Peppermint Sugar Cookies

A stack of peppermint candy cane sugar cookies.

These Peppermint Sugar Cookies make a a perfect peppermint soft sugar cookie that is frosted with peppermint frosting and topped with crushed candy canes.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings Cookies (approx.)

Calories 260kcal

Author Beth, The Butcher’s Wife

Equipment

Stand Mixer with paddle attachment and whisk attachment *a hand mixer works well, or use your hands
medium sized bowl *for mixing the dry ingredients separately
measuring cups and spoons
baking sheets/pans
parchment paper or cooking spray *to line the baking sheets or grease the baking sheets
meat mallet or something heavy *to crush candy canes for the cookie topping
zip top bag *to be used for crushing the candy canes
plastic wrap or zip top bag *for chilling the cookie dough

Ingredients

Peppermint Sugar Cookies

8 oz. cream cheese *do not use less fat or fat free
1 cup butter, softened *either salted or unsalted works great
1 1/2 cups white sugar
1 large egg
1 tsp vanilla extract
1/2 tsp peppermint extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
5 Peppermint Candy Canes *you will crush them to be sprinkled on top of the frosted cookies-use more as needed or to your liking

Peppermint Frosting

8 oz. cream cheese, softened *do not use fat free or less fat
1 cup butter, softened *either salted or unsalted will work
4 cups powdered sugar
1 tsp vanilla extract
1 tsp peppermint extract
1 to 2 drops red food coloring *add more drops as needed to achieve your desired color - I prefer a very light pink shade

Instructions

Peppermint Sugar Cookies

In a medium sized bowl add your dry ingredients (flour, baking soda and baking powder). Mix them well until they are fully incorporated. Set aside.
In a stand mixer with the paddle attachment or using a hand mixer, add the softened cream cheese and softened butter to the mixing bowl. Cream the butter and cream cheese together until it is mixed well and creamy with no lumps.
Add the large egg to the creamy mixture and mix it well.
Next add your vanilla extract and peppermint extract. Mix it well until they are fully incorporated.
Finally add your dry ingredients to the mixing bowl and mix it fully. The cookie dough will be a stiff dough.
Wrap the cookie dough in plastic wrap or put it in a zip top bag and chill the dough in the refrigerator for one hour.
*You can make the frosting or crush the candy canes while you are letting the dough chill or while you are baking the cookies.
When the dough is done chilling, preheat your oven to 350℉. Line your baking sheets with parchment paper or spray them with cooking spray. Set them aside.
Using a tablespoon or small cookie scoop, portion the cookie dough out in heaping tablespoons or heaping scoops and place the cookie dough balls on the greased or lined baking sheet. (See photos in blog post above for about the size I make my cookie dough balls).
Make sure to place the cookie dough balls with enough space in between them so they don’t bake into each other.
Repeat with the cookie dough until it is all portioned out and made cookie dough balls. If you only have one baking sheet, use a plate to put the dough balls on until you can bake them.
Bake the cookies for about 10-12 minutes or until the edges of the cookie start to turn light brown. (See the photos in the blog post above).
Remove the cookies from the oven when they are done baking and continue to bake all of the cookies.
Do not frost the cookies until they are cooled.

Peppermint Frosting

In a stand mixer, using the whisk attachment (or using a hand mixer or your hands) add the softened cream cheese and softened butter and mix them well together.
Add the powdered sugar slowly, a little at a time to make sure it gets mixed in well. The frosting will seem very dry at first when adding the powdered sugar - dont panic - keep mixing until the powdered sugar is all mixed in and your frosting is thick and sweet. Add more powdered sugar if you want it more stiff and thick and more sweet.
Finally add the vanilla extract, peppermint extract and one drop of red food coloring. Mix the ingredients until the food coloring is fully mixed.
*Add more drops of red food coloring until you get the desired shade of pink for your frosting - I prefer mine light pink.
Make your frosting and crush your candy canes while the cookies are baking if you haven’t already.
Once the cookies have cooled, frost the cookies and sprinkle the crushed canes on top.
I have found if you frost a few cookies at a time and then sprinkle the candy canes on top, the crushed canes will stick better.
Enjoy the cookies and cover them tightly for storing. They will stay fresh and soft for about 4-5 days … if they last that long.

Notes

You can freeze the dough to make the cookies at a later date. You can also keep the dough in the fridge for a few days until you are ready to bake the cookies.

I like quite a bit of frosting on my cookies. The frosting, while it seems like a lot is the perfect amount for a well frosted cookie. This recipe makes about 36 cookies depending on the size of the cookie, and I use pretty much all of the frosting on all of the cookies- so be generous with the frosting! If you don’t like a lot of frosting on the cookies, you can easily cut the frosting recipe in half.

I do not store these cookies in the fridge after frosting them, even with the cream cheese frosting. I just cover them up and leave them on my counter. I have never got sick from leaving them out (this is my experience, not medical advice and don't come at me if you get sick), but if it worries you or if you like chilled cookies you can store them in the fridge (make sure they are covered).

Nutrition