Peppermint Sugar Cookies

Peppermint Sugar Cookies: A Festive Delight for Every Occasion

There’s something truly magical about the crisp snap of a perfectly baked peppermint sugar cookie, especially when it releases a burst of cool, minty aroma with every bite. These beloved treats are more than just holiday confections—they’re edible memories wrapped in snowy icing and shimmering sprinkles. Whether you’re crafting them during Christmas, celebrating Valentine’s Day, or simply indulging in a wintery craving, peppermint sugar cookies bring joy to any table. Their vibrant red-and-white appearance makes them a centerpiece at festive gatherings, while their smooth texture and refreshing flavor balance sweetness with a refreshing zing that lingers pleasantly on the palate.

The History of Peppermint Sugar Cookies

The roots of peppermint sugar cookies trace back centuries through a rich tapestry of culinary evolution. While sugar cookies themselves originated in 18th-century Pennsylvania with German Protestant settlers known as the Pennsylvania Dutch, the incorporation of peppermint is a much more modern twist. Early sugar cookies—then called “jumble” or “kringle”—were simple affairs made from flour, butter, eggs, and sugar, often stamped with decorative molds for special occasions.

Mint has long been used in confections across Europe. The ancient Egyptians enjoyed mint-infused honey treats, and by the 17th century, European apothecaries were creating medicinal lozenges flavored with peppermint oil. As candy-making evolved during the Victorian era, striped peppermint sticks became popular, particularly around Christmastime. By the early 20th century, American bakers began combining the nostalgic charm of classic sugar cookies with the seasonal flair of peppermint, giving rise to what we now know as the peppermint sugar cookie.

Today, these cookies are synonymous with winter holidays, especially Christmas. Their popularity surged in the mid-20th century alongside the rise of televised holiday specials and mass-produced candies like candy canes. Baking blogs, cooking shows, and social media have only amplified their fame, making them one of the most shared and photographed desserts during the holiday season.

Ingredients Breakdown: What Makes Peppermint Sugar Cookies Shine

The magic of peppermint sugar cookies lies not just in their taste but in the harmony of their ingredients. Each component plays a vital role in achieving the perfect balance of flavor, texture, and visual appeal.

All-Purpose Flour: The backbone of the cookie, providing structure. It gives the dough its shape and helps create that tender yet firm crumb ideal for cutting and decorating.
Butter (Unsalted): High-quality butter adds richness and contributes to the melt-in-your-mouth quality. Using unsalted butter allows better control over the salt content and ensures freshness.
Granulated Sugar: Not only does it sweeten the dough, but it also helps with browning and tenderness. When creamed with butter, it incorporates air, leading to a lighter texture.
Eggs: Act as a binder and add moisture, helping the dough come together smoothly while contributing to the soft interior.
Vanilla Extract: Adds depth and warmth to the flavor profile, balancing the sharpness of the peppermint.
Pure Peppermint Extract: This is the star ingredient—the concentrated essence that delivers that unmistakable minty freshness. Unlike mint extract, which can be artificial or less intense, pure peppermint extract offers a clean, cooling flavor.
Baking Powder: A leavening agent that helps the cookies rise slightly without spreading too much, preserving their shape after baking.
Salt: Enhances all other flavors and prevents the sweetness from becoming cloying.
Milk (for dough or icing): Used sparingly to adjust consistency, either in the dough if it’s too dry or in the icing to reach the right drizzling or flooding texture.
Confectioners’ Sugar (Powdered Sugar): Essential for the smooth, glossy glaze or royal icing that crowns these cookies. Its fine texture dissolves easily, creating a silky finish.
Fine Sea Salt (optional in icing): A pinch enhances the complexity of the icing, making the peppermint pop even more.
Red Food Coloring (gel preferred): For that classic holiday look—used minimally in swirls or dots to mimic candy cane patterns.
Candy Cane Pieces or Crushed Peppermints: Pressed into the wet icing or folded into the dough for crunch and extra minty bursts.
Sprinkles (holiday-themed): Adds whimsy and color, perfect for gifting or party platters.

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

Follow this detailed guide to bake bakery-quality peppermint sugar cookies at home—crisp edges, soft centers, and a dazzling finish.

