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Peppermint Sugar Cookies on a red and white napkin

Peppermint Sugar Cookies

Jennie Duncan
Peppermint is the perfect flavor for this season! These Peppermint Sugar Cookies are topped with a peppermint cream cheese frosting and one that you need to add to your baking list!
Prep Time 20 mins
Cook Time 15 mins
chilling time 1 hr
Total Time 1 hr 35 mins
Course Dessert
Cuisine American
Servings 24 medium cookies
Calories 258 kcal

Ingredients
  

Cookies:

  • 3 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter (softened)
  • 2 oz cream cheese (softened)
  • 1 cup sugar
  • 1 large egg
  • ½ teaspoon peppermint extract

Frosting:

  • 4 oz cream cheese (softened)
  • ½ cup unsalted butter (softened)
  • 2 cups confectioners sugar
  • ½ teaspoon peppermint extract
  • ½ cup peppermint crunch baking chips

Instructions
 

Cookies:

  • In a small mixing bowl whisk together flour, baking powder, and salt. 
  • In a separate larger mixing bowl or in your stand mixer cream together butter and cream cheese until creamy. Add in sugar and continue to mix until light and fluffy. Last add in your egg along with your peppermint extract. 
  • Slowly add your dry ingredients into your mixer with your wet ingredients until well combined. Cover and chill for 1 hour or overnight. 
  • Preheat the oven to 350 degrees and prepare a baking sheet with parchment paper. 
  • Roll dough into balls (about 2 tablespoons per cookie) and place on your prepared baking sheet. Bake for 14-15 minutes then allow to cool on the pan for 5 minutes before allowing them to cool completely on a rack. 

Frosting:

  • Cream together cream cheese and butter in a stand mixer or with an electric mixer.
  • Once your cream cheese and butter is well combined and creamy add in sugar and peppermint extract and then continue to beat until your frosting is creamy and smooth. 
  • Once cooked are completely cooled spread on cream cheese frosting and top with peppermint crunch baking chips.

Notes

I love using peppermint baking chips for the topping. They give a softer texture but you can also use crushed peppermint. 

Storing

Room temperature: Leave the cookies on the counter in an airtight container for 2-3 days.
Fridge: Place cookies in an airtight container and keep in the fridge for 6-7 days.
Freeze: Freeze baked and frosted cookies in a freezer bag and place in an airtight container. Keep in the freezer for 1 month. Defrost in the fridge overnight.

Nutrition

Serving: 1cookieCalories: 258kcalCarbohydrates: 30gProtein: 2gFat: 14gSaturated Fat: 8gCholesterol: 47mgSodium: 76mgPotassium: 57mgSugar: 18gVitamin A: 460IUCalcium: 25mgIron: 0.8mg
Keyword Peppermint Sugar Cookies
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