Why You’ll Adore These Frosted Peppermint Sugar Cookies

Every holiday season deserves a standout cookie, and these Frosted Peppermint Sugar Cookies are exactly that. They combine the best elements of a classic sugar cookie with a refreshing festive twist. Here’s why they’ll quickly become your go-to holiday baking project:

1. Perfect Peppermint Balance: These thick and incredibly soft cookies offer the comforting taste of a traditional sugar cookie, beautifully infused with just the right amount of peppermint. It’s a delicate balance – enough to evoke holiday cheer without being overwhelming. Topped with a sprinkle of crushed peppermint candy or Andes peppermint crunch, they truly capture the essence of the Christmas season. They are absolutely ideal for your annual holiday cookie exchange or a cozy family gathering.
2. Creamy White Chocolate Buttercream Frosting: What sets these cookies apart is the decadent buttercream frosting. Based on my trusted Christmas cookie frosting recipe, this version is elevated with the addition of rich white chocolate and a hint of peppermint. The result is a smooth, creamy, and dreamy topping that perfectly complements the cookie, adding an extra layer of sweetness and minty freshness. It’s truly what makes these cookies irresistible!
3. Versatility in Size: This recipe offers the flexibility to bake either large, generously sized cookies or charming bite-sized mini cookies. The large cookies boast an incredibly soft, chewy center, making them a substantial treat. The smaller version is perfect for adding variety and elegance to your holiday cookie trays, allowing guests to sample more of your delicious creations. You’ll find detailed baking time instructions for both sizes conveniently located in the recipe card below.
4. Effortless Baking Experience: Say goodbye to tedious chilling, rolling, and intricate cookie cutters! This recipe is designed for ease. Simply mix your ingredients, scoop the dough, and bake. If you’re searching for the best no-roll sugar cookies that deliver exceptional flavor and texture with minimal fuss, these peppermint delights are an absolute must-try this holiday season.

Key Ingredient Notes & Expert Tips

Understanding each ingredient’s role is crucial for baking success. Here’s a deeper dive into what you’ll need and why:

• Unsalted Butter: I predominantly use unsalted butter in my baking recipes. This gives you precise control over the salt content in your cookies. If you only have salted butter on hand, you can certainly use it; just remember to omit the additional salt called for in the recipe to prevent your cookies from becoming too salty. Ensure your butter is softened to room temperature for optimal creaming.
• Vanilla and Peppermint Extracts: The secret to a perfectly balanced peppermint flavor lies in using both vanilla and peppermint extracts. The vanilla provides a comforting, classic sugar cookie base, while a judicious amount of peppermint extract introduces that unmistakable cool, minty essence. The goal is a delightful hint of peppermint, not an overpowering blast. This combination ensures that the peppermint is present and festive without dominating the traditional cookie taste.
• Light Corn Syrup: While only a tablespoon is used, light corn syrup is a magic ingredient in these cookies. It’s responsible for their wonderfully moist and chewy texture, and it plays a key role in keeping the cookies soft for days – an absolute lifesaver when you’re preparing them as gifts! Please note: light corn syrup is not the same as high fructose corn syrup. If you prefer not to use it, you can substitute it with an equal amount of thick honey, or simply omit it (though the texture might be slightly different). If you’ve ever made my cosmic brownie cookies, you know the significant difference even a small amount of corn syrup can make!
• Baking Powder: Double-check that you are using baking powder and not baking soda. They are not interchangeable in this recipe. Additionally, for best results, make sure your baking powder is fresh. It typically loses its potency after about 3-6 months once opened. A handy trick is to write the date you opened the can on the lid with a permanent marker, so you can easily track its freshness.
• White Chocolate Peppermint Buttercream Frosting: This isn’t just any buttercream! It’s a fluffy, velvety frosting with a delightful white chocolate and peppermint twist that perfectly complements the cookies, making them truly special for the holidays.

