peppermint cookie recipe

There is nothing quite like the refreshing scent of peppermint wafting through the kitchen during the holiday season. These peppermint cookies are the ultimate festive treat, combining a soft, buttery base with the cool crunch of crushed candy canes. They are bright, cheerful, and guaranteed to be the star of any cookie exchange.

Whether you are baking for a holiday party or just looking for a cozy afternoon snack to enjoy with a cup of hot cocoa, this recipe is a must-try. The balance between the sweet dough and the zesty peppermint creates a flavor profile that feels both nostalgic and sophisticated. Best of all, they are simple enough for bakers of all skill levels to master.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 24 cookies
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 145 kcal
• Protein: 1.5 g
• Carbohydrates: 19 g
• Fat: 7 g
• Fiber: 0.4 g
• Sugar: 12 g
• Sodium: 85 mg

Why Make This peppermint cookie recipe

You should make this peppermint cookie recipe because it offers the perfect texture—crispy edges with a soft, chewy center. Unlike some holiday cookies that can be overly complicated, this recipe uses pantry staples and comes together in less than half an hour. It is a fantastic way to use up leftover candy canes and bring a bit of holiday spirit into your home.

Another reason to love these cookies is their versatility. They look beautiful on a dessert platter thanks to the vibrant red and white flecks of peppermint. They also make wonderful homemade gifts; simply stack them in a jar with a ribbon, and you have a thoughtful present that everyone will enjoy.

How to Make peppermint cookie recipe

Making these festive treats is a breeze. Follow these simple steps to create a batch of cookies that taste like they came straight from a professional bakery.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon peppermint extract
• 1/2 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup crushed candy canes
• 1/2 cup white chocolate chips (optional)

Directions

Step 1: Oven and Pan Preparation

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to ensure the cookies do not stick and brown evenly.

Step 2: Creaming Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer. Continue mixing on medium-high speed for about 2-3 minutes until the mixture is light and fluffy.

Step 3: Adding Wet Ingredients

Add the egg, peppermint extract, and vanilla extract to the butter mixture. Beat again until everything is well combined, scraping down the sides of the bowl with a spatula as needed.

Step 4: Mixing Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.

Step 5: Folding in Peppermint

Gently fold in the crushed candy canes and white chocolate chips using a spatula. This ensures the peppermint pieces are evenly distributed throughout the dough without breaking them down too much.

Step 6: Scooping and Baking

Scoop rounded tablespoons of dough and place them onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9 to 11 minutes, or until the edges are just barely golden. The centers may still look slightly soft, but they will firm up as they cool.

Step 7: Cooling

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents the warm cookies from breaking.

How to Serve peppermint cookie recipe

Serve these cookies on a festive platter alongside other holiday treats like gingerbread or fudge. They pair exceptionally well with a cold glass of milk, a hot latte, or even a peppermint mocha. For a fancy touch, you can drizzle the cooled cookies with melted white chocolate and sprinkle a few extra candy cane crumbs on top before the chocolate sets.

How to Store peppermint cookie recipe

Store the cookies in an airtight container at room temperature for up to 5 days. If you want them to stay fresh longer, you can freeze the baked cookies for up to 3 months. Just make sure to place parchment paper between the layers so they don’t stick together. You can also freeze the raw dough balls and bake them straight from the freezer—just add a minute or two to the baking time.

Expert Tips for Perfect peppermint cookie recipe

To get the best results, make sure your butter is truly at room temperature; it should be soft but not greasy. Also, try not to overbake the cookies. They are at their best when the centers are still slightly pale. Finally, if your dough feels too soft to handle, chill it in the refrigerator for 30 minutes before scooping; this will help the cookies maintain a thicker shape during baking.

Delicious Variations

If you want to mix things up, try a chocolate version by replacing 1/4 cup of flour with unsweetened cocoa powder. You can also swap the white chocolate chips for dark chocolate chunks for a more intense flavor. For those who love a bit of crunch, adding 1/2 cup of chopped macadamia nuts provides a wonderful texture contrast to the soft cookie and brittle candy cane pieces.

Frequently Asked Questions

Q: Can I use peppermint oil instead of peppermint extract?

Peppermint oil is much more concentrated than extract. If you use oil, only use about 1/4 teaspoon, otherwise, the flavor will be too medicinal.

Q: How do I crush the candy canes easily?

Place the candy canes in a heavy-duty zip-top bag and wrap it in a kitchen towel. Use a rolling pin or a heavy skillet to gently whack the bag until the candy is broken into small bits.

Q: Why did my cookies spread too much?

Cookies often spread too much if the butter was too warm or if the baking sheets were still hot from a previous batch. Ensure your pans are cool before placing new dough on them.

Q: Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure the blend contains xanthan gum for the best texture.

Q: Does the peppermint flavor fade over time?

The flavor stays quite strong for several days, but for the most punchy peppermint taste, it is best to enjoy the cookies within the first 48 hours after baking.

Conclusion

This peppermint cookie recipe is a true holiday classic that brings joy to everyone who tries it. With its simple ingredients and quick preparation time, it is the perfect solution for busy holiday schedules. We hope these cookies become a new tradition in your home, filling your kitchen with the sweet, cool aroma of peppermint for years to come. Happy baking!

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