Peppermint Sugar Cookies are a fun and festive treat for any holiday table, cookie exchange, or given as an edible gift.
Made with basic sugar cookie dough, with the addition of dark chocolate and crushed peppermint candies, they are super easy to make!
Peppermint Sugar Cookies
It’s holiday baking time and that means lots of cookies!
I love baking for my friends, family, and neighbors. Even better if there’s a cookie exchange involved.
Aside from baking ALL THE THINGS…
It’s that time of year for all things peppermint too. Peppermint cocoa, peppermint cocktails, and
This easy cookie recipe starts with a basic sugar cookie dough that you can make ahead of time, store in the fridge, and bake when ready.
Adding a few drops of peppermint extract, a little red color (if you so desire), and dressing up with dark chocolate and crushed peppermint candies, turns them into the perfect holiday cookie!
- basic cookie dough
- peppermint extract
- red food coloring
- chocolate and peppermint candy for garnish
I like to use dark chocolate for dipping my cookies as it balances out the sugar cookie nicely.
For the garnishes, feel free to use sprinkles, crushed peppermint candies, or small candy canes. Or your favorite holiday candy treat!
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How to make Peppermint Sugar Cookies
First: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Crush peppermint candies in a resealable bag using a rolling pin.
Second: Add food coloring and peppermint extract to basic cookie dough and mix well. Roll into 1 inch balls and place on prepared baking sheet. Using a flat bottomed glass, lightly press down each cookie ball.
Third: Bake for 8-10 minutes or until edges are set and slightly golden brown. Remove pan and let cookies set for 1-2 minutes. Remove them and cool completely on a wire rack.
Fourth: Melt chocolate in microwave safe bowl. Dip edge of cookie into chocolate and immediately sprinkle with crushed peppermint. Set cookie on a wire rack until the chocolate is set. Store in airtight container until ready to serve.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
Tips for No Leftovers
- Make a few batches of basic cookie dough ahead of time you can make these as you like.
- Feel free to form the dough into a log and chill. Slice and bake as you like instead of rolling into balls.
- If dough sticks to bottom of the glass, sprinkle the ball with granulated sugar before pressing down.
- Don’t over bake the cookies. Remove as soon as the edges start to brown.
- Be sure to let the cookies set on the baking sheet for 1-2 minutes before trying to move them. This will help them keep their shape.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
- 1 recipe basic cookie dough (see below)
- 1 teaspoon peppermint extract
- 2-3 drops red food coloring
- 8 ounces chocolate almond bark or other melting chocolate
- 1 cup crushed peppermint candies or candy canes
Basic Cookie Dough
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- ½ teaspoon salt
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
Make the basic cookie dough if you don't have it already.
- In a large bowl, beat the butter until light and fluffy.
- Add the sugar and salt and beat until well combined.
- Beat in the egg and vanilla until well combined.
- Gradually add the flour in batches and beat slowly until well combined.
- Chill until ready to bake.In a large bowl, beat the butter until fluffy.
Make the peppermint cookie dough.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Crush peppermint candies in a resealable bag using a rolling pin.
- Add food coloring and peppermint extract to basic cookie dough and mix well. Roll into 1 inch balls and place on prepared baking sheet. Using a flat bottomed glass, lightly press down each cookie ball.
- Bake for 8-10 minutes or until edges are set and slightly golden brown. Remove pan and let cookies set for 1-2 minutes. Remove them and cool completely on a wire rack.
Dip the peppermint cookies.
- Melt chocolate in microwave safe bowl.
- Dip edge of cookie into chocolate and immediately sprinkle with crushed peppermint.
- Set cookie on a wire rack until the chocolate is set.
- Store in airtight container until ready to serve.
*If you love this recipe, please leave me a comment and rate it 5 stars. Thank you!
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 16Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 7mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 0g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
More Easy Cookies
- stained glass ornament cookies
- sprinkle cookies
- cornflake candy
- brickle cookies
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- white chocolate chip cookies
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