These Peppermint Sugar Cookies are lovely cookies to make for the holiday season!
This has always been a pretty popular holiday cookie recipe here on the RecipeGirl website. The recipe first appeared in an old Bon Appetit magazine. But it needed a bit of re-working. These peppermint sugar cookies are more like a shortbread cookie than a sugar cookie. They are light and flaky, and the peppermint flavor is not overwhelming. The addition of crushed candy canes makes them perfectly festive.
- all purpose flour
- baking powder
- powdered sugar
- egg yolk
- egg whites
- peppermint extract
- crushed peppermint candy
Use peppermint extract. Do not use mint or spearmint extract, unless you want your cookies to taste like toothpaste! For the crushed peppermint candy, it’s okay to use candy canes. But you can also use the little round peppermints. Just smash them to bits, and you’ll be good to go.
How to make Peppermint Sugar Cookies:
Make the dough using an electric mixer. Stir in crushed peppermint candy. Gather the dough into a ball, wrap it in plastic wrap and refrigerate for about an hour.
Form the chilled dough into balls. Roll the dough balls in powdered sugar and place them on a parchment-lined baking sheet. Use a fork to create a criss-cross on the top of each sugared cookie dough ball. Bake for 10 to 12 minutes.
Let the cookies cool for a few minutes on the baking sheet. Then move them to a rack to cool completely.
Peppermint sugar cookies are a good recipe to add to your holiday baking list. They’d even be a good cookie to bake for a cookie exchange party!
If you are looking for more holiday cookie recipes, you might like to try these:
- Chocolate Peppermint Bark Cookies
- Eggnog Cookies
- Yellow Cake Batter Christmas Cookies
- Chocolate Espresso Snowcaps
- Chewy Molasses Spice Cookies
Peppermint Sugar Cookies
- 2½ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- ¾ cup powdered sugar
- 1 large egg yolk
- 2 large egg whites
- ½ teaspoon peppermint extract (NOT mint or spearmint)
- ½ cup (about 3 ounces) finely crushed hard peppermint candies or candy canes
- additional powdered sugar, for rolling
- In a medium bowl, sift together the dry ingredients- flour, baking powder and salt; set aside.
- In a large bowl, use an electric mixer to beat the butter and powdered sugar until light and fluffy. Add the egg yolk and beat until blended. Add the egg whites and peppermint extract and mix well (the mixture will look grainy). Gradually beat the dry ingredients into the butter mixture. Stir in the peppermint candies.
- Gather the dough into a ball. Wrap the dough in plastic wrap and chill for about an hour.
- Preheat the oven to 350°F. Position a rack in the middle of the oven. Line 2 large baking sheets with parchment paper or silpat mats, or spray with nonstick spray.
- Form the dough into 1-inch balls. Roll the balls in powdered sugar and place them on the prepared baking sheets, spacing them 2-inches apart. Using the tines of a fork, flatten each cookie, creating a crisscross pattern.
- Bake until the cookies are golden on the bottom, 10 to 12 minutes. Transfer the cookies 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! Or melt the white chocolate and drizzle it on top.