There’s something magical about biting into a cookie that marries crisp edges with a soft, chewy center and a pop of refreshing peppermint. This Peppermint Sugar Cookies Recipe brings that feeling to your kitchen, perfect for holiday gatherings or anytime you want a festive treat.
Jump to:
Why You'll Love This Recipe
I remember the first time I made these peppermint sugar cookies and couldn’t believe how much the fresh peppermint flavor combined with the chocolatey outer layer made a simple sugar cookie feel utterly special. They’re not your everyday cookie—they’re a little festive magic rolled into one.
- Unique Peppermint Design: The striking red-and-white peppermint pattern inside each cookie will wow your guests, without needing complicated work.
- Perfect Texture: Crisp edges with soft, chewy middles, so you get the best of both worlds in every bite.
- Slice and Bake Convenience: Prepare the dough ahead of time, freeze, and slice when you’re ready to bake fresh cookies.
- Festive Flavor Boost: The combo of mint and chocolate on the outer layer takes classic sugar cookies to a holiday-worthy level.
Ingredients & Why They Work
Each ingredient in this peppermint sugar cookies recipe serves a clear purpose—from the butter that gives richness, to the peppermint extract that brings that holiday zing. Here’s why these ingredients come together so beautifully.
- Butter: Using slightly softened butter helps create that tender but structured dough; don't melt it or your cookies might spread too much.
- Granulated Sugar: Adds sweetness and helps form the crisp edges when baked.
- Sea Salt: Balances the sweetness and enhances the flavors.
- Vanilla Extract: Deepens flavor complexity and complements the peppermint.
- Peppermint Extract: This is the star aroma and flavor, giving the cookies their signature minty freshness.
- Egg: Binds ingredients and adds richness; make sure it’s at room temperature for best incorporation.
- All-Purpose Flour: Provides the structure; sift it to avoid lumps.
- Cocoa Powder (Dutch processed): Adds chocolate flavor without bitterness; the Dutch-processed type gives a mellow, smooth taste.
- Gel Food Coloring (red and optional white): These colors create that classic peppermint look without extra moisture.
- Coarse Sugar: For coating the outside, adds sparkle and an appealing crunch.
- Crushed Peppermint Candies: Sprinkled for texture and an extra peppermint punch on the surface.
Make It Your Way
One of the joys of this peppermint sugar cookies recipe is how easy it is to tweak to your tastes or dietary needs. I like to swap in white gel coloring for extra brightness, but you can skip it if you prefer a simpler look.
- Variation: I once made these without the cocoa powder on the outer dough for a pure peppermint sugar cookie, and they were just as lovely—simpler but still festive.
- Gluten-Free Option: You can experiment substituting all-purpose flour with a trusted gluten-free blend, keeping texture in mind.
- Extra Peppermint: For a stronger peppermint kick, I like to add an additional ¼ teaspoon of peppermint extract, but be cautious—it can overpower.
Step-by-Step: How I Make Peppermint Sugar Cookies Recipe
Step 1: Creaming the Butter and Sugar Just Right
Start by beating the softened butter and granulated sugar just until combined—you’re aiming for a mix that’s well blended but not fluffy. This balance helps the cookies keep the right texture without becoming cakey.
Step 2: Adding Flavor and Egg
Mix in the sea salt, vanilla, peppermint extracts, and the egg. The mixture might look a bit split at this point, and that's totally okay. Just make sure everything is evenly incorporated before moving on.
Step 3: Folding in the Flour and Dividing Dough
Sift your flour directly into the bowl to avoid lumps, then gently combine it until the dough just comes together. Cut off about a third of the dough—this will become your red and white peppermint parts—while the rest stays at room temp for the chocolate dough later.
Step 4: Coloring and Freezing the Peppermint Dough Logs
Split your smaller dough portion in half. Add red gel food coloring drop-by-drop to one half until you have a vibrant red. Roll it into a short log on parchment and freeze until solid—about 20 minutes. Do the same with the other half, coloring it white if you like. Freezing solid is key here for clean slices later.
