Name: Peppermint Sugar Cookies Recipe
Prep time: 20 min
Cook time: 11 min
Total time: 40 min
Cuisine: American
Ingredients: ¾ cup butter (softened slightly); ¾ cup granulated sugar; ½ teaspoon sea salt; 1 teaspoon vanilla extract; ½ teaspoon peppermint extract; 1 large egg (room temperature); 2 cups all purpose flour (240g); 2 tablespoons cocoa powder (dutch processed); red gel food coloring (as needed); white gel food coloring (optional, as needed); ¼ cup coarse sugar (for coating); 2 tablespoons crushed peppermint candies (or crushed candy canes)

Nothing says festive quite like a fresh batch of pepperminty treats melting in your mouth. This Peppermint Sugar Cookies Recipe combines soft, chewy centers with crisp edges and that unmistakable cool peppermint zing — it’s like holiday magic you can bite into.

The image shows a group of round cookies with three clear layers on light brown parchment paper over a white marbled surface. The outer layer is a rich dark brown with a rough texture, the middle layer is a white and red swirl pattern shaped like a pinwheel, and the edges of the cookies are decorated with small crushed red pieces. Around the cookies, there are whole and partial candy canes with red and white stripes and small red and white round peppermint candies. One pair of candy canes is arranged to form a heart shape near the top left corner. The scene has a cozy and festive look with soft natural light. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Peppermint Sugar Cookies Recipe
Top Tip
How to Serve Peppermint Sugar Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Peppermint Sugar Cookies Recipe

Why You'll Love This Recipe

I’ll be honest, this isn’t just any sugar cookie recipe — it’s got that festive peppermint flair, a playful candy-striped swirl inside, and a cozy chocolate outer layer that wraps it all up warmly. I love how it looks, tastes, and feels like the holidays on a plate.

Easy Slice-and-Bake Method: Makes prep a breeze without sacrificing that homemade goodness.
Beautiful Peppermint Design: The candy-striped center is as fun to make as it is to eat.
Perfect Texture Balance: Crisp edges with soft, chewy middles I can’t get enough of.
Make-Ahead Friendly: Freezes beautifully so you can bake fresh cookies whenever you want.

Ingredients & Why They Work

The magic behind these peppermint sugar cookies comes from simple ingredients working in harmony. Each piece plays a role — from the buttery base that keeps them tender, to the peppermint extract that gives that refreshing bite.

Flat lay of a soft golden butter block, a small white ceramic bowl with granulated white sugar, a few coarse sea salt crystals scattered nearby, a small white bowl holding clear vanilla extract, another small white bowl with clear peppermint extract, one large smooth brown egg with uncracked shell, a mound of light beige all purpose flour, a small pile of rich dark brown dutch-processed cocoa powder, a small white bowl filled with coarse clear sparkling sugar crystals, and a small heap of crushed red and white peppermint candies, all arranged symmetrically and naturally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Using slightly softened butter helps the dough come together smoothly while lending richness to the cookie.
Granulated Sugar: It sweetens just right and contributes to the perfect texture contrast.
Sea Salt: Just a pinch intensifies flavor and balances the sweetness.
Vanilla Extract: Adds warmth and depth to the flavor profile.
Peppermint Extract: The star of the show for that unmistakable festive coolness.
Egg: Binds everything together giving structure and moisture.
All-Purpose Flour: Provides the base structure without being too dense.
Dutch Processed Cocoa Powder: For a subtle chocolate hint in the outer layer — it’s smooth and not bitter.
Gel Food Coloring: Red and optional white gels help create the candy-striped effect without softening the dough.
Coarse Sugar: Adds a sparkling crunch on the outside when rolled onto the cookie logs.
Crushed Peppermint Candies: These give extra festive flair and texture when sprinkled and rolled on the dough.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I always encourage tweaking this Peppermint Sugar Cookies Recipe to make it your own. Whether you want it more minty or even swap out candy canes for crushed chocolates, there’s room here to play — just don’t forget to keep that dough chilled for the best results!

Less Mint, More Chocolate: I’ve tried doubling the cocoa powder and halving the peppermint extract for a deeper chocolate hit that’s still perfectly balanced.
White Chocolate Drizzle: Melting white chocolate over cooled cookies adds a beautiful look and creamy bite — my go-to for gifting.
Gluten-Free Adaptation: I swapped in a gluten-free flour blend once and found the dough a bit softer, so slight chilling is extra important.
Festive Colors: Go wild with gels! I sometimes add a touch of green to the white dough for a peppermint swirl that pops even more.

Step-by-Step: How I Make Peppermint Sugar Cookies Recipe

The image shows three round cookies stacked on a white marbled surface. Each cookie has two clear layers: a dark brown outer ring with a rough texture and a smooth inner circle with a red and white peppermint swirl pattern resembling pinwheel sections. One cookie on top has a small bite taken from its side, showing a red inner layer under the dark brown ring. In the background, blurred red and white peppermint sticks add a festive touch. photo taken with an iphone --ar 2:3 --v 7

Step 1: Creaming the Butter and Sugar Just Right

Start by beating your softened butter with granulated sugar until just combined — here’s the trick: don’t overbeat. It shouldn't be fluffy, just mixed enough so all that butter is evenly coated in sugar. This keeps the cookie tender and prevents spreading too much in the oven.

