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Peppermint Cookies

Delicious peppermint cookies with crisp edges and tender centers topped with crushed candy canes, perfect for sharing during the holidays.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
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
  1. Preheat your oven to 350°F (175°C).
  2. Line two baking sheets with parchment paper or silicone mats.
  3. Measure and mix dry ingredients so everything is ready.
Mixing Dough
  1. 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.
  2. 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.
  3. Add the egg, 1 tsp vanilla extract, and 1 tsp peppermint extract; beat until combined.
  4. Gradually add the dry ingredients to the wet mix on low speed until just combined.
  5. 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
  1. Cover and chill the dough for 30 minutes in the refrigerator.
  2. Using a 1.5 tbsp cookie scoop or spoon, place dough balls 2 inches apart on the prepared baking sheets.
  3. 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
  1. 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.
  2. Lightly drizzle the glaze over warm cookies and immediately sprinkle crushed candy canes on top.
Storage
  1. 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.