Name: Peppermint Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup (227 g) unsalted butter; 1 1/2 cups (300 g) granulated sugar; 1 large egg; 1 tsp vanilla extract; 1 tsp peppermint extract; 2 3/4 cups (345 g) all-purpose flour; 1/2 tsp baking soda; 1/2 tsp salt; 3/4 cup crushed candy canes

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About these Peppermint Cookies

These peppermint cookies are bright, crisp-edged sugar cookies flavored with peppermint extract and studded with crushed candy canes for a festive crunch. I make them every holiday season and love how the peppermint wakes up a simple cookie base; they’re easy enough for a weeknight bake and special enough for guests. For a chocolatey twist that pairs well with these, I often reference a related peppermint bark cookie variation to inspire decorations and flavor combos.

Why Make This Recipe

The flavor is unmistakably festive: bright peppermint with buttery cookie balance.
They’re quick to prepare — most of the work is mixing and a short chill, so you can have cookies in under an hour.
Candy canes provide color and a crunchy texture without complicated ingredients.
They travel and package beautifully for gifts or cookie exchanges.
Personal insight: I love this recipe because peppermint lifts the mood in a way citrus or vanilla doesn’t; it feels celebratory even with a simple dough. For texture inspiration, I sometimes compare them to light crunchy treats like crispy peppermint meringues when deciding whether to aim for chewy or crisp cookies.

Recipe Overview

Prep time: 15–20 minutes (plus 30 minutes optional chill)
Cook time: 8–12 minutes per batch at 350°F (175°C)
Total time: 45–60 minutes (including chill and cooling)
Servings: makes about 24 cookies (1–1.5 inch dough balls)
Difficulty: Easy — basic creaming and baking skills required
Method: Cream butter and sugar, add egg and extracts, mix dry ingredients, fold in crushed candy canes, chill slightly, scoop and bake until edges are set.

My Experience Making This Recipe

I tested this version several times to balance peppermint intensity and texture. Early batches were too soft — chilling the dough 20–30 minutes fixed spreading and improved chewiness. I also learned that adding the candy canes near the end keeps their crunch and clear color.

How to Make Peppermint Cookies

Start by creaming 1 cup (227 g) unsalted butter with 1 1/2 cups (300 g) granulated sugar until light, about 3–4 minutes with a stand mixer on medium. Beat in 1 large egg, 1 tsp vanilla extract, and 1 tsp peppermint extract, then fold in 2 3/4 cups (345 g) all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt until just combined. Gently fold in 3/4 cup crushed candy canes (or crushed peppermint candies) so they don’t bleed color. Chill the dough for 20–30 minutes to control spread, scoop 1–1.5 tablespoon balls onto a parchment-lined sheet, and bake at 350°F (175°C) for 8–12 minutes until edges are set and centers look slightly underbaked. Cool on the sheet for 5 minutes, then transfer to a wire rack to finish.

For technique help on shaping and swirl presentation, a tutorial on peppermint swirl methods is a useful reference I check occasionally: peppermint swirl technique.

Expert Tips for Success

Chill the dough: a 20–30 minute chill firms the butter and prevents excessive spreading for a better texture.
Use room-temperature butter: it creams faster and traps air, but don’t let it get greasy or warm — 65–68°F (18–20°C) is ideal.
Measure flour by weight: 345 g (2 3/4 cups) is more reliable than spoon-and-level to avoid dry, dense cookies.
Add crushed candy canes last and pulse gently: over-mixing will bleed color into the dough. For detailed swirl and shaping tips, my tested notes on the swirl method tips are handy.
Use an insulated baking sheet or place parchment on a heavy sheet pan to promote even browning and avoid burned bottoms.

How to Serve Peppermint Cookies

Plate with simple garnishes: sprinkle extra crushed peppermint on top or dust with a little powdered sugar.
Pairings: serve with hot chocolate, coffee, or an espresso martini for contrast.
Presentation: stack in tiers with parchment between layers for gifting or arrange on a festive platter with sprigs of holly.
Occasions: perfect for holiday cookie exchanges, dessert tables, or packaged as edible gifts.

Storage and Reheating Guide

Store cooled cookies in an airtight container at room temperature for up to 5 days; place parchment between layers to keep surfaces intact. To freeze, arrange cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature for 30–60 minutes before serving. To refresh slightly stale cookies, warm them in a 300°F (150°C) oven for 3–4 minutes or microwave a single cookie for 8–10 seconds — watch carefully to avoid softening the candy bits.

Recipe Variations

Gluten-free: substitute a 1:1 gluten-free baking flour blend (measure by weight) and add 2–3 tbsp extra mix if the dough feels too wet.
Dairy-free: swap in 1 cup (226 g) refined coconut oil (solid) or a vegan butter for the same texture; chill slightly longer if using coconut oil.
Chocolate-peppermint: fold in 1/2 cup mini chocolate chips or dip half the cooled cookies in melted dark chocolate and sprinkle crushed peppermint. I often compare chocolate versions for balance with a rich chocolate-peppermint bark cookie.
Thin & crispy: increase granulated sugar to 1 3/4 cups and bake a minute or two longer; flatten dough balls slightly before baking.

Nutritional Highlights

These cookies are treat foods: they are high in sugar and fats, so enjoy in moderation — a typical cookie is roughly 110–170 kcal depending on size and chocolate additions.
Key nutrients: provides quick energy from sugars and fats; not a significant source of micronutrients.
Allergen information: contains wheat (gluten), eggs, and dairy unless adapted; check candy canes for cross-contamination warnings.
Portion guidance: 1–2 small cookies (1 inch) makes a reasonable single treat portion.

Troubleshooting Common Issues

Cookies spread too much: the dough was likely too warm or over-creamed; chill 30 minutes and reduce butter slightly, or bake on a cooler sheet pan.
Candy canes bleed color: fold crushed candy in at the very end and use larger shards instead of powdered pieces to minimize bleeding.
Dry, crumbly cookies: you probably over-measured flour or baked too long; weigh flour and remove cookies when centers still look slightly soft.

Frequently Asked Questions

Q: Can I use peppermint extract only, without crushed candy canes?
A: Yes — use 1 tsp peppermint extract and reduce vanilla to 1/2 tsp if you want a pure peppermint front note. Cookies will lack the crunch and visual flecks from candy canes but will still be flavorful.

Q: How do I get chewy vs. crispy peppermint cookies?
A: For chewy cookies, underbake by 1–2 minutes and use a bit more brown sugar (replace 1/4 cup of granulated sugar with brown sugar). For crisp cookies, bake until edges are golden and increase granulated sugar slightly; flattening dough balls before baking also helps create a thin, crisp result.

Q: Can I make the dough ahead and freeze it?
A: Yes — scoop dough into balls, freeze on a sheet until solid, then store in a freezer bag for up to 3 months. Bake from frozen but add 1–2 minutes to the bake time.

Q: Are there equipment must-haves for consistent cookies?
A: A stand mixer or hand mixer helps cream butter and sugar evenly, a kitchen scale ensures accurate flour measurements, and an oven thermometer verifies true baking temperature for consistent results.

Conclusion

If you want a reliable, festive cookie that’s quick to make and easy to adapt, these peppermint cookies are a great choice; for an alternate recipe and extra inspiration I sometimes consult this detailed version of Easy Peppermint Cookies – Healthy Fitness Meals.

Ingredients

Instructions

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