If you’re looking for the ultimate Christmas cookie to wow your friends and family, I’ve got you covered with this fan-freaking-tastic Peppermint Candy Sugar Cookies Recipe. I absolutely love how these cookies capture that perfect blend of buttery sweetness and refreshing minty flair, all wrapped up in a beautiful candy-inspired design. Stick with me, and I’ll share all my tips and tricks so your cookies turn out just like mine — crisp, festive, and totally irresistible.
Why You’ll Love This Recipe
- Perfect Holiday Flavor: The peppermint extract paired with buttery sugar cookies brings a festive freshness you won’t want to miss.
- Sturdy Dough That Rolls Easily: I used to struggle with crumbly dough, but this recipe’s texture makes cutting shapes a breeze.
- Fun and Eye-Catching Decoration: The royal icing peppermint swirl trick makes these cookies a showstopper at any gathering.
- Makes Plenty to Share: You’ll get about five dozen cookies—perfect for sharing the holiday cheer (or sneaking a few extras yourself!).
Ingredients You’ll Need
Choosing quality ingredients really makes a difference here—fresh butter, pure vanilla, and real peppermint extract all shine through. I like to shop for meringue powder ahead of time because it’s super important for that perfect royal icing.
- Unbleached, all-purpose flour: This keeps the cookies tender but sturdy enough to hold shapes well.
- Baking powder: Helps give the cookies a little lift without making them cakey.
- Salted butter: Cold and cubed, it helps create that flaky texture and adds buttery flavor.
- Sugar: Just the right sweetness for classic sugar cookies.
- Egg: Binds everything together and gives structure.
- Pure vanilla extract: Adds warmth and depth to the flavor.
- Almond extract: A subtle twist that plays beautifully with the peppermint.
- Meringue powder: For making royal icing that hardens perfectly for decorating.
- Powdered sugar: The base of the icing’s sweet, smooth texture.
- Light corn syrup: Keeps the icing glossy and workable.
- Peppermint extract (optional): The secret ingredient that gives the icing its refreshing kick.
- Gel icing colors (super white, pink, red, or green): To create that festive candy look.
- Squeeze bottles and toothpicks: Essential tools for piping and creating the peppermint swirl designs.
- Treat bags and twine or twist ties: For gifting or storing your cookies with style.
Variations
While the classic peppermint sugar cookie is a personal favorite, I love mixing it up now and then! Feel free to customize this recipe to suit your own style or holiday vibe.
- Mint Chocolate Twist: Add mini chocolate chips to the dough for a melty, mint-chocolate combo my family goes crazy for.
- Gluten-Free Version: Swap all-purpose flour for a gluten-free blend with xanthan gum; the dough stays just as easy to roll and cut.
- Video Game Theme: I once piped colorful icing and turned these into pixel-art candies for a friend’s birthday — talk about a crowd-pleaser!
- Less Sweet Option: Reduce the sugar in the dough slightly, and go light on the icing for a more subtle treat.
How to Make Peppermint Candy Sugar Cookies Recipe
Step 1: Mix Your Dry Ingredients
Start by whisking together your flour and baking powder in a medium bowl. I like to set this aside early so it’s ready when you cream your butter and sugar. Keeping this step separate helps the flour mix evenly without overworking the dough later.
Step 2: Cream Butter & Sugar Until Fluffy
Using a stand mixer fitted with the paddle attachment, beat the cold, cubed butter and sugar on medium speed until light and fluffy — this usually takes about 3-5 minutes. I learned this is the key to soft, tender cookies, so don’t rush it. Then, beat in the egg, vanilla, and almond extracts until everything’s smooth and well combined.
Step 3: Gradually Add Flour Mixture
Add the flour mixture one cup at a time, mixing on low speed to avoid overworking the dough. Once it forms a thick, crumbly texture, scrape down the bowl sides to make sure everything’s well incorporated. This crumbly texture is exactly what you want before rolling out.
Step 4: Roll and Cut Your Cookies
Line your rolling surface with wax paper and generously dust both the surface and your rolling pin with flour (this step saves so much frustration!). Roll out the dough to about 1/4 inch thick. Dip your 1.5-inch round cutter in flour before each cut to prevent sticking, and cut out as many cookies as you can. Don’t worry about scraps—they get re-rolled easily, just be patient and re-flour as needed.
Step 5: Chill and Bake
Pop your cut-out cookies on parchment-lined baking sheets and freeze them for about 10 minutes. This chill step helps them hold their shape while baking — a game changer! Then bake in a preheated 350°F oven for 9-12 minutes or until edges are just starting to turn golden. Let them cool for a few minutes on the pan before transferring to a wire rack. If you want perfectly uniform edges, use the cookie cutter again on warm cookies right after baking.