Step 5: Mixing Chocolate Dough and Combining Logs
Stir the cocoa powder into your larger dough until evenly mixed to get that perfect chocolate base. When your red and white logs are firm, slice each into eight wedges, then alternate and press wedges together to form two new peppermint logs. Join the two logs end-to-end carefully, then chill again to keep the shape intact.
Step 6: Wrapping Peppermint Logs in Chocolate Dough
Flatten your chocolate dough into a rectangle roughly the same length as your peppermint log. Wrap the peppermint logs with the chocolate dough, smoothing out seams and balancing thickness. Then roll the whole thing in a mix of coarse sugar and crushed peppermint candies for a sparkling, flavorful crust. Freeze again to firm up.
Step 7: Baking Your Perfect Cookies
Preheat your oven to 355°F (180°C). Slice your chilled cookie log into half-inch rounds using a sharp knife, then space them well on a lined cookie sheet. Bake for about 9-11 minutes—look for a no-longer-shiny top with soft centers. Let them cool on a rack to finish setting while you bake the rest.
Top Tip
Over the years, I've learned a few key things that make this peppermint sugar cookies recipe foolproof and truly shine. These tips will help you get beautiful cookies that taste just as good as they look.
- Soft Butter: Don’t use melted butter—it changes the dough consistency and can lead to flat cookies. Slightly softened is perfect for creaming.
- Freeze Logs Thoroughly: If the peppermint and chocolate dough aren’t firm before slicing, the cookies won’t hold their shape and could turn messy.
- Sharp Knife for Clean Slices: I keep a sharp chef’s knife handy and clean it between cuts to keep the peppermint layers looking crisp and defined.
- Watch the Bake Time: Bake just until the tops stop shining; these cookies soften as they cool for that perfect chewy bite.
How to Serve Peppermint Sugar Cookies Recipe
Garnishes
I love letting the coarse sugar and crushed peppermint do the garnishing here—they add sparkle and a delightful crunch that makes these cookies extra special. For a holiday party, I sometimes add a few whole candy canes on the platter for decoration too.
Side Dishes
These cookies pair beautifully with hot cocoa, peppermint tea, or even a simple glass of cold milk. For festive events, I serve them alongside a cheese board with fruit and nuts for a sweet and savory contrast that guests really enjoy.
Creative Ways to Present
For Christmas cookie exchanges, I slice the logs extra-thin and arrange them like little peppermint wheels in clear cellophane bags tied with a red ribbon. They make for stunning homemade gifts that everyone comments on!
Make Ahead and Storage
Storing Leftovers
I keep leftover cookies in an airtight container at room temperature, layered with parchment paper between them to avoid sticking. They usually stay fresh and chewy for up to a week—though they rarely last that long around here!
Freezing
Since these are slice-and-bake cookies, I often freeze the whole cookie logs before baking. Wrapped tightly in parchment and foil, they freeze well for up to 2 months. When you want fresh cookies, just slice from frozen and bake—you won’t even need to thaw.
Reheating
If you have leftover baked cookies, warming them for 5-10 seconds in the microwave revives a bit of softness. Alternatively, pop them briefly into a warm oven (about 300°F/150°C) for a couple minutes if you want to freshen them up.
Frequently Asked Questions:
Yes! Omitting the cocoa powder will give you a classic peppermint sugar cookie without the chocolate outer layer. The peppermint flavor and sugar coating still shine, though the look will be simpler.
Keeping the colored dough logs well chilled or frozen before slicing and assembling is key. This makes the dough firm, so the colors don’t smear when cutting or combining. Work quickly when shaping to avoid warming.
Gel food coloring is recommended because it adds vibrant color with less liquid, keeping the dough consistency perfect. Regular liquid food coloring might make the dough too wet and sticky.
Cookie logs freeze well for up to two months if wrapped tightly. Be sure to thaw or bake directly from frozen to maintain the best texture and shape.
Final Thoughts
This Peppermint Sugar Cookies Recipe has become a holiday staple in my home because it delivers that perfect peppermint-chocolate combo with a show-stopping look that’s surprisingly easy to achieve. Baking these is like wrapping a little winter wonderland into every bite. I can’t recommend giving this one a try enough—you’ll impress your friends and family, and maybe even yourself!
