Easy Peppermint Sugar Cookies

Okay, real talk: these are sugar cookies with peppermint shoved into them in the best possible way — soft, slightly chewy centers, crisp edges, and little flecks of crushed candy cane that make your kitchen smell like a mall in December. They’re simple enough for a weeknight cookie emergency but festive enough to bring to a party and pretend you planned it all along.

My husband declared them the official cookie of our house after the first tray. He’d come home from a snow-drenched commute, slurping hot chocolate, and I handed him one. He disappeared for three minutes and came back with crumbs on his lips and a goofy grin. Now he demands a batch the day we put up the tree, and my kid knocks on the oven door like it’s Santa’s workshop. They’ve become our holiday excuse to make a huge mess and eat cookies for breakfast. No regrets.

Kitchen Talk

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This recipe is the kind that lets you be messy and still win. I’ve made dough at midnight in pajamas, wrapped it in plastic and forgotten it in the fridge for a day — it still baked beautifully. Once I tried swapping half the butter for oil because I was out, and the cookies spread like sad little pancakes; learned my lesson. Also: crushed candy canes are dramatic and festive, but if you overdo them the texture gets weird — a gentle hand is your friend. If you want the tops to crack prettily, give the dough a quick chill; if you want flat, chewy cookies, skip the chill.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour for the classic texture and check your baking powder/soda dates — stale leaveners make flat cookies.
– Fats & Oils: Real butter gives the best flavor and browning; if you swap in margarine or oil, expect differences in spread and flavor.
– Eggs: Room-temperature eggs mix more evenly into the dough, which helps with consistent bake and texture.
– Chocolate: If you’re adding chocolate chips or kisses, pick a good-quality semi-sweet for balance with the peppermint.
– Flavor Boosts (vanilla/zest): Pure vanilla extract is worth the splurge here; a little zest (orange) is a shockingly good partner to peppermint if you’re feeling wild.

Prep Ahead Ideas

– Make the dough a day ahead and keep it wrapped tight in the fridge — it actually flavors up while it rests.
– Portion dough into scoops on a tray and freeze, then transfer to a bag; bake straight from frozen with an extra minute or two.
– Store cookie dough in an airtight container or freezer bag; label with date and bake within a month for best results.

✔Time-Saving Tricks

– Use a cookie scoop to portion dough quickly and evenly — fewer trays, fewer fights with the oven.
– Buy pre-crushed peppermint or use store-bought peppermint chips if you’re avoiding the candy cane demolition project.
– If you want frosting without fuss, melt chocolate and drizzle instead of whipping up a buttercream.

✔Common Mistakes

– If your cookies spread into sad discs, you probably used warm butter or over-softened dough; chill it for 20–30 minutes next time. I learned this after three sad summer batches.
– Over-crushing candy canes makes them powdery and gritty; pulse gently and leave some tiny shards for texture.
– Baking at too high a temp browns edges before the center sets — I did that once thinking “golden is good” and ended up with crunch city; drop the temp and give them a minute longer.

What to Serve It With

– A mug of steamy hot chocolate or thick cocoa (marshmallows mandatory).
– Coffee or espresso — the mint plays beautifully with a bitter brew.
– Vanilla ice cream for an adult-Christmas sundae moment.
– A simple fruit plate if you want a fresher counterpoint to all the sugar.

✔Tips & Mistakes

– Scoop the dough the same size for even baking; smaller scoops = crispier cookies.
– Don’t overmix once the flour goes in; stop when it’s just combined.
– If your dough seems dry, add a splash of milk; too wet, chill it.
– Salt is not optional — a tiny pinch amps the peppermint and sugar.

✔Storage Tips

Keep cookies in an airtight container at room temperature for up to 4 days. If they get a little soft, pop them in a 350°F oven for 3–4 minutes to crisp the edges. You can freeze baked cookies for up to 3 months; thaw at room temp. Cold cookies are perfectly fine for breakfast if that’s your vibe — dip them in coffee and pretend it’s fine dining.

✔Variations and Substitutions

Try swapping half the granulated sugar for brown sugar for chewier cookies, or add a teaspoon of peppermint extract instead of crushed candy for a smoother mint flavor. If you’re dairy-free, use a plant-based butter that’s good for baking, but expect slight texture changes. Chocolate chips make these more cookie-swap friendly; a little orange zest plays shockingly well with peppermint. Don’t replace all the butter with oil — I tried it and ended up with sad pancakes.

Frequently Asked Questions

Easy Peppermint Sugar Cookies

Buttery sugar cookies kissed with peppermint and speckled with crushed candy canes. Crisp edges, soft centers, and pure holiday cheer.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 24

Ingredients

 

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Main Ingredients

• ▢ 0.75 cup unsalted butter, softened
• ▢ 0.9 cup granulated sugar
• ▢ 1 egg large
• ▢ 0.75 tsp pure vanilla extract
• ▢ 0.75 tsp peppermint extract
• ▢ 2.3 cup all-purpose flour
• ▢ 0.9 tsp baking powder
• ▢ 0.25 tsp baking soda
• ▢ 0.3 tsp fine salt
• ▢ 0.55 cup crushed candy canes divided
• ▢ 2 tbsp coarse sanding sugar optional, for rolling

Instructions

Preparation Steps

• Preheat oven to 350°F. Line two baking sheets with parchment.
• Cream butter and sugar until pale and fluffy, about 2–3 minutes.
• Beat in the egg, vanilla, and peppermint until smooth.
• Whisk flour, baking powder, baking soda, and salt in a separate bowl.
• Add dry ingredients to the butter mixture in two additions. Mix on low just combined.
• Fold in about half of the crushed candy canes.
• Scoop 1½-tablespoon portions and roll into balls. Roll in sanding sugar if using.
• Arrange 2 inches apart on sheets. Gently flatten each ball slightly.
• Press remaining candy cane bits on top of each cookie.
• Bake 8–10 minutes until edges set and centers look pale.
• Cool 5 minutes on the sheet, then move to a rack to finish cooling.

Notes

Try dipping cooled cookies in melted white chocolate, then dust with extra candy cane. For soft cookies all week, store airtight at room temperature up to 4 days, or freeze dough balls for 2 months and bake from frozen, adding a minute.

This recipe is an original creation inspired by classic Easy Peppermint Sugar Cookies flavors. All ingredient ratios and instructions are independently developed.