This post may contain affiliate sales links. Please read my disclosure policy.
These easy Peppermint Sugar Cookies are soft and chewy cookies with peppermint pieces and white chocolate chips. They’re festive, flavorful and hard not to get addicted to! The perfect homemade cookies for Christmas and just soaking up those holiday vibes.
I can’t get enough of the white chocolate and peppermint combo in these cookies! This minty recipe is an adaptation of my tried and true homemade sugar cookies recipe. They have the same soft and chewy texture with an added coolness and sweetness from the peppermint pieces and white chocolate. These cookies are also made with peppermint extract, so they have plenty of flavor without being overpowering.
These easy Christmas cookies come together in just 20 minutes! They’ll look amazing on your holiday cookie plate, and they make the perfect treat for Santa Claus. And, even though these cookies are ideal for Christmas, they’re also good enough to make year round!
Recipe Ingredients
These cookies are made with the same ingredients as my classic sugar cookies, plus peppermint extract, peppermint pieces, and white chocolate chips. Here’s your ingredient lineup (check out the recipe card below for exact amounts):
- All-purpose flour – Be careful not to pack the flour in your measuring cups. Otherwise, you risk over-measuring your flour and making your cookies dry.
- Baking soda
- Baking powder
- Salt
- Unsalted butter – Bring your butter to room temperature.
- Granulated sugar
- Light brown sugar
- Egg
- Vanilla extract
- Peppermint extract
- White chocolate chips – Feel free to use semisweet or dark chocolate chips instead, if preferred.
- Crushed peppermint pieces
What Kind of Peppermint Candy Should I Use?
I recommend using either candy canes or Brach’s peppermint candies for this recipe. They both have great peppermint flavor, they’re inexpensive and they’re easy to crush. Simply place them in a plastic bag and pound them with a rolling pin! If you want bigger chunks of peppermint in your cookies, don’t crush your mints too finely. You can also often find pre-crushed peppermint pieces on the baking aisle in certain stores.
These cookies are anything but complicated. All you have to do is make your dough, add in the peppermint pieces and chocolate chips, and bake!
- Prepare for Baking: Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats and set them aside.
- Combine Dry Ingredients: Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
- Cream Butter & Sugars: Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
- Add Egg & Extracts: Add the egg and mix until well combined. Then, add the vanilla extract and peppermint extract and mix until well combined.
- Combine Wet & Dry Ingredients: Add the dry ingredients and mix until the dough is well combined. It will be thick and shouldn’t be sticky. Do not over mix it.
- Add Chocolate & Peppermint: Once it’s well combined, add the white chocolate chips and peppermint pieces and use a rubber spatula to help it come together to form a more cohesive ball.
- Assemble Dough on Baking Sheet: Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then set the balls on the baking sheet.
- Bake: Bake your cookies for 7-9 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just as the edges begin to turn golden. Don’t overbake them. The cookies may look a little puffy when you take them out of the oven, but they’ll fall a bit as they cool.
- Let Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 4-5 minutes before transferring them to a wire rack to cool completely.
Yes, it’s easy to make these peppermint sugar cookies months in advance! Simply pack the cooled cookies in a ziploc bag, squeeze all the extra air out, and store them in the freezer.
You can layer your cookies between parchment paper, if desired, to prevent them from sticking together. When you want to eat your cookies, just thaw them in the fridge and enjoy.
Looking for a way to jazz up these cookies even more? Try out some of these fun ideas:
- Drizzle With Chocolate: In addition to putting the white chocolate chips in your cookie batter, you can melt some of them and drizzle the chocolate over your cookies once they’ve cooled.
- Add More Chocolate Chips: When your cookies come out of the oven, you can lightly press some white chocolate chips on top to make them stand out!
These cookies should be stored at room temperature in an airtight container or a ziploc bag with all the air squeezed out. They’ll stay perfectly soft and chewy for 4-5 days! I recommend enjoying your sugar cookies within a week of making them.
If you want your cookies to last for longer than a week, you can pop them in the freezer. Keep them in an airtight plastic bag and thaw them out before eating them. Frozen cookies will last for about 3 months!
There are so many ways to make an irresistible sugar cookie! Check out some more recipes below:
- Soft Cut Out Sugar Cookies
- Sprinkle Sugar Cookies
- Chocolate Sugar Cookies
- Lemon Sugar Cookies
- Frosted Sugar Cookie Bars
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 40
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These peppermint sugar cookies are packed with crushed peppermint and white chocolate chips. They’re a perfect pick for your holiday cookie tray!
Ingredients
- 2 3/4 cups (358g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (224g) unsalted butter, room temperature
- 1 cup + 2 tbsp (233g) granulated sugar
- 2 tablespoons (28g) light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 1/4 cups (211g) white chocolate chips
- 6 tablespoons crushed peppermint pieces
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
- Add the egg and mix until well combined.
- Add the vanilla extract and peppermint extract and mix until well combined.
- Add the dry ingredients and mix until the dough is well combined. It will be thick and shouldn’t be sticky. Do not over mix.
- Once it’s well combined, add the white chocolate chips and peppermint pieces and use a rubber spatula to help it come together to form a more cohesive ball.
- Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then set the balls on the baking sheet.
- Bake cookies for 7-9 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just as the edges begin to turn golden. Don’t overbake. The cookies may look a little puffy when you take them out of the oven but will fall a bit as they cool.
- Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
Notes
- To store: These cookies should be stored at room temperature in an airtight container or a ziploc bag with all the air squeezed out. They’ll stay perfectly soft and chewy for 4-5 days! I recommend enjoying your sugar cookies within a week of making them.
- To freeze: If you want your cookies to last for longer than a week, you can pop them in the freezer. Keep them in an airtight plastic bag and thaw them out before eating them. Frozen cookies will last for about 3 months!
Nutrition
- Serving Size:
- Calories: 124
- Sugar: 8.6 g
- Sodium: 68.2 mg
- Fat: 6.5 g
- Carbohydrates: 15.2 g
- Protein: 1.4 g
- Cholesterol: 18 mg
