Peppermint Cookies
Peppermint Cookies
Ingredients
For the Peppermint Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1/2 teaspoon red food coloring, or more, as needed
For the Peppermint Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon peppermint extract
For Decoration
- 6 candy canes, crushed
- 1/2 cup Christmas sprinkles
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and peppermint extract.
⏱️ 2 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 3 min
- 5
Add the red food coloring, starting with 1/2 teaspoon, and mix until the dough is a uniform bright pink color. Add more food coloring if a deeper shade is desired.
⏱️ 2 min
- 6
Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much during baking.
- 7
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 8
Scoop the chilled dough into 1 1/2-inch balls and place them about 2 inches apart on the prepared baking sheets.
⏱️ 5 min
- 9
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will be slightly crinkled. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 12 min•🌡️ 350
- 10
While the cookies cool, prepare the peppermint buttercream frosting. In a large bowl, cream the softened unsalted butter until fluffy. Gradually add the powdered sugar, alternating with the milk, until smooth and creamy. Stir in the peppermint extract.
⏱️ 10 min
- 11
Once the cookies are completely cool, spread a generous dollop of peppermint buttercream frosting on half of the cookies using a small spatula or knife.
⏱️ 5 min
- 12
For Frosted Peppermint Cookies: Sprinkle the frosted cookies generously with crushed candy canes.
⏱️ 2 min
- 13
For Peppermint Sandwich Cookies: Take an unfrosted cookie and place it on top of a frosted cookie, creating a sandwich. Gently press together. Roll the edges of the sandwich cookie in a bowl of Christmas sprinkles until the frosting is coated.
⏱️ 3 min
- 14
Serve immediately or store in an airtight container at room temperature for up to 3 days.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Peppermint Cookies
Ingredients
For the Peppermint Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1/2 teaspoon red food coloring, or more, as needed
For the Peppermint Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon peppermint extract
For Decoration
- 6 candy canes, crushed
- 1/2 cup Christmas sprinkles
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and peppermint extract.
⏱️ 2 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 3 min - 5
Add the red food coloring, starting with 1/2 teaspoon, and mix until the dough is a uniform bright pink color. Add more food coloring if a deeper shade is desired.
⏱️ 2 min - 6
Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much during baking.
- 7
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 8
Scoop the chilled dough into 1 1/2-inch balls and place them about 2 inches apart on the prepared baking sheets.
⏱️ 5 min - 9
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will be slightly crinkled. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 12 min•🌡️ 350 - 10
While the cookies cool, prepare the peppermint buttercream frosting. In a large bowl, cream the softened unsalted butter until fluffy. Gradually add the powdered sugar, alternating with the milk, until smooth and creamy. Stir in the peppermint extract.
⏱️ 10 min - 11
Once the cookies are completely cool, spread a generous dollop of peppermint buttercream frosting on half of the cookies using a small spatula or knife.
⏱️ 5 min - 12
For Frosted Peppermint Cookies: Sprinkle the frosted cookies generously with crushed candy canes.
⏱️ 2 min - 13
For Peppermint Sandwich Cookies: Take an unfrosted cookie and place it on top of a frosted cookie, creating a sandwich. Gently press together. Roll the edges of the sandwich cookie in a bowl of Christmas sprinkles until the frosting is coated.
⏱️ 3 min - 14
Serve immediately or store in an airtight container at room temperature for up to 3 days.
⏱️ 1 min