Peppermint Candy Sugar Cookies

These cookies are sooo fun and minty! They sparkle, they crunch, and they smell like the holidays. I seriously can’t stop snacking on them.

The sugar cookie part is soft and sweet. Then you get that pop of peppermint—yum! It’s like magic in every bite.

I made them with the kids, and we had the best time. Crushing the candy was their favorite part! You’ve gotta try these—they’re a total win.

Why You’ll Love This Recipe

• Holiday Favorite: These cookies are a festive delight, bringing the perfect balance of sweetness and peppermint zing.
• Easy to Make: Simple ingredients and a straightforward process make these cookies a stress-free baking experience.
• Customizable: Use different icing colors and decorations to match any holiday theme.
• Perfect for Gifting: Packaged in treat bags, these cookies make thoughtful gifts for friends and family.
• Great for Cookie Exchanges: These cookies hold their shape well and have a classic sugar cookie texture that everyone loves.

Required Kitchen Tools

• Stand mixer or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Rolling pin
• Baking sheets
• Parchment paper
• 1.5-inch round cookie cutter
• Piping bags and tips (for icing)
• Small squeeze bottles
• Toothpicks
• Cooling racks

Ingredients

Sugar Cookie Dough:

• 3 cups unbleached, all-purpose flour
• 2 teaspoons baking powder
• 1 cup (2 sticks) salted butter, cold and cut into cubes
• 1 cup granulated sugar
• 1 egg
• 3/4 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract

Royal Icing:

• 1/2 cup meringue powder
• 1 scant cup (almost full) water
• 2 pounds (32 ounces) powdered sugar
• 2 teaspoons light corn syrup
• 1 teaspoon peppermint extract (optional but recommended)
• Super white gel icing color
• Pink, red, or green icing color

Decoration & Packaging:

• Small squeeze bottles (for icing control)
• Toothpicks (for spreading and details)
• 3×4 treat bags
• Twine or twist ties

Variations for Peppermint Candy Sugar Cookies

• Chocolate Peppermint Cookies: Add 1/4 cup cocoa powder to the dough for a chocolate twist.
• Gluten-Free Version: Substitute all-purpose flour with a gluten-free flour blend.
• Extra Peppermint Flavor: Add 1/2 teaspoon peppermint extract to the dough for a stronger minty taste.
• Dipped Cookies: Dip half of each cookie in melted white or dark chocolate for an elegant touch.
• Candy Cane Crunch: Sprinkle crushed candy canes on the icing before it dries for added texture and flavor.

Step-by-Step Instructions

1. Make the Sugar Cookie Dough

1. In a medium bowl, whisk together the flour and baking powder. Set aside.
2. In a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy (about 2-3 minutes).
3. Add the egg, vanilla extract, and almond extract, mixing until well combined.
4. Gradually add the flour mixture and mix until the dough forms. If the dough feels dry, mix in 1-2 teaspoons of milk.
5. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours).

2. Roll and Cut the Cookies

1. Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
2. On a lightly floured surface, roll out the dough to 1/4-inch thickness.
3. Use a 1.5-inch round cutter to cut out cookie shapes.
4. Place cookies on prepared baking sheets about 2 inches apart.

3. Bake the Cookies

1. Bake for 8-10 minutes, or until the edges are lightly golden.
2. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

4. Make the Royal Icing

1. In a stand mixer with the whisk attachment, beat the meringue powder and water until frothy (about 1 minute).
2. Add the powdered sugar, light corn syrup, and peppermint extract. Beat on high for 2-3 minutes, until stiff peaks form.
3. Divide the icing into separate bowls and add food coloring as desired.
4. Transfer the icing to squeeze bottles or piping bags.

5. Decorate the Cookies

1. Outline each cookie with thicker icing and let it dry for a few minutes.
2. Fill in the center with thinner icing (called flooding). Use a toothpick to spread it evenly.
3. While the icing is wet, use different colors to create swirls or peppermint patterns.
4. Allow icing to set completely before packaging (about 4-6 hours).

How to Serve and Package Peppermint Candy Sugar Cookies

These cookies are great for:

• Holiday dessert tables
• Christmas cookie swaps
• Festive gifts (place in treat bags and tie with twine)
• Pairing with hot cocoa or coffee

For gifting, stack cookies in 3×4 treat bags and secure with twine or twist ties for a beautiful presentation.

Storing Peppermint Candy Sugar Cookies

• Room Temperature: Store cookies in an airtight container for up to 1 week.
• Refrigerator: Keep in the fridge for up to 2 weeks.
• Freezer: Freeze undecorated cookies for up to 3 months. Thaw and ice when ready to serve.

Nutrition Information

Serving Size	Calