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peppermint cookies

These delightful peppermint cookies are a festive treat that combines a buttery, melt-in-your-mouth texture with refreshing mint flavor. Perfect for holiday gatherings or as a sweet gift for friends and family.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 120 kcal

Equipment

  • 1 mixing bowl
  • 1 electric mixer or whisk
  • 1 measuring cups
  • 1 measuring spoons
  • 2 baking sheets
  • 1 parchment paper
  • 1 cookie cutter optional
  • 1 cooling rack

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon peppermint extract For stronger flavor, add an additional 1/4 teaspoon.
  • 1 cup peppermint candies, crushed (for topping)
  • 1/2 cup white chocolate chips (optional, for drizzling)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  • In a mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
  • Add the eggs one at a time, followed by the vanilla extract and peppermint extract. Mix until well combined.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
  • Scoop tablespoons of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Lightly sprinkle crushed peppermint candies on top of each cookie before baking.
  • Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden, and the center is set.
  • Remove the cookies from the oven, and allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
  • Optional: If desired, melt white chocolate chips in a microwave-safe bowl and drizzle over cooled cookies for an extra touch.

Notes

For a stronger peppermint flavor, add an additional 1/4 teaspoon of peppermint extract.
Store cookies in an airtight container at room temperature for up to one week.
These cookies can be frozen for up to three months; just make sure they are well-wrapped.