Prepare Your Workspace: Clear a clean surface for rolling and chilling the dough. Preheat your oven to 350°F (175°C). Line two or more baking sheets with parchment paper or silicone baking mats.
Cream Butter and Sugar: In a large mixing bowl, beat 1 cup (2 sticks / 226g) of softened unsalted butter with ¾ cup (150g) granulated sugar using an electric mixer on medium speed until light and fluffy (about 3–4 minutes).
Add Eggs and Extracts: Beat in 1 large egg, 1 teaspoon vanilla extract, and ½ to 1 teaspoon pure peppermint extract (adjust to taste). Mix until fully combined and creamy.
Combine Dry Ingredients: In a separate bowl, whisk together 2 ½ cups (315g) all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt.
Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
Chill the Dough: Divide the dough into two equal portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 48 hours). Chilling firms the butter, preventing excessive spread during baking.
Roll Out the Dough: On a lightly floured surface, roll one disc of dough to about ¼ inch thickness. Use cookie cutters (stars, circles, trees, bells, etc.) to cut shapes. Dip cutters in flour between uses to prevent sticking.
Transfer to Baking Sheets: Carefully transfer cookies using a spatula to prepared baking sheets, spacing them about 1 inch apart.
Bake: Bake for 8–10 minutes, or until the edges are just beginning to turn golden. Rotate pans halfway through for even baking. Avoid overbaking to keep them soft inside.
Cool Completely: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before icing.
Make the Icing: In a medium bowl, combine 2 cups (240g) confectioners’ sugar, 2 tablespoons milk (or more as needed), ½ teaspoon vanilla extract, ¼ teaspoon peppermint extract, and a tiny pinch of salt. Whisk until smooth and glossy. Add red gel food coloring drop by drop to achieve desired hue.
Decorate: Once cookies are completely cool, dip tops into icing or use a spoon or piping bag to spread evenly. Immediately sprinkle crushed candy canes or holiday sprinkles before the icing sets.
Let Icing Set: Allow decorated cookies to sit at room temperature for 1–2 hours until the icing hardens. Store in an airtight container with parchment layers between them.

Tips for Baking the Best Peppermint Sugar Cookies

Use Room-Temperature Butter: Softened butter creams better, creating a uniform texture. Take it out of the fridge 30–60 minutes ahead.
Don’t Skip the Chill Time: Cold dough holds its shape better. Warm dough spreads too much and loses definition.
Avoid Over-Flouring When Rolling: Excess flour makes cookies tough. Lightly dust the surface and rolling pin, and re-flour only when necessary.
Roll Evenly: Use rolling pin guides or dowel rods on the sides to ensure consistent thickness for even baking.
Bake in Batches: Don’t overcrowd the oven. Rotate pans front-to-back and top-to-bottom for uniform heat distribution.
Watch Baking Time Closely: These cookies go from perfect to overdone quickly. They should look set but still pale when removed.
Use Gel Food Coloring: Liquid dyes dilute icing and may alter consistency; gels provide vibrant color without affecting texture.
Crush Candy Canes Fresh: Place unwrapped candy canes in a zip-top bag and crush with a rolling pin. Sift out fine powder if desired for texture control.
Freeze Undecorated Cookies: Baked and cooled cookies can be frozen for up to 3 months. Thaw and decorate as needed.
Double the Batch: These cookies freeze well and make excellent gifts. Consider quadrupling the recipe during peak holiday season.

Variations and Customizations

While traditional peppermint sugar cookies are iconic, feel free to get creative with flavors, textures, and presentations:

Gluten-Free Version: Substitute all-purpose flour with a high-quality gluten-free 1:1 baking blend. Add ½ teaspoon xanthan gum if not included.
Dairy-Free Option: Replace butter with vegan butter sticks and use almond or oat milk in the icing.
Chocolate-Dipped Peppermint Cookies: After icing sets, dip half of each cookie in melted white chocolate and roll in crushed peppermints.
Peppermint Mocha Twist: Add 1 tablespoon cocoa powder to the dough and a splash of espresso to the icing for a mocha-mint fusion.
Stained Glass Effect: Cut out centers with small cutters, fill with crushed hard candies, and bake until melted into colorful windows.
Mini Thumbprints: Press a thumb into the center of each ball before baking, then fill with peppermint jam or melted chocolate.
Marble Icing: Swirl red and white icing together with a toothpick for a candy-cane marbled effect.
Sprinkle Tops Only: Leave icing plain white and press festive sprinkles only on top for a minimalist-chic look.
Peppermint Cream Filled: Sandwich two cookies with peppermint buttercream for a stuffed version reminiscent of Oreos.
Spiced Peppermint: Add a pinch of cinnamon or ginger to the dough for a warm, spiced contrast to the cool mint.

