I love the crisp, cool snap of peppermint cookies—their bright mint flavor and tender, buttery crumb always feel like a holiday hug. This recipe balances crushed candy canes with real peppermint extract for a fresh, not-too-sweet bite I’ve made dozens of times. If you like chocolate with mint, you might also enjoy this take on classic chocolate peppermint bark cookies for a richer option.
Why Make This Recipe
- Bright peppermint flavor pairs well with hot drinks and desserts, giving a refreshing finish to rich meals.
- They’re quick to bake — most batches are ready within an hour — perfect for last-minute treats or cookie exchanges.
- Simple pantry ingredients with an option to add chocolate make them versatile and family-friendly.
- They store and freeze well, so you can make ahead for holidays or gifts.
- Personal insight: I love that the crushed candy gives a crunchy texture contrast to the soft cookie center, creating a memorable bite I keep coming back to; for a twist, try the related chocolate peppermint bark cookies variation.
Recipe Overview
- Prep time: 20 minutes (plus 30–60 minutes chilling)
- Cook time: 10–12 minutes per batch at 350°F (175°C)
- Total time: 60–90 minutes depending on chilling and batches
- Servings: about 24 standard cookies (1 tablespoon dough each)
- Difficulty: Easy
- Method: Cream-and-bake drop cookies — cream butter and sugar, add egg and extract, fold in dry ingredients and crushed peppermint, chill, scoop, and bake until edges are set. For a darker chocolate note, consider a peppermint bark cookie twist with dark chocolate.
My Experience Making This Recipe
I tested this recipe over several batches to get the peppermint balance right without overpowering sweetness. Chilling the dough 30–60 minutes consistently improved texture and prevented excessive spreading, a small step that made a big difference.
How to Make Peppermint Cookies
Start by creaming 1 cup (225 g) unsalted butter with 1 to 1½ cups (200–300 g) granulated sugar until light, about 2–3 minutes with a hand or stand mixer. Add 1 large egg and 1 teaspoon peppermint extract, then mix in 2½ cups (315 g) all-purpose flour, 1 teaspoon baking soda, and ¼ teaspoon salt until just combined. Fold in ¾ to 1 cup crushed peppermint candy or candy canes (about 4–6 standard sticks). Chill the dough 30–60 minutes, scoop 1 tablespoon portions onto a parchment-lined sheet spaced 2 inches apart, and bake at 350°F (175°C) for 10–12 minutes until edges are set and centers look slightly soft. Cool on the pan 5 minutes, then transfer to a rack to finish.
Expert Tips for Success
- Room-temperature butter creams faster and traps more air — aim for 65–68°F (18–20°C) for the best lift.
- Don’t overmix once you add flour; stop when there are no streaks of flour to keep cookies tender.
- Use a medium cookie scoop (1 tablespoon) for even-sized cookies and consistent bake times; silicone mats or parchment prevent sticking and promote even browning.
- Chill dough at least 30 minutes to control spread; for thicker cookies chill up to 2 hours. For a decorative finish, press a few larger peppermint pieces on top right after baking. Also try the flavor pairing demonstrated in these chocolate peppermint blossom cookies for a gooey center version.
- If topping with melted chocolate, temper it slightly (microwave in 15-second bursts, stirring) so it sets with a glossy finish.
How to Serve Peppermint Cookies
- Serve warm with a glass of cold milk or a mug of hot cocoa for a classic pairing.
- Arrange on a holiday platter with assorted cookies and garnishes like sprigs of rosemary for contrast.
- Dip half of each cookie in melted dark chocolate and sprinkle with crushed peppermint for a café-style presentation. You can also pair lighter mint cookies with airy treats such as these light crispy peppermint meringue cookies for a varied dessert tray.
- Package in small tins or cellophane bags with ribbon — they make great edible gifts that travel well.
Storage and Reheating Guide
Store cooled cookies in an airtight container at room temperature for up to 5 days; separate layers with parchment to prevent sticking. Freeze baked cookies in a single layer on a tray, then transfer to a freezer-safe container or bag for up to 3 months; thaw at room temperature before serving. For frozen dough, scoop onto a tray, flash-freeze, then bag; bake from frozen and add 1–2 minutes to the bake time. Reheat cookies in a 300°F (150°C) oven for 4–6 minutes to refresh crisp edges, or 10–12 seconds in the microwave for a soft warm center (watch closely to avoid melting candy).
Recipe Variations
- Gluten-free: Substitute a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if the blend lacks it; watch texture and chill longer if dough feels sticky.
- Dairy-free: Use vegan butter (solid, not spreadable) in equal measure and a flax “egg” (1 tablespoon ground flax + 3 tablespoons water) for binding; flavor may be slightly different but still delicious.
- Vegan: Swap butter and egg as above, and use dairy-free chocolate if dipping. Chill dough longer; colder vegan dough spreads less.
- Chocolate-mint: Fold in 1/2 cup mini chocolate chips or dip cookies in tempered dark chocolate after cooling for a richer, bakery-style treat.
Nutritional Highlights
- These cookies provide quick energy from carbohydrates and a modest amount of fat from butter; they’re best enjoyed as an occasional treat.
- Allergen note: contains wheat (gluten), dairy, and eggs in the standard version; adjust with substitutions for gluten-free, dairy-free, or vegan needs.
- Portion guidance: one cookie (about 40–50 g) is a reasonable serving for calorie-conscious eaters; pair with a protein-rich snack if eating as part of a larger meal.
Troubleshooting Common Issues
- Problem: Cookies spread too much. Solution: Chill dough longer, ensure butter isn’t too warm (aim 65–68°F or 18–20°C), and don’t over-grease pans—use parchment or silicone mats.
- Problem: Peppermint flavor is too strong or too faint. Solution: Start with 1/2 teaspoon pure peppermint extract and increase to taste; crushed candy adds sweetness and crunch without extra extract.
- Problem: Candy pieces bleed color into dough. Solution: Use finely crushed candies and fold them in gently right before scooping; or press some on top after baking for cleaner appearance.
Frequently Asked Questions
Q: Can I make the dough ahead and freeze it?
A: Yes—scoop dough into balls, flash-freeze on a tray for 1 hour, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time and watch for golden edges.
Q: What’s the best peppermint extract to use?
A: Use a high-quality peppermint extract (natural, not imitation) and start with 1/2 teaspoon per batch; increase to 1 teaspoon if you prefer a stronger mint note. Pure extract gives a cleaner flavor than oil.
Q: How do I prevent peppermint candy from making cookies grainy?
A: Crush candy into varied sizes—fine for flavor distribution and a few larger shards for crunch. If you want less graininess, use 50% crushed candy and 50% peppermint chips or stir in a teaspoon of corn syrup to soften the texture slightly.
Q: Can I make these without chilling the dough?
A: You can, but expect more spread and thinner cookies. Chilling 30–60 minutes firms the butter and yields thicker, chewier centers with crisp edges — I recommend it for best results.
Conclusion
For another tested variation with clear step-by-step guidance, check the Easy Peppermint Cookies – Healthy Fitness Meals recipe for inspiration and alternate techniques.
Print
Peppermint Cookies
- Total Time: 90 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious peppermint cookies featuring a refreshing mint flavor with a tender, buttery crumb and a delightful crunch from crushed candy canes.
Ingredients
- 1 cup (225 g) unsalted butter, room temperature
- 1 to 1½ cups (200–300 g) granulated sugar
- 1 large egg
- 1 teaspoon peppermint extract
- 2½ cups (315 g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ to 1 cup crushed peppermint candy or candy canes (about 4–6 standard sticks)
Instructions
- Cream butter and sugar together until light, about 2–3 minutes.
- Add egg and peppermint extract, mix well.
- In a separate bowl, combine flour, baking soda, and salt.
- Gradually mix in dry ingredients until just combined.
- Fold in crushed peppermint candy.
- Chill dough for 30–60 minutes.
- Scoop 1 tablespoon portions onto a parchment-lined sheet, spaced 2 inches apart.
- Bake at 350°F (175°C) for 10–12 minutes until edges are set.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
Chilling the dough improves texture and prevents excessive spreading. For an extra treat, dip cookies in melted chocolate and sprinkle with crushed peppermint.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg