Peppermint Sugar Cookies

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Peppermint Sugar Cookies

This is a nice, crispy cookie. Be careful not to bake them too long. The cookies that bake up best are those that don't have large chunks of peppermint in them. It's best if you crush the peppermint until almost powdered or very small pieces.

Yield: 3 dozen cookies

Prep Time: 25 min + chill time

Cook Time: 10 min


2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup powdered sugar
1 large egg yolk
2 large egg whites
1/2 teaspoon peppermint extract
1/2 cup finely crushed hard peppermint candies or candy canes (about 3-ounces)
additional powdered sugar for rolling


1. Sift together dry ingredients- flour, baking powder and salt; set aside.

2. In a large bowl, beat butter and powdered sugar with an electric mixer until light and fluffy. Add egg yolk and beat until blended. Add egg whites and extract and mix well (mixture will look grainy). Gradually beat dry ingredients into butter mixture. Stir in peppermint candies.

3. Gather dough into a ball. Wrap dough in plastic and chill for about an hour.

4. Preheat oven to 350°F. Position rack in middle of oven. Line 2 large baking sheets with parchment, or spray with nonstick spray.

5. Form dough into 1-inch balls. Roll in powdered sugar and place on prepared baking sheets, spacing 2 inches apart. Using tines of a fork, flatten each cookie, creating crisscross pattern.

6. Bake until cookies are golden on bottom, 10 to 12 minutes. Transfer to racks to cool completely.


*Use round peppermint mints or small candy canes (they easier to unwrap than the larger ones).
*These cookies turn out best if mint is crushed finely, with few large "chunks" of peppermint.
*Reader tip: Add white chocolate chips!
*Since readers recommended it, I added some peppermint extract to the original recipe.

Source: (via Bon Appetit)

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  • Steve wrote:

    These arent sugar cookies, at all. If you want a moist, sugar cookie with a peppermint twist, look elsewhere. These aren’t bad cookies, just not what I was expecting. These are basically shortbread cookies with a slight, slight hint of peppermint. Again, not bad cookies, just not a sugar cookie.

  • Janie wrote:

    I just Love how these turned out! Thank you

  • carol middleton wrote:

    This recipe did not meet my expectations. The cookies spread into “blobs” even though the dough was chilled. The criss cross pattern made with the tines of a fork did not show. I added more peppermint extract and used Brachs brand starlight mints and It still did not have a strong enough peppermint flavor. Tasted like flour. I have renamed this recipe peppermint blobs and will not be making again. I am an experienced cookie baker and have never had a recipe turn out so disappointing. Would like to know if others experienced these same results.

    • Lori Lange wrote:

      Sorry they did not work out for you. Looks like there are mixed reviews on this recipe. The recipe is not one that I created- it comes directly from an old Bon Appetit magazine!

  • Jaymie wrote:

    I found this recipe last Christmas and made it for my small group of 1st grade girls at church. They are candy cane lovers and these were a lovely addition to their Christmas goodie bags. Unfortunately, I didn’t bookmark this page, so this year I had to search again for a candy cane sugar cookie recipe. My first batch this year was a different recipe and I was so disappointed by how they turned out. I think these are great! I am so glad I found this page again!

  • Amanda C. wrote:

    So after looking at this recipe I was wondering if maybe it would be better to use regular sugar instead of powdered sugar because I feel that maybe it would taste better or did anyone think the powder sugar would actually give a better flavor and sweetness?

  • Abby wrote:

    This recipe appeared on p 77 of the December 1994 issue of Bon Appetit. It should be sourced.

    • Lori Lange wrote:

      Thanks for letting me know- it was just given to me, so no idea where the source was! I’ll add it!

  • Jade wrote:

    So, i am 11 years old and my mom LOVES to bake and LOVES anything Mint. i was looking for a Mint Sugar Cookie recipe So i can wake up very early to make her these cookies on Christmas, so when she wakes up they will be warm. As i kept looking for a good recipe all i found was Chocolate mint cookies! i was devastate! Until… i found this one. I am hoping this is very good! and telling by some of the comments I am probably gonna have to put a tad more peppermint. Well wish me luck making these cookies by Myself!

    • Lori Lange wrote:

      Good Luck!

  • Jo wrote:

    This recipe originally appeared in Bon Appetit magazine. You should credit the original source.

    • Lori Lange wrote:

      The recipe was given to me, so didn’t have any source.

  • Liliana wrote:

    I’m only 8 and I found this recipe on my Anna’s iPad and we made it today. We used a big hammer to crush the star rites and some flew all was fun, and they were delicious.

    • Lori Lange wrote:

      That’s so fun to hear!!

  • Evie wrote:

    I’ve just made these and they’re wonderful. I used a mix of salted & unsalted butter as did not have enough unsalted, so I omitted the salt. I had no peppermint extract so I used vanilla and added a little more powdered sugar to the recipe as people had said they weren’t sweet enough. I find them lovely & sweet and plenty minty enough for me….maybe my candy canes are very strongly flavoured. Like Marcie though mine spread quite a bit and the indentations aren’t very pronounced. They are also slightly cakey in the centre, crispy around the edges but softer in the middle, I’m not sure how I could have prevented this. They are still lovely, just not as crispy as I had expected.

  • Jen almond wrote:

    These are definitely on my holiday baking list!

  • Marcie wrote:

    I made these exactly as written and thought they were good. I was surprised to read so many comments saying the cookies weren’t sweet enough; I have a huge sweet tooth, and thought these were plenty sweet. Maybe people skipped the rolling them in powdered sugar step? Next time I’ll probably add a little extra peppermint extract, and I think I’ll try dipping half the cookie in melted chocolate. Oh, and mine spread quite a bit more than yours, so the fork indentations disappeared. I tried putting the dough balls in the freezer prior to baking, but that didn’t help. But I have that problem with a lot of cookies; wish I knew how to fix it.

  • Dayna wrote:

    Something went wrong lol- I believe i blended my batter for TOO long- my cookies are more like bread- soft and fluffy- no crisp at all– I added 2tbsp of vanilla and 1/4tsp extra of peppermint extract- great flavor- just def nothing like the picture!!— yummy to eat though

    • Lori Lange wrote:

      uh oh!~

  • katie wrote:

    I made these with only about 3/4 powdered sugar, and about 1 cup raw sugar. and no peppermint extract. Only baked them for 10 minutes and they were so YUMMY!! Perfect amount of sugar cookie taste with a hint of peppermint. And they stayed soft for a few days!

  • Wendy wrote:

    I made these for Christmas and also had some difficulty. Next time I will double or triple the peppermint extract, but that was a minor issue. The cookies were very airy and dry, and “disintegrated” when eaten. Those that weren’t eaten right away crumbled and wouldn’t hold together. Help?