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Introduction:

I first baked these peppermint cookies on a snowy evening when the kitchen smelled like cocoa and pine. I remember pressing a warm cookie into my palm and watching the sugar crystals sparkle as the peppermint aroma rose. That moment made me tuck the recipe into our family rotation. The combination of crisp edges, tender centers, and bright mint made every late-night nibble feel like a holiday treat.

These cookies taste of cool peppermint and cozy butter, with a little crunch from crushed candy cane on top. If you love cookies that feel festive and refreshing at the same time, you will find this recipe heartwarming and addicting. For a different holiday cookie to try alongside these, see this fun s’mores-style variation: Chocolate Chip S’more Cookies.

What Makes This Recipe Special:

This recipe is special because it balances bright peppermint with a buttery, slightly chewy cookie base. It is:

Family-approved for its approachable texture and familiar flavors
Quick to prepare using common pantry ingredients
Easy to adapt for dietary needs like gluten-free or dairy-free

Readers will love how the mint lifts the usual cookie flavors and how the crushed candy cane topping gives both crunch and color. The recipe makes about 24 cookies, perfect for sharing.

Ingredients You’ll Need:

For the Dough

2 1/2 cups (312 g) all-purpose flour use fresh, spooned and leveled
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
3/4 cup (170 g) unsalted butter, softened to room temperature
1 cup (200 g) granulated sugar
1/2 cup (60 g) powdered sugar
1 large egg, room temperature
1 tsp pure vanilla extract
1 tsp peppermint extract (start with 3/4 tsp if you prefer a milder mint)
Optional: 1/2 cup white chocolate chips or chopped white chocolate (for pockets of creaminess)

For the Topping and Glaze

3/4 cup (90 g) powdered sugar
1–2 tbsp milk or cream (use plant milk for dairy-free)
1/4 tsp peppermint extract
1/3 cup crushed candy canes or peppermint candies (about 50 g) crush coarsely for texture

Ingredient Notes and Substitutions

For gluten-free: swap to a 1:1 gluten-free flour blend and chill dough slightly longer.
For vegan: use vegan butter and a flax egg (1 tbsp ground flax + 3 tbsp water).
Use good quality peppermint extract (not oil) for clear, clean mint flavor. If using white chocolate, choose a high-quality product to avoid waxy textures.

For another rich cookie that plays with brown butter flavors, try this cinnamon brown butter cookie recipe: Cinnamon Brown Butter Cookies.

How to make Peppermint Cookies:

Step 1: Prep

Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper or silicone mats.
Measure and mix dry ingredients so everything is ready.

Step 2: Combine dry ingredients

In a bowl, whisk together 2 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until evenly distributed.

Step 3: Cream butter and sugars

In a stand mixer or with a hand mixer, beat 3/4 cup softened butter, 1 cup granulated sugar, and 1/2 cup powdered sugar on medium speed for 2 to 3 minutes until light and fluffy. The mixture should look paler and have a slightly airy texture.

Step 4: Add egg and extracts

Add the egg, 1 tsp vanilla extract, and 1 tsp peppermint extract; beat until combined. Scrape the bowl so there are no streaks.

Step 5: Bring dough together

Gradually add the dry ingredients to the wet mix on low speed until just combined. If using 1/2 cup white chocolate chips, fold them in now.
The dough should be slightly sticky but hold a scoopable shape.

Step 6: Chill (optional but recommended)

Cover and chill the dough for 30 minutes in the refrigerator. Chilling firms the dough for cleaner cookie edges and prevents excessive spread.

Step 7: Shape and bake

Using a 1.5 tbsp cookie scoop or spoon, place dough balls 2 inches apart on the prepared baking sheets.
Bake at 350°F (175°C) for 10 to 12 minutes, or until the edges are set and the centers look slightly glossy and just set. Tops may have tiny cracks; that is a good visual cue.

Step 8: Glaze and top

While cookies cool on a wire rack, whisk 3/4 cup powdered sugar with 1 to 2 tbsp milk and 1/4 tsp peppermint extract to a pourable glaze.
Lightly drizzle the glaze over warm cookies and immediately sprinkle crushed candy canes on top so they stick and keep a bright crunch.

Step 9: Cool and store

Let cookies cool completely before stacking. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Tips & Recipe Variations:

Use chilled dough to prevent cookies from spreading too thin.
For a chewier center, remove cookies from the oven when centers are still slightly soft; they will firm as they cool.
Avoid overmixing once flour is added to keep cookies tender.
Variations:
Chocolate peppermint: replace 1/2 cup of flour with 1/2 cup unsweetened cocoa powder and fold in mini chocolate chips.
White chocolate peppermint: increase white chocolate chips to 3/4 cup and skip additional glaze.
Gluten-free: use a cup-for-cup gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks binding agents.
Storage and reheating:
Store in an airtight container with parchment layers for up to 4 days.
Reheat a cookie for 8 to 10 seconds in the microwave for a fresh-baked feel.

