Peppermint Sugar Cookies

Peppermint Sugar Cookies: A Festive Delight for the Holidays

There’s something undeniably magical about the scent of peppermint mingling with freshly baked sugar cookies wafting through the kitchen during the holiday season. Peppermint sugar cookies are a beloved treat that combines the classic sweetness of traditional sugar cookies with the cool, refreshing kick of peppermint. Whether you’re preparing them for Christmas cookie exchanges, festive gatherings, or simply to enjoy with a warm cup of cocoa, these cookies are sure to bring joy and cheer to any occasion. With their crisp edges, soft centers, and vibrant red-and-white swirls (if decorated with candy canes), they embody the spirit of winter celebrations.

The History of Peppermint Sugar Cookies

Sugar cookies themselves have roots tracing back to 18th-century Pennsylvania Dutch communities in the United States, where they were known as “Nazareth Cookies” after the town of Nazareth, Pennsylvania. These early versions were simple, buttery treats made with basic pantry ingredients—flour, sugar, butter, and eggs—and were often shaped using cookie cutters for holidays and special events.

The addition of peppermint flavoring to sugar cookies is a more modern evolution, likely emerging in the mid-20th century when flavored extracts became widely available and accessible. The pairing of sweet sugar cookies with the bold, cooling essence of peppermint gained popularity alongside the rise of candy cane culture. Candy canes, originally plain white sticks used to decorate Christmas trees in 17th-century Germany, eventually adopted red stripes and peppermint flavor, becoming symbolic of the holiday season. Bakers began incorporating crushed candy canes and peppermint extract into their cookie recipes, giving birth to the now-classic peppermint sugar cookie.

Today, peppermint sugar cookies are a staple in many American households during December. They’ve also become a canvas for creativity, appearing in gourmet bakeries, food blogs, and seasonal cookbooks with countless variations in texture, shape, and decoration.

Ingredients Breakdown: What Makes These Cookies Special?

The magic of peppermint sugar cookies lies not only in their flavor but in the careful balance of high-quality ingredients that create their signature texture and taste. Here’s a detailed look at each component:

Butter (unsalted): Provides richness, tenderness, and flavor. Unsalted butter allows better control over the salt content. It should be softened to room temperature for optimal creaming.
Granulated Sugar: Sweetens the dough and helps create a slightly crisp exterior while contributing to browning during baking.
Brown Sugar: Adds moisture, depth of flavor, and a subtle molasses note, enhancing chewiness.
Eggs (large): Act as a binder and add structure and richness. Room temperature eggs incorporate more smoothly into the batter.
Vanilla Extract: Complements the peppermint with warm, floral notes and rounds out the overall flavor profile.
Peppermint Extract: The star ingredient. Use pure extract for the best flavor—avoid imitation unless necessary. Start with a small amount and adjust to taste, as it can be potent.
All-Purpose Flour: The foundation of the cookie, providing structure. Sifted for even distribution and to prevent dense cookies.
Baking Soda: A leavening agent that helps the cookies rise slightly and spread evenly.
Cornstarch: Often added in small amounts to soften the texture, making the cookies more tender and melt-in-your-mouth.
Salt: Balances sweetness and enhances all other flavors.
Candy Canes or Crushed Peppermint Candies: Used both inside the dough and as a garnish. When crushed finely, they add bursts of minty crunch; larger pieces make for dramatic toppings.
Optional: Red Food Coloring (gel preferred): For a festive touch, especially if creating swirled or marbled designs.

Step-by-Step Recipe: How to Make Perfect Peppermint Sugar Cookies

Ingredients

1 cup (2 sticks / 226g) unsalted butter, softened
¾ cup (150g) granulated sugar
¼ cup (50g) packed light brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
½ teaspoon peppermint extract (use up to 1 tsp for stronger flavor)
2½ cups (315g) all-purpose flour (spooned and leveled)
1 teaspoon cornstarch
½ teaspoon baking soda
¼ teaspoon salt
½ cup (about 80g) finely crushed candy canes or peppermint candies, plus extra for topping
Optional: 2–3 drops red gel food coloring

Directions

Prepare Your Workspace: Line two baking sheets with parchment paper or silicone baking mats. Preheat your oven to 350°F (175°C). Allow all refrigerated ingredients to come to room temperature for smoother mixing.
Cream the Butter and Sugars: In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light, fluffy, and pale in color (about 3–4 minutes). Scrape down the sides of the bowl as needed.
Add Wet Ingredients: Beat in the egg, followed by the vanilla and peppermint extracts. Mix until fully incorporated and creamy.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt until well combined. Sifting is recommended for a lighter texture.
Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until the dough comes together. Do not overmix.
Incorporate Crushed Candy Canes: Gently fold in the finely crushed peppermint candies using a spatula. If desired, divide the dough in half and mix a few drops of red gel food coloring into one portion for a festive swirl effect.
Chill the Dough (Recommended): For best results, cover the dough and refrigerate for at least 1 hour (or up to 48 hours). Chilling prevents excessive spreading and enhances flavor development.
Shape the Cookies: Scoop tablespoon-sized portions of dough (about 1.5 inches in diameter) and roll into smooth balls. Place them 2 inches apart on the prepared baking sheets. If using colored dough, alternate colors or gently press two together for a marbled look.
Bake: Bake for 9–11 minutes, or until the edges are lightly golden but the centers still appear soft. Avoid overbaking for chewier cookies.
Cool and Decorate: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While still slightly warm, you may sprinkle with additional crushed candy canes for sparkle and crunch.

