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Stop getting store-bought Peppermint Cookies for the holidays and make some at home! They are easy to make and taste way better than store-bought. It takes just about 10 minutes of bake time, too!
You may also love my apple oatmeal cookies, my cranberry bliss bars, or my Cranberry Oatmeal Cookies.
Next time you walk by peppermint cookies at the store, keep walking because you can easily make them at home. Honestly, it’s not that hard. You probably already have all the ingredients and you may just need to get you some candy canes only. My kids love these cookies so much even though i make half a batch without the chopped candy canes because a couple of my kids prefer it without. So you can easily customize it and swap the candy canes for sprinkles! How fun!
Another really fun holiday-themed recipe you may love is my Christmas Tree Pull-apart bread.
Ingredients Needed
Below is a list of ingredients you will need to make these peppermint cookies. Full measurements will be listed further down below in the recipe card.
- Salted butter, at room temp: I do like using butter for these cookies. It just works better as far as texture and taste.
- Granulated sugar: Monk fruit sugar can be used.
- Vanilla extract
- Peppermint extract: this adds a bit of peppermint flavor, but if you don’t want to add it in, it’s fine. You will just taste sugar cookies with crunchy mint candy canes.
- Egg
- All purpose flour: or gluten-free flour
- Baking soda
- Chopped candy canes
How to make peppermint cookies
Line 2 medium sheet pans with parchment paper and make some space to put them in the fridge.
Step 1: In a large bowl, add the butter, sugar, vanilla, peppermint, and egg. Beat with an electric mixer until light and fluffy.
Step 2: In a medium bowl, sift the flour and baking soda. Add the sifted flour to the butter-egg mixture.
Step 3: Using a spatula, stir until just combined.
Step 4: Fold in the chopped candy canes. Mix again to combine.
Step 5: Scoop the dough, rolling into same-sized balls, into your prepared sheet pans; keep about 2 inches of space between the balls. Refrigerate for 30 minutes.
Step 6: Preheat the oven to 350 F. Bake the cookies directly from the fridge for 9-11 minutes or until the center is still soft. Cool before serving.
Recipe notes
- Allow the cookies to cool before handling
- Feel free to add some white chocolate chips. You will need 1/3 cup of white chocolate chips.
- You do not need to add the candy canes. I know my kids aren’t too fond of them and would prefer sprinkles. So, whatever works for you.
- Monk Fruit sugar will work in place of granulated sugar. I sometimes also use granulated cane sugar, and that works as well for me.
- You may use gluten-free flour. I haven’t tested it with another flour.
- I do like to use butter instead of oil for these cookies. I have tried it with coconut oil and the texture wasn’t what I was looking for even though it was still tasty.
Frequently Asked Questions
Yes. If you do not like peppermint, then make them like normal sugar cookies and add festive sprinkles instead.
Yes. Gluten-free flour will work just fine. I haven’t tested it with any other flour.
Place the peppermint cookies in a cookie jar and leave them on the kitchen counter for up to 7 days. You may store them in the fridge covered for up to 2 weeks.
More cookie recipes
- Brownie cookies recipe
- Protein Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Chocolate Oatmeal Cookies
- Healthy Banana Oatmeal Cookies
- Olive Oil Chocolate Chip Cookies
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Peppermint Cookies
Ingredients
- 1/2 cup salted butter, at room temp
- ¾ cup granulated sugar, or granulated cane sugara
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 1 large egg
- 1 ⅔ cup all-purpose flour
- ½ teaspoon baking soda
- ½ cup chopped candy canes
Instructions
- Preheat the oven to 350 F. Line 2 medium sheet pans with parchment paper and make some space to put them in the fridge.
- In a large bowl, add the 1/2 cup salted butter, ¾ cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon peppermint extract, and 1 large egg. Beat with an electric mixer until light and fluffy.
- In a medium bowl, sift the 1 ⅔ cup all-purpose flour and ½ teaspoon baking soda.
- Add the sifted flour to the butter-egg mixture and using a spatula, stir until just combined.
- Fold in the ½ cup chopped candy canes. Mix again to incorporate.
- Scoop the dough, rolling into same-sized balls, into your prepared sheet pans; keep about 2 inches of space between the balls.
- Refrigerate for 30 minutes.
- Bake the cookies directly from the fridge for 9-11 minutes or until the center is still soft. Cool before serving.
Video
Notes
- You do not need to add the candy canes. I know my kids aren’t too fond of them and would prefer sprinkles. So, whatever works for you.
- Monk Fruit sugar will work in place of granulated sugar. I sometimes also use granulated cane sugar, and that works as well for me.
- You may use gluten-free flour. I haven’t tested it with another flour.
- I do like to use butter instead of oil for these cookies. I have tried it with coconut oil and the texture wasn’t what I was looking for even though it was still tasty.
- Depending on the size of cookies you will be able to make anywhere between 16-22 cookies. If you do small cookies, you can make 20-22 cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super wow
Thank you