Peppermint Sugar Cookies are the personification of Christmas. They are fun, festive and flavorful. Packed with peppermint and creamy white chocolate.
These peppermint sugar cookies are so easy because they start with a simple refrigerator cookie dough. Creamy white chocolate, crisp cookies and zingy peppermint are true perfection in cookie form.
Did I mention that these cookies start with a base cookie dough that can be turned into several types of cookies including sugar refrigerator cookies, pistachio cookies and toffee cookies.
If you love Christmas cookies and want even more fun recipes, check out this Christmas guide.
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What We Love About This Recipe
This easy recipe with it’s cool mint make this recipe a hit. Why is peppermint associated with Christmas? Check here. Ever December these cookies are a must bake, and these is no rolling pin needed!
- Easy Recipe: A great recipe for the kids and it is so easy to make.
- Easy Ingredients: All found in pantry or fridge.
- Family Friendly: Great for gift giving, cookie trays and family get togethers.
Ingredient Notes
- Butter: Salted or unsalted butter. Should be at room temperature.
- All Purpose Flour: Spoon flour into measuring cup to loosen it up and get an accurate measurement.
- Sugar: White Sugar and Brown Sugar: This provides the perfect texture and flavor for the cookie.
- Peppermint Candies: crushed, about 10 starlight mints or crush candy canes.
- White Chocolate Chips: Chips or chopped white chocolate.
Variations and Substitutions
- Chocolate Cookie – Add cocoa powder, make chocolate cookies for chocolate peppermint cookies.
- Chips – Make with milk chocolate or dark chocolate chips.
- Frost: – Make a cream cheese frosting or another frosting with powdered sugar to top your cookies.
How to Make Crushed Candy Cane Cookies
These are the basic steps for making peppermint cookies for Christmas. Please refer to the recipe card below for more detailed instructions. Check Pinterest, Instagram or Facebook for more recipes.
STEP 1: MIX
First, in a large bowl with the paddle attachment of a stand mixer cream butter on medium speed until light and fluffy and then add in brown sugar and white sugar and continue to mix until well incorporated and next add in egg and vanilla extract and continue mixing until well blended.
STEP 2: WHISK
Second, in a separate bowl whisk together dry ingredients, flour, baking powder and salt and then gradually add flour mixture to butter mixture mixing after each addition until all the flour is incorporated. Then gently mix in the mint candies, peppermint extract and the white chocolate chips.
STEP 3: CHILL
Lay out wax paper or plastic wrap and dough roll into a long shape with a diameter of about 2 inches and then wrap the dough in the wax paper and refrigerate for at least 1 hour.
STEP 4: PREHEAT
When ready, preheat the oven to 350, line a baking sheet with parchment and slice the cookie dough into 1/4 to 1/2 inch slices or scoop with a cookie scoop.
STEP 5: BAKE
Then bake for 10-14 minutes or until they are a very lightly golden brown around the edge and appear dry in the center. Finally, allow to cool for 2-3 minutes on the baking sheet before removing and allowing to cool completely on a wire rack.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
Because this dough needs to be chilled, you can make up to 24 hours before you need to bake them.
HOW TO STORE THIS RECIPE
Store your creations in airtight containers at room temperature so they stay fresh. They will be good for up to 5 days. In the refrigerator they will be good for up to two weeks.
HOW TO FREEZE THIS RECIPE
These Peppermint Sugar Cookies can be frozen for up to three months. Bake the cookies and then allow to cool completely before freezing in a freezer bag or airtight container.
Frequently Asked Questions
There are a few key tricks to making great cookies, for example:
>Room temperature ingredients, mix and distribute better.
>Parchment paper or silicone mat to prevent sticking.
>Light color trays, dark ones can make the cookie burn.
>Use fresh ingredients, check the dates to make sure they are within date and use the best quality ingredients you can afford.
>Measure accurately, it is a science.
Of course, the flavor might be different but it will work. Try a butter flavored shortening.
The batter can be left in an airtight container for up to four days or frozen for up to three months. The baked cookies will last in the fridge for up to two weeks and the freezer for up to four months.
Expert Tips for Making This Recipe
- This Recipe Can be Doubled: Make the refrigerator dough and split the dough to make several versions of cookies listed above.
- Add More: Sprinkles, dark chocolate or white chocolate drizzle on top.
- Chips: Add peppermint chocolate chips or Andies candy chips for more mint flavor.
- Marshmallow: Some marshmallow will add a fun surprise to these cookies.
- Melt Chocolate: Melt chocolate and drizzle over your cookies.
More treats to Serve with Peppermint Sugar Cookies
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Peppermint Sugar Cookies
Ingredients
- 2 Cups All Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 Cup Butter, softened
- ½ Cup White Sugar
- ½ Cup Brown Sugar
- 1 Egg
- 1 teaspoon Vanilla
- ¼ teaspoon peppermint extract
- ¼ Cup Peppermint Candies, crushed, about 10 starlight mints
- ½ Cup White Chocolate Chips
Instructions
- With the paddle attachment of a stand mixer cream butter until light and fluffy.
- Add in brown sugar and white sugar and continue to mix until well incorporated.
- Add in egg and vanilla and continue mixing until well blended.
- In a separate bowl whisk together flour, baking powder and salt.
- Gradually add flour mixture to butter mixture mixing after each addition until all the flour is incorporated.
- Add in peppermint extract, crushed peppermint candies and white chips and mix gently on low.
- Lay out a piece of wax paper on a flat surface. Scoop the dough into the center of the wax paper. Use the wax paper to help roll the dough into a long shape with a diameter of about 2 inches.
- Wrap the dough in the wax paper and refrigerate for at least 1 hour.
- To bake-
- Preheat the oven to 350
- Line a baking sheet with parchment paper.
- Slice the cookie dough into ¼- ½ inch slices.
- Place dough slices on prepared cookie sheet a couple of inches apart.
- Bake for 10-14 minutes or until they are a very lightly golden brown around the edge and appear dry in the center.
- Allow to cool for 2-3 minutes on the baking sheet before removing and allowing to cool completely on a wire rack.
Expert Tips
- This Recipe Can be Doubled: Make the refrigerator dough and split the dough to make several versions of cookies listed above.
- Add More: Sprinkles, dark chocolate or white chocolate drizzle on top.
- Chips: Add peppermint chocolate chips or Andies candy chips for more mint flavor.
- Marshmallow: Some marshmallow will add a fun surprise to these cookies.
- Melt Chocolate: Melt chocolate and drizzle over your cookies.