Tips for Baking the Best Peppermint Sugar Cookies

Use Quality Extracts: Opt for pure peppermint extract rather than artificial. Pure extract offers a cleaner, more authentic flavor without harsh chemical notes.
Don’t Overbake: Remove cookies from the oven when the edges are set but the centers look underdone—they’ll continue to firm up as they cool.
Crush Candy Canes Properly: Place candies in a sealed plastic bag and crush with a rolling pin or meat mallet. Sift out fine powder if you want visible chunks without dustiness.
Chill Before Baking: This step is crucial for maintaining shape and preventing flat, greasy cookies. Cold dough spreads less and develops better texture.
Measure Flour Accurately: Spoon flour into the measuring cup and level off—don’t scoop directly from the bag, which compacts the flour and leads to dry cookies.
Room Temperature Ingredients: Ensures even mixing and emulsification, leading to a smoother, more consistent dough.
Rotate Pans Midway: Ovens have hot spots. Rotate baking sheets halfway through baking for even browning.
Double Batch?: Yes! This recipe scales well. Just ensure your mixer bowl isn’t overloaded.

Variations and Customizations

Peppermint sugar cookies are wonderfully adaptable. Try these creative twists to suit different tastes and occasions:

Gluten-Free Version: Substitute the all-purpose flour with a high-quality gluten-free 1:1 baking blend (like Bob’s Red Mill or King Arthur). Add an extra ½ teaspoon of xanthan gum if not included in the mix.
Dairy-Free Option: Replace butter with plant-based alternatives like Earth Balance sticks. Ensure they’re labeled as suitable for baking.
Vegan Adaptation: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 mins) instead of egg, dairy-free butter, and vegan-certified sugar.
Chocolate-Dipped Peppermint Cookies: Once cooled, dip half of each cookie in melted dark, white, or semi-sweet chocolate. Sprinkle with extra crushed candy canes before the chocolate sets.
Stuffed Cookies: Press a small piece of peppermint candy or a chocolate kiss into the center of each dough ball before baking.
Cookie Sandwiches: Pair two cookies with peppermint buttercream frosting in between for a decadent treat.
Mini Cookies: Use a teaspoon to make bite-sized versions—perfect for parties or gift boxes.
Peppermint Crinkle Cookies: Roll dough balls in powdered sugar before baking for a snowy, cracked appearance.
Marbled Design: Combine plain vanilla dough with red-tinted peppermint dough and gently twist before baking for a beautiful swirl effect.
No Extract? No Problem!: If you don’t have peppermint extract, use 1 teaspoon of finely ground candy canes plus ½ teaspoon of vanilla for a milder flavor.

Health Considerations and Nutritional Value

While peppermint sugar cookies are undeniably delicious, it’s important to enjoy them mindfully, especially during the indulgent holiday season. Here’s a general nutritional breakdown per cookie (based on 1 of 36 cookies):

Calories: ~120–140 kcal
Total Fat: 6–7g (mostly from butter)
Saturated Fat: 3–4g
Carbohydrates: 17–19g
Sugars: 10–12g (naturally occurring and added)
Protein: 1–2g
Sodium: ~60–80mg

Considerations:

Sugar Content: High in added sugars. Individuals managing diabetes or reducing sugar intake should consume in moderation or explore lower-sugar alternatives (e.g., using monk fruit sweetener blends).
Food Sensitivities: Contains gluten, dairy, and eggs. Always check labels on candy canes for potential allergens like soy or artificial dyes.
Dental Health: Sticky or hard candy cane bits can cling to teeth. Encourage rinsing or brushing after consumption.
Portion Control: These cookies are rich and satisfying—one or two are often enough to satisfy a sweet craving.
Balanced Indulgence: Pair with a protein or fiber-rich snack (like nuts or fruit) to slow sugar absorption and stabilize energy levels.

Note: Nutritional values vary based on ingredient brands, substitutions, and exact measurements.

Frequently Asked Questions (FAQ)

Can I freeze peppermint sugar cookie dough?
Yes! Shape the dough into balls and place them on a tray to freeze solid (about 1 hour). Transfer to a freezer-safe bag and store for up to 3 months. Bake straight from frozen—add 1–2 minutes to baking time.

How long do these cookies last?
Stored in an airtight container at room temperature, they stay fresh for 5–7 days. For longer storage, freeze baked cookies for up to 3 months.

Why did my cookies spread too much?
Common causes include: butter too soft, insufficient flour, warm dough, or hot baking sheets. Always chill the dough and use cool pans.

Can I use mint extract instead of peppermint?
No—mint extract is usually spearmint, which has a different flavor profile. Peppermint extract is stronger and cooler in taste, essential for the classic holiday flavor.

Are candy canes gluten-free?
Most plain candy canes are gluten-free, but always check packaging for additives or shared equipment warnings.

Can I make these without food coloring?
Absolutely. The cookies will be naturally white with red specks from the candy canes—still festive and delicious!

What can I use instead of cornstarch?
Arrowroot powder works as a 1:1 substitute. You can omit it, but the texture will be slightly less tender.

Can I pipe these cookies?
This dough is designed for drop or rolled cookies, not piping. For piped shapes, consider a royal icing sugar cookie recipe instead.

Summary

Peppermint sugar cookies blend the nostalgic sweetness of classic sugar cookies with the invigorating freshness of peppermint, creating a holiday favorite that delights all ages. Easy to customize, fun to decorate, and perfect for sharing, they’re a timeless treat that brings warmth and festivity to any table.