Deliciously Soft Peppermint Sugar Cookies Recipe to Try Today!

Peppermint Sugar Cookies Recipe lovers, you are in for a treat. Picture this: it is chilly outside, you have a cozy mug of something warm, and a plate of soft, minty cookies that practically melt when you bite them. That is what I am sharing today. I tested and tweaked this recipe until it tasted like a hug from the holidays. If you have struggled with dry or crunchy peppermint cookies, stick with me. These are tender, light, and full of cheerful peppermint flavor without being overpowering.

Why This Recipe Works

I am all about cookies that are easy, reliable, and crowd pleasing. This Peppermint Sugar Cookies Recipe hits that sweet spot. The edges are barely set, the centers stay soft, and every bite is balanced. Here is why it works so well:

Perfect texture combo: a bit of cornstarch for tenderness, the right ratio of butter and sugar for softness, and a quick chill to keep them thick and puffy.

Balanced flavor: peppermint extract can be strong, so I use just enough, then layer flavor with crushed candy canes for that crisp little sparkle without turning the whole cookie into a mint bomb.

Foolproof method: no fancy steps. Cream, mix, scoop, and bake. If you can stir, you can make these.

By the way, if you love minty treats, my kids are obsessed with these too and we often set a plate next to a batch of peppermint candy sugar cookies for a fun mix at parties.

“I made these for a cookie exchange and they disappeared in minutes. Soft centers, shiny glaze, and just the right amount of mint. Even my not so mint loving friend went back for seconds.”

Recipe Ingredients

Simple pantry staples, with a few holiday touches. Here is what you will need to make a dependable Peppermint Sugar Cookies Recipe that stays soft and delicious.

• 2 3/4 cups all purpose flour, spooned and leveled
• 1 tablespoon cornstarch for extra softness
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 cup unsalted butter, room temperature
• 1 1/4 cups granulated sugar
• 1 large egg plus 1 egg yolk, room temperature
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon peppermint extract
• 2 tablespoons milk, room temperature
• 3/4 cup finely crushed candy canes or peppermint candies
• Optional: 1 cup white chocolate chips for dipping or folding in
• Glaze: 1 cup powdered sugar plus 2 to 3 tablespoons milk and a tiny pinch of salt

Ingredient notes:

Cornstarch is the secret for a soft and tender bite. If you do not have it, the cookies will still be great, just a little less fluffy. Egg yolk adds moisture and richness that keeps the centers soft. And the peppermint extract amount is tested to be bright but not toothpaste strong.

Craving non mint options too for your holiday tray? Try these cozy apple pie cookies that taste like a tiny slice of pie wrapped in a cookie.

How to Make Peppermint Sugar Cookies

Mix the dough

Cream the butter and sugar together until light, about 2 minutes with a hand mixer. Add the egg and egg yolk, then beat in vanilla and peppermint until smooth. In a separate bowl, whisk flour, cornstarch, baking powder, and salt. Add the dry ingredients to the bowl in two additions, alternating with the milk. Stir in half of the crushed candy canes. Do not overmix. The dough should be soft and scoopable.

Chill briefly

Cover the bowl and chill for 20 to 30 minutes. This short rest lets the flour hydrate and keeps the cookies from spreading too much. If your kitchen is very warm, go for 40 minutes.

Scoop and bake

Preheat the oven to 350 F. Line a baking sheet with parchment or a silicone mat. Scoop heaping tablespoon balls, roll gently for smooth edges, and space them about 2 inches apart. Press a pinch of the remaining candy cane pieces onto the tops. Bake 8 to 10 minutes until the edges look set and the tops look pale. They should look slightly underbaked in the center. That is your cue for super soft cookies.

Cool and glaze

Let the cookies rest on the baking sheet for 5 minutes, then move to a cooling rack. Whisk powdered sugar with milk and a tiny pinch of salt until thick but drizzle friendly. Spoon a little glaze over each cookie and sprinkle a few more candy cane bits, or dip half the cookie in melted white chocolate and add peppermint on top.

