Name: Peppermint Sugar Cookies Recipe
Prep time: 20 min
Cook time: 11 min
Total time: 40 min
Cuisine: American
Ingredients: 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); 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)

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.

The image shows a group of round cookies with three clear layers on light brown parchment paper over a white marbled surface. The outer layer is a rich dark brown with a rough texture, the middle layer is a white and red swirl pattern shaped like a pinwheel, and the edges of the cookies are decorated with small crushed red pieces. Around the cookies, there are whole and partial candy canes with red and white stripes and small red and white round peppermint candies. One pair of candy canes is arranged to form a heart shape near the top left corner. The scene has a cozy and festive look with soft natural light. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Peppermint Sugar Cookies Recipe
Top Tip
How to Serve Peppermint Sugar Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Peppermint Sugar Cookies Recipe

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.

Flat lay of a soft golden butter block, a small white ceramic bowl with granulated white sugar, a few coarse sea salt crystals scattered nearby, a small white bowl holding clear vanilla extract, another small white bowl with clear peppermint extract, one large smooth brown egg with uncracked shell, a mound of light beige all purpose flour, a small pile of rich dark brown dutch-processed cocoa powder, a small white bowl filled with coarse clear sparkling sugar crystals, and a small heap of crushed red and white peppermint candies, all arranged symmetrically and naturally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

The image shows three round cookies stacked on a white marbled surface. Each cookie has two clear layers: a dark brown outer ring with a rough texture and a smooth inner circle with a red and white peppermint swirl pattern resembling pinwheel sections. One cookie on top has a small bite taken from its side, showing a red inner layer under the dark brown ring. In the background, blurred red and white peppermint sticks add a festive touch. photo taken with an iphone --ar 2:3 --v 7

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

peppermint sugar cookies - Serving Suggestion

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:

Can I make this Peppermint Sugar Cookies Recipe without the cocoa powder?

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.

How do I prevent my peppermint cookie colors from bleeding together?

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.

Can I use regular food coloring instead of gel?

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.

How long can I store the dough or cookie logs in the freezer?

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!