Ditch the store-bought blandness this holiday season and elevate your festive baking with homemade Peppermint Cookies! These delightful treats are incredibly easy to whip up and deliver a burst of fresh, minty flavor that store-bought versions simply can’t match. With a minimal bake time of just around 10 minutes, you’ll have a batch of warm, fragrant cookies ready to share (or savor all to yourself!) in no time.
If you’re looking to expand your holiday baking repertoire, you might also enjoy our Apple Oatmeal Cookies, decadent Cranberry Bliss Bars, or our comforting Cranberry Oatmeal Cookies.
Why You’ll Love This Peppermint Cookie Recipe
Imagine the aroma of freshly baked cookies filling your home, mingled with the invigorating scent of peppermint. That’s the magic of these homemade Peppermint Cookies! Next time you find yourself eyeing a package of minty cookies at the grocery store, remember how simple and rewarding it is to make them from scratch. You likely already have most of the basic baking ingredients in your pantry. The only special item you might need to grab are some vibrant candy canes, which add both a delightful crunch and a festive visual appeal.
These cookies are a surefire hit with kids and adults alike. We often make a split batch – some with the crunchy chopped candy canes for the mint lovers, and some plain or with colorful sprinkles for those who prefer a classic sugar cookie experience. This recipe is wonderfully customizable, making it perfect for catering to everyone’s preferences. It’s not just a recipe; it’s an invitation to create joyful holiday memories in your kitchen.
For more festive baking inspiration, don’t miss our delightful Christmas Tree Pull-Apart Bread, another holiday favorite!
Essential Ingredients for Perfect Peppermint Cookies
Crafting the perfect batch of Peppermint Cookies starts with a few simple, high-quality ingredients. Here’s a detailed look at what you’ll need and why each component is crucial for achieving that irresistible flavor and texture. Full, precise measurements are provided further down in the comprehensive recipe card.
- Salted Butter, at Room Temperature: Butter is the backbone of these cookies, contributing significantly to their tender texture and rich flavor. Using salted butter adds a touch of balance to the sweetness. It’s crucial that the butter is at room temperature to cream properly with the sugar, creating an airy base for your dough. Avoid using oil, as butter provides a superior texture that is a hallmark of classic sugar cookies.
- Granulated Sugar: This provides the primary sweetness and helps with the cookie’s structure and spread. For those looking for alternatives, Monk fruit sugar is an excellent substitute that works just as well without compromising on taste. Granulated cane sugar is another fantastic option if you prefer.
- Vanilla Extract: A staple in most cookie recipes, vanilla extract enhances all the other flavors, adding a warm, aromatic depth that complements the bright peppermint. Don’t skip it!
- Peppermint Extract: This is where the magic happens! Peppermint extract infuses these cookies with their signature cool, minty flavor. The amount can be adjusted to your preference – use a little less for a subtle hint or a full teaspoon for a bolder mint experience. If you decide to omit it entirely, you’ll still have delicious sugar cookies with a delightful candy cane crunch, making them equally versatile.
- Egg: A single large egg acts as a binder, holding the ingredients together and adding moisture to the dough. It also contributes to the cookie’s rich texture and helps them achieve that beautiful golden hue when baked.
- All-Purpose Flour: The structural component of the cookies. All-purpose flour yields a tender crumb. For those with dietary restrictions, gluten-free flour can be used as a direct substitute. We have found great success with various gluten-free blends in this recipe.
- Baking Soda: This leavening agent helps the cookies rise slightly and achieve a wonderfully soft and chewy interior. It reacts with other ingredients to create the perfect lift without making the cookies cakey.
- Chopped Candy Canes: These crushed bits of candy cane are essential for both texture and presentation. They provide a satisfying crunch and a vibrant red and white fleck that screams “holiday!” You can adjust the quantity based on how much crunch and mint intensity you desire. As a fun alternative, especially for younger children or those who prefer less mint, colorful holiday sprinkles can be folded in instead.
How to Craft Delicious Peppermint Cookies: A Step-by-Step Guide
Making these festive Peppermint Cookies is a straightforward process, perfect for bakers of all skill levels. Follow these simple steps for a batch of incredibly tasty treats that will impress everyone.