Step 1: Prepare and Mix the Dough

1. Begin by preheating your oven to 350°F (175°C). Line your baking sheet with parchment paper to prevent sticking and ensure even baking.
2. In a large mixing bowl, using the paddle attachment of your stand mixer (or a hand mixer), cream together the softened unsalted butter (½ cup, i.e. 1 stick), powdered sugar (¾ cup), and granulated sugar (¼ cup). Beat on medium speed for about 2 minutes, or until the mixture is visibly lightened in color and wonderfully fluffy. This step incorporates air, making your cookies soft.
3. With the mixer still running on medium speed, carefully add in the large egg (1), vanilla extract (2 teaspoons), peppermint extract (¼ teaspoon), and light corn syrup (1 tablespoon). Continue mixing until all these wet ingredients are fully combined and smooth.
4. Now, it’s time to incorporate the dry ingredients. Add in the baking powder (1 teaspoon), salt (½ teaspoon), and all-purpose flour (1 ¾ cups). Add the flour gradually, about half a cup at a time, on low speed. This prevents a flour cloud and ensures even mixing.
5. Mix just until all traces of flour have disappeared. The dough might appear crumbly at first, but it will come together as you continue to mix gently. When you pinch a piece of the sugar cookie dough between your fingers, it should have a thick, pliable consistency, similar to playdoh. Be careful not to overmix, as this can lead to tough cookies.

Step 2: Scoop and Bake the Cookies

The beauty of these cookies is their adaptability, allowing you to choose between two perfect sizes:

1. For large cookies: Using a 3-tablespoon sized scoop, portion out the dough. Gently roll each scoop into a smooth ball, then slightly flatten it into a disc about ½” thick. This shape helps them bake evenly and achieve that signature soft center. Place these on your parchment-lined baking tray, leaving a little space between each. Bake at 350°F (175°C) for 11-12 minutes. The cookies are done when most of the tops no longer appear wet, but they should still look slightly soft in the very center.
2. For mini cookies: For smaller, bite-sized treats, use a 1-tablespoon-sized scoop. Roll the dough into balls, then gently flatten each dough ball – a slight press is all you need. Place them on the parchment-lined baking tray and bake at 350°F (175°C) for 8-9 minutes. Again, look for tops that are mostly set but still slightly moist.
3. Crucial Tip: Do Not Overbake! The secret to truly soft and moist sugar cookies is to remove them from the oven when they are ever so slightly underbaked in the middle. They will continue to cook and firm up on the hot baking sheet outside of the oven. Overbaking will lead to dry, crumbly cookies. Allow them to cool on the hot baking sheet for 10 minutes before carefully transferring them to a wire rack to cool completely. It is essential for the cookies to be completely cool before you apply the frosting.

Step 3: Prepare the White Chocolate Peppermint Frosting

This dreamy buttercream is the crowning glory of these cookies, adding a rich, creamy texture and a burst of peppermint flavor.

1. In a small, microwave-safe bowl, melt the white chocolate chips (1 cup). Heat them at 50% power in 30-second increments, stirring thoroughly between each increment. It’s vital to stir even if the chips don’t look fully melted, as this distributes the heat and prevents hot spots that can scorch the chocolate. Once smooth, set aside to cool slightly.
2. In a large mixing bowl, combine the softened unsalted butter (½ cup, i.e. 1 stick), vanilla extract (1 teaspoon), peppermint extract (⅛ teaspoon), and salt (¼ teaspoon). Using your mixer on medium speed, cream these ingredients together for about 1 minute. The mixture should become noticeably lighter in color and fluffy, indicating proper aeration.
3. Reduce the mixer speed to medium-low and gradually begin adding the powdered sugar (1 cup), about half a cup at a time. Mix until all the powdered sugar is fully incorporated into the butter mixture. Once combined, beat for an additional 20-30 seconds to ensure everything is smooth.
4. Pour the slightly cooled, melted white chocolate into the frosting mixture. Mix on low speed until just combined.
5. Increase the mixer speed to high and beat for 1-2 minutes. This vigorous whipping will transform your frosting into a wonderfully light, airy, and fluffy consistency.
6. If you desire vibrant holiday colors, now is the time to add food coloring. Divide the frosting into different bowls for multiple colors, then add your preferred gel food coloring and mix until evenly distributed.

Step 4: Frost and Decorate Your Festive Treats! 

