Introduction

Peppermint Sugar Cookies are a festive treat that’s perfect for holiday gatherings or anytime you want a refreshing twist on classic sugar cookies. These tender cookies come topped with a creamy peppermint frosting and crushed candy canes for a delightful crunch and holiday flair.

The image shows round cookies on a white plate with a white marbled background. Each cookie has a smooth layer of light pink frosting spread evenly on top. Small pieces of crushed red and white peppermint candy are sprinkled over the frosting, adding texture and color contrast. The cookies are light golden brown with a soft, slightly crumbly texture. Two red and white striped candy canes lie nearby on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/3 cups all-purpose flour (281 grams)
2 tablespoons cornstarch (cornflour)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter (112 grams), softened but not melting
4 ounces brick-style cream cheese (112 grams), softened
1 cup granulated sugar (200 grams)
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract

For the Peppermint Frosting:

2/3 cup unsalted butter (150 grams), softened
2-3 cups powdered sugar (220-330 grams)
1/2 – 1 teaspoon peppermint extract, to taste
1/4 teaspoon salt
2-4 tablespoons milk (30-60 ml)
Red food coloring (optional)
2 crushed candy canes

Instructions

Step 1: In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until well combined.
Step 2: In a separate large bowl, beat the softened butter, cream cheese, and granulated sugar together until creamy and smooth.
Step 3: Mix in the vanilla extract, peppermint extract, and egg. Stop the mixer and scrape down the sides to ensure everything is mixed evenly.
Step 4: Gradually add the flour mixture to the butter mixture using your mixer on low speed, then increase to medium until the dough forms and all dry ingredients are fully incorporated.
Step 5: Check the dough by squeezing it between your fingers. If it sticks, add 1 to 3 more tablespoons of flour until it no longer sticks.
Step 6: Divide the dough in half; shape each half into a ball and flatten into a round disc about 1/2 inch (1 cm) thick. Wrap tightly in plastic wrap and chill in the refrigerator for at least 4 hours or up to 48 hours.
Step 7: When ready to bake, preheat your oven to 350°F (180°C) or 325°F (170°C) if using a convection oven. Line cookie sheets with parchment paper or silicone baking mats.
Step 8: Remove one disc of dough from the fridge. If chilled overnight, let it sit at room temperature for 5-10 minutes. Lightly flour your work surface and rolling pin. Roll the dough to about 1/4 to 1/3 inch (1/2 cm) thickness and cut into shapes with a round cookie cutter.
Step 9: Place cookies 1.5 inches apart on the prepared sheets. Repeat with remaining dough.
Step 10: Bake one sheet at a time for 7-10 minutes, until the tops no longer look doughy but not browned. Allow cookies to cool completely on a wire rack.
Step 11: For the frosting, beat softened butter until creamy. Add 1 1/2 cups powdered sugar, salt, and 1/2 teaspoon peppermint extract. Beat on low then increase speed until incorporated.
Step 12: Gradually beat in remaining powdered sugar 1/2 cup at a time, alternating with 1 tablespoon of milk, until frosting reaches your desired sweetness and thickness. Add more peppermint extract and red food coloring if desired.
Step 13: Spread frosting on cooled cookies using a knife or piping bag. Sprinkle with crushed candy canes to finish.

Tips & Variations

Use full-fat, brick-style cream cheese for the best texture and flavor; avoid spreadable or low-fat varieties.
Cornstarch is essential for tender cookies—don’t skip it.
For a more intense peppermint flavor, adjust the extract amount in both dough and frosting to your taste.
If you prefer, you can freeze unbaked cookie dough discs for up to 2 months; thaw in the fridge before rolling and baking.
Try using different shaped cookie cutters for a festive look.

Storage

Store the frosted cookies in an airtight container at room temperature for up to 4 days, provided your kitchen is not warm. Alternatively, keep them refrigerated for up to one week. Unfrosted cookies freeze well for up to 2 months; thaw in the refrigerator before frosting and serving.

How to Serve

The image shows several round cookies on a white marbled surface. Each cookie has one layer of soft pink frosting spread smoothly on top, with small crushed pieces of red and white peppermint candy scattered over the frosting. The cookies have a light golden color and a slightly crunchy texture. One woman's hand is reaching toward a cookie near the top right corner. A red and white striped candy cane lies next to the cookies on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of brick-style?

For the best texture and flavor, it’s recommended to use full-fat brick-style cream cheese. Spreadable or low-fat versions won’t give the same tender, rich result.

Why is cornstarch important in this recipe?

Cornstarch helps make the cookies tender and soft by reducing gluten formation. Leaving it out may result in tougher cookies.