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–+ servings
Sugar cookies with peppermint on a flat surface.
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5 from 1 vote

Peppermint Cookies 

Simple sugar cookies made with pantry staple ingredients with some added peppermint. They are easy to make, tasty, and great for the holidays.
Prep Time10 minutes
Cook Time11 minutes
Total Time21 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 22 cookies
Author: Rena

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

  • 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.
    eggs and sugar whipped in a bowl with a mixer.
  • In a medium bowl, sift the 1 ⅔ cup all-purpose flour and ½ teaspoon baking soda.
    flour being sifted over the fluffy egg and sugar mixture.
  • Add the sifted flour to the butter-egg mixture and using a spatula, stir until just combined.
    flour and egg mixture mixed together in a bowl to form a cookie dough.
  • Fold in the ½ cup chopped candy canes. Mix again to incorporate.
    crushed candy cane peppermint added to a sugar cookie dough.
  • Scoop the dough, rolling into same-sized balls, into your prepared sheet pans; keep about 2 inches of space between the balls.
    cookie dough balls placed on a sheet pan before baking.
  • Refrigerate for 30 minutes.
  • 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.
    bite taken off a cookie on a sheet pan.

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

Calories: 103kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 62mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 141IU | Calcium: 4mg | Iron: 0.5mg