There’s just something joyful about a cookie that tastes like a fresh winter breeze wrapped in sweet nostalgia. This Peppermint Sugar Cookies Recipe is my go-to for festive gatherings — crunchy edges, chewy centers, and that minty pop you can't help but smile at.
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Why You'll Love This Recipe
I’m genuinely excited every time I bake these peppermint sugar cookies because they bring the perfect balance of festive colors and flavors. Plus, they’re easier to make than they look. You’ll feel like a cookie artist with each batch!
- Show-stopping Design: The peppermint swirl inside is not just cute, it’s a fun twist that will impress friends and family.
- Perfect Texture: You get that crispy edge with a soft, chewy center — my favorite cookie combo.
- Make-Ahead Friendly: The slice-and-bake style lets you prep in advance, which means less last-minute baking frenzy.
- Refreshing Flavor: The bright peppermint pairs beautifully with a subtle chocolatey outer layer — a real treat for the taste buds.
Ingredients & Why They Work
This recipe is simple but very deliberate with its ingredients. The combination creates a cookie dough that’s easy to work with while delivering great texture and that signature mint-chocolate spin you want around the holidays.
- Butter: Using slightly softened butter helps you get a smooth dough without melting it, which is key for texture.
- Granulated sugar: It adds the right amount of sweetness and helps crisp the edges beautifully.
- Sea salt: Just a hint to balance the sweetness and boost flavor complexity.
- Vanilla extract: Enhances the overall flavor profile with warm notes.
- Peppermint extract: This is the star that gives that refreshing minty glow.
- Egg: Room temperature eggs blend better, helping the dough come together smoothly.
- All-purpose flour: The backbone of the dough for structure, it’s sifted to keep things light.
- Dutch processed cocoa powder: Adds a subtle richness with none of the bitterness, making the chocolate layer smooth.
- Red and white gel food coloring: These help you get those vibrant holiday colors without affecting texture.
- Coarse sugar: Great for coating the outside to add sparkle and crunch.
- Crushed peppermint candies: Adds a festive crunch and doubles down on the peppermint flavor.
Make It Your Way
While I follow this peppermint sugar cookies recipe closely because the design is so precise, I love playing around with the peppermint intensity and sometimes swapping out cocoa powder for cinnamon for a warm twist.
- Extra peppermint kick: I sometimes add a little extra peppermint extract to the dough for a bolder mint flavor — just be careful not to overdo it!
- White chocolate drizzle: Drizzling melted white chocolate over the cooled cookies amps up the festive vibe and adds a creamy sweetness.
- Gluten-free option: You can try a gluten-free all-purpose blend, but note the dough might be a bit more delicate to handle.
Step-by-Step: How I Make Peppermint Sugar Cookies Recipe
Step 1: Creaming the Base
Start by beating the softened butter with sugar just until combined. Don’t overbeat here — you’re not aiming for fluffy, just evenly mixed. Next, add the sea salt, vanilla, peppermint extracts, and egg, mixing gently but thoroughly. This method keeps the dough stable yet tender.
Step 2: Forming the Dough and Coloring
After sifting the flour in, give the dough a quick mix until it just comes together. This keeps the cookies soft and chewy. Separate about one-third for the colored logs. Divide that smaller dough into halves — one for red, one optionally for white. Add gel food coloring one drop at a time to avoid over-coloring. Roll each half into logs on parchment and freeze until rock solid for clean cuts later.
Step 3: Cocoa and Assembly
Mix cocoa powder into the larger section of dough for that chocolate layer — it contrasts those bright peppermint colors perfectly. Once your colored logs are frozen, slice ’em into wedges, then reassemble alternating red and white wedges into new logs. Press and smooth the edges to get a seamless peppermint swirl.
Step 4: Wrapping in Chocolate and Peppermint
Press the peppermint swirl log together end-to-end, wrap it briefly to chill, and then flatten the cocoa dough into a rectangle to wrap around the log. The freezer chill keeps it manageable. Roll the log in the crushed peppermint and coarse sugar mix — not just beautiful but adds extra sparkle and texture.
Step 5: Baking Perfect Slices
Preheat your oven while the cookie log is chilling. Slice into ½ inch thick rounds, place them spaced on parchment, and bake just long enough for edges to crisp and tops to lose their shine but centers still soft. This results in that enviably chewy middle everyone loves. Transfer to a rack and cool completely before serving.
Top Tip
After making this peppermint sugar cookies recipe several times, I’ve learned a few tricks that make all the difference between a good batch and a great one.
- Chill, chill, chill: Freezing the colored dough logs solid before slicing means clean, sharp peppermint wedges — no smudging!
- Gentle mixing: Overworking the dough can make cookies tough — mix just enough to combine.
- Sharp knife slicing: Use a sharp, serrated knife and wipe it clean between cuts to get perfect cookie rounds.
- Don’t overbake: Cookies will look slightly underdone in the center — they firm up as they cool, so trust the process.
How to Serve Peppermint Sugar Cookies Recipe
Garnishes
I like to keep it simple with these cookies: a light dusting of powdered sugar or a quick drizzle of melted white chocolate adds a touch of elegance without overpowering that crunchy peppermint sugar coating.
Side Dishes
Pair these cookies with hot cocoa or a peppermint mocha for a cozy winter treat. They also make a festive companion to a cheese platter with mild cheeses and nuts—surprising but delicious.