Before you begin, prepare your workspace. Line two medium-sized sheet pans with parchment paper. This prevents sticking and ensures even baking. Make sure you have enough space in your refrigerator to chill these pans later.
Step 1: Cream Wet Ingredients. In a large mixing bowl, combine your softened room-temperature salted butter, granulated sugar, vanilla extract, peppermint extract, and the large egg. Using an electric mixer, beat these ingredients together on medium speed. Continue mixing until the mixture becomes wonderfully light, fluffy, and pale in color. This step incorporates air, which contributes to the cookies’ tender texture.
Step 2: Combine Dry Ingredients. In a separate, medium-sized bowl, sift together the all-purpose flour and baking soda. Sifting helps to remove any lumps and ensures the leavening agent is evenly distributed throughout the flour, leading to consistent cookie texture.
Step 3: Form the Dough. Gradually add the sifted flour mixture to the butter-egg mixture. Use a sturdy spatula to gently stir the ingredients together. Mix just until everything is combined and a soft dough forms. Be careful not to overmix, as this can lead to tough cookies.
Step 4: Incorporate Candy Canes. Gently fold in the chopped candy canes into the cookie dough. Mix just enough to evenly distribute the candy pieces throughout the dough. This ensures every bite has that delightful minty crunch.
Step 5: Portion and Chill. Using a cookie scoop or your hands, scoop out portions of dough and roll them into uniform, same-sized balls. Place these dough balls onto your prepared sheet pans, ensuring about 2 inches of space between each cookie to allow for spreading. Once all dough is portioned, refrigerate the sheet pans for a minimum of 30 minutes. Chilling the dough is a crucial step that helps prevent excessive spreading during baking, resulting in thicker, chewier cookies.
Step 6: Bake to Perfection. While the dough chills, preheat your oven to 350°F (175°C). Once preheated, transfer the chilled cookie dough directly from the refrigerator to the hot oven. Bake for approximately 9-11 minutes, or until the edges are lightly golden and the centers still appear soft and slightly underbaked. They will continue to set as they cool. Remove from the oven and allow the cookies to cool completely on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling. This helps them firm up and prevents them from breaking.
Pro Tips for Flawless Peppermint Cookies
Achieving bakery-quality peppermint cookies at home is easier than you think with these expert tips and variations:
- Cool Before Handling: Patience is key! Always allow your freshly baked cookies to cool on the baking sheet for at least 5-10 minutes before attempting to move them. This gives them time to firm up and prevents them from breaking apart.
- White Chocolate Delight: For an extra layer of sweetness and a beautiful contrast, consider folding in 1/3 cup of white chocolate chips along with the candy canes. You can also melt white chocolate and drizzle it over the cooled cookies for a gourmet touch.
- Customizable Toppings: Not a fan of candy canes? No problem! This recipe is incredibly versatile. As mentioned, colorful festive sprinkles are a fantastic alternative, especially for younger bakers. You could also experiment with finely chopped dark chocolate or even a sprinkle of sea salt to enhance the flavors.
- Sweetener Alternatives: While granulated sugar is traditional, Monk Fruit sugar is a perfect 1:1 substitute if you’re looking to reduce sugar intake. Granulated cane sugar also works wonderfully, offering a slightly different, richer flavor profile.
- Gluten-Free Friendly: We’ve successfully tested this recipe with gluten-free all-purpose flour blends, and the results are fantastic. The texture remains tender and delicious. We recommend using a reputable cup-for-cup gluten-free flour blend for best results.
- Butter for Best Texture: For optimal flavor and texture, we strongly recommend using butter over oil. While coconut oil has been tested and yielded tasty results, the texture wasn’t quite the same as with butter. Butter creates a more tender, melt-in-your-mouth cookie that truly stands out.
- Yield Variation: The total number of cookies you’ll get from this recipe can vary slightly depending on the size of your cookie scoops. Generally, you can expect to make anywhere between 16-22 cookies. If you aim for smaller, more delicate cookies, you can easily yield 20-22 pieces per batch.
Frequently Asked Questions About Peppermint Cookies
Absolutely! If peppermint isn’t your favorite flavor, simply omit the peppermint extract. You’ll end up with delicious, classic sugar cookies. For a festive touch, you can add sprinkles instead of candy canes, or even a drizzle of chocolate after baking.
