Peppermint Sugar Cookies
About These Peppermint Sugar Cookies
These Peppermint Sugar Cookies are the perfect festive treat—soft, chewy, buttery, and loaded with white chocolate and peppermint in every bite. They’re simple, customizable, and ideal for the holiday season (or anytime if you love peppermint year-round, which I do). You can keep the peppermint subtle by relying on crushed candies alone, or boost it with peppermint extract for that classic holiday flavor. Use seasonal peppermint baking chips, regular white chocolate, Andes peppermint crunch pieces, or crushed candy canes—this recipe is flexible and delicious no matter what you choose!
Why You’ll Love This Recipe
Soft, chewy, bakery-style cookies
Customizable peppermint flavor
Simple, classic cookie dough with fun & festive mix-ins
Perfect for cookie boxes, parties, and gifting
Makes a big batch (36–48 cookies)
Easy to adapt with different chocolates or candy mixes
Ingredients You’ll Need
Butter (salted preferred)
Granulated sugar & brown sugar
Eggs
Vanilla extract
Peppermint extract
All-purpose flour
Baking soda, baking powder & salt
White chocolate chips or chunks
Crushed peppermint candies or candy canes
How to Make It
Cream the butter and sugars until fluffy, then mix in the eggs and extracts. Whisk the dry ingredients separately, then combine with the wet mixture. Fold in the white chocolate and crushed peppermint. Scoop the dough into balls, lightly press the tops, and bake until the edges are golden but the centers stay soft. Cool on the baking sheet before transferring to a rack.
Tips for Success
Use room-temperature butter for the best texture
Adjust the peppermint extract to your preferred intensity
Gently press the dough to help them bake evenly
Don’t overbake — the centers should be soft
Mix white chocolate types or mix-ins for variety
Let them cool before moving so they stay thick and chewy
Frequently Asked Questions
Can I leave out the peppermint extract?
Yes — the peppermint candies alone give a lighter mint flavor.
Can I freeze the dough?
Absolutely. Scoop the dough into balls, freeze on a tray, then bag and bake straight from the freezer (add 1–2 minutes).
Can I use milk or dark chocolate instead of white?
Yes! The cookies are very flexible.
Why aren’t my cookies spreading much?
This dough bakes thick. If you want more spread, press the dough flatter before baking or reduce the flour by a tablespoon or two.
Can I make them smaller?
Definitely. Just reduce the bake time by a few minutes.
What to Serve With These Cookies
Hot chocolate or peppermint mocha
Coffee or espresso
Holiday dessert platters- fun!
Vanilla ice cream- make a cookie sandwich!
A glass of cold milk (always classic)
More Recipes That You’ll Love
Peppermint Sugar Cookies
Yield:
18–20 large cookies (¼ cup scoop)
or 36–48 small cookies (tablespoon scoop)
Ingredients
1 cup (2 sticks) butter, softened (salted preferred; if using unsalted add ½ tsp extra salt)
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 teaspoons peppermint extract (or reduce for a milder flavor)
3 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup white chocolate chips or chunks
½ cup crushed peppermint candies or candy canes
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment.
Cream butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla and peppermint extract.
Whisk together flour, baking soda, baking powder, and salt in a separate bowl.
Add dry ingredients to wet ingredients and mix until just combined.
Fold in white chocolate and crushed peppermint.
(Optional for thicker cookies: chill dough 30 minutes.)
Scoop dough:
¼ cup for large cookies
1 tablespoon for small cookies
Gently press the tops to slightly flatten.
Bake 10–12 minutes for small cookies or 12–15 minutes for large cookies, until edges are lightly golden and centers look soft.
Cool on baking sheets for several minutes, then transfer to a rack to cool completely.
