Would you like to save this?
We'll email this post to you, so you can come back to it later!
These homemade Peppermint Cookies are a festive Christmas dessert that combine mint chocolate flavor with a tender crumb—perfect for holiday baking and sharing as homemade treats.
A swirl of white chocolate and crushed candy canes transforms simple sugar cookies into a merry, minty masterpiece. Imagine that first bite: a crisp edge gives way to a soft, buttery center, brightened by peppermint’s cool zing. I first baked these for my neighborhood cookie swap—where they vanished in under an hour—and I’ve tweaked the recipe over the years to balance sweetness, texture, and that unmistakable mint chocolate kick.
Why You’ll Love This Recipe
- Ready in just one hour from start to finish—no marathon baking session needed.
- Festive red-and-white speckles make them showstoppers on any Christmas dessert table.
- Perfect for gift boxes or cookie exchanges—homemade treats that look store-bought chic.
- Tender yet sturdy: great for dunking in cocoa or milk.
- Crushed candy canes add a playful crunch without extra steps.
- Customizable mint intensity with easy extract adjustments.
- Uses pantry staples—no hunting for fancy ingredients.
- Allergy-friendly twists available (see Variations).
Ingredients
• 2¾ cups (345 g) all-purpose flour (sub in 1:1 gluten-free blend for GF)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp fine sea salt
• ½ cup (113 g) unsalted butter, at room temperature (European-style for richer taste)
• 1 cup (200 g) granulated sugar (swap half for coconut sugar for nuttier notes)
• 1 large egg, room temp (or flax “egg” for vegan version)
• 1 tsp pure peppermint extract (or 2 tsp crushed peppermint oil for extra zing)
• 1 tsp pure vanilla extract (preferably Nielsen-Massey)
• ½ cup (90 g) white chocolate chips (Ghirardelli or chopped bar)
• ½ cup (50 g) crushed candy canes or red peppermint candies
Tips on ingredients:
- Sift flour, baking powder, soda, and salt for a light, even dough.
- Let butter sit at room temperature until slightly springy—avoids oily spots.
- Crush candy canes in a sturdy zip bag with a rolling pin for consistent bite.
Directions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment or silicone mats. This prevents sticking and helps cookies brown evenly.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt—set aside. Let me explain: dry ingredients need even distribution before wet meets dry.
- In your mixer (or a sturdy bowl and sturdy spoon), cream butter and sugar on medium speed until pale and fluffy, about 3 minutes—don’t rush this step or cookies will be flat.
- Add egg, peppermint extract, and vanilla extract; beat until blended. You’ll smell that minty aroma—such a Christmas mood-booster!
- With mixer on low, gradually add the flour mixture; stop once just combined. Overmixing can lead to tough cookies.
- Fold in white chocolate chips and crushed candy canes by hand—gentle strokes to keep dough tender. If dough feels sticky, chill for 10 minutes.
- Scoop rounded tablespoons of dough onto prepared sheets, spacing about 2 inches apart (they spread a touch). For uniform cookies, use a 1-Tbsp cookie scoop.
- Bake 10–12 minutes, rotating sheets halfway through. Cookies should be just set around the edges with a slightly soft center.
- Let cookies rest on the pan for 5 minutes; then transfer to a wire rack to cool completely—this prevents soggy bottoms.
- If you like extra sparkle, sprinkle a few shards of candy cane on each cookie while still warm—so fun and festive!
Servings & Timing
Makes about 24 cookies
Prep Time: 20 minutes (plus 10 minutes chilling, if needed)
Bake Time: 12 minutes
Cooling Time: 10 minutes
Total Time: roughly 1 hour
Variations
• Double-Chocolate Mint: Swap ½ cup flour for Dutch-process cocoa powder for a rich chocolate cookie.
• Vegan Twist: Use vegan butter, flax egg, and dairy-free white chocolate chips.
• Sugar-Free Swap: Replace sugar with 1:1 erythritol blend and use sugar-free peppermint candies.