Yes, gluten-free all-purpose flour blends work perfectly fine in this recipe. We recommend a 1:1 gluten-free baking blend for the best results. We haven’t tested it with other single-ingredient flours like almond or coconut flour, so stick to an all-purpose blend for consistency.
To keep your peppermint cookies fresh, place them in an airtight cookie jar or container at room temperature. They will stay fresh and delicious for up to 7 days on the kitchen counter. For longer storage, you can keep them covered in the refrigerator for up to 2 weeks. They also freeze beautifully!
Yes, this dough freezes wonderfully! After forming the cookie balls, place them on a parchment-lined baking sheet and freeze until solid (about 1-2 hours). Once solid, transfer the frozen dough balls to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When ready to bake, place the frozen dough balls on a prepared baking sheet and bake directly from frozen, adding an extra 2-4 minutes to the baking time.
Beyond the candy canes, you can drizzle cooled cookies with melted white chocolate and immediately sprinkle with extra crushed candy canes or festive sprinkles. You can also color a portion of the dough with red or green food coloring for a swirl effect before chilling and baking.
Explore More Delicious Cookie Recipes
If you have a passion for baking, especially cookies, you’ll love these other fantastic recipes from our collection:
- Decadent Brownie Cookies
- Flourless Peanut Butter Chocolate Chip Protein Cookies
- Classic Oatmeal Chocolate Chip Cookies
- Rich Chocolate Oatmeal Cookies
- Healthy Banana Oatmeal Cookies
- Unique Olive Oil Chocolate Chip Cookies
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Peppermint Cookies
Rena
22
cookies
10
mins
11
mins
21
mins
Video
Ingredients
-
1/2
cup
salted butter,
at room temp -
¾
cup
granulated sugar,
or granulated cane sugar -
2
teaspoons
vanilla extract -
1
teaspoon
peppermint extract -
1
large
egg -
1 ⅔
cup
all-purpose flour -
½
teaspoon
baking soda -
½
cup
chopped candy canes
Instructions
-
Line 2 medium sheet pans with parchment paper and make some space to put them in the fridge.
-
In a large bowl, add the 1/2 cup salted butter, ¾ cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon peppermint extract, and 1 large egg. Beat with an electric mixer until light and fluffy.
-
In a medium bowl, sift the 1 ⅔ cup all-purpose flour and ½ teaspoon baking soda.
-
Add the sifted flour to the butter-egg mixture and using a spatula, stir until just combined.
-
Fold in the ½ cup chopped candy canes. Mix again to incorporate.
-
Scoop the dough, rolling into same-sized balls, onto your prepared sheet pans; keep about 2 inches of space between the balls.
-
Refrigerate for 30 minutes.
-
Preheat the oven to 350 F. Bake the cookies directly from the fridge for 9-11 minutes or until the center is still soft. Cool before serving.
Notes
- You do not need to add the candy canes. My kids aren’t too fond of them sometimes and would prefer sprinkles. So, whatever works best for your family!
- Monk Fruit sugar is a great alternative in place of granulated sugar. I sometimes also use granulated cane sugar, and that works just as well.
- You may use gluten-free flour. I haven’t tested it with any other specific type of flour, so an all-purpose gluten-free blend is recommended.
- I highly recommend using butter instead of oil for these cookies. I have tried it with coconut oil, and while tasty, the texture wasn’t quite what I was aiming for in a classic sugar cookie.
- Depending on the size of cookies you make, you will be able to get anywhere between 16-22 cookies per batch. For smaller, bite-sized cookies, you can easily make 20-22 cookies.
Nutrition
Calories:
103
kcal
Carbohydrates:
14
g
Protein:
1
g
Fat:
5
g
Saturated Fat:
3
g
Polyunsaturated Fat:
0.2
g
Monounsaturated Fat:
1
g
Trans Fat:
0.2
g
Cholesterol:
20
mg
Sodium:
62
mg
Potassium:
15
mg
Fiber:
0.3
g
Sugar:
7
g
Vitamin A:
141
IU
Calcium:
4
mg
Iron:
0.5
mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Dessert
American
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