There's something magical about the crunch of peppermint paired with a soft, buttery cookie that feels like a holiday hug. This Peppermint Sugar Cookies Recipe delivers just that—classic, festive flavors tucked inside a slice-and-bake treat that’s easier than it looks. Trust me, once you make these, they’ll be your go-to for every season that calls for a little peppermint cheer.
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Why You'll Love This Recipe
I’m genuinely excited to share this Peppermint Sugar Cookies Recipe because it strikes the perfect balance between fun to make and irresistible to eat. The peppermint swirl is showstopping, but it’s the soft, chewy middle with crisp edges that keeps me coming back for more.
- Unique Design: The peppermint swirl in the center adds a festive pop that’s surprisingly simple to create at home.
- Perfect Texture: Crispy edges meet soft, chewy middles for that perfect cookie bite, every time.
- Easy to Make Ahead: Slice-and-bake dough means you can prep in advance and bake fresh whenever cravings hit.
- Refreshing Flavor: Peppermint and chocolate combine for a cool, refreshing twist that feels both classic and creative.
Ingredients & Why They Work
Each ingredient in this Peppermint Sugar Cookies Recipe plays a special role—the butter brings richness, the peppermint extract adds that signature coolness, and the cocoa powder wraps everything with a gentle chocolate hug. Here are a few tips to get the best results when shopping and prepping.
- Butter: Use slightly softened butter for easier creaming with sugar, but not melted—it keeps the dough's texture just right.
- Granulated Sugar: This gives the cookies their sweet crunch, and working it with butter forms the base of a tender crumb.
- Sea Salt: A pinch highlights the sweetness and cuts through the richness beautifully.
- Vanilla Extract: This deepens the flavor, making the cookies taste homemade and cozy.
- Peppermint Extract: Small but mighty—don’t skip it or your cookies won’t have that minty zing.
- Egg: Room temp eggs blend better, helping bring the dough together with a nice structure.
- All Purpose Flour: The backbone of your cookie dough, sifted to keep the mixture light and uniform.
- Dutch Processed Cocoa Powder: Gives a smoother, richer chocolate that's less acidic—perfect for this dough.
- Red Gel Food Coloring: Use gel for vivid color without messing the dough’s consistency.
- White Gel Food Coloring: Optional but great if you want a bright white contrast against the red.
- Coarse Sugar: Adds a festive sparkle and extra crunch on the outside.
- Crushed Peppermint Candies: Provides peppermint bursts and that classic holiday vibe with every bite.
Make It Your Way
One of my favorite parts about this Peppermint Sugar Cookies Recipe is how customizable it is. Whether you want to dial up the peppermint flavor or add a little color flair, it’s all fair game. Don’t hesitate to personalize these cookies to fit your taste or the occasion.
- Variation: I sometimes swap out the red food coloring for green during the holidays to give it a minty Christmas twist, and it always gets compliments!
- Dietary Modifications: For a dairy-free version, you can use vegan butter, but be sure to chill your dough well so it holds its shape.
- Seasonal Changes: Outside of winter, I replace the peppermint extract with orange or almond for a different flavor profile—you’ll love how versatile this dough is.
Step-by-Step: How I Make Peppermint Sugar Cookies Recipe
Step 1: Creaming That Butter and Sugar
I start by beating the softened butter and sugar together just until combined. Don’t worry about making it fluffy here—overbeating can make the cookies tough. This easy step gives the dough structure without sacrificing softness.
Step 2: Mixing in the Flavors and Egg
Next, add the salt, vanilla, peppermint extracts, and the egg. It’s normal for the dough to look a bit split here—just mix gently until combined. That subtle split is actually a sign the dough will be tender and delicious.
Step 3: Making the Dough and Dividing for Color
Sift the flour right into the bowl and fold it in carefully until the dough just comes together. Then, cut off about a third for the peppermint swirl. This part is fun but requires some patience—the coloring and shaping really make these cookies stand out.
Step 4: Coloring and Shaping the Peppermint Logs
Divide that smaller dough portion into two halves. Dye one side a vibrant red and roll it into a log, then optionally color the other half white. Pop both into the freezer until completely firm—this step is key for tidy slicing later!
