Peppermint Sugar Cookies

The edges of these cookies should look just a shade darker than the centers when they come out of the oven—not deeply golden all over. I learned to watch for that pale-gold rim because a few extra minutes can turn a soft sugar cookie dry. These peppermint sugar cookies bake up tender, with a gentle peppermint flavor in the dough and a bright finish from the crushed candy canes.

I chill the dough for 30 minutes before scooping it, which makes the portions easier to handle and keeps the flattened rounds neat on the baking sheet. The glaze comes together with just powdered sugar and milk; add the milk gradually so it stays thick enough to cling instead of disappearing into the cookie. Once the candy goes on, the cookies look festive without needing any fussy decorating.

Why Chilling the Dough Matters Before You Flatten It

Softened butter is what makes the dough easy to cream, but it also means the finished dough starts out pliable. Give it the full 30 minutes in the refrigerator before portioning. That short rest firms the butter back up, so the balls hold their shape when you press them slightly flat and are less likely to spread into thin, uneven rounds in the oven.

The chill also makes the dough easier to scoop consistently. If the dough is warm and sticky, portions can vary as you work, which means some cookies may finish before others. Keep the dough covered while it chills, and scoop it into 24 portions of about 1 1/2 tablespoons each. If your refrigerator runs cold and the dough feels unusually firm, let it sit briefly until you can roll it without cracking; don’t leave it out long enough to become soft again.

Spacing matters, too. Arrange 12 portions on the parchment-lined rimmed baking sheet with about 2 inches between them. That gives the cookies room to spread while keeping them from joining at the edges. A slight flattening is enough—the oven will do the rest.

What Each Peppermint Cookie Ingredient Contributes

• Unsalted butter — Butter gives these cookies their tender, rich crumb. Use softened butter, not melted; it needs to beat with the sugar until light and fluffy. Unsalted butter lets the measured salt stay in balance, so salted butter isn’t a direct swap here.
• Granulated sugar — It sweetens the dough and helps create the familiar sugar-cookie texture. Keep it granulated for the creaming stage; powdered sugar won’t cream the same way and would change the cookie.
• Room-temperature egg — A room-temperature egg blends more evenly into the creamed butter and sugar than a cold one. There isn’t a dependable one-for-one egg substitute for this particular dough without changing its structure.
• Vanilla and peppermint extracts — Vanilla rounds out the peppermint so the cookies taste minty without relying on candy alone. Use peppermint extract rather than peppermint oil, which is much more concentrated and doesn’t have a direct volume-for-volume swap.
• All-purpose flour, baking powder, and salt — Together, these give the cookies structure and lift while keeping the sweetness in check. Measure the flour without packing it into the cup, and don’t use self-rising flour in place of all-purpose flour because the baking powder and salt are already measured separately.
• Powdered sugar and milk — Powdered sugar makes a smooth glaze, while the milk loosens it enough to drizzle. Granulated sugar won’t dissolve into the same finish, and the milk should go in gradually so the glaze doesn’t turn watery.
• Peppermint candy canes — Finely crushed candy gives the tops their crisp peppermint finish and adheres to the wet glaze. Smaller pieces sit more evenly than large shards; if you want a plain glazed cookie, leave the candy off rather than replacing it with a different topping.

From Creamed Butter to Candy-Cane Finish

Creaming the Butter and Sugar

Beat the softened butter and granulated sugar with an electric mixer on medium speed for about 2 minutes. The mixture should look lighter and fluffy rather than dense or greasy. Beat in the egg, vanilla extract, and peppermint extract until combined. Scrape the bowl if needed so no streaks of butter are left at the bottom.

Mixing and Chilling the Dough

Whisk the flour, baking powder, and salt together in a separate bowl so the leavening is distributed before it reaches the dough. Add the dry mixture to the butter mixture and mix on low just until no dry flour remains. Stop as soon as the dough comes together; mixing beyond that can make the cookies tougher. Cover the bowl and refrigerate the dough for 30 minutes.

Portioning the Cookies

Scoop 24 portions, about 1 1/2 tablespoons each, and roll them into balls. Place 12 on a parchment-lined rimmed baking sheet, leaving about 2 inches between portions. Flatten each ball slightly with your hand; a gentle press keeps the cookies even without making them thin before they bake. Keep the remaining dough covered while the first tray is in the oven.

Baking Until the Edges Set

Bake at 350°F for 10 to 12 minutes. Look for edges that are set and just beginning to turn pale gold, while the centers remain lighter. Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack. Cool the baking sheet completely before arranging the remaining dough on it, so the next batch doesn’t start on a warm pan.

Glazing and Adding the Peppermint

Once the cookies have cooled completely, stir the powdered sugar with 1 tablespoon of milk. Add more milk a little at a time until the glaze is thick but drizzleable. Drizzle it over the cookies, then sprinkle on the finely crushed candy canes while the glaze is still wet. Let the glaze set before serving so the topping stays in place.

Two Easy Ways to Change the Finish

Questions That Come Up While Making Peppermint Sugar Cookies

Peppermint Sugar Cookies

Peppermint sugar cookies are soft, buttery cookies baked until their edges are set and just beginning to turn pale gold. A drizzle of thick-but-drizzleable glaze and crushed peppermint candy canes add a festive finish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 24 minutes mins

Chilling and resting 40 minutes mins

Total Time 1 hour hr 24 minutes mins

Servings: 24 servings

Course: Dessert

Cuisine: American

Calories: 177

Ingredients Equipment Method Notes

Ingredients

  

For the cookies

• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 1 egg large, at room temperature
• 1 tsp vanilla extract
• 0.5 tsp peppermint extract
• 2.5 cup all-purpose flour
• 1 tsp baking powder
• 0.5 tsp salt

For the glaze and topping

• 1 cup powdered sugar
• 1 tbsp milk 1 to 2 tablespoons; add more a little at a time until the glaze is thick but drizzleable
• 0.33 cup peppermint candy canes finely crushed

Equipment

• 1 rimmed baking sheet
• 1 electric mixer

Method

 

Make the cookies

1. Heat the oven to 350°F.
2. Line a rimmed baking sheet with parchment paper.
3. Beat the softened butter and granulated sugar in a large bowl with an electric mixer on medium speed for about 2 minutes, until light and fluffy.
4. Beat in the egg, vanilla extract, and peppermint extract until combined.
5. Whisk the flour, baking powder, and salt in a medium bowl.
6. Add the flour mixture to the butter mixture and mix on low just until no dry flour remains.
7. Cover and refrigerate the dough for 30 minutes.
8. Scoop the dough into 24 portions of about 1 1/2 tablespoons each and roll them into balls.
9. Arrange 12 dough balls on the prepared baking sheet, spaced about 2 inches apart, and flatten each ball slightly.
10. Bake at 350°F for 10 to 12 minutes, until the edges are set and just beginning to turn pale gold.
11. Let the cookies rest on the baking sheet for 5 minutes.
12. Transfer the cookies to a wire rack to cool completely.
13. Let the baking sheet cool completely before baking the remaining dough.

Make the glaze and decorate

1. Stir the powdered sugar with 1 tablespoon milk, adding more milk a little at a time until the glaze is thick but drizzleable.
2. Drizzle the glaze over the cooled cookies.
3. Immediately sprinkle the crushed candy canes over the cookies and let the glaze set before serving.

Notes

For the pale-gold edges, check the cookies at 10 minutes and avoid overbaking. Store in an airtight container at room temperature for up to 5 days; freeze the unglazed cookies for up to 2 months and thaw before decorating. For a gluten-free option, replace the all-purpose flour with a measure-for-measure gluten-free baking flour.