• Almond Joy Style: Stir in ¼ cup shredded coconut and ¼ cup chopped almonds.
• Peppermint Mocha: Add 1 Tbsp instant espresso powder to dry ingredients for a coffee kick.
Storage & Reheating
Store cookies in an airtight container at room temperature for up to 5 days—layer with parchment to prevent sticking. In the fridge, they’ll keep a week. Freeze cooled cookies in zip-top bags for up to 3 months; thaw on the counter 15 minutes before serving. To revive that fresh-baked warmth, nuke a cookie for 8–10 seconds in the microwave or pop in a 300°F oven for 3 minutes. Make-ahead tip: freeze scooped dough on the sheet pan, then transfer to freezer bags—bake straight from frozen, adding 2–3 minutes to the bake time.
Notes
• Texture check: if your dough seems dry, add a teaspoon of milk or cream to bring it together.
• Candy cane clumps weigh down the dough—aim for ¼-inch pieces so they distribute evenly.
• For crisp edges and chewy centers, don’t overbake; pull cookies when centers still look slightly underdone.
• Experiment with extract brands—peppermint intensity varies widely, so start small and taste.
FAQs
Q: Can I make dough ahead?
A: Absolutely—prepare dough, wrap in plastic, and refrigerate up to 48 hours or freeze for one month.
Q: Why did my cookies spread too much?
A: Most likely dough was too warm—chill 20–30 minutes before baking and measure flour accurately.
Q: Can I replace white chocolate with dark?
A: Sure—dark chocolate chunks pair beautifully with peppermint for a classic mint chocolate twist.
Q: Are these gluten-free adaptable?
A: Yes—sub a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it.
Q: My peppermint flavor is mild—what to do?
A: Increase peppermint extract by 1/4 tsp or add a pinch of peppermint oil; stir gently.
Q: How do I prevent candy canes from bleeding color?
A: Use hard-crunch mints rather than soft chewy ones, and fold them in gently to minimize pink streaks.
Q: Can I use crushed candy cane drop candies?
A: Yes—and they offer uniform bits, but check sugar content to maintain the right sweetness.
Conclusion
Peppermint Cookies bring mint chocolate magic to your Christmas dessert lineup with minimal fuss and maximum cheer. Whether you’re gifting homemade treats or cozying up by the fire, these cookies hit the sweet spot between crisp and chewy, cool mint and warm butter. Give them a whirl this holiday season—then swing back here to share your tweaks, leave a star rating, or discover more holiday baking adventures. Happy baking!
Peppermint Cookies
Ingredients
- 2¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ½ cup unsalted butter at room temperature (European-style for richer taste)
- 1 cup granulated sugar swap half for coconut sugar for nuttier notes
- 1 large egg room temp (or flax “egg” for vegan version)
- 1 tsp pure peppermint extract or 2 tsp crushed peppermint oil for extra zing
- 1 tsp pure vanilla extract preferably Nielsen-Massey
- ½ cup white chocolate chips Ghirardelli or chopped bar
- ½ cup crushed candy canes or red peppermint candies
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment or silicone mats.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt—set aside.
- In your mixer (or a sturdy bowl and sturdy spoon), cream butter and sugar on medium speed until pale and fluffy, about 3 minutes—don’t rush this step or cookies will be flat.
- Add egg, peppermint extract, and vanilla extract; beat until blended.
- With mixer on low, gradually add the flour mixture; stop once just combined.
- Fold in white chocolate chips and crushed candy canes by hand—gentle strokes to keep dough tender. If dough feels sticky, chill for 10 minutes.
- Scoop rounded tablespoons of dough onto prepared sheets, spacing about 2 inches apart (they spread a touch).
- Bake 10–12 minutes, rotating sheets halfway through. Cookies should be just set around the edges with a slightly soft center.
- Let cookies rest on the pan for 5 minutes; then transfer to a wire rack to cool completely. If desired, sprinkle a few shards of candy cane on each cookie while still warm.
