Ever taken a bite of something that tasted like the holidays punched you right in the mouth—in the best way? That’s peppermint cookies. I still remember the first time I made a batch that didn’t suck. It was snowing outside, my mixer was on its last leg, and I was out of parchment paper. But when those cookies came out of the oven, crispy edges, chewy middle, that sharp hit of mint? Heaven in a bite.
Peppermint Cookies aren’t just your basic sugar cookies in a red-and-white wrapper. They’re a wild, wintery dance between sweet and cool, crispy and soft. They’ve got that festive flair, yeah, but also? They’re just plain good. Balanced. Bold. And surprisingly flexible. You can dress ’em up for a party tray or strip ’em back for a simple after-dinner nibble.
Ingredients & Substitutions
Peppermint Cookies start with a classic cookie base—flour, sugar, butter—but the magic? It’s in the details. Let’s walk through it:
- 1 cup unsalted butter, room temp – You want this soft but not oily. Salted butter works too, just cut back on the added salt.
- 1 cup granulated sugar – Caster sugar’s fine if you’re across the pond. Don’t sub with brown here, we need that clean sweetness.
- 1 large egg – Room temp. Cold eggs stiffen your dough and mess up the texture.
- 1 tsp pure vanilla extract – Use the real deal. Not that fake stuff with numbers in the name.
- 1 tsp peppermint extract – Go easy here. This stuff is potent.
- 2 ½ cups all-purpose flour – You could use pastry flour for a more tender cookie, but AP gives it structure.
- ½ tsp baking powder – Helps keep the cookies from turning into flat saucers.
- ¼ tsp fine sea salt – Yes, even in sweet stuff. It wakes up the flavour.
- ½ cup crushed peppermint candies or candy canes – Freshly crushed gives you better colour and bite.
- ½ cup white chocolate chips (optional) – Optional, but please add them. The creamy sweetness balances the sharp mint.
Substitutions for dietary stuff—gluten-free flour blends (make sure they’ve got xanthan gum), plant-based butter, and flax eggs (1 tbsp ground flax + 3 tbsp water) all work here. Taste’ll shift a lil, but texture holds up decent.
Peppermint Cookies benefit from fresh candy. Those little red-and-white mints go stale faster than you’d think. Test ‘em first—if they’re chewy, skip ’em.
Step-by-Step Instructions
Peppermint Cookies dough comes together fast, but you gotta pay attention. One wrong move and boom—rock hard or pancake thin.
Cream the butter and sugar in a stand mixer or with a handheld till it’s pale and fluffy. Like, clouds fluffy. You’re not just mixing here, you’re aerating. This sets the whole cookie’s texture.
Add the egg, vanilla, and peppermint extract. Beat it till smooth. If it looks curdled, your butter was prob too cold or the egg too cold. Let it come together—don’t panic.
In a separate bowl, whisk together the flour, baking powder, and salt. Don’t skip this. Lumps of baking powder are a crime.
Add the dry ingredients to the wet ingredients a third at a time. Go slow. Your mixer’ll groan. You want a thick dough that pulls away from the sides of the bowl. Not sticky like cake batter—this is cookie territory.
Fold in the crushed peppermints and white choc by hand. The mixer will melt ’em or crush ’em to dust. Big bits = nice crunch. Small dust = candy soup.
Chill the dough. 30 minutes, minimum. Overnight, if you can. It lets the flavours meld and the flour hydrate. Skipping this step = flat, greasy cookies.
Scoop and bake at 350°F (175°C) for 10–12 minutes. Pull ’em when the edges are golden but the centre still looks soft. They’ll set as they cool. Trust the process.
Cool completely on wire racks. If you try to move them hot, they’ll fall apart in your hands. Not a terrible thing, but still.
Cooking Techniques & Science
Peppermint Cookies play the long game. You’re not just making dough—you’re building texture from molecule level up.
Creaming butter and sugar creates tiny air pockets. When heat hits ’em in the oven? Boom—lift. Skip creaming, and your cookies go dense and sad.
Chilling the dough changes everything. Flour soaks up moisture, flavors intensify, and the fat solidifies. So when you bake it? The cookie holds its shape instead of turning into a puddle.
Candy science matters. Crushed peppermint melts in the oven, then re-solidifies as chewy candy glass. But leave big hunks near the edge of the dough ball? They’ll burn. So, try to bury the candy inside the dough.
White chocolate tempers the mint. The fat in the chocolate coats your tongue, which dulls the sharpness of peppermint. It’s like putting a sweater on a snowball. You get the chill, but not the frostbite.
Use parchment or silicone mats. The candy bits get gooey and will stick to your tray. Trust me. I’ve spent nights chiselling caramelised peppermint off metal.
Serving & Pairing Suggestions
Peppermint Cookies deserve a little flair. Don’t just toss ‘em on a plate and call it festive.
Stack ’em up and drizzle with melted chocolate—dark or white. Sprinkle crushed candy on top before it sets for that “I tried hard” look (even if you didn’t).
Serve ‘em alongside hot cocoa, eggnog, or even mulled wine if you’re feeling bougie. The richness of the drink balances the brightness of the cookie.
Peppermint Cookies also shine on ice cream. Crumble ’em over vanilla bean or sandwich ‘em with peppermint-chip gelato. Next-level dessert, no extra effort.
For a cookie exchange? Wrap ‘em in wax paper, tie with red twine. People’ll think you own a bakery.
Conclusion
Peppermint Cookies are more than just sugar and mint. They’re a lesson in balance, in patience, in trusting that candy and dough can coexist without disaster.
They’ve got that cozy-meets-crisp vibe that only winter bakes can pull off. And once you dial in the texture, the flavour, the chill time? They become a signature move. Your “I brought cookies” moment becomes the moment.
My best advice? Don’t overmix, don’t skip the chill, and don’t be afraid to taste-test the dough. (Yes, raw egg—your risk.)
Once you get a feel for it, you can tweak the base into all kinds of peppermint wonders. Add cocoa powder for chocolate-peppermint. Dip in ganache. Roll in sprinkles. The sky’s the limit.
FAQs
Can I freeze peppermint cookie dough?
Yup—just scoop it into balls, freeze on a tray, then bag ’em up. Bake straight from frozen, just add 1–2 extra minutes to the time.
Why did my peppermint cookies spread too much?
Prob skipped the chill or over-creamed the butter. Or maybe your oven runs hot. Toss a thermometer in there to check.
Can I use peppermint oil instead of extract?
Yes, but be careful. Oil is way more concentrated. Use about ¼ the amount and taste the dough before adding more.
How long do peppermint cookies stay fresh?
In an airtight tin, about 4–5 days. After that, they lose their chew and start to taste like the back of the pantry.
Can I make these gluten-free?
Sure thing. Use a good 1-to-1 GF flour blend with xanthan gum. The dough’ll feel a little different, but the flavour still slaps.
Olivia P. is a seasoned food blogger at Tastywink, sharing delicious, easy-to-follow recipes inspired by him passion for home cooking. With years of culinary blogging experience, he brings flavor, creativity, and a personal touch to every dish.