These soft, moist, and thick peppermint sugar cookies are topped with white chocolate buttercream and truly taste like a buttermint candy! Spread, pipe, or swirl the frosting for the most delicious Christmas cookies perfect for the holiday season.
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Why I Love These Peppermint Sugar Cookies
- Peppermint perfection! These thick & soft cookies taste just like a traditional sugar cookie but with a hint of peppermint and topped with andes peppermint crunch. Perfect for the Christmas season or your next holiday cookie exchange!
- Topped with buttercream frosting! This creamy peppermint frosting is based off my go-to Christmas cookie frosting recipe but made with white chocolate and peppermint to make it perfect for these sugar cookies.
- Can make large or bite-sized! While the large size packs an incredibly soft center, the small size makes these the perfect cookie to add to your next holiday cookie tray! I have baking time instructions in the recipe card for both sizes.
- Easy to make! Just mix, scoop and bake! No chill time, cookie cutter, or rolling pin required. If you're looking for the best no-roll sugar cookies, you have to give these a try!
Ingredient Notes
- Unsalted butter: I use unsalted butter in most of my baking but if you only have salted, you can use that and simply omit the salt.
- Extracts: I use both vanilla extract and peppermint extract to get just the right amount of peppermint flavor in these cookies. The hardest part about peppermint cookies can be to make sure the peppermint doesn't become overpowering so I love using the combination of the two to still get that classic sugar cookie taste but with the right hint of peppermint.
- Light corn syrup: We're only using 1 tablespoon of light corn syrup in this recipe but it gives the cookies that special, moist texture and also helps the cookies stay moist for days...a must when giving them as gifts! If you don't want to use it, you can replace it with thick honey or just leave it out entirely (FYI that light corn syrup is not the same thing as high fructose corn syrup!). But if you've made my cosmic brownie cookies, you know how much of a difference just a little corn syrup can make!
- Baking powder: make sure to use baking powder not baking soda! Also, make sure your baking powder is fresh (opened within the last 3 months). I like to write the date on the top of the can with a sharpie when I open a new one so I can easily keep track of how long it's been open.
- Buttercream frosting: my fluffy buttercream frosting but with a white chocolate and peppermint twist!
How to Make Peppermint Sugar Cookies
Step 1: Mix Dough
- Preheat oven to 350°F. Line baking sheet with parchment paper.
- In a large bowl, cream together unsalted butter (½ cup, i.e. 1 stick), powdered sugar (¾ cup), and granulated sugar (¼ cup) with the paddle attachment on medium speed for 2 minutes, until light and fluffy.
- While mixer is still on medium speed, add in egg (1 large), vanilla extract (2 teaspoons), peppermint extract (¼ teaspoon), and light corn syrup (1 tablespoon).
- Once mixed, add in baking powder (1 teaspoon), salt (½ teaspoon), and all-purpose flour (1 ¾ cups); adding flour half-cup at a time on low speed.
- Mix until all flour disappears (it may look crumbly at first but will come together). When pinched between your fingers, sugar cookie dough should be similar to a thick playdoh consistency.
Step 2: Scoop & Bake
- For large cookies: Scoop dough into 3-tablespoon sized scoops, roll into balls, then gently flatten each dough ball into a ½" thick disc. Place on parchment-lined baking tray and bake at 350°F for 11-12 minutes, or until most of the tops no longer look wet.
- For mini cookies: Scoop dough into 1-tablespoon-sized scoops, roll into balls, then gently flatten each dough ball (you don't need to flatten much). Place on a parchment-lined baking tray and bake at 350°F for 8-9 minutes, or until most of the tops no longer look wet.
- After removing from oven, allow the cookies to cool on the hot baking sheet for 10 minutes before removing them from cookie sheet. Allow to cool on wire rack completely before frosting.
Step 3: Make Frosting
- In a small microwave-safe bowl, melt white chocolate chips (1 cup) at 50% power in 30 second increments, stirring between each increment. It's important to mix each time, even if the chocolate chips don't look melted. This will prevent hot spots from burning the chocolate chips. Set aside.
- In a large mixing bowl, add unsalted butter (½ cup, i.e. 1 stick), vanilla extract (1 teaspoon), peppermint extract (⅛ teaspoon), and salt (¼ teaspoon). Cream together on medium speed for 1 minute, or until it has lightened in color and has become fluffy.
