time of year.
Nordic Ware Natural Aluminum NonStick Commercial Baker’s Half Sheet – Every great cookie creator needs a great set of cookie sheets.
OXO Good Grips Medium Cookie Scoop – The sign of true cookie mastery is when your cookie batch looks (roughly) the same size and shape.
OXO Good Grips 3-Piece Silicone Spatula Set – Leave no dough unbaked!
*This post originally posted on 12/11/2015.
- In a stand mixer with the paddle attachment, cream together butter, shortening and sugar until fluffy.
- Add whole egg, egg white, vanilla extract, and peppermint extract. Mix until combined.
- Sift in dry ingredients and mix until just combined.
- Transfer dough to an airtight container and refrigerate at least 2 hours.
- Once ready to bake, preheat oven to 375 degrees F.
- Scoop 1 tbsp of dough and roll into a ball.
- On a lightly floured surface, flatten dough ball into a ½-inch thick disc. Place on a cookies sheet lined with parchment paper or a silicone baking mat.
- Bake 9-12 minutes. Bottom edges should not be browned. Remove from oven and cool 1-2 minutes on the pan before removing to a wire rack to cool completely.
- In a bowl, cream together cream cheese and butter until fluffy. Add peppermint extract. Slowing mix in powdered sugar. If the frosting is too thick, add milk a teaspoon at a time.
- Frost completely cooled cookies. Sprinkle crushed peppermints on top of each cookie.