Now for the most satisfying part – decorating your beautiful peppermint sugar cookies! Once your cookies are completely cooled, you have several options for applying the frosting:

You can simply spread a generous dollop of frosting on top of each cookie using an offset spatula or butter knife for a rustic, homey look. Alternatively, for a more elegant and intricate design, place the frosting in a large piping bag fitted with your favorite metal tip (check the post above for some of my preferred tips for beautiful swirls and rosettes). Once frosted, unleash your creativity with toppings!

Top them with a sprinkle of crushed peppermint candies for extra crunch and minty flavor, chopped white chocolate chips for added richness, or a medley of festive holiday sprinkles for a burst of color. Arrange them on a platter and enjoy the delightful expressions of friends and family!

Expert Tips, Tricks & Variations for Perfect Peppermint Cookies

Achieving bakery-quality cookies at home is easy with a few insider tips:

• The Golden Rule: Do Not Overbake: This is arguably the most critical tip for achieving soft and moist sugar cookies. You absolutely must pull them out of the oven before you see any browning around the edges. The cookies may still look slightly pale or even a touch underdone in the very center when you remove them. This is perfectly normal! They will continue to “bake” and firm up on the hot baking sheet for the first 10 minutes outside of the oven. This residual heat ensures they cook through without becoming dry or crumbly.
• For Vibrant Hues, Use Food Coloring Gel: If you want to add a beautiful festive color to your frosting, I highly recommend using gel food coloring over liquid. Gel colors are more concentrated, producing richer, more vibrant shades without altering the frosting’s consistency. The Wilton Color Right Set is a fantastic option, but any good quality gel food coloring will work wonders. You can, of course, use regular liquid food coloring, but you might need more of it.
• Making Mini Marvels: For delightful, bite-sized cookies perfect for a crowded holiday dessert table, simply scoop and roll the dough into 1-tablespoon-sized balls. Gently flatten the tops slightly before baking – this ensures they bake evenly and prevents a gooey center. Bake these mini versions at 350°F (175°C) for a shorter duration of 9-10 minutes. This recipe yields approximately 48 tablespoons of dough, which translates to about 9 large cookies or a generous batch of 48 small cookies.
• Indulge in Chocolate Peppermint: If you’re a devoted fan of the classic chocolate and peppermint combination, you’re in for a treat! While these cookies are fantastic as is, you could experiment by adding a tablespoon or two of cocoa powder to the cookie dough (you might need a tiny splash more milk to adjust consistency) or folding in mini chocolate chips to the dough. And if you truly love that deep chocolate flavor, you absolutely must try my double chocolate peppermint cookies for an even richer experience.
• Room Temperature Ingredients are Key: Always ensure your butter and egg are at proper room temperature. This allows them to cream together smoothly, creating an emulsion that traps air for light and fluffy cookies. Cold ingredients don’t blend as well, leading to a denser texture.
• Uniform Scooping for Even Baking: Using a cookie scoop is not just about convenience; it’s about consistency. Uniformly sized cookies bake at the same rate, preventing some from being overdone while others are underbaked.

Storage & Freezing Instructions

To keep your Frosted Peppermint Sugar Cookies fresh and delicious for as long as possible, follow these storage guidelines:

• Short-Term Storage: These cookies are at their peak flavor and texture within 2-3 days of baking and frosting. However, they will happily remain soft and enjoyable for up to 4-5 days when stored properly. Always keep them in an airtight container at room temperature. If your home is particularly warm, or if your frosting contains dairy-heavy ingredients not fully incorporated with butter and sugar, refrigeration might be a safer option.
• Long-Term Freezing: These cookies freeze beautifully, allowing you to get a head start on your holiday baking! To freeze, arrange the unfrosted, completely cooled cookies in a single layer on a baking sheet and flash freeze them for about an hour until solid. Then, transfer them to an airtight freezer-safe container or a heavy-duty freezer bag. They will maintain optimal flavor and texture for up to 1 month. When ready to serve, thaw the cookies at room temperature and then frost them fresh. If you plan to freeze frosted cookies, be aware that some sprinkles (especially red and green) may bleed their colors slightly upon thawing due to moisture. To avoid this entirely, it’s best to freeze them unfrosted and decorate once thawed.

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