Soft Peppermint Sugar Cookies
These soft peppermint sugar cookies give you a chewy center, buttery crumb, and a crackly candy cane crust in every bite. No mixer needed, and the dough comes together in one bowl.
They bake in about 10 minutes, so you can have a batch ready while the kettle boils. Cool peppermint cuts through the sweetness just enough to keep you reaching for one more.
What Makes These Peppermint Cookies So Good
I make these all winter because the dough stirs together by hand and still bakes into the softest sugar cookies I know. The butter-to-flour ratio is high, so they stay tender for days.
Rolling the dough in crushed candy cane and sugar turns into a glassy, shattering shell as they bake. It crackles when you bite in, then gives way to a pillowy middle that tastes like a candy cane crossed with a sugar cookie.
Ingredients
- 1/2 cup unsalted butter, softened: take it out of the fridge 30 minutes before you start
- 3/4 cup granulated sugar
- 1 large egg: room temperature helps it blend smoothly
- 1/2 teaspoon peppermint extract: start with this amount, the flavor is concentrated
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup crushed candy canes: about 4 regular candy canes, crushed just before using
- 2 tablespoons granulated sugar: for the rolling mixture
Variations / Substitutions
- Dairy-free: use a plant-based butter stick, not a tub spread, for the best texture
- No peppermint: swap in 1 teaspoon vanilla extract and skip the candy cane coating for classic sugar cookies
- Chocolate twist: stir 1/3 cup mini chocolate chips into the finished dough before scooping
- Extra crunch: press a few white chocolate chips into the tops the moment they come out of the oven
Painted Sugar Cookies are another reader favorite dessert worth making next.
How To Make Peppermint Sugar Cookies
Step 1: Cream the Butter and Sugar
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment. In a large bowl, beat the 1/2 cup softened butter and 3/4 cup sugar with a sturdy spatula or hand mixer until light and fluffy, about 2 minutes.
The mixture will look pale and feel almost creamy, with no streaks of butter left. Using a spatula works fine here, you just need a little elbow grease.
Step 2: Mix in the Peppermint and Dry Ingredients
Add the egg and 1/2 teaspoon peppermint extract, then beat until smooth, about 30 seconds. Dump in the 1 1/2 cups flour, 1 teaspoon baking powder, and 1/4 teaspoon salt all at once. Mix just until no dry flour remains, about 20 seconds with a spatula. Do not overwork the dough.
The dough will be soft and slightly tacky, but it should hold together when you squeeze a bit in your palm. If it feels too sticky to handle, pop the bowl in the fridge for 10 minutes.
Step 3: Scoop and Roll the Dough
In a small shallow bowl, stir together the 1/3 cup crushed candy canes and 2 tablespoons sugar. Scoop heaping tablespoon sized portions of dough, roll them into balls between your palms, then roll each ball in the candy mixture to coat it generously.
The crushed candy will cling to the tacky dough like glitter. Place the balls 2 inches apart on the prepared baking sheets, they will spread a little as they bake.
Step 4: Bake the Cookies
Bake for 10 to 12 minutes, until the edges are just set and the tops look dry. The centers will still appear soft and slightly underdone when you pull them out.
You will see the candy cane coating melt into tiny glossy speckles and the cookies puff lightly before settling with faint crinkles. They firm up a lot on the sheet.
Step 5: Cool the Cookies
Leave the cookies on the baking sheet for 5 minutes. The candy crust will turn glassy and crunchy as it cools. Then transfer them to a wire rack to cool completely.
Serve them while still faintly warm if you want a melt in your mouth bite, or let them cool for a chewy peppermint sugar cookie with a crisp shell.
Tips for the Best Crunchy Coating
- Crush the candy canes right before rolling. Pre-crushed candy from a jar often turns powdery and melts away too fast in the oven. Aim for fine pieces with a few slightly larger shards.
- For an extra sparkly finish, press a pinch of crushed candy cane onto the top of each warm cookie the moment they come out of the oven.
- Bake one sheet at a time on the middle rack for even spreading, and rotate the pan halfway through baking.
Storing Leftover Cookies
- Room temperature: Store baked cookies in an airtight container for up to 5 days. The candy coating will soften a little after the first day but stays crunchy enough to enjoy.
- Reheating: While not necessary, you can warm them in a 300°F (150°C) oven for 3 minutes to bring back some crispness at the edges.
Frequently Asked Questions
Can I use peppermint oil instead of extract?
Yes, but use only half the amount because food grade peppermint oil is much more concentrated.
Why did my candy canes dissolve into a sticky puddle?
Your oven might run hot, or the candy was crushed too finely. Try slightly larger pieces and check your oven temperature with a thermometer.
Can I freeze the dough?
Definitely. Freeze the uncoated dough balls on a tray, then transfer to a bag. Roll them in the candy mixture straight from the freezer and bake, adding 2 minutes to the bake time.
How do I make these for a crowd?
Double the recipe exactly and bake in batches. Keep the unbaked dough balls chilled while the first sheet is in the oven.
Peppermint Sugar Cookies Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment. Cream the butter and 3/4 cup sugar until light and fluffy, about 2 minutes.
- Beat in the egg and peppermint extract, then mix in the flour, baking powder, and salt just until combined.
- Combine the crushed candy canes and 2 tablespoons sugar in a small bowl. Scoop tablespoon sized dough balls, roll into rounds, then coat in the candy mixture.
- Place 2 inches apart on the baking sheets and bake 10 to 12 minutes, until edges are set and tops look dry.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