Step 6: Make the Royal Icing
While your cookies cool, mix up the royal icing. In your stand mixer bowl, combine meringue powder, peppermint extract, and water — beat until foamy and combined. Sift in powdered sugar and add corn syrup, then mix on low until well incorporated. After scraping down the sides, beat for 5 minutes on medium-low, then increase speed to medium-high until the icing becomes glossy and holds stiff peaks. Divide a small amount of white icing and tint it pink for the peppermint design, while keeping the rest bright white (feel free to add gel color if you want it even brighter).
Step 7: Pipe and Decorate Your Cookies
Outline each cookie with white icing using a squeeze bottle, then thin the white icing by adding a few drops of water at a time until it has a thick syrup consistency — this is your flood icing. Fill the center with the white flood icing. Next, pipe small pink dots around the edge and, with a toothpick, pull those dots toward the center to create a stunning peppermint swirl pattern. This is my favorite part — it’s surprisingly simple but creates such a festive look! Let your decorated cookies dry at room temperature for 24 hours for best results.
Pro Tips for Making Peppermint Candy Sugar Cookies Recipe
- Chill for Shape: Freezing your cut cookies before baking helps them keep those crisp edges every time.
- Flour Your Tools Generously: I learned this the hard way—flour your rolling pin and cutters to stop dough sticking and tearing.
- Test Icing Consistency: If the pink icing stays on top and doesn’t sink into the white flood, thin it a little more for the perfect peppermint effect.
- Use Room Temperature Egg: It blends better and creates a smoother dough; I used to skip this and it made mixing tricky.
How to Serve Peppermint Candy Sugar Cookies Recipe
Garnishes
I like to keep the garnishes minimal since these cookies already have that gorgeous swirl design—but you could sprinkle some crushed peppermint candy around the edges or dust a touch of edible glitter for extra sparkle. If you’re gifting them, tying them with a simple red or green twine adds charming holiday cheer.
Side Dishes
Serve these cookies alongside a cup of hot cocoa, peppermint tea, or even a creamy eggnog. They also pair wonderfully with a cheese board featuring mild cheeses and fresh fruit, making them a delightful sweet finish.
Creative Ways to Present
One year, I displayed these cookies in a festive glass jar layered with red and white candies for a peppermint candy “snow globe” centerpiece. You can also arrange them on a tiered platter with fresh greenery and mini fairy lights for a party-ready presentation that steals the show.
Make Ahead and Storage
Storing Leftovers
I store any leftover cookies in an airtight container at room temperature, separating layers with parchment paper to prevent sticking. They stay fresh and crisp for up to a week—if they last that long!
Freezing
If I want to make them in advance, I freeze the finished, decorated cookies (once the royal icing is fully dried) in single layers inside freezer-safe containers. When properly wrapped, they keep wonderfully for up to 3 months. Just thaw at room temperature when ready to serve.
Reheating
These cookies are best enjoyed at room temp, but if you prefer a little warmth, pop a couple in the microwave for 10-15 seconds. The texture softens slightly without losing that crisp outer bite—just don’t overdo it or the icing might soften too much.
FAQs
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Can I use regular peppermint extract instead of in the icing?
Absolutely! Peppermint extract is the key to that cool mint flavor. Just be cautious with the amount—peppermint extract is potent, so too much can overpower the cookie’s sweetness. The recipe balances it perfectly with a subtle hint in the dough and a stronger burst in the icing.
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How long can I store these cookies before they go stale?
When stored properly in an airtight container at room temperature, these sugar cookies stay fresh for about a week. After that, they might start to soften, so freezing extras is a great way to extend their shelf life without losing texture.
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Can I make these cookies without almond extract?
Yes, you can omit the almond extract if you’re allergic or don’t have it on hand. The vanilla and peppermint extracts still shine through to give great flavor. I like the almond extract because it adds a subtle, nutty depth, but it’s not a dealbreaker.
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What’s the best way to get the royal icing consistency right?
Start thick when mixing your royal icing, then add water a few drops at a time until it flows slowly off a spoon like thick syrup—that’s your flood consistency. For outlining, you want the icing a bit thicker. Testing by piping on parchment to see how it holds shape really helps.