Decorating ideas

Want to go all out with a cookie tray? Decorate a few like these festive Santa sugar cookies for the center of your platter, then surround them with these soft peppermint rounds. Different shapes and toppings add fun variety.

Tips & Recipe Variations

Here is how I make this Peppermint Sugar Cookies Recipe extra special every time, plus a few easy tweaks if you want to change it up.

Tips for success

Measure flour correctly: Spoon it into your measuring cup, level with a knife, and avoid packing. Too much flour leads to dry cookies.

Use room temperature ingredients: Butter, eggs, and milk blend better, trap air, and bake evenly.

Do not overbake: Pull the cookies when they look pale in the middle. They finish cooking on the sheet and stay soft for days.

Line your pans: Parchment or silicone helps with even browning and prevents sticking from melted candy cane bits.

Crush candy canes gently: Aim for a mix of fine and small pieces. Big chunks can create sugar puddles. Tap them in a zip top bag with a rolling pin, not a hammer.

Fun variations

Chocolate dipped: Dip half the cooled cookie in white or dark chocolate and sprinkle with candy cane crumbs.

Chocolate chip twist: Fold in 1/2 cup mini chocolate chips for a mint chip vibe.

Gluten lightened feel: Swap 1/4 cup of the flour for almond flour for a tender, slightly sandy texture and deeper flavor.

Make them pretty in pink: Add a drop of red gel food coloring to the glaze for a subtle blush. It looks cute next to classic red and white peppermint specks.

If you want to try a different peppermint classic, these festive candy cane cookies are always a crowd pleaser and twist up beautifully for gift boxes.

Proper Storage

Soft cookies are happiest in an airtight container at room temperature. Layer them with parchment so the peppermint bits do not stick to the glaze. They stay soft for 4 to 5 days. For longer storage, freeze baked cookies in a single layer, then bag them for up to 2 months. Thaw at room temp, then refresh with a quick 30 second rest on a warm sheet pan if you like them extra soft.

Make ahead: you can also freeze the dough balls. Scoop, freeze on a tray, then bag. Bake from frozen at 350 F and add 1 to 2 minutes to the time. The texture is still perfect and the flavor stays bright.

Making a mixed cookie tray? Add some classics like Christmas tree cookies for shape and color variety next to your peppermint rounds. It looks like a bakery box, but easier.

Common Questions

Can I skip the peppermint extract?
Yes. The cookies will taste like a lovely sugar cookie with peppermint crunch from the candy canes. If you skip both the extract and candy cane bits, you will have a soft vanilla sugar cookie base.

My cookies spread too much. What happened?
Likely warm dough or too little flour. Chill the dough 10 to 15 minutes longer, use parchment lined pans, and verify your oven is truly at 350 F with an oven thermometer.

Can I make the dough ahead?
Absolutely. The dough keeps covered in the fridge for up to 48 hours. Let it warm slightly so it is scoopable, then bake as directed.

What if I do not like candy cane pieces?
Fold in mini white chocolate chips or omit the mix ins and rely on the glaze. You still get a soft cookie with sweet vanilla mint notes if you keep the extract.

How do I make these vegan or dairy free?
Use dairy free butter sticks and plant milk. Peppermint and vanilla are naturally dairy free. Check that your candy canes are vegan friendly, as some brands contain confectioners glaze.

A Sweet, Minty Finish To Share

That is my tried and true Peppermint Sugar Cookies Recipe, the one I make when I want something cozy, festive, and easy enough for a weeknight. Keep the bake time short, do a quick chill, and do not be shy with that little glaze. If you are building a holiday cookie spread, you could pair these with playful bauble cookies in five minutes or classic Santa sugar cookies to cover all the moods. I also love learning new spins from trusted sources, and the method in Peppermint Sugar Cookies – Our Best Bites {A holiday must!} is another solid reference if you want to compare styles. Now go preheat that oven. Your kitchen is about to smell amazing and your plate is about to look very merry.

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