peppermint cookies recipe
The Best peppermint cookies recipe
I also love that these cookies are surprisingly light and airy, thanks to the butter and a touch of cream cheese. They’re great for making ahead because they keep well for days, so you can bake a batch for the holidays or to share with neighbors. Plus, they’re naturally sweetened with brown sugar and a hint of vanilla, so they’re not overly processed. If you’re looking for a treat that’s easy to customize—maybe swap in extra mint or a sprinkle of crushed candy canes—they’re perfect for that too. And honestly, there’s something satisfying about the way they look: those little specks of candy in the dough make them look festive, even if you’re not in a holiday mood.
Classic Peppermint Cookies
A simple, refreshing twist on peppermint cookies that bring a festive holiday flavor to any season. These cookies are soft, chewy, and packed with a bright minty sauce.
🥘Ingredients
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- ½ cup heavy cream
- ¼ cup granulated sugar
- 2 tbsp peppermint extract
- 1 tbsp corn syrup
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. -
2
Add the egg and vanilla extract, mixing until fully combined. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. -
3
Gradually mix the dry ingredients into the wet mixture until a dough forms. Chill the dough for 30 minutes. -
4
In a small bowl, mix the heavy cream, granulated sugar, peppermint extract, and corn syrup until smooth. -
5
Roll the chilled dough into 1-inch balls, then flatten slightly. Use a toothpick dipped in mint sauce to coat each cookie. -
6
Place cookies 2 inches apart on a baking sheet lined with parchment paper. Bake for 10–12 minutes, until edges are lightly golden.
🔧Equipment
- Mixing bowls
- Whisk
- Rolling pin
- Baking sheet
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Peppermint Cookies Works
❓ Frequently Asked Questions About Peppermint Cookies
How do I store these peppermint cookies?
Store the cookies in an airtight container at room temperature for up to five days. For longer storage, freeze them in a single layer on a baking sheet first, then transfer to a bag or container with parchment paper between layers to prevent sticking. Frozen cookies keep for up to three months.
Can I substitute the white chocolate chips for dark or milk chocolate?
Yes, you can! Dark chocolate adds a deeper, slightly bitter twist, while milk chocolate keeps the classic sweetness. Just use the same amount—about 1/2 cup per 12-ounce bag of white chocolate chips.
Why do the cookies sometimes spread too much?
The butter and sugar in the dough are key players here. If the cookies spread too much, it’s likely because the butter was too soft or the dough was too warm. Chill the dough for 30 minutes before baking to help it hold its shape better.
What if I don’t have mint extract?
Skip the mint extract entirely—the cookies will still be delicious! If you’d like a hint of mint flavor, use 1/4 teaspoon of crushed peppermint candy pieces (like peppermint bark) instead. The white chocolate will still shine.