Step 5: Preparing the Chocolate Dough and Assembling the Roll
Add cocoa powder to the remaining dough for a deep, chocolatey base. Once your peppermint logs are frozen, slice, arrange, and press the wedges together in alternating colors. Wrap in parchment and chill again before wrapping it all in chocolate dough. Rolling it smooth takes a bit of practice, but it’s so worth it.
Step 6: Sugar Coating and Final Freeze
Mix coarse sugar with crushed peppermint candies and roll your log in this mixture. This adds that festive sparkle and a crunchy peppermint punch right on the edges. Final freeze for about 20-30 minutes will firm it just right to slice.
Step 7: Baking Your Peppermint Sugar Cookies
Preheat your oven to 355°F (180°C). Slice your chilled log into half-inch rounds and lay them out spaced on parchment-lined sheets. Bake 9-11 minutes until the tops lose their shine but the centers stay soft and slightly underbaked. Remove and transfer to cooling racks. You’ll love that perfect chewy-crisp texture!
Top Tip
Having baked these cookies several times, I learned a few tricks that really help your cookies shine and taste their best. These pointers will save you some frustration and elevate your cookie game.
- Use Gel Food Coloring: It gives rich, vibrant colors without watering down the dough like liquid colors can.
- Freeze the Logs Thoroughly: Make sure your dough logs are completely frozen before slicing to get clean, crisp cookie edges.
- Don’t Overbake: The center will seem soft when you pull them out—that’s perfect as they firm as they cool keeping that chewy texture.
- Chill Dough Before Shaping: It avoids sticky dough and makes rolling and shaping so much smoother.
How to Serve Peppermint Sugar Cookies Recipe
Garnishes
I like to keep it simple and sprinkle a tiny bit of extra crushed peppermint or coarse sugar just before serving for that extra sparkle and crunch. For parties, a light dusting of powdered sugar gives a snowy touch that’s just magical.
Side Dishes
These cookies pair wonderfully with a warm cup of hot cocoa or peppermint mocha for a holiday treat, or simply with a glass of cold milk to cut through the sweetness and refresh your palate.
Creative Ways to Present
For special occasions, I love arranging cookies on a festive platter garnished with fresh pine sprigs or holly. Wrapping individual cookies in cellophane tied with a red ribbon makes charming gifts. You can even stack and tie them in bundles for cookie exchanges.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature. They stay fresh and chewy for about 4-5 days—though I rarely see leftovers last that long!
Freezing
The cookie log freezes beautifully before slicing and baking, so you can prep ahead and bake fresh batches as needed. Just wrap the dough tightly in plastic wrap and freeze for up to 3 months. When ready, slice and bake straight from frozen—you might just add an extra minute or two to baking time.
Reheating
If you want to warm up a cookie, pop it in a preheated oven at 300°F (150°C) for about 5 minutes. This refreshes the softness and melts any sugar crystals for that freshly baked mouthfeel.
Frequently Asked Questions:
Peppermint oil is much stronger than extract, so if you decide to use it, start with just a drop and adjust carefully to taste. Too much oil can overpower the cookies and even affect texture.
Freezing the dough logs firms them up, so when slicing, you get clean edges and the peppermint swirl stays intact without smudging. It also helps the cookies hold their shape during baking.
You can substitute the all-purpose flour with a gluten-free flour blend that’s a 1:1 replacement, but results may vary. Make sure your blend includes xanthan gum to help maintain the cookie’s structure.
Yes! Stored in an airtight container at room temperature, these cookies maintain their texture and flavor for several days. They also freeze well if you want to make a big batch ahead of time.
Final Thoughts
This Peppermint Sugar Cookies Recipe quickly became a favorite in my kitchen because it brings together simplicity, festive looks, and that perfect peppermint chocolate flavor combo. It’s the kind of cookie that feels special enough for celebrations but easy enough for a cozy afternoon treat. Seriously, once you try these, you’ll find yourself reaching for this recipe time and time again—your cookie jar (and your friends) will thank you.