How to Serve:

Pair with a mug of hot chocolate, black coffee, or a creamy latte to balance the bright peppermint.
For a dessert platter, plate with assorted cookies and small bowls of crushed candy cane and white chocolate for guests to sprinkle.
Presentation tip: stack three cookies tied with twine and top with a small candy cane for gifting.
Serving size: recipe yields about 24 medium cookies; estimate 2 to 3 cookies per person for a party.
Nutrition: approximate calories per cookie ~120–160 depending on size and use of white chocolate.

Frequently Asked Questions:

Q: Can I make this recipe ahead of time?

A: Yes. You can shape the dough into balls and freeze them on a tray, then transfer to a bag. Bake from frozen adding 1–2 minutes to the bake time.

Q: Can I freeze the finished cookies?

A: Absolutely. Freeze baked cookies in a single layer on a tray, then store in an airtight container for up to 3 months. Thaw at room temperature.

Q: What can I use instead of peppermint extract?

A: Use 1/2 tsp peppermint oil (much stronger) or 1 tsp finely crushed peppermint candies for a milder natural mint note.

Q: How do I avoid overly hard candy cane toppings?

A: Crush candy canes coarsely so pieces are not too large. Apply them while the glaze is wet so they adhere and remain a little softer than fully exposed candy.

Q: Can I make these dairy-free?

A: Yes. Swap in plant-based butter and a nondairy milk for the glaze. Use dairy-free white chocolate if including chips.

Recipe Review:

“These peppermint cookies became the star of our holiday cookie swap. The balance of buttery cookie and mint was perfect, and the crushed candy cane added just the right crunch. They looked beautiful and were gone within an hour.” – A delighted home baker

Conclusion:

I hope these peppermint cookies become a cozy staple in your kitchen the way they did in mine. They are simple to make, easy to share, and full of wintry flavor. If you want to explore a creamy white chocolate take or a very straightforward easy version, check out this white chocolate peppermint cookies recipe from Preppy Kitchen and this easy peppermint cookies guide from Healthy Fitness Meals for more inspiration and variations: White Chocolate Peppermint Cookies – Preppy Kitchen, Easy Peppermint Cookies – Healthy Fitness Meals.

Enjoy baking, and please come back to share your tweaks or photos of how your batch turned out.

Peppermint Cookies

Delicious peppermint cookies with crisp edges and tender centers topped with crushed candy canes, perfect for sharing during the holidays.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 27

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 150

Ingredients Method Notes

Ingredients

For the Dough

2 1/2 cups 2 1/2 cups (312 g) all-purpose flour Use fresh, spooned and leveled
1 tsp 1 tsp baking powder
1/2 tsp 1/2 tsp baking soda
1/2 tsp 1/2 tsp fine sea salt
3/4 cup 3/4 cup (170 g) unsalted butter, softened To room temperature
1 cup 1 cup (200 g) granulated sugar
1/2 cup 1/2 cup (60 g) powdered sugar
1 large 1 large egg Room temperature
1 tsp 1 tsp pure vanilla extract
1 tsp 1 tsp peppermint extract Start with 3/4 tsp if you prefer a milder mint
1/2 cup 1/2 cup white chocolate chips or chopped white chocolate Optional, for pockets of creaminess

For the Topping and Glaze

3/4 cup 3/4 cup (90 g) powdered sugar
1–2 tbsp 1–2 tbsp milk or cream Use plant milk for dairy-free
1/4 tsp 1/4 tsp peppermint extract
1/3 cup 1/3 cup crushed candy canes or peppermint candies About 50 g, crush coarsely for texture

Method

Preparation

Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper or silicone mats.
Measure and mix dry ingredients so everything is ready.

Mixing Dough

In a bowl, whisk together 2 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until evenly distributed.
In a stand mixer or with a hand mixer, beat 3/4 cup softened butter, 1 cup granulated sugar, and 1/2 cup powdered sugar on medium speed for 2 to 3 minutes until light and fluffy.
Add the egg, 1 tsp vanilla extract, and 1 tsp peppermint extract; beat until combined.
Gradually add the dry ingredients to the wet mix on low speed until just combined.
If using 1/2 cup white chocolate chips, fold them in now. The dough should be slightly sticky but hold a scoopable shape.

Chilling and Baking

Cover and chill the dough for 30 minutes in the refrigerator.
Using a 1.5 tbsp cookie scoop or spoon, place dough balls 2 inches apart on the prepared baking sheets.
Bake at 350°F (175°C) for 10 to 12 minutes, or until the edges are set and the centers look slightly glossy.

Glazing and Cooling

While cookies cool on a wire rack, whisk 3/4 cup powdered sugar with 1 to 2 tbsp milk and 1/4 tsp peppermint extract to a pourable glaze.
Lightly drizzle the glaze over warm cookies and immediately sprinkle crushed candy canes on top.

Storage

Let cookies cool completely before stacking. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Notes

For a chewier center, remove cookies from the oven when centers are still slightly soft; they will firm as they cool. Pair with a mug of hot chocolate or coffee for the best experience.