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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Servings:
Ingredients
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.