These soft, cakey peppermint cookies are topped with a pretty pink cream cheese frosting and finished with crushed candy canes. They make a beautiful addition to any holiday cookie tray.
Why this recipe works
I tested several peppermint cookie recipes and ended up adapting my frosted sugar cookie bars to create a version I loved. After trying multiple variations, this soft, tender cookie with a light peppermint flavor and creamy pink frosting rose to the top.
Testing began early in the season, and my neighbors happily helped with taste tests. The result is a crowd-pleasing cookie that holds up well on a cookie tray and stays soft through storage.
Ingredients you will need
How to make peppermint cookies
Step-by-step photos are included to help visualize the process. You can jump to the printable recipe at the bottom for exact measurements and timing.
- In a large mixing bowl or stand mixer, beat the butter, cream cheese, sugar, and egg until light and frothy, about 4 minutes.
- Add the vanilla and peppermint extract and beat for 1 more minute.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda until combined.
- Slowly add the dry mixture to the butter mixture and beat about 2 minutes, until a soft dough forms.
- Wrap the dough in plastic wrap and chill for 1 hour; the dough will be slightly sticky.
- Preheat the oven to 350°F (175°C). Line insulated baking sheets with parchment paper or silicone baking mats.
- Portion dough into rounded balls using a cookie scoop or heaping tablespoons. Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake 11–13 minutes (12 minutes worked well for me) until the edges are just lightly browned. Remove from oven and cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the frosting
- In a medium bowl or stand mixer, beat the butter and cream cheese until smooth, about 2 minutes.
- Add the powdered sugar, milk, vanilla, peppermint extract, and a few drops of red food coloring. Mix 1–2 minutes until the frosting is smooth and evenly colored.
Decorate the cookies
- When cookies have cooled, unwrap candy canes and place pieces in a zipper plastic bag. Crush into small pieces with a mallet or rolling pin.
- Spread frosting on each cookie (about 3–4 cookies at a time) and immediately sprinkle with crushed candy cane so it adheres before the frosting sets. Repeat until all cookies are frosted.
Tip: Decorate a few cookies at a time so the crushed candy cane sticks before the frosting dries.
Frequently asked questions
Yes. Store the dough in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw in the refrigerator before portioning and baking.
Portion dough balls onto a wax paper–lined baking sheet and freeze until firm (2–3 hours). Transfer the frozen balls to an airtight container or freezer bag. To bake, place frozen balls on a prepared sheet while the oven preheats; they should thaw enough to bake evenly by the time the oven is ready.
Flash-freeze fully baked cookies on a sheet for 2–3 hours, then transfer to an airtight container or freezer bag. Thaw at room temperature before serving.
These peppermint cookies have become a family favorite — tender, not overly sweet, and festive. They’re perfect for holiday baking and gift trays.
More Christmas cookie recipes
- Gingerbread Cookies
- Shortbread Cookies
- Grandma’s Sugar Cookies
- Italian Anisette Cookies
- Butter Cookies
- Cornflake Christmas Wreaths
- Lofthouse Cookies
- Cherry Pie Cookies
- Melted Snowman Cookies
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Peppermint Cookies
NOTE – See the FAQ above for helpful tips and storage instructions.
Ingredients
Cookies
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 large egg
- ½ teaspoon peppermint extract
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 3 candy canes, regular size (for crushing)
Frosting
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- 3 ½ cups powdered sugar
- 3 tablespoons milk
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 3 drops red food coloring (for pink color)
Things you’ll need
- Insulated baking sheets or baking sheets lined with parchment
- Stand mixer or hand mixer
- Silicone baking mat (optional)
- Cookie scoop
- Wire cooling racks
Before you begin
- Decorate a few cookies at a time so the candy cane adheres before the frosting sets.
- If you make the cookies larger, bake a few minutes longer.
- Calculated calories may vary depending on how much frosting you use.
Instructions
- Beat butter, cream cheese, sugar, and egg until frothy (about 4 minutes). Add vanilla and peppermint extract and beat 1 minute more.
- Whisk flour, baking powder, and baking soda together, then add to the butter mixture and beat about 2 minutes.
- Wrap dough and chill 1 hour. Dough will be slightly sticky.
- Preheat oven to 350°F. Line baking sheets with parchment or silicone mats.
- Portion dough into balls and place 2 inches apart. Bake 12–14 minutes; edges should be lightly browned. Cool on the pan 10 minutes, then transfer to racks to cool completely.
To make the frosting
- Beat butter and cream cheese until smooth (about 2 minutes).
- Add powdered sugar, milk, vanilla, peppermint, and food coloring. Mix until smooth, 1–2 minutes.
Decorate
- Crush candy canes in a sealed bag. Spread frosting on cooled cookies and immediately sprinkle with crushed candy cane. Repeat until all are decorated.
Nutrition
Recipes are tested with a conventional oven. Oven temperatures vary; an oven thermometer helps ensure accurate baking times. If you use different appliances, adjust times accordingly.