Peppermint Sugar Cookies with Peppermint Frosting
When it’s holiday baking time, it’s hard to find a cookie that kicks off the season better than these delightful peppermint sugar cookies with peppermint frosting.
Besides showcasing one of the most classic flavors of the holiday season, they’re so pretty in their presentation. These peppermint sugar cookies are a favorite for Christmas season cookie swaps and gift-giving. Line a pretty tin with candy-striped paper and tuck a half dozen or so of these treats inside, and you could cheer up even the Grinch!
Peppermint sugar cookies are also a perfect addition to any holiday gathering, and they go wonderfully with seasonal beverages and other desserts. Serve them alongside hot chocolate, warm apple cider or traditional hot wassail for the sweetest, cozy winter experience.
The flavor and color of the frosting’s peppermint candies add a festive flair to a simple scoop of vanilla ice cream and shaved white chocolate for a special holiday dessert. (White chocolate chips work, too — the flavors fit perfectly like peppermint bark.)
If you’re considering the best meals for that kind of finish, consider rich, hearty comfort foods like pot roast or classic beef chili. Another option? These stuffed Italian chicken roll-ups.
Ingredients needed to make this peppermint sugar cookie recipe
Here are the items you’ll need to gather to make these delicious minty cookies with frosting:
- Butter: Gives the cookies their rich, tender texture and helps them spread evenly while baking.
 Butter is also used in the frosting to create a rich, creamy base.
- Cream Cheese: Adds a tangy, creamy flavor and contributes to the softness of the cookies.

- Sugar: Granulated white sugar sweetens the cookies and helps create a light, crispy exterior.

- Powdered Sugar: Provides additional sweetness and creates a smooth, velvety texture in the dough. It also sweetens the frosting while creating a thicker consistency for easy spreading.
- Egg: Binds the ingredients together and adds moisture to the dough.

- Almond Extract: Enhances the overall flavor and pairs well with the peppermint extract.

- Peppermint Extract: Adds the signature refreshing, peppermint flavor to the cookies.

- All-Purpose Flour: Provides structure and acts as the base for the dough.

- Baking Powder: Helps the cookies rise and maintains their soft texture.

- Salt: Balances the sweetness and enhances the overall flavor of the cookie dough and frosting.


- Milk: Thins the frosting for a desirable consistency.
- Peppermint Extract: Brings a cool, refreshing taste to the frosting.

- Vanilla Extract: Adds depth of flavor and complements the peppermint extract.

- Crushed Candy Canes or Crushed Peppermint Candies: Adds a festive touch and a crunchy texture to the creamy frosting and moist, baked cookies.

Kitchen Equipment Needed
- Electric mixer (stand or hand)
- Large bowl
- Cookie baking sheets
- Parchment paper
Frequently asked questions about this peppermint sugar cookie recipe
Here are a few answers to common questions I get when I share these cookies (or their recipe). If you have a question you do not see covered, ask in the comments section, and I will reply as soon as I can!
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and store it in the refrigerator for up to three days or freeze it for up to three months. Just be sure to let the dough come to room temperature before scooping and baking.
What’s the best way to crush candy canes or peppermints for the frosting?
Place the candy canes or peppermints in a sturdy resealable bag and seal it, ensuring there’s very little inside. Then, use a rolling pin or a mallet to gently crush the candies into small pieces. Alternatively, you can use a food processor to pulse the candies until they reach the desired consistency.
How do I get a soft and chewy texture for these cookies?
To make your cookies soft and chewy, it’s important not to overbake them. Check the cookies a few minutes before the recommended baking time and look for slightly golden edges with a soft center.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This will help them set without becoming too crisp. Once the frosting has set, storing them in an airtight container with a slice of bread can help maintain their soft texture.
How can I ensure my cookies hold their shape while baking?
I usually do not have this trouble with this recipe, however, you can prevent the dough from spreading by chilling the dough 15-30 minutes before scooping and baking. Additionally, make sure your oven is properly preheated before baking.
How should I store the frosted cookies?
Once frosted, allow the cookies to set completely on a wire rack before storing them in an airtight container at room temperature. This will help maintain their freshness and ensure the frosting doesn’t smudge. This tip is especially important if you’re planning on packaging them to give as gifts.
More Grandma-Approved Recipes To Try
If you enjoyed this recipe for peppermint sugar cookies, take a look at some of these other yummy recipes:
- Peppermint Bark Cookies
- Homemade Cheesecake with Classic Toppings
- Holiday Pecan Snowball Cookies
- No Bake Chocolate Peanut Butter Balls
- Chocolate Andes Mint Cookies
Peppermint Sugar Cookies with Peppermint Frosting
Equipment
- Cookie sheets
- parchment paper or silicone mats
- 2 Tablespoon Cookie scoop
Ingredients
Cookie Ingredients:
- Âľ cups butter softened
- 8 ounces cream cheese softened
- 1 cup sugar
- ½ cup powdered sugar
- 1 egg
- ½ teaspoon almond extract
- ½ teaspoon peppermint extract
- 2 Âľ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Frosting Ingredients:
- â…“ cup butter softened
- 4 ½ cups powdered sugar
- â…“ – ½ cup milk
- ½ teaspoon vanilla extract
- 1 teaspoon peppermint extract
- pinch of salt
- crushed candy canes or peppermints ~ 21 mini candy canes
Instructions
- In your stand mixer cream together butter, cream cheese, egg, both sugars and both the almond and peppermint extract until fluffy.
- Add flour, baking powder and salt. Mix until soft dough forms. Cover and refrigerate at least one hour.
- Preheat over to 375 degrees and line a couple baking pans with parchment paper or silicone mats.
- Scoop dough desired size onto baking sheets with a 2 Tablespoon cookie scoop or a spoon. Bake for 8-10 minutes.
- While cookies are baking, work on the frosting. With a stand mixer, add the powdered sugar slowly to the softened butter until incorporated. Add extracts and salt. Add milk slowly until you’ve reached desired consistency. Start with 1/3 cup of milk and add more if needed.
- Once cookies are cooked and completely cool, spread or pipe icing onto cookies and sprinkle with crushed candy canes.