These peppermint sugar cookies are tender and buttery with a gentle peppermint note. They’re finished with a creamy peppermint buttercream and topped with crushed candy canes for a festive cookie that looks beautiful on any holiday tray. 
Why make these peppermint sugar cookies?
If you enjoy soft, thick sugar cookies with a generous layer of frosting, these peppermint sugar cookies are a must-try. The cookies are soft and slightly cake-like—think Lofthouse-style—with a rich buttery vanilla base and a subtle hint of peppermint. Instead of firm royal icing, these are topped with light, creamy buttercream flavored with peppermint. Crushed candy canes add crunch and a classic holiday look, though holiday sprinkles work well too.
Baking tips & tricks
- Chilling the dough is essential. Refrigerate it for at least 4 hours and up to 48 hours. I usually prepare the dough the day before, chill overnight, then roll, bake and frost the following day.
- Use butter that is softened but not melting. It should give slightly when pressed but not feel greasy.
- Full‑fat, brick-style cream cheese is important for the tender texture—do not substitute low-fat or spreadable varieties.
- Cornstarch (cornflour) is included to keep the cookies extra tender—don’t skip it.
- If the dough is sticky after mixing, add 1–3 tablespoons more flour until it no longer sticks to your fingers.
- Generously flour your counter and rolling pin when rolling out the dough.
- For thick cookies, roll the dough to about 1/4–1/3 inch thick.
- Note: because these are soft, thick cookies, they don’t hold very fine detail while baking. Round cutters work best; candy cane shapes are fine if you don’t mind slightly puffed edges.
- Adjust the peppermint extract to taste. I add a small amount to the dough (1/2 teaspoon) and more to the frosting (1/2–1 teaspoon) so you can fine-tune the flavor in the frosting.
Buttery, tender and melt-in-your-mouth, these peppermint sugar cookies are a classic holiday treat with a bright twist. If you want more holiday cookie ideas, try other soft frosted sugar cookie recipes or gingerbread variations.
Peppermint Sugar Cookies
By: Fiona Dowling
Soft, thick peppermint sugar cookies frosted with creamy peppermint buttercream—an easy and elegant Christmas cookie that’s perfect for gift plates and holiday gatherings.
Prep: 45 mins
Cook: 10 mins
Chilling: 4 hrs
Total: 5 hrs
Servings: 20 cookies
Equipment
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Cookie sheets
Ingredients
Peppermint Sugar Cookies
- 2 1/3 cup all-purpose flour (281 grams)
- 2 tablespoons cornstarch (cornflour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams), softened but not melting
- 4 ounces full-fat brick-style cream cheese (112 grams), softened
- 1 cup granulated sugar (200 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
Peppermint Frosting
- 2/3 cup unsalted butter (150 grams), softened
- 2–3 cups powdered sugar (220–330 grams)
- 1/2–1 teaspoon peppermint extract, to taste
- 1/4 teaspoon salt
- 2–4 tablespoons milk or cream (30–60 ml)
- Red food coloring (optional)
- 2 crushed candy canes, for topping
Instructions
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Whisk together the flour, cornstarch, baking powder, baking soda and salt in a large bowl.
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In a separate large bowl, beat the butter, cream cheese and sugar until smooth and creamy.
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Mix in the vanilla, peppermint extract and egg. Scrape the bowl as needed.
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Add the dry ingredients to the wet mixture and start mixing on low, then increase to medium until combined.
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Check the dough by squeezing a bit between your fingers. If it sticks, add 1–3 tablespoons more flour until it no longer sticks.
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Divide the dough in half, form each into a ball, flatten to a 1/2-inch disc, wrap and chill for at least 4 hours or up to 48 hours.
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Preheat the oven to 350°F (180°C) or 325°F (170°C) for convection. Line cookie sheets with parchment or silicone mats.
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If chilled overnight, let the dough sit 5–10 minutes at room temperature. Lightly flour your surface and rolling pin. Roll one disc at a time to about 1/4–1/3 inch thick. Cut with a round cutter and place cookies 1.5 inches apart on the prepared sheets.
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Bake one sheet at a time for about 7–10 minutes, until the tops no longer look doughy. The cookies should not brown. Cool completely before frosting.
Peppermint frosting
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Beat the butter until soft and creamy.
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Add 1 1/2 cups powdered sugar, the salt and 1/2 teaspoon peppermint extract.
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Start the mixer on low and increase speed until combined.
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Beat in remaining powdered sugar 1/2 cup at a time, alternating with 1 tablespoon milk/cream, until the frosting reaches your desired sweetness and consistency. Add more peppermint or a few drops of food coloring if desired.
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Spread the frosting on cooled cookies with a flat knife or pipe it, then sprinkle with crushed candy canes.
Notes
- Yield: The number of cookies depends on cutter size and dough thickness.
- Cream cheese: Use full-fat brick-style cream cheese; avoid tubs or low-fat/spreadable varieties.
- Cornstarch: Essential for tender cookies—don’t omit it.
- Peppermint extract: Found in the baking aisle; avoid peppermint essence.
- Storage: Store in an airtight container at room temperature up to 4 days (if cool) or refrigerate up to 1 week. Unfrosted cookies freeze up to 2 months; thaw in the fridge.
- Nutrition: Nutrition information is an estimate based on 20 cookies with frosting.
Nutrition
Calories: 262 kcal, Carbohydrates: 34 g, Protein: 2 g, Fat: 13 g, Saturated Fat: 8 g, Sugar: 22 g