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Perfect Peppermint Cookies

Soft, flavorful peppermint cookies with a light texture, enhanced by crushed candy canes for a festive crunch.

  • Total Time: 55 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale
  • 1/2 cup salted butter, room temperature
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • 1 large egg
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup chopped candy canes

Instructions

  1. Line two medium sheet pans with parchment paper and set aside.
  2. In a large bowl, beat the butter, sugar, vanilla extract, peppermint extract, and egg with an electric mixer until light and fluffy.
  3. In a separate bowl, sift together the flour and baking soda.
  4. Gradually add the sifted flour mixture to the wet ingredients and stir until just combined.
  5. Fold in the chopped candy canes to the dough.
  6. Scoop dough into same-sized balls onto prepared sheet pans, spacing about 2 inches apart.
  7. Refrigerate the dough balls for 30 minutes.
  8. Preheat oven to 350°F (175°C).
  9. Bake the cookies directly from the fridge for 9-11 minutes or until the centers are still soft.
  10. Allow cookies to cool on the baking sheet before transferring to a wire rack.

Notes

1. Use salted butter for better texture and taste. 2. If peppermint extract is omitted, the cookies will still be sugar cookies with crunchy mint candy canes. 3. Do not overbake to keep centers soft and chewy.

  • Author: Dorothy Miller
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 120
  • Sugar: 12g
  • Sodium: 85mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 15mg