Creative Ways to Present
For holiday parties, I arrange these cookies in a circular peppermint swirl pattern on a platter or package them in clear bags tied with red and white twine — the design really shines and makes gifting a breeze.
Make Ahead and Storage
Storing Leftovers
Leftover cookies keep beautifully in an airtight container at room temperature for up to a week. I recommend layering them with parchment paper to avoid sticking or crushing the delicate peppermint coating.
Freezing
Before baking, you can freeze the cookie logs wrapped tightly in parchment and foil for up to a month. When ready to bake, thaw slightly so you can slice cleanly, then bake as usual — super convenient for holiday prep!
Reheating
To refresh day-old cookies, pop them in a warm oven at 300°F for 5 minutes. This helps revive that fresh-baked softness without drying them out.
Frequently Asked Questions:
Yes, but Dutch processed cocoa powder has a milder, smoother taste and gives a richer color. Using regular cocoa might add a slight bitterness and affect the color of the chocolate dough layer.
Peppermint extract infuses the entire dough with consistent mint flavor, while crushed peppermint candies add texture and bursts of mint in the coating. Combining both layers your cookies with that perfect peppermint punch.
Freezing the colored dough logs until completely solid before slicing is key. Also, using a sharp knife and working quickly helps prevent smudging. Pressing and smoothing seams well when reassembling the wedges ensures a neat design.
You can experiment by substituting vegan butter and a flax egg in place of the regular butter and egg. Keep in mind the texture might vary slightly, so chilling the dough well is even more important.
Final Thoughts
Making this peppermint sugar cookies recipe always feels like wrapping up the season with something special. It’s festive but approachable, and the smiles you get when people bite into those minty swirls? Absolutely worth every step. Trust me, once you give it a go, these cookies will become a holiday tradition you look forward to year after year.
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Peppermint Sugar Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 40 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These peppermint sugar cookies feature a festive and colorful peppermint swirl center surrounded by a rich chocolate dough. With crisp edges and soft, chewy middles, they deliver a refreshing peppermint flavor perfect for holidays and cookie exchanges. This slice-and-bake style recipe is straightforward, allowing you to prepare the dough and design in advance for ease and convenience.
Ingredients
Main Dough
- 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)
Coloring and Coating
- 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)
Instructions
- Mix Butter and Sugar: In a large bowl or stand mixer, beat together the butter and granulated sugar just until combined, avoiding overbeating to prevent fluffiness.
- Add Flavorings and Egg: Add sea salt, vanilla extract, peppermint extract, and the egg; mix just until incorporated, even if the mixture looks slightly split.
- Add Flour: Sift the all-purpose flour into the bowl and mix gently with a mixer or spatula until the dough forms.
- Divide Dough: Cut off about one-third of the dough and set it aside for coloring; the remaining two-thirds will be for the chocolate dough.
- Color Red Dough: Split the smaller dough portion in half; add red gel food coloring drop by drop into one half and mix to achieve a vibrant red. Shape into a 4-inch long, thick log on parchment and freeze for 20 minutes until solid.
- Color White Dough: Add white gel food coloring to the other half of the small dough portion a few drops at a time to create a white dough (optional). Shape into a 4-inch long log on parchment and freeze for 20 minutes until firm.
- Make Chocolate Dough: Add cocoa powder to the larger dough portion, mixing well to create chocolate cookie dough; leave at room temperature.
- Create Wedges: Remove the frozen red and white logs, cut each in half lengthwise, then in half again repeatedly until you have eight equal wedges per color.
- Assemble Logs: Alternate the red and white wedges by pressing and smoothing them together to form two new logs, then join those two logs end-to-end and smooth the joint. Wrap in parchment and freeze 10 minutes to set.
- Wrap Logs in Chocolate Dough: Flatten the chocolate dough into a rectangle roughly the length of the assembled red and white log. Wrap this piece around the log using parchment paper, smoothing out the dough and distributing it evenly.
- Coat with Sugar and Peppermint: Mix coarse sugar and crushed peppermint candies. Roll the dough-wrapped log in this mixture until well coated. Wrap in parchment and freeze for 20 to 30 minutes until fully chilled.
- Preheat Oven: Heat the oven to 355°F (180°C) while the cookie log chills.
- Slice and Bake: Slice the chilled log into ½ inch thick slices with a sharp knife. Place slices on parchment-lined or non-stick cookie sheets, spacing them 1 to 2 inches apart. Bake for 11 minutes or until tops lose shine but centers remain slightly soft.
- Cool Cookies: Remove cookies from the oven and transfer to a cooling rack using a spatula. Allow to cool completely before serving or storing. Continue baking remaining slices in batches.
Notes
- For best results, use room temperature ingredients to ensure even mixing.
- The white gel food coloring is optional; without it, the dough will remain its natural color but still look festive.
- If you don't have Dutch-processed cocoa powder, you can substitute with natural cocoa but expect a slightly different flavor.
- The dough logs must be fully frozen before slicing to maintain the peppermint design.
- Store baked cookies in an airtight container at room temperature for up to one week.
- These cookies are perfect for making ahead and freezing, then slicing and baking as needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 174 kcal
- Sugar: 12 g
- Sodium: 129 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0.3 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 29 mg
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