Description

These Soft and Chewy Peppermint Sugar Cookies are festive and flavorful treats perfect for the holiday season. Featuring a tender, buttery dough infused with vanilla and studded with crushed peppermint candies, these cookies offer a delightful balance of sweetness and refreshing minty crunch. Rolled in sugar before baking, they develop a subtly crisp exterior while remaining soft and chewy inside.

Ingredients

Scale

Dry Ingredients

1 ⅔ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon sea salt

Wet Ingredients

½ cup unsalted butter, softened
¾ cup granulated white sugar (for dough)
½ tablespoon vanilla extract
1 large egg

Add-ins and Coating

½ cup crushed peppermints (or candy canes)
½ cup granulated white sugar (for rolling dough balls)

Instructions

Prepare Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and sea salt until well combined. Set aside.
Cream Butter and Sugar: Using a stand mixer or electric hand mixer in a large bowl, beat the softened butter and ¾ cup granulated sugar on high speed until the mixture is light in color and fluffy in texture.
Add Egg and Vanilla: Beat in the large egg and vanilla extract on medium speed until fully incorporated and smooth.
Combine Dry Ingredients and Peppermint: Gradually add the dry flour mixture to the wet mixture on low speed, mixing just until barely combined. Use a spoon or spatula to gently fold in the crushed peppermint pieces evenly throughout the dough.
Chill Dough: Cover the bowl with plastic wrap and refrigerate the cookie dough for 30 minutes. This step helps the dough firm up for easier handling and improves the texture of the cookies.
Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350ºF (175ºC). Line baking sheets with parchment paper or silicone baking mats.
Portion Dough: Remove chilled dough from the refrigerator. Use a spoon or small cookie scoop to form tablespoon-sized dough balls.
Roll in Sugar: Roll each dough ball in the ½ cup granulated sugar reserved for coating to evenly coat the surface.
Arrange and Bake: Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 9 to 11 minutes, until the cookie edges are set but the centers remain soft and chewy.
Cool Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 10 minutes to firm up before transferring them to wire racks to cool completely.

Notes

For best texture, do not overmix the dough once the flour is added to avoid tough cookies.
Crushing peppermint candies can be done by placing them in a sealed plastic bag and gently crushing with a rolling pin or the bottom of a heavy pan.
These cookies are perfect for holiday gifting; store cooled cookies in an airtight container at room temperature for up to one week.
Optionally, add extra crushed peppermint on top of each cookie before baking for extra minty crunch.
Using silicone baking mats can help prevent sticking and promote even baking.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: peppermint sugar cookies, holiday cookies, chewy sugar cookies, mint cookies, Christmas cookies