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Peppermint Sugar Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 40 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These peppermint sugar cookies feature crisp edges, soft and chewy middles, and a beautiful peppermint candy design in the center wrapped in chocolate dough. Inspired by popular holiday slice-and-bake cookies, they deliver a refreshing peppermint flavor with a festive look, perfect for cookie exchanges or Christmas boxes.
Ingredients
Main Dough
- ¾ cup butter (softened slightly)
- ¾ cup granulated sugar
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 large egg (room temperature)
- 2 cups all purpose flour (240g)
- 2 tablespoons cocoa powder (dutch processed)
Coloring and Decorations
- Red gel food coloring (as needed)
- White gel food coloring (optional)
- ¼ cup coarse sugar (for coating)
- 2 tablespoons crushed peppermint candies (or crushed candy canes)
Instructions
- Mix Butter and Sugar: In a large bowl or stand mixer, beat together the softened butter and granulated sugar just until combined; avoid overbeating as it should not become light and fluffy.
- Add Wet Ingredients: Incorporate sea salt, vanilla extract, peppermint extract, and the large egg. Mix just until combined, even if the mixture looks a little split.
- Add Flour: Sift the all purpose flour directly into the bowl and mix with a mixer or spatula until a dough forms.
- Divide Dough: Cut off about one third of the dough and set it aside to work with separately.
- Color Red Dough: Take half of the smaller dough section and add red gel food coloring one drop at a time until a vibrant red color is achieved. Roll into a thick log about four inches long on parchment paper and freeze until completely frozen, about 20 minutes.
- Color White Dough: Take the remaining half of the smaller dough section and optionally add white gel food coloring a few drops at a time, mixing well. Shape into a log similar in size to the red log and freeze for 20 minutes until frozen solid.
- Prepare Chocolate Dough: Add cocoa powder to the larger portion of the dough and mix well to create chocolate cookie dough. Set aside at room temperature.
- Cut Colored Logs: Remove the frozen red and white logs, cut each in half lengthwise, then cut each piece in half lengthwise again, and then cut each piece in half one more time yielding eight wedges per color.
- Assemble New Logs: Alternate and stick together red and white wedges to build two new logs, pressing well and smoothing any gaps with fingers.
- Join Logs: Press the two newly built logs together end to end, smoothing the join with fingers. Wrap in parchment and freeze for 10 minutes to firm up.
- Wrap with Chocolate Dough: Flatten chocolate dough into a rectangle approximately the length of the colored logs. Remove the frozen colored logs and place onto the chocolate dough. Wrap the chocolate dough around the colored logs, adjusting thickness evenly and rolling on parchment to smooth the surface.
- Coat with Sugar and Peppermint: Mix coarse sugar and crushed peppermint candies. Sprinkle on parchment paper and roll the coated log over this mixture to liberally coat the sides. Wrap in parchment and freeze until completely chilled, about 20-30 minutes.
- Preheat Oven and Slice: Preheat oven to 355°F (180°C). Remove chilled log and cut into ½ inch slices using a sharp knife.
- Bake Cookies: Place cookies onto a parchment lined or non-stick cookie sheet spaced 1-2 inches apart and bake for 11 minutes or until tops stop being shiny but middles remain soft and slightly underbaked.
- Cool Cookies: Remove cookies from oven and use a spatula to transfer to a cooling rack to cool completely before serving. Repeat baking remaining slices.
Notes
- These cookies have crisp edges and chewy middles for a pleasing texture contrast.
- The peppermint design is easy to create and makes for festive holiday cookies.
- You can omit the white gel food coloring if you prefer; the peppermint and red colors still create a striking look.
- Freezing the dough logs solid before slicing keeps the shape intact and makes slicing easier.
- Use crushed candy canes or peppermint candies for that classic holiday flavor and decorative finish.
- These slice and bake cookies are perfect for making ahead of time and freezing until ready to bake.
- Baking until the tops lose their shine ensures the cookies have a soft center without overbaking.
Nutrition
- Serving Size: 1 cookie
- Calories: 174 kcal
- Sugar: 12 g
- Sodium: 129 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0.3 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 29 mg
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