- On medium/low speed begin adding in powdered sugar (1 cup) until all is incorporated. Beat for 20-30 seconds to combine.
- Pour slightly cooled melted white chocolate into the frosting.
- Turn mixer to high speed, and beat for 1-2 minutes until light and fluffy.
- Add food coloring, if desired (divide into different bowls for multiple colors).
Step 4: Frost and enjoy!
Spread on top of cooled sugar cookies or place frosting in a large piping bag with a metal tip (see post above for my favorite tips) to achieve a more intricate design. Top with crushed peppermint candies, chopped white chocolate chips, or holiday sprinkles and enjoy!
Tips & Variations
- Do Not Overbake: You need to pull them out of the oven before you see any brown around the edges. The trick to soft and moist cut out sugar cookies is to ever so slightly underbake them and allow them to finish baking on the hot baking sheet outside of the oven.
- Food Coloring Gel: The Wilton Color Right Set is my favorite for gel food coloring, but you can use regular food coloring too.
- Make Them Mini: If you want to make mini cookies, scoop and roll them into 1-tablespoon-sized balls and then gently flatten the tops before baking (this will ensure the entire cookie cake bake through and avoid a gooey top). Bake at 350°F for 9-10 minutes. This recipe makes about 48 tablespoons of dough, which would give you about 9 large cookies or 48 small cookies.
- Chocolate Peppermint: If you love the combination of chocolate and peppermint, you will love these double chocolate peppermint cookies.
Storage & Freezing
- Storage: While I think these are best enjoyed within 2-3 days, they will stay soft for 4-5 days.
- To freeze: To freeze, store in an airtight container for up to 1 month for optimal flavor and texture. Keep in mind that some sprinkles may bleed their colors when thawing, so if you want to avoid that entirely, I recommend freezing them unfrosted. When ready to serve, thaw cookies and top with frosting and sprinkles.
Frequently Asked Questions:
Can I make these cookies in advance?
Yes, if you want to make these cookies and buttercream in advance you absolutely can! Just bake cookies as directed them let cool and store in airtight container or freeze.
This sugar cookie frosting recipe is made with butter and powdered sugar which means you can leave it at room temperature for 2-3 days. However, if you don't plan to frost your cookies right away, place the frosting in an airtight container and store it in the fridge. When it's time to frost, let it sit out at room temperature to soften then re-beat it with a mixer to fluff it back up. If you live in a hot climate where the kitchen tends to be warm it's best to store sugar cookie frosting in an airtight container in the refrigerator.
Will this buttercream frosting harden?
The frosting will develop a slight crust if left sitting out (or when refrigerated), but it won't completely harden. Which means you don't want to stack them if piping swirls. For my tips on how to stack non-piped cookies (like the photo below), see my guide on how to freeze sugar cookies.
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Frosted Peppermint Sugar Cookies
These soft & thick frosted sugar cookies are inspired by the store-bought Lofthouse cookies and are perfect for holiday cookie platters! This recipe makes 9 large or about 30 mini cookies + includes my recipe for the best homemade buttercream!
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Servings: Large Cookies (or about 30 small)
Ingredients
- ½ cup unsalted butter (i.e. 1 stick)/ softened
- ¾ cup powdered sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ teaspoon peppermint extract see substitution notes below
- 1 tablespoon light corn syrup Fun fact: this is not the same thing as high fructose corn syrup! If desired, can replace with honey or omit.
- 1 teaspoon baking powder not baking soda!
- ½ teaspoon salt
- 1 ¾ cups all-purpose flour
Buttercream Frosting
- ½ cup unsalted butter (i.e. 1 stick) softened
- 1 teaspoon vanilla extract
- ⅛ teaspoon peppermint extract see substitution notes below
- ¼ teaspoon salt
- 1 cup white chocolate chips I use Ghiradelli or Guittard
- 1 cup powdered sugar
Decorating
- food coloring optional
- crushed peppermint, chopped white chocolate, or sprinkles optional
Before you begin! If you make this, will you do me a huge favor afterwards and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment paper.
- In a large bowl, cream together unsalted butter (½ cup, i.e. 1 stick), powdered sugar (¾ cup), and granulated sugar (¼ cup) on medium speed for 2 minutes, until light and fluffy.