Health Considerations and Nutritional Value

While undeniably delicious, peppermint sugar cookies are best enjoyed in moderation due to their sugar and fat content. Here’s a general nutritional breakdown per average-sized cookie (without heavy decoration):

Calories: ~90–120 kcal
Total Fat: 4–6g (mostly from butter)
Saturated Fat: 2–3g
Carbohydrates: 14–18g
Sugars: 9–12g (including added sugars from dough and icing)
Protein: 1–2g
Sodium: 50–80mg

Health Notes:

These cookies are high in refined carbohydrates and added sugars, so individuals managing blood sugar (e.g., diabetics) should consume cautiously.
Butter provides saturated fat; those monitoring cholesterol may opt for moderate portion sizes or plant-based alternatives.
Peppermint extract is generally safe and may aid digestion in small amounts, though excessive consumption could cause heartburn in sensitive individuals.
To reduce sugar, consider using monk fruit-sweetened powdered sugar substitutes in the icing, though results may vary in texture and taste.
For protein enrichment, add a tablespoon of almond flour to the dough—but note this may affect texture.

Ingredients

For the Cookies:

1 cup (2 sticks / 226g) unsalted butter, softened
¾ cup (150g) granulated sugar
1 large egg
1 tsp vanilla extract
½ to 1 tsp pure peppermint extract (to taste)
2 ½ cups (315g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt

For the Icing:

2 cups (240g) confectioners’ sugar, sifted
2–3 tbsp milk (dairy or non-dairy)
½ tsp vanilla extract
¼ tsp peppermint extract
Pinch of salt
Red gel food coloring (as needed)
Crushed candy canes or peppermint candies (for topping)
Holiday sprinkles (optional)

Directions

In a large bowl, cream together softened butter and granulated sugar until light and fluffy (3–4 minutes).
Beat in the egg, vanilla extract, and peppermint extract until smooth.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually mix the dry ingredients into the wet mixture on low speed until a cohesive dough forms.
Divide the dough in half, shape into discs, wrap in plastic, and chill for at least 1 hour.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
On a floured surface, roll one disc to ¼-inch thickness. Cut into desired shapes using cookie cutters.
Transfer cookies to baking sheets, spacing 1 inch apart.
Bake for 8–10 minutes until edges are lightly golden. Cool on sheet for 5 minutes, then transfer to wire racks.
While cookies cool, prepare icing: whisk confectioners’ sugar, milk, extracts, salt, and food coloring until smooth.
Once cookies are completely cool, dip or spread icing on top. Immediately add crushed candy canes and sprinkles.
Allow icing to set completely (1–2 hours) before storing.

FAQ

Q: Can I make peppermint sugar cookies without extract?
A: Yes, but flavor will be milder. You can use finely crushed peppermint candies in the dough or substitute with strong peppermint tea infused into the milk for soaking.

Q: Why did my cookies spread too much?
A: Likely causes include warm dough, over-creaming butter, or insufficient flour. Always chill dough thoroughly and measure flour correctly (spoon and level, don’t scoop).

Q: How long do these cookies last?
A: Stored in an airtight container at room temperature, they stay fresh for 5–7 days. With icing, they may soften slightly after day 3. Freeze for longer storage.

Q: Can I freeze the dough?
A: Absolutely! Wrap dough discs tightly and freeze for up to 3 months. Thaw overnight in the fridge before rolling.

Q: Can I use mint extract instead of peppermint?
A: Peppermint extract is stronger and more distinct. Mint extract (often spearmint) has a different flavor profile and may taste less “candy cane.” Stick with peppermint for authenticity.

Q: How do I prevent cracked icing?
A: Ensure cookies are completely cool before icing. Use the right consistency—thick enough to hold shape but thin enough to spread. Avoid rapid drying from fans or heaters.

Q: Are these cookies kid-friendly?
A: Yes! Kids love helping with rolling, cutting, and decorating. Just supervise near hot ovens and use age-appropriate tools.

Summary

Peppermint sugar cookies are a timeless holiday favorite, blending crisp sugar cookie perfection with refreshing minty icing and festive decorations. Easy to customize and perfect for sharing, they bring joy to every gathering with their delightful taste and charming appearance.

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