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Peppermint Sugar Cookies

  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 30
  • Yield: 3 1x


An easy holiday sugar cookie with no rolling and cutting required!


  • 1 1/2 cups sugar (plus more for rolling)
  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 14 tablespoons unsalted butter, at room temperature
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons peppermint extract
  • 1/2 cup crushed peppermint candies or candycanes
  • optional: melted chocolate for drizzling


  1. Adjust oven rack to middle position and heat oven to 350 degrees. Line baking sheets with parchment paper. Whisk flour, baking powder, and salt together in a bowl.
  2. Using a stand mixer, beat butter and sugar on medium speed until fluffy, 3-5 minutes. Add eggs, one at a time, and vanilla and peppermint extracts and beat until combined. Reduce speed to low, slowly add flour mixture, and beat until combined.
  3. If dough is extra soft, refrigerate for 30-60 minutes until firmed up. Place about 1/2 cup extra sugar in a dish. Use a cookie scoop to make uniform size balls and roll them in the sugar and place 2 inches apart on prepared cookie sheets. Using a buttered and sugared bottom of a flat-bottomed drinking glass, flatten each ball just slightly (about 3/4-inch thickness) and sprinkle with with peppermint candies.
  4. Bake until edges are set and beginning to barely brown but centers are still soft and puffy, 10-12 minutes. Let cookies cool on sheet for 10 minutes. Serve warm, or transfer to wire rack and cool completely. If desired, drizzle with a little chocolate.


  • These cookies are great sandwiched with peppermint or chocolate ice cream, too!