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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.
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Prep Time 20 minutes
Cook Time 24 minutes
Chilling and resting 40 minutes
Total Time 1 hour 24 minutes
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.