Description
Soft, buttery Peppermint Sugar Cookies topped with a pink peppermint frosting and crushed candy canes—perfect for the holidays. These festive cookies are ideal for cookie exchanges, gifting, or enjoying with a hot cup of cocoa. Easy to make and irresistibly minty!
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 batch pink peppermint frosting
½ cup crushed candy canes (for topping)
Instructions
1. In a large bowl, beat the softened butter and sugar until light and fluffy.
2. Add the egg, vanilla extract, and peppermint extract. Mix until smooth.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. Gradually mix the dry ingredients into the wet ingredients until a dough forms.
5. Scoop dough onto a parchment-lined baking sheet and flatten slightly.
6. Bake at 350°F (175°C) for 8–10 minutes until edges are set.
7. Cool completely on a wire rack.
8. Frost cookies with pink peppermint frosting.
9. Sprinkle crushed candy canes on top.
10. Let frosting set before serving or storing.
Notes
Let the cookies cool completely before frosting, or the frosting will melt.
Use peppermint extract sparingly—it’s potent. A little goes a long way.
Crushing the candy canes right before topping preserves their crunch and color.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg