Description
These mint-kissed sugar cookies deliver everything you want in a holiday treat: soft, buttery centers, cool peppermint notes, fluffy frosting, and that iconic crunch from crushed candy canes. They’re simple to mix, fun to decorate, and always a hit—whether you’re baking for a party or just craving something festive.
Ingredients
Scale
For the Cookies:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 3/4 teaspoon peppermint extract
For the Peppermint Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2–3 tablespoons milk or heavy cream
- 1/2 teaspoon peppermint extract
- A pinch of salt
For Decorating:
- Crushed candy canes or peppermint candies
- Optional: holiday sprinkles
Instructions
- Prep the Basics
- Let your butter soften on the counter until it’s easy to press with a finger. Crack the egg into a separate bowl so it’s ready. In another bowl, sift the flour with the baking soda, baking powder, and salt. Crush your candy canes now so they’re ready for topping.
- Cream the Butter and Sugar
- Beat the softened butter with the granulated sugar using a hand mixer or stand mixer. Mix on medium-high until the blend looks light and airy—about 3 to 4 minutes.
- Add the Flavor and Egg
- Mix in the egg, vanilla, and peppermint extract until everything blends smoothly. Scrape the bowl to make sure nothing sticks to the sides.
- Bring the Dough Together
- Add the dry ingredients slowly, mixing at low speed just until the flour disappears into the dough. Stop as soon as it comes together. If the dough feels sticky, sprinkle in a little extra flour.
- Chill
- Wrap the dough tightly in plastic wrap and refrigerate for 20 minutes. In a pinch, a 10-minute freeze works too. Chilling helps the cookies keep their shape.
- Shape and Bake
- Heat your oven to 350°F (175°C).
- Roll the dough on a floured countertop until about 1/4-inch thick, then cut out shapes using cookie cutters or a drinking glass. Set them on parchment-lined baking sheets, leaving space between each one.
- Bake 8–10 minutes, just until the edges start to turn pale gold. Let them sit on the baking sheet briefly, then cool on a rack.
- Make the Frosting
- Beat the remaining butter in a medium bowl until creamy. Slowly add powdered sugar, then mix in milk, peppermint extract, and a tiny pinch of salt. Adjust the milk to make it thicker or thinner as needed.
- Frost and Decorate
- Once the cookies are completely cool, spread a generous layer of frosting on top. Sprinkle crushed candy canes and festive sprinkles over each cookie. Let the frosting firm up for about 15 minutes before stacking or serving.
Notes
- For gluten-free cookies, use a cup-for-cup gluten-free flour blend.
- For dairy-free or vegan baking, replace the butter and milk with plant-based alternatives.
- Chilling the dough makes shaping and cutting much easier.
- Sift powdered sugar to keep your frosting smooth and lump-free.
- Store baked cookies in an airtight container for up to four days.
- Freeze unfrosted cookies for up to two months; decorate after thawing for best texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 frosted 2-inch cookie
- Calories: 170 kcal
- Sugar: 16 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Carbohydrates: 26 g
- Protein: 2 g