Peppermint Sugar Cookies
Peppermint Sugar Cookies are soft, airy homemade cookies that are finished off with a 5-ingredient creamy peppermint buttercream frosting! Top these delicious cookies off with crushed peppermint candies and festive sprinkles!
Sweet Minty Goodness
These Peppermint Sugar Cookies are exactly what winter-time sugar cookie dreams are made of! They’re slightly golden brown, tender, and light with the perfect sweet mint flavor!
The heavenly taste and texture don’t stop at the cookie though! It continues on with the homemade creamy peppermint buttercream frosting that’s made with only 5-ingredients!
The cookies then get finished off with crushed peppermint candies and sprinkles! Leaving you with cookies that taste exactly like something you’d get at your favorite bakery!
But instead of a bakery run, you’ll just need 20 minutes of prep and some pantry staple ingredients! After you’ve baked up two dozen peppermint cookies you’re left with the tough decision of eating them all yourself or sharing them with friends and family.
But since it’s the season of giving you should probably share… at least some of them!
Rebecca’s Recipe Review
Taste: Lightly sweet sugar cookies with a hint of sweet peppermint.
Texture: Soft, airy cookies topped with creamy frosting.
Ease: 4/10
Pros: A sweet minty twist on the classic sugar cookie.
Cons: If you don’t enjoy the flavor of peppermint, you may want to check out my recipe for Soft Sugar Cookies instead.
Would I Make This Again? Yes.
Ingredients For Peppermint Sugar Cookies
This Peppermint Sugar Cookies Recipe combines three easy steps to present you with a truly yummy treat! First, you’ll make and bake the cookies, then whip up the frosting, and finish them off with tasty, festive garnishes.
The key to the cookies turning out incredibly tender and light is to use cake flour! From there, you’ll also need baking powder, baking soda, kosher salt, granulated sugar, unsalted butter, vegetable shortening (for fluffy texture), sour cream (for tenderness), vanilla extract, peppermint extract (for flavor), and an egg.
Once the cookies have baked and completely cooled they get topped with the creamy peppermint frosting! This is made by combining unsalted butter, peppermint extract, powdered sugar, heavy cream, and pink food coloring.
Afterward, you can really dress these cookies up nicely by sprinkling them with crushed peppermint candies (for a festive finish) and holiday sprinkles!
How To Make Homemade Peppermint Sugar Cookies
- Whisk the cake flour, baking powder, baking soda, and salt together in a medium bowl. Set this aside.
- Beat the sugar, butter, vegetable shortening, and sour cream together in the bowl of an electric mixer. Continue mixing together until the mixture becomes light and fluffy.
- Add in the egg, vanilla extract, and peppermint extract. Beating again until combined.
- Mix in the dry ingredients slowly on low speed.
- Form balls of cookie dough using a medium cookie scoop and then rolling them with your hands. Place the dough balls on the parchment lined baking sheets.
- Press each dough ball down using the bottom of a cup.
- Bake the Peppermint Cookies just until the tops are set and pale yellow.
- Cool the cookies right on the baking sheet before transferring them to a wire rack.
- Prepare the frosting by beating the butter and peppermint extract together in a stand mixer. Then add in the powdered sugar one cup to a time.
- Add in milk or heavy cream until the frosting reaches your desired consistency.
- Spread the frosting out onto the tops of each cookie. Then sprinkle with crushed peppermint and sprinkles!
Rebecca’s Tips
- If you don’t have cake flour, you can easily make your own right at home! To do so, grab 3 cups of flour and then remove 6 tablespoons of flour from it. Then add in 6 tablespoons of cornstarch to what’s left of the 3 cups of flour. Then sift the flour and cornstarch together three times to help blend it all together. If you’re really in a pinch, all-purpose flour can be used.
- If you’d like to skip out on the peppermint frosting, I’d suggest using Classic Vanilla Buttercream Frosting in its place. Or if you’d like you could also use royal icing.
