Peppermint Sugar Cookies are just right for holiday baking, or any time you have a peppermint craving!
Sugar cookies as we know them have been around since American Colonial times, when the availability of sugar made it possible for home cooks to bake simple but tasty treats. Although they’ve gone by many names, the basic idea behind them is the same: cream your butter and sugar, then add salt, eggs, and vanilla. Combine your flour with a raising agent like baking powder or baking soda, then dump the dry ingredients into the first mixture. The result is a buttery, rich, slightly soft cookie that is simple yet divine.
Sugar cookies can be plain, iced, frosted, decorated with sprinkles, or made into sandwich cookies with a buttercream filling. A fun twist is to add crushed peppermint to the cookie—before baking. The crushed peppermint bits soften as they bake, while adding a pretty color and a minty zing that is perfect for the holidays. Or perfect if you just like peppermint! (I mean, why wait till Christmas?)
My Peppermint Sugar Cookies deliver that mint flavor and just the right texture: slightly crunchy on the outside but soft on the inside. The peppermint flavor mixes well with the rich, buttery sugar-cookie dough and doesn’t require messy frosting, as the peppermint bits are worked into the unbaked cookies.
Candy Canes
Legend has it that back in the 17th century, a German choirmaster needed a way to keep his choir boys still and quiet during the long Christmas Eve mass. He (probably rightly) figured he would need to justify handing out candy during church, so asked the local candy maker to bend stick candy into a crook shape. What does a crook or cane shape have to do with church? He claimed it would remind the squirmy kids of the shepherds patiently attending Christ’s nativity. His idea worked, and the candy canes became popular. They weren’t decorated with red and white stripes until the early 20th century. Now you can find canes of all sizes, flavors, and colors, but for this recipe, stick with the traditional red and white.
How do I prep and store these cookies?
I store them in an airtight container either at room temperature for up to seven days, in the fridge for up to two weeks, or in the freezer for up to three months. They should retain their soft texture once thawed. These cookies are not ideal for shipping, as they can break easily. If you are shipping a batch as part of a holiday or care package, be sure to double-wrap them.
Serving Suggestions
My favorite way to enjoy these Peppermint Sugar Cookies is with a big glass of milk or cup of hot tea. They will not last long! If you want to add more decorations, use a little vanilla frosting then top the frosting with more peppermint bits. Other cookies that go well with Peppermint Sugar Cookies include Chocolate Crinkles or our own Best Ginger Cookies Ever. For another holiday-flavored cookie, try our Spiced Snickerdoodles.
Peppermint Sugar Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1/2 cup peppermint candy crushed
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Mix in the salt, egg yolks, and vanilla extract until well combined.
- Gradually add the all-purpose flour to the wet ingredients, mixing until a dough forms.
- Fold in most of the crushed peppermint candy, reserving some for topping the cookies.
- Shape the dough into small balls, roll the tops in the reserved crushed candy, and place them on the prepared baking sheet, spaced about 2 inches apart.
- Bake in the preheated oven for about 12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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