Peppermint Cookies
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.
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.
Notes
Texture check: if your dough seems dry, add a teaspoon of milk or cream to bring it together. 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.
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