Peppermint Sugar Cookies

Have you ever wondered why peppermint transforms a classic sugar cookie into a seasonal showstopper — and whether you can keep that bright, minty punch without turning the cookie into a candy bomb?

Ingredients List

1 1/2 cups (340 g) unsalted butter, room temperature — for a tender crumb and glossy edges; substitute coconut oil (solid) for dairy-free texture.
1 1/2 cups (300 g) granulated sugar — yields crisp edges and soft centers; try 1:1 erythritol for a lower-sugar version (see alternatives).
1 large egg + 1 large egg yolk, room temperature — adds richness and structure; aquafaba (3 tbsp) or a flax egg (1 tbsp ground flax + 3 tbsp water) for vegan swaps.
2 teaspoons pure peppermint extract — key for that clear peppermint profile; use 1 teaspoon peppermint + 1 teaspoon vanilla for a rounder flavor.
1/2 teaspoon pure vanilla extract — balances the mint and sugar.
3 1/2 cups (420 g) all-purpose flour, spooned and leveled — for sturdy cutouts; substitute 1:1 gluten-free flour blend plus 1/2 teaspoon xanthan gum for structure.
1 teaspoon baking powder — light lift without cakiness.
1/2 teaspoon baking soda — helps spread control and tenderization.
1/2 teaspoon fine sea salt — enhances sweetness.
Optional: 1/3 cup crushed peppermint candy or candy cane pieces — for crunch and visual swirl; omit or use finely chopped dark chocolate for contrast.
For the glaze: 1 1/2 cups (180 g) powdered sugar, 2–3 tablespoons milk (or plant milk), 1/4 teaspoon peppermint extract, a few drops of red food coloring or a pinch of freeze-dried raspberry powder for pink swirls.

Timing

Preparation time: 25 minutes active.
Chill time: 30–60 minutes (recommended).
Bake time: 8–11 minutes per sheet.
Total time: 1 hour to 1 hour 40 minutes depending on chill time — about 20–30% faster than many traditional cut-out cookie recipes that call for 2+ hours of chilling and rolling in batches.
Yield: ~36 two-inch cookies (yield varies with cutter size).
Context: These times are optimized for home bakers who want crisp edges and soft centers without an all-day commitment. Chilling prevents excessive spread and improves flavor melding — practical for holiday prep when time is limited.

Step 1: Prep and mise en place

Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats. Measure ingredients precisely; spoon-and-level flour for accuracy. Tip: set butter and eggs out 30–60 minutes ahead to reach room temp for better creaming and fuller rise.

Step 2: Cream butter and sugar

In a stand mixer fitted with the paddle (or a large bowl with a hand mixer), cream butter and granulated sugar on medium-high for 2–3 minutes until light and fluffy, about 2–3x increase in volume. Scrape the bowl halfway through to ensure even aeration. Tip: over-cream and you’ll introduce too much air, causing cookies to flatten; under-cream and cookies can be dense. Aim for a soft, pale ribbon consistency.

Step 3: Add eggs and extracts

Add the egg, egg yolk, peppermint extract, and vanilla extract, mixing until combined. Stop and taste the batter — a quick pinch will reveal if the peppermint level is right. Tip: start with 1 1/2 teaspoons total peppermint extract if you’re sensitive; extracts vary in strength.

Step 4: Combine dry ingredients

Whisk flour, baking powder, baking soda, and salt in a bowl. With the mixer on low, add dry ingredients in two additions, mixing until just incorporated. Overmixing develops gluten and toughens cookies; stop when you no longer see streaks of flour.

Step 5: Chill the dough

Form dough into a disk, wrap tightly, and chill at least 30 minutes up to 2 hours. Chilled dough is easier to roll, cuts cleaner, and spreads less in the oven (kitchen tests show chilled dough often spreads roughly 20–30% less than warm dough). Tip: for ultra-precise cutouts, chill overnight.

Step 6: Roll and cut

Lightly flour your surface and rolling pin. Roll dough to 1/4-inch thickness for sturdy yet tender cookies. Use cookie cutters and transfer shapes to prepared baking sheets using a thin spatula. For crisper edges, chill cut shapes on the sheet for 10 minutes before baking. If adding crushed peppermint into the dough, fold gently to avoid streaking color through the entire mass.

Step 7: Bake

Bake at 350°F (177°C) for 8–11 minutes depending on size; edges should be set and just turning golden while centers remain pale. Rotate pans halfway through for even baking. Tip: cookies continue to set off the heat — slightly underbake for softer centers.

Step 8: Glaze and decorate

Whisk powdered sugar with milk and peppermint extract to a smooth glaze. Dip cooled cookies or use a spoon to drizzle. For festive swirls, pipe white glaze and immediately add small drops of red food coloring, then swirl with a toothpick. Sprinkle crushed peppermint on wet glaze for texture. Tip: for glossy finish, use a thin royal icing (egg-white based) if you plan to stack cookies.

Nutritional Information

Estimated per cookie (based on 36 cookies per batch): Calories 150–170 kcal; Fat 9–11 g; Saturated fat 5–6 g; Carbohydrates 18–20 g; Sugars 10–12 g; Protein 1.5–2 g; Fiber <1 g; Sodium 60–90 mg. Data insight: replacing half the granulated sugar with erythritol can reduce digestible carbs by ~40–50% with minimal texture change. Note: nutritional values vary with ingredient brand, cookie size, and glaze usage; these are approximations for typical home-baked cookies.

Healthier Alternatives for the Recipe

• Lower-sugar: Replace 50–100% of granulated sugar with erythritol or monk fruit blends; expect slightly less browning.
• Gluten-free: Use a high-quality 1:1 gluten-free flour with xanthan gum — chilling time becomes more important to avoid crumbling.
• Vegan/dairy-free: Swap butter for solid coconut oil or vegan butter; use flax or aquafaba egg replacements and plant milk in glaze.
• Reduced-fat: Replace 1/3 of the butter with unsweetened applesauce for softer cookies; colors and texture shift slightly.
• Nut-free: Omit add-ins like almond extract; use sunflower seed butter cautiously as a swap if needed.
  Creative twist: fold in 1/4 cup finely chopped dark chocolate (70% cacao) and a pinch of sea salt — the bitterness complements peppermint and reduces perceived sweetness, allowing sugar cuts.

Serving Suggestions

Serve warm with a glass of cold milk (dairy or plant-based), hot cocoa, or peppermint tea for a layered mint experience. For holiday platters, alternate plain glazed cookies with cookies topped with crushed peppermint for visual contrast. Use as edible gift tags tied with cellophane and ribbon — write names on glazed cookie with edible marker. For parties, arrange on tiered trays with complementary flavors like gingerbread and chocolate peppermint bark. Personalized tip: pair with a sharp cheddar cheese for surprising sweet-salty pairings if you enjoy adventurous snacks.

Common Mistakes to Avoid

• Using warm butter: causes greasy, over-spread cookies. Use properly softened butter, not melted.
• Overworking dough: leads to tough cookies due to gluten development. Mix until just combined.
• Skipping chill time: unchilled dough spreads excessively and loses defined shapes.
• Over-baking: cookies darken quickly; pull them when centers look slightly underdone for soft texture.
• Heavy-handed with extract: peppermint is potent; err on the side of less and adjust to taste.
• Piling cookies on one sheet: overcrowding reduces airflow and causes uneven browning. Bake with 1”–2” spacing.

Storing Tips for the Recipe

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Layer parchment between cookies to prevent sticking. For longer storage, freeze unglazed cookies in a single layer on a tray, then transfer to freezer bags for up to 3 months; thaw at room temperature and add glaze after thawing. To refresh slightly stale cookies, reheat in a 300°F (150°C) oven for 3–4 minutes or microwave 6–8 seconds to regain softness. Tip: store glazed cookies in a single layer or with parchment separators to preserve decoration.

Conclusion

These peppermint sugar cookies strike a balance between holiday nostalgia and practical home baking: crisp edges, tender centers, and a clear peppermint personality that can be dialed up or down. The recipe is adaptable for dietary preferences, quick enough for last-minute cookie swaps, and scalable for gift-giving. Try the chill-and-roll method to preserve shapes, experiment with sugar substitutes for a lighter result, and decorate with crushed peppermint for seasonal flair. Ready to bake? Make a batch, share a photo, and tell me whether you prefer a bold mint or a subtle hint — your feedback helps refine flavor and technique for future recipes.

FAQs

Q: Can I skip chilling the dough?
A: You can, but cookies will spread more and lose crisp cutout edges. A minimum 30-minute chill improves handleability and prevents excessive spreading.

Q: How much peppermint is too much?
A: Start with 2 teaspoons total peppermint extract for the batch; increase in small increments. Overuse can taste medicinal; natural peppermint oils are potent.

Q: Can I add crushed candy canes directly into the dough?
A: Yes, fold in up to 1/3 cup crushed pieces. Expect slight color streaks and occasional crunchy shards — add them after chilling to reduce candy bleeding.

Q: What's the best way to get perfectly smooth glaze?
A: Sift powdered sugar, add liquid gradually, and whisk to eliminate lumps. Thin with milk a few drops at a time until desired consistency is reached.

Q: How do I make these gluten-free without crumbling?
A: Use a quality 1:1 gluten-free flour and add 1/4–1/2 teaspoon xanthan gum if your blend lacks it. Chill dough longer and handle gently when cutting.

Q: Can I bake larger cookies?
A: Yes — increase bake time by 2–4 minutes for larger shapes, but watch edges closely to avoid over-browning.

Explore related recipes like chocolate peppermint bark, peppermint mocha bars, or a sugar-free version for more holiday inspiration — try variations and share which substitution worked best for your dietary needs.