Peppermint Cookies
These festive peppermint cookies combine soft, buttery sugar cookie bases with a refreshing peppermint crunch from chopped candy canes. Easy to prepare and perfect for gifting or holiday gatherings.
Equipment
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire cooling rack
Ingredients
- 1 ⅔ cups all-purpose flour
- ½ teaspoon baking soda
- ½ cup salted butter at room temperature
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- ½ cup chopped candy canes
Instructions
- Line two medium sheet pans with parchment paper and make space in your fridge for chilling the dough.
- In a large bowl, cream together ½ cup butter and ¾ cup sugar with an electric mixer until light and fluffy (2-3 minutes).
- Add 1 egg, 2 tsp vanilla extract, and 1 tsp peppermint extract. Mix until smooth.
- In a separate bowl, sift together 1 ⅔ cups flour and ½ tsp baking soda. Gradually stir into the wet mixture until just combined.
- Fold in ½ cup chopped candy canes.
- Scoop dough into balls and place on prepared baking sheets, 2 inches apart. Chill in refrigerator for 30 minutes.
- Preheat oven to 350°F (175°C).
- Bake chilled cookies for 9–11 minutes, until edges are set but centers remain soft.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Do not skip chilling the dough—it prevents spreading and improves texture.
Use room temperature butter for proper creaming.
For variations, substitute candy canes with white chocolate chips or festive sprinkles.
Cookies will firm up as they cool; avoid overbaking.