Step 2: Adding the Flavor and Binding Agents

Next, stir in your salt, vanilla, peppermint extract, and that room temperature egg. Don’t worry if the mixture looks a little “split” or grainy — it’ll come together beautifully once the flour joins the party.

Step 3: Flour and Dough Division

Sift the flour directly into your bowl. Mix gently until a dough forms—resist the urge to overwork it; you want tender cookies, not tough. Now, set aside about one-third of the dough; this portion becomes your colorful gingerbread log.

Step 4: Coloring and Chilling the Dough Logs

Divide your smaller dough portion in two. Add red gel food coloring drop by drop to one half until that festive red hue shines. I roll it into a 4-inch log on parchment and pop it in the freezer — trust me, chilling is key here.

The other half can be colored white with gel coloring if you like, or just left plain. That also goes into the freezer wrapped on parchment.

Step 5: Chocolate Dough Preparation

Add cocoa powder to the remaining larger dough and mix well to create a smooth chocolate dough. Keep this at room temp for now—it’s going to envelope your red-and-white logs soon.

Step 6: Crafting the Peppermint Swirl

Once your colored logs are frozen solid, slice each into equal rectangular wedges. This is the fun part—rebuild two new logs by alternating red and white wedges, pressing them snugly together. It’s like creating a peppermint candy log you can’t wait to slice.

Step 7: Wrapping in Chocolate and Peppermint Sugar

Flatten the chocolate dough into a rectangle roughly the log’s length. Place the peppermint log on top and carefully wrap it in chocolate dough. Trim and smooth as needed. Then roll the entire log in a mix of coarse sugar and crushed peppermint candies. This sugar coating adds sparkle and festive crunch.

Step 8: Slice and Bake Magic

Chill your log for 20-30 minutes until firm. Preheat to 355°F (180°C), slice the log into ½-inch rounds with a sharp knife, and place on your baking sheet. Bake 9-11 minutes until tops lose their shine but cookies stay soft in the center. This little underbaking keeps them chewy, my personal favorite!

Step 9: Cool and Enjoy

Once out of the oven, transfer with a spatula to a rack to cool completely. The crisp edges develop as they cool – making every bite delightful.

Top Tip

From my own kitchen experiments, I’ve learned some simple tweaks that make this Peppermint Sugar Cookies Recipe foolproof and festive every time.

Dough Chilling is Crucial: Always freeze those colored dough logs until completely solid — it keeps the stripes crisp and easy to slice.
Use a Sharp Knife: When slicing the cookie log, a sharp blade prevents squashing the pretty peppermint swirl.
Don’t Overbake: Pull your cookies out while the tops are just matte, so the centers stay soft and chewy — this texture combo is key.
Roll Evenly in Sugar: Press the coarse sugar and crushed peppermint candies on gently but thoroughly for that perfect sparkly coating.

How to Serve Peppermint Sugar Cookies Recipe

peppermint sugar cookies - Serving Suggestion

Garnishes

I usually keep it simple with an extra sprinkle of crushed peppermint candies right before serving to amp up the festive look and crunch. Sometimes, a light drizzle of white chocolate adds a gorgeous finishing touch — it’s so pretty and tastes dreamy.

Side Dishes

These cookies pair wonderfully with a hot cup of cocoa or a peppermint mocha latte. I’ve also served them alongside warm spiced apple cider at holiday parties — the combo’s a winner every time.

Creative Ways to Present

For cookie exchanges or gifts, I slice the logs and arrange the cookies in festive tins lined with red tissue paper. Alternately, packaging them in cellophane bags tied with red and white ribbons brings out their peppermint charm beautifully.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for up to 4 days. The edges stay crisp and the centers remain nice and chewy — just the way I like them!

Freezing

This Peppermint Sugar Cookies Recipe freezes like a charm. I usually freeze the cookie logs wrapped tightly in parchment and foil before slicing. When I want fresh cookies, I slice from frozen and bake straight from the freezer, adding an extra minute or two to baking time.

Reheating

To revive any leftover cookies, I pop them in a warm oven (300°F/150°C) for 3-5 minutes. This brings back that just-baked softness without making them tough, perfect when you've got guests dropping by.

Frequently Asked Questions:

Can I use regular peppermint extract instead of pure peppermint?

Yes, but I recommend using pure peppermint extract if you can find it — it has a fresher, cleaner flavor that really makes the cookies pop. However, regular peppermint extract will still work just fine.

How do I make sure the peppermint swirl stays intact?

Freezing the colored dough logs until completely solid is essential. Also, using a sharp knife to slice the cookie log helps maintain clean, defined peppermint stripes without squashing them.

Can I make the dough ahead of time?

Absolutely! In fact, this recipe is perfect for making ahead. You can prepare and freeze the cookie logs, then slice and bake fresh cookies whenever you want. Just thaw slightly before slicing if frozen solid.

What if I don’t have gel food coloring?

Gel food coloring works best because it's concentrated and doesn’t add extra moisture, which can change dough consistency. If you don’t have gel, try using liquid coloring sparingly and adjust flour if dough feels sticky, but the colors might be less vibrant.

Final Thoughts

This Peppermint Sugar Cookies Recipe has become my go-to for holiday season baking — it’s festive, fun to make, and so rewarding to see those peppermint swirls come alive. I love sharing these with friends and family because they’re not just pretty, they taste like a cozy winter hug. Give it a try, and I think you’ll find yourself reaching for this recipe year after year!