Recipe: Peppermint Sugar Cookies

Recipe by Elizebett Rocha Bento Eslinger
Peppermint Sugar Cookies
Meet you new favorite sugar cookie: chewy goodness boasting a hint of peppermint and a delicate crunch of candy cane. These drop cookies are easy to make and perfect for the winter holiday season! Makes 18-24 cookies.


  • 185 g (about 1 ½ cups) flour, sifted
  • ¼ tsp table salt
  • ¼ tsp baking powder, sifted
  • ⅛ tsp baking soda, sifted
  • 113 g (½ cup) unsalted butter, softened
  • 175 g (~1 cup) granulated sugar
  • ¼ tsp vanilla extract
  • ¼ tsp peppermint extract
  • 1 large egg, beaten, room temperature
  • 38 g crushed candy cane (about 3 whole candy canes or about ¼ cup crushed)
  • ⅓ cup powdered sugar (for rolling balls of dough before baking)


  1. Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
  3. Using an electric mixer, cream the butter and sugar in a large bowl until light and fluffy, about 2 minutes. Mix in the vanilla, peppermint, and egg until completely incorporated.
  4. Slowly add the flour mixture to the butter mixture until a dough forms. Gently mix in the crushed candy canes.
  5. Pour the powdered sugar into a shallow bowl or plate. Roll a ball of dough, about the size of a tablespoon, in the powdered sugar. Shake off excess powdered sugar before placing the ball of dough on the prepared baking sheet. Repeat with the remaining dough. You should end up with 18-24 balls of dough about 2 inches apart on the baking sheets.
  6. Bake for 10-15 minutes, rotating baking sheets about halfway through baking. Bake cookies until they are just golden brown on the bottom (the tops should look cooked through, not melty or shiny).
  7. Let cookies cool for about 5 minutes on the baking sheet and then transfer to a cooling rack to cool completely.

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