Final Thoughts
Honestly, this Peppermint Candy Sugar Cookies Recipe has become a holiday staple in my house because it combines the joy of baking with a fun decorating project and a delicious outcome that everyone loves. I hope you’ll find as much joy in rolling, cutting, and decorating these as I do—and that they brighten your celebrations as much as they have mine. So grab your rolling pin, turn on some festive tunes, and let’s make some magic happen in the kitchen!
Print
Peppermint Candy Sugar Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 5 dozen (1.5 inch cookies)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peppermint Candy Sugar Cookies combine the tender, buttery texture of classic sugar cookies with a festive peppermint-flavored royal icing decoration. Perfectly sized at 1.5 inches, these cookies are lightly crisp at the edges and beautifully adorned with a peppermint swirl design made from tinted royal icing, making them ideal for holiday gifting or seasonal celebrations.
Ingredients
Sugar Cookies
- 3 cups unbleached, all-purpose flour
- 2 teaspoons baking powder
- 1 cup (2 sticks) salted butter, cold and cut into cubes
- 1 cup sugar
- 1 egg
- 3/4 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1.5 inch round cutter
Royal Icing
- 1/2 cup meringue powder
- 1 scant cup (almost full) water
- 2 pounds (32 ounces) powdered sugar
- 2 teaspoons light corn syrup
- 1 teaspoon peppermint extract (optional)
- Super white gel icing color
- Pink, red, or green icing color
- Small squeeze bottles
- Toothpicks
- 3X4 Treat bags
- Twine or twist ties
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure cookies don’t stick and bake evenly.
- Mix dry ingredients: In a medium bowl, whisk together the flour and baking powder and set aside to maintain an even mixture when added to the wet ingredients.
- Cream butter and sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat the cold, cubed butter and sugar together until the mixture is light and fluffy, about 2-3 minutes.
- Add egg and extracts: Beat in the egg, pure vanilla extract, and almond extract until combined and smooth.
- Incorporate flour mixture: Add the flour mixture to the butter mixture one cup at a time on low speed, mixing until just combined. Scrape down the sides and bottom of the bowl as needed. The dough will become thick and crumbly after the last addition.
- Prepare to roll: Line your rolling surface with wax paper and dust both the surface and your rolling pin with flour to prevent sticking. Take a portion of dough and knead gently on the floured surface until smooth.
- Roll out dough: Roll the dough out to about 1/4 inch thickness. Frequently dip the 1.5-inch round cookie cutter in flour and cut out circles from the dough. Remove scraps, re-knead, and continue until all dough is used, remembering to keep the surface floured.
- Transfer and chill: Place the cut cookies on the prepared baking sheets. For easy handling, you can also roll dough directly on parchment paper, cut shapes, remove scraps, then transfer the paper to the baking sheet. Chill the cookies in the freezer for about 10 minutes before baking to help them hold their shape.
- Bake: Bake the cookies for 9-12 minutes until the edges are set but centers remain soft. Remove from oven and let them cool on the baking sheet for a few minutes. If desired, re-cut cookies to perfect size with the cookie cutter while still warm, then transfer to a wire rack to cool completely.
- Make royal icing: In a large bowl of a stand mixer with paddle attachment, combine meringue powder, peppermint extract (if using), and water. Beat until foamy and well combined.
- Add powdered sugar and corn syrup: Sift in powdered sugar, add light corn syrup, and mix on low until incorporated. Scrape down bowl sides and beat for 5 minutes on medium-low speed, then increase to medium-high and continue beating just until the icing becomes glossy and forms stiff peaks.
- Tint royal icing: Divide and color a small portion of the royal icing pink using gel icing colors. Add a few drops of white gel color to the remaining icing to brighten it.
- Decorate cookies: Using a squeeze bottle, pipe a white outline around each cookie. Thin the white icing by adding small drops of water until it has a thick syrup-like flood consistency and fill the cookie centers. Using a separate squeeze bottle for the pink icing, pipe dots around the edge of the white icing and use a toothpick to drag the dots inward, creating a peppermint swirl design.
- Dry and store: Let the decorated cookies dry at room temperature for 24 hours to allow the royal icing to set fully. Store in treat bags tied with twine or twist ties for gifting or serving.
Notes
- Ensure butter and egg are cold before mixing to help dough maintain structure and ease rolling.
- If pink icing does not sink into white flood icing, thin both icings slightly more with water for smooth blending.
- Cookies can be trimmed with the cutter after baking for uniform size and shape.
- Store completely dried iced cookies in an airtight container to keep fresh for up to a week.
- For a stronger peppermint flavor, increase peppermint extract slightly in the royal icing, but use sparingly to avoid bitterness.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 8g
- Sodium: 30mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 15mg