- Salted butter can be used in place of unsalted butter. Just make sure that you omit the additional kosher salt that this recipe calls for.
- Heavy cream can be replaced with milk.
How To Store Peppermint Sugar Cookies
I suggest either wrapping them individually in plastic wrap or keeping them in an airtight container. Then store them at room temperature and enjoy them for up to 5 days.
Add more delicious holiday cookies to your holiday tins by grabbing another recipe!
- Melted Snowman Cookies – Dressed up with marshmallows, royal icing, and candy!
- Soft Christmas Sugar Cookies – Kids love decorating these with frosting and festive sprinkles!
- Peanut Butter Blossoms – Chewy, sugar-coated cookies with a sweet Hershey kiss center!
- White Chocolate Cranberry Cookies – Tart cranberries meet rich white chocolate chips!
- Bakery Style Chocolate Chip Cookies – Thick, chewy cookies made with pantry staple ingredients!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Peppermint Sugar Cookies
Ingredients
- 3 cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup granulated sugar
- ½ cup unsalted butter room temperature
- ½ cup vegetable shortening
- ½ cup sour cream
- 2 teaspoons vanilla extract
- ½ teaspoon peppermint extract
- 1 large egg
Frosting
- 1 cup unsalted butter
- ½ teaspoon peppermint extract
- 3½ cups powdered sugar
- 2 tablespoons heavy cream
- pink food coloring
Topping
- Sprinkles
- crushed peppermint pieces
Instructions
- Preheat the oven to 325°F and line two baking sheets with parchment paper and set aside.
- To make the dough, begin by mixing together the cake flour, baking powder, baking soda, and salt in a medium sized bowl.
- In the bowl of an electric mixer fitted with a paddle attachment, combine the sugar, butter, vegetable shortening, and sour cream and mix on medium-high speed for about 3 minutes until it is smooth, light and fluffy.
- Next, add the egg, vanilla, and peppermint extract and mix until everything is combined.
- Slowly add the flour mixture to the egg and sugar mixture and mix on low until everything is combined, about 1 minute.
- Form the dough into balls using a medium cookie scoop then roll them with your hands to make smooth balls. Place dough balls on the prepared cookie sheets, leaving 2 inches between them.
- Press the dough balls down with the bottom of a cup.
- Bake the cookies for 10 to 13 minutes until the tops are set and pale yellow. Make sure you don’t overcook; these cookies are amazing under cooked!
- Cool the cookies on the pan then transfer to a wire rack until they have completely cooled.
- Make the frosting by beating the butter and peppermint extract in a stand mixer fitted with the paddle until combined.
- Add the powdered sugar one cup at a time. Then thin it out with milk or heavy cream to desired consistency.
- Frost the tops of the cookies and sprinkle with crushed peppermint chips and sprinkles.
Notes
- What Should I Do If I Don’t Have Cake Flour To Use In This Recipe? You can easily make your own right at home! To do so, grab 3 cups of flour and then remove 6 tablespoons of flour from it. Then add in 6 tablespoons of cornstarch to what’s left of the 3 cups of flour. Then sift the flour and cornstarch together three times to help blend it all together. If you’re really in a pinch, all-purpose flour can be used.
- Is There Something Else I Can Frost These Cookies With? If you’d like to skip out on the peppermint frosting, I’d suggest using Classic Vanilla Buttercream Frosting in its place.
- Can I Use Salted Butter In This Cookie Recipe? Yes, just make sure that you omit the additional kosher salt that this recipe calls for.
- What Can I Use Instead Of Heavy Cream? You can swap the heavy cream out for milk.
Nutrition
Did You Make This Recipe?
Don’t forget to share it with me on Instagram @sugarandsoulco and follow on Tiktok @sugarandsoulco and Pinterest @sugarandsoulco for more!
Share your thoughts!
Love this recipe? Share your thoughts with me and leave a review! And don’t forget to connect on your favorite social platform below!