- While mixer is still on medium speed, add in egg (1 large), vanilla extract (2 teaspoons), peppermint extract (¼ teaspoon), and light corn syrup (1 tablespoon).
- Once mixed, add in baking powder (1 teaspoon), salt (½ teaspoon), and all-purpose flour (1 ¾ cups); adding flour half-cup at a time on low speed.Mix until all flour disappears (it may look crumbly at first but will come together). When pinched between your fingers, dough should be similar to a thick playdoh consistency.
- For large cookies: Scoop dough into 3-tablespoon sized scoops, roll into balls, then gently flatten each dough ball into a ½" thick disc. Place on parchment-lined baking tray and bake at 350°F for 11-12 minutes, or until most of the tops no longer look wet.For mini cookies: Scoop dough into 1-tablespoon-sized scoops, roll into balls, then gently flatten each dough ball (you don't need to flatten much). Place on a parchment-lined baking tray and bake at 350°F for 8-9 minutes, or until most of the tops no longer look wet.Don't overbake or they won't be soft; they may look slightly underdone in the very center, but they will finish baking on the hot cookie sheet after you take it out of the oven. (Of course, because ovens bake differently use your best judgment to keep them in a minute longer if they look severely under baked.)
- After removing from oven, allow the cookies to cool on the hot baking sheet for 10 minutes before removing them from cookie sheet. Allow to cool completely before frosting.
To Make Frosting:
- In a small microwave-safe bowl, melt white chocolate chips (1 cup) at 50% power in 30 second increments, stirring between each increment. It's important to mix each time, even if the chocolate chips don't look melted. This will prevent hot spots from burning the chocolate chips. Set aside.
- In a large mixing bowl, add unsalted butter (½ cup, i.e. 1 stick), vanilla extract (1 teaspoon), peppermint extract (⅛ teaspoon), and salt (¼ teaspoon). Cream together on medium speed for 1 minute, or until it has lightened in color and has become fluffy.
- On medium/low speed begin adding in powdered sugar (1 cup) until all is incorporated. Beat for 20-30 seconds to combine.
- Pour slightly cooled melted white chocolate into the frosting.
- Turn mixer to high speed, and beat for 1-2 minutes until light and fluffy.
- Add food coloring, if desired (divide into different bowls for multiple colors).
- Spread on top of cooled sugar cookies or place frosting in a large piping bag with a metal tip (see post above for my favorite tips) to achieve a more intricate design. Top with crushed peppermint, chopped white chocolate chips, or sprinkles and enjoy!
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Notes
Light Corn Syrup: We're only using 1 tablespoon of light corn syrup in this recipe but it gives the cookies that special, moist texture and also helps the cookies stay moist for days...a must when giving them as gifts! If you don't want to use it, you can replace it with thick honey or just leave it out entirely (FYI that light corn syrup is not the same thing as high fructose corn syrup!). But if you've made my cosmic brownie cookies, you know how much of a difference just a little corn syrup can make!
Nutrition
Calories: 247kcal | Carbohydrates: 56g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 173mg | Potassium: 82mg | Fiber: 1g | Sugar: 37g | Vitamin A: 30IU | Calcium: 27mg | Iron: 1mg
Did you make this recipe?I'd LOVE to hear your thoughts! Leave a comment below and be sure to mention @DesignEatRepeat or tag #DesignEatRepeat on I stagram!
I swear i made these last week with white chocolate in the frosting - as he name indicates. Today the frosting has cream cheese in it…. What’s up with that?
Hi Mary! Thanks so much for letting us know. We've been doing some website maintenance and this recipe got messed up. It's fixed now!
Thanks for the correction. They were delicious so I wanted to make them the same again!
It’s good but WAYYY too minty made a great Christmas present for family though
Turned out great! I did a little extra mint in the frosting to temper the sweetness of the white chocolate. Topped with candy cane dust and they were very festive, soft, and satisfying!
I'm so happy to hear you enjoyed this recipe, Mitra! Thank you so much for leaving a review, I really appreciate it!
These were super delicious and easy to make my only issue is the amount of frosting i had left. I made the bigger shaped cookies maybe that’s why but i had so much frosting left.
So glad you loved them and thank you for your feedback! Did you spread or pipe the frosting on?