Peppermint Candy Sugar Cookies
These peppermint candy sugar cookies are soft, buttery, and topped with crushed candy canes for the perfect holiday treat. They’re easy to make and look stunning on any dessert table.
With their festive red and white swirls and sweet mint flavor, these cookies are a Christmas baking staple. They stay soft for days and make wonderful gifts for friends and family.
Why You’ll Love This Recipe
These cookies combine classic sugar cookie texture with refreshing peppermint flavor. The crushed candy canes add a satisfying crunch and beautiful color contrast that makes them irresistible.
They’re simple enough for beginner bakers but impressive enough for holiday parties. You probably have most ingredients in your pantry already, making them perfect for last-minute baking.
The dough doesn’t require chilling, so you can go from mixing to baking in under 15 minutes. That means fresh cookies faster than a trip to the bakery.
Read More: Peppermint Palmier
Ingredients You’ll Need
The ingredient list is straightforward and uses pantry basics. You’ll need butter, sugar, eggs, flour, and of course, crushed candy canes for that signature peppermint punch.
Using room temperature butter is key for proper creaming and that perfect soft texture. Make sure your baking powder is fresh for the best rise and tender crumb.
For the Cookies:
How to Make Peppermint Candy Sugar Cookies
Start by creaming your butter and sugar until light and fluffy, about 3 minutes. This incorporates air and creates that melt-in-your-mouth texture everyone loves.
Mix in the egg and both extracts until fully combined. In a separate bowl, whisk together your dry ingredients before gradually adding them to the wet mixture.
Step by Step Instructions:
- Preheat your oven to 350°F and line two baking sheets with parchment paper
- In a large bowl, beat softened butter and sugar together for 2 to 3 minutes until creamy and pale
- Add the egg, vanilla extract, and peppermint extract, mixing until smooth
- In another bowl, whisk flour, baking powder, and salt together
- Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined
- Scoop dough into 1.5 tablespoon portions and roll into balls
- Roll each ball in crushed candy canes, pressing gently so the pieces stick
- Place cookies 2 inches apart on prepared baking sheets
- Bake for 10 to 12 minutes until edges are set but centers still look soft
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack
Peppermint Candy Sugar Cookies
Course: DessertCuisine: AmericanDifficulty: Easy24
15
minutes12
27
minutesSoft, buttery sugar cookies rolled in crushed candy canes for the perfect festive treat with refreshing peppermint flavor
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup crushed candy canes or peppermint candies
Directions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Beat butter and sugar in a large bowl for 2 to 3 minutes until light and fluffy.
- Add egg, vanilla extract, and peppermint extract. Mix until smooth and combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing on low until just combined.
- Scoop 1.5 tablespoon portions of dough and roll into balls.
- Roll each ball in crushed candy canes, pressing gently so pieces adhere.
- Place cookies 2 inches apart on prepared baking sheets.
- Bake 10 to 12 minutes until edges are set but centers look slightly soft.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Don’t overbake or cookies will be dry. They should look slightly underdone in the center when you remove them.
Use room temperature butter for best texture. Leave it out for 30 to 60 minutes before starting.
Crush candy canes into small pieces, not powder, for the best visual appeal and crunch.
Dough can be made ahead and refrigerated for up to 2 days before baking.
For more intense peppermint flavor, increase extract to 3/4 teaspoon.
Nutrition Per Cookie
| Nutrient | Amount |
|---|---|
| Calories | 165 |
| Total Fat | 8g |
| Sugars | 12g |
| Protein | 2g |
Tips for Perfect Results
Don’t overbake these cookies or they’ll lose their soft, chewy texture. Remove them when the edges are just set and the centers still look slightly underdone.
Crush your candy canes in a sealed plastic bag using a rolling pin for the best texture. You want small pieces, not powder, so they create pretty flecks and add crunch.
If your dough feels too sticky, refrigerate it for 20 minutes. If it’s too dry, add a teaspoon of milk at a time until it comes together properly.
Storage and Freezing
Store these peppermint candy sugar cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.
You can freeze baked cookies for up to 3 months in a freezer-safe container. Thaw at room temperature for about 30 minutes before serving.
Unbaked dough balls can also be frozen for up to 2 months. Roll them in candy canes after thawing, then bake as directed, adding 1 to 2 extra minutes.
Recipe Variations
Try adding white chocolate chips to the dough for extra sweetness and texture. You can also drizzle melted chocolate over cooled cookies for a more decadent treat.
Swap peppermint extract for almond extract and use crushed almonds instead of candy canes for a different flavor profile. Or use red and green sprinkles for a more colorful holiday version.
For smaller cookies, use 1 tablespoon of dough per cookie and reduce baking time to 8 to 10 minutes. This yields about 48 mini cookies instead of 24 regular size.
Frequently Asked Questions
Can I make these cookies without peppermint extract?
Yes, you can skip the peppermint extract and use an additional 1/2 teaspoon of vanilla extract instead. The crushed candy canes will still provide peppermint flavor, just milder. You can also substitute almond extract for a completely different but delicious flavor combination.
Why did my cookies spread too much during baking?
Cookies spread excessively when the butter is too warm or the dough is too soft. Make sure your butter is softened but not melted, and if your kitchen is warm, chill the dough balls for 15 to 20 minutes before baking. Also check that you measured the flour correctly using the spoon and level method, not packing it into the cup.
Can I use peppermint candy instead of candy canes?
Absolutely, any hard peppermint candy works perfectly for this recipe. Starlight mints, peppermint discs, or even Andes mints can be used. Just make sure whatever you choose is crushed into small pieces so it sticks to the dough and doesn’t make the cookies too hard.
