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Peppermint Sugar Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 29 reviews
  • Author: Sienna
  • Prep Time: 20 minutes
  • Cook Time: 11 minutes
  • Total Time: 40 minutes
  • Yield: 18 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These slice and bake peppermint sugar cookies feature crisp edges, soft and chewy middles, and a festive peppermint candy design in the center. Infused with refreshing peppermint flavor and wrapped in a chocolate peppermint coating, these cookies are perfect for holiday celebrations, cookie exchanges, or gift boxes. Inspired by classic holiday design cookies, this recipe is surprisingly easy to prepare ahead and impress with its charming look and delicious taste.

Ingredients

Scale

Main Dough

  • 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)

Colored Dough

  • Red gel food coloring (as needed)
  • White gel food coloring (optional)

Topping

  • ¼ cup coarse sugar (for coating)
  • 2 tablespoons crushed peppermint candies (or crushed candy canes)

Instructions

  1. Mix butter and sugar: In a large bowl or stand mixer, beat together the softened butter and granulated sugar just until combined; avoid overbeating as the mixture should not be light and fluffy.
  2. Add flavorings and egg: Mix in the sea salt, vanilla extract, peppermint extract, and the large egg until just combined, even if the mixture looks a little split.
  3. Add flour: Sift the all-purpose flour directly into the bowl and mix using the mixer or spatula just until the dough forms.
  4. Separate dough: Cut off about one third of the dough and set it aside for coloring. This smaller portion will be split further.
  5. Create red dough log: Cut the small portion of dough in half. Add red gel food coloring one drop at a time to one half until vibrant red, then roll into a short, thick log about 4 inches long on parchment paper. Freeze for 20 minutes until completely firm.
  6. Create white dough log: Add white gel food coloring a few drops at a time to the other half of the small dough portion until desired white color is achieved. Roll into a short, thick 4-inch log on parchment paper and freeze for 20 minutes until firm.
  7. Prepare chocolate dough: Add cocoa powder to the larger remaining dough portion and mix well to create chocolate cookie dough; leave at room temperature.
  8. Slice the colored logs: Remove one colored log from freezer, cut lengthwise in half, then cut each half again lengthwise, and finally cut each piece in half to yield eight equally sized wedges. Repeat with the other colored log.
  9. Assemble new logs: Alternate the red and white wedges by pressing them firmly together to create two new logs. Smooth out any gaps with fingers.
  10. Combine logs: Connect the two new logs by pressing the ends together and smoothing the join with fingers. Wrap in parchment and freeze for 10 minutes to firm.
  11. Wrap in chocolate dough: Flatten the chocolate dough into a rectangle matching the length of the colored logs on parchment paper. Place the firm colored logs on top and wrap the chocolate dough around the logs using the parchment to roll smoothly. Adjust chocolate dough thickness as needed and roll to shape.
  12. Add peppermint coating: Mix coarse sugar and crushed peppermint candies. Sprinkle on parchment and roll the cookie log in the sugar mixture, coating liberally. Wrap in parchment and freeze for 20-30 minutes until chilled and firm.
  13. Bake cookies: Preheat oven to 355°F (180°C). Using a sharp knife, slice the chilled log into ½ inch thick slices. Arrange slices 1-2 inches apart on a parchment-lined or non-stick sheet. Bake for 11 minutes or until tops stop being shiny; cookies should remain soft and slightly underbaked in the center.
  14. Cool and serve: Remove cookies from oven and transfer to a cooling rack using a spatula. Cool completely before serving. Repeat baking remaining slices.

Notes

  • These cookies have crisp edges with soft, chewy middles and a beautiful peppermint candy swirl inside for festive appeal.
  • The peppermint flavor is refreshing and pairs well with the chocolate dough coating.
  • This is a slice-and-bake recipe, perfect for making ahead and storing frozen until needed for convenient baking.
  • The cookie design is inspired by popular holiday pattern cookies but simplified for easier preparation.
  • To achieve vibrant colors, add gel food coloring a drop at a time until desired shade is reached.
  • If white gel food coloring is unavailable, plain dough can be used in place of the white logs without affecting taste significantly.
  • Use a sharp knife chilled in warm water to cut slices cleanly and avoid dough sticking.
  • Store leftover unbaked logs wrapped tightly in the freezer for up to one month for easy fresh baking later.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 174 kcal
  • Sugar: 12 g
  • Sodium: 129 mg
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 2.4 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 24 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 29 mg

Find it online: https://siennarecipes.com/peppermint-sugar-cookies-recipe/