There is something magical about the combination of cool mint and sweet vanilla when the weather turns cold. I always find myself reaching for the peppermint extract as soon as December rolls around.
This Peppermint Sugar Cookies recipe captures that holiday spirit in a soft, melt-away bite that reminds me of those famous bakery treats. I make a batch every year because they balance the rich frosting with a refreshing crunch.
Why This Peppermint Sugar Cookies Recipe is a Holiday Favorite
The texture of these cookies is incredibly tender thanks to the cake flour and cornstarch blend. I appreciate how they stay soft for days, making them ideal for gifting or prepping ahead.
I also love that this recipe uses a simple press-down method rather than rolling and cutting out shapes. You get that professional Peppermint Sugar Cookies look without the hassle of flouring your counter and managing sticky dough.
The creamy frosting adds a luscious layer that complements the subtle mint in the cookie base. My family always asks for these because they look so festive with the bright red candy cane sprinkles.
If you enjoyed this festive treat, you should definitely try my Cozy Stained Glass Cookies Recipe for another show-stopping holiday option. My Quick Peanut Butter and Jelly Cookies Recipe is also a fantastic choice when you need a simple, crowd-pleasing dessert.
Ingredients You’ll Need for Peppermint Sugar Cookies
Here is the list of items I use to bake these festive treats:
- Cake flour: Provides the delicate, tender crumb that makes these cookies melt in your mouth.
- Cornstarch: Helps keep the texture soft and prevents the cookies from spreading too much.
- Baking powder: Gives the dough just enough lift for a light and airy consistency.
- Salt: Balances the sweetness and enhances the overall flavor profile.
- Unsalted butter: Needs to be at room temperature for proper creaming and a rich flavor.
- All vegetable shortening: Adds tenderness and stability to the cookie structure.
- Granulated sugar: Sweetens the dough while helping to aerate the butter mixture.
- Egg and egg white: The whole egg binds the dough, while the extra white adds lightness.
- Vanilla extract: Adds a warm background note that pairs beautifully with the mint.
- Peppermint extract: Used in both the dough and frosting for that signature cool holiday taste.
- Cream cheese: Creates a tangy, rich base for the frosting that cuts through the sugar.
- Powdered sugar: Thickens and sweetens the frosting to a smooth, spreadable consistency.
- Crushed candy canes: Adds a festive crunch and beautiful color to the finished cookies.
My Method for Peppermint Sugar Cookies
Let’s get baking with this straightforward process:
- I start by sifting the cake flour, cornstarch, baking powder, and salt together into a large mixing bowl to ensure there are no lumps. I whisk these dry ingredients briefly to distribute everything evenly, then set the bowl aside while I prepare the wet ingredients.
- Next, I place the room-temperature butter, shortening, and granulated sugar into the bowl of my stand mixer. I beat them on medium speed for about four minutes until the mixture looks very pale and fluffy, stopping to scrape down the sides of the bowl occasionally.
- I mix in the whole egg until it is fully incorporated, followed by the egg white, vanilla extract, and peppermint extract. Once these liquid ingredients are blended, I slowly add the dry flour mixture with the mixer running on low speed, stopping just as the dough comes together.
- I transfer the finished dough to an airtight container and place it in the refrigerator for two hours to firm up. About ten minutes before the chilling time is up, I preheat my oven to 375°F so it is ready for baking.
- I scoop out about three tablespoons of dough at a time and roll each portion into a smooth ball. I place the balls on a lightly floured surface, dust the tops with a little flour, and use the flat bottom of a glass or lid to press them down into half-inch thick rounds.
- I arrange the flattened dough rounds on baking sheets lined with silicone mats or parchment paper. I bake them for nine to eleven minutes until they are set but not browned, then let them cool on the pan for five minutes before moving them to a wire rack.
- While the cookies cool completely, I whip the cream cheese and butter for the frosting until they are pale and fluffy. I mix in the peppermint extract and powdered sugar until smooth, then spread the frosting over the cooled cookies and sprinkle immediately with crushed candy canes.
My Top Tips for Peppermint Sugar Cookies
Measuring your flour correctly is crucial for achieving that signature soft texture. I always fluff the flour before spooning it into the cup and leveling it off to prevent the cookies from becoming dense.
Make sure your butter and cream cheese are truly at room temperature before you start mixing. This ensures the Peppermint Sugar Cookies dough and frosting come together smoothly without any lumps.
I recommend crushing the candy canes into very small pieces so they add a nice crunch without being hard on the teeth. You can easily do this by placing them in a zip-top bag and gently rolling over them with a rolling pin.
Serving Your Peppermint Sugar Cookies
I love arranging these Peppermint Sugar Cookies on a white platter to let the red and white toppings pop. They look beautiful alongside a mug of hot cocoa or warm cider for a cozy winter evening.
You can also package them in clear cellophane bags tied with ribbon for a charming homemade gift. I often bring a tin of these to holiday parties because they travel well and always disappear quickly.
I’d love for you to follow along on Pinterest for more cozy recipe inspiration!
Print
Peppermint Sugar Cookies Recipe
- Total Time: 2 hr 32 min
- Yield: 15 servings
- Diet: Vegetarian
Description
Soft, Lofthouse-style sugar cookies infused with peppermint and topped with a rich cream cheese frosting and crushed candy canes.
Ingredients
- 1/2 tsp peppermint extract (for dough)
- 2 1/2 cups powdered sugar
- 1/2 cup unsalted butter, softened
- 1/2 tsp salt
- 1/2 tsp peppermint extract (for frosting)
- 2 tsp vanilla extract
- 1 large egg white
- 4 oz cream cheese, softened
- 4 Tbsp unsalted butter (for frosting)
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- Crushed candy canes, for topping
- 1/4 cup all vegetable shortening
- 2 tsp cornstarch
- 2 1/2 cups cake flour
- 1 large egg
Instructions
- Sift the cake flour, cornstarch, baking powder, and salt into a large bowl and whisk briefly to combine.
- In a stand mixer, cream the butter, shortening, and granulated sugar on medium speed for about 4 minutes until very pale and fluffy.
- Add the egg and mix until combined, then mix in the egg white, vanilla extract, and peppermint extract.
- Gradually add the dry ingredients to the wet mixture on low speed, mixing just until the dough forms.
- Chill the dough in an airtight container for 2 hours; preheat oven to 375°F near the end of the chilling time.
- Roll 3-tablespoon portions of dough into balls, place on a floured surface, and flatten to 1/2-inch thickness using a flat object.
- Bake on lined baking sheets for 9 to 11 minutes until set but not browned.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Whip the cream cheese and butter for the frosting until fluffy, then beat in the peppermint extract and powdered sugar.
- Frost the cooled cookies and top with crushed candy canes.
Notes
Ensure ingredients are at room temperature for the smoothest frosting. Store in an airtight container.
- Prep Time: 20 min
- Chilling Time: 2 hr
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 24g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Peppermint Sugar Cookies, holiday baking, christmas cookies, frosted sugar cookies, easy dessert