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Peppermint Sugar Cookies

Total Time

Prep: 30 min. + chilling Bake: 10 min./batch + cooling


2 dozen

These peppermint sugar cookies take my taste buds right to winter. Their crisp, distinct taste reminds me of the peppermint bark I buy every holiday season. —Emily Hutchinson, The Hutch Oven
Peppermint Sugar Cookies Recipe photo by Emily Hutchinson
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  • 1 cup unsalted butter, softened
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup confectioners' sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2-3/4 cups (365 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 cup cornstarch


  1. In the bowl of a stand mixer, beat butter and salt for 30 seconds. Add sugars; beat 1 minute. Add egg and extracts and mix to combine.
  2. Combine dry ingredients; add to butter mixture. Mix just until dough forms. Cover and chill at least 15 minutes.
  3. Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 3-in. cookie cutter. Place 2 in. apart on parchment-lined baking sheets. Bake until cookie puffs up and is a dull matte on top but not browned, 6-8 minutes. Let stand 1 minute before removing to wire racks to cool completely.

Nutrition Facts

1 cookie: 171 calories, 8g fat (5g saturated fat), 28mg cholesterol, 64mg sodium, 23g carbohydrate (11g sugars, 0 fiber), 2g protein.

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