Print
Peppermint Sugar Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 40 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These peppermint sugar cookies feature crisp edges and soft, chewy middles infused with refreshing peppermint flavor and a festive chocolate peppermint swirl. They are slice-and-bake style cookies with a beautiful peppermint candy design, perfect for holiday cookie exchanges or Christmas boxes. The recipe is easy to make ahead and combines classic sugar cookie taste with a fun holiday twist.
Ingredients
Cookie Dough
- ¾ cup butter (softened slightly)
- ¾ cup granulated sugar
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 large egg (room temperature)
- 2 cups all purpose flour (240g)
- 2 tablespoons cocoa powder (dutch processed)
Coloring and Coating
- red gel food coloring (as needed)
- white gel food coloring (optional)
- ¼ cup coarse sugar (for coating)
- 2 tablespoons crushed peppermint candies (or crushed candy canes)
Instructions
- Mix Butter and Sugar: In a large bowl or stand mixer, beat together the butter and granulated sugar just until combined, avoiding whipping it light and fluffy.
- Add Flavorings and Egg: Add the sea salt, vanilla extract, peppermint extract, and egg to the butter mixture and mix just until combined; it may look slightly split.
- Incorporate Flour: Sift the all-purpose flour directly into the bowl and gently mix with a mixer or spatula just until dough forms.
- Divide Dough: Remove about one third of the dough and set it aside separately.
- Color Red Dough: Cut the smaller dough portion in half; add red gel food coloring one drop at a time into one half, mixing well to achieve vibrant red color. Shape into a short, thick 4-inch log on parchment paper, then freeze until completely frozen, about 20 minutes.
- Color White Dough (Optional): Take the other half of the smaller portion and add white gel food coloring a few drops at a time to color it white. Shape into a 4-inch log and freeze until completely frozen, about 20 minutes.
- Make Chocolate Dough: Add cocoa powder to the larger portion of dough and mix well to create the chocolate cookie dough; keep at room temperature.
- Slice Colored Logs: Remove the red or white frozen logs from freezer, cut each log in half lengthwise, then cut halves lengthwise again, and then cut each resulting piece in half to make eight rectangular wedges per log.
- Reassemble Logs: Alternately stack red and white wedges and press them firmly together to form two new logs. Join the two logs end-to-end, smoothing the joint with your fingers, then wrap in parchment paper and freeze for about 10 minutes to firm up.
- Wrap in Chocolate Dough: Flatten the chocolate dough into a rectangle approximately the same length as the colored logs on parchment paper. Remove the colored logs from freezer and place on top, then wrap the chocolate dough all around the colored log, smoothing the surface and redistributing dough as needed.
- Coat with Sugar and Peppermint: Mix coarse sugar and crushed peppermint candies on parchment paper and roll the entire log in the mixture until liberally coated. Wrap in parchment paper and freeze for 20 to 30 minutes until completely chilled.
- Preheat Oven: Preheat oven to 355°F (180°C) while the cookie log chills.
- Slice and Bake: Remove chilled log from freezer and slice into ½ inch thick slices. Place slices on a parchment-lined or non-stick cookie sheet spaced 1-2 inches apart. Bake for 11 minutes or until tops lose shine but middles remain soft and slightly underbaked.
- Cool Cookies: Transfer cookies with a spatula to a cooling rack and let cool completely before serving. Repeat baking with remaining slices.
Notes
- These cookies have crisp edges with soft, chewy centers and a festive peppermint chocolate swirl perfect for holiday occasions.
- You can omit the white gel food coloring if desired; the cookies will still look beautiful.
- Freezing the logs solid before slicing helps maintain clean, defined peppermint swirls and shapes.
- Use a sharp knife for clean cookie slices to avoid dough crumbling.
- Perfect for making ahead; logs can be frozen for longer storage before baking.
- For extra peppermint flavor, consider adding a bit more peppermint extract to dough.
- Adjust baking time slightly if your oven runs hot or cool, watching for the tops to lose shine but centers stay soft.
Nutrition
- Serving Size: 1 cookie
- Calories: 174 kcal
- Sugar: 12 g
- Sodium: 129 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0.3 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 29 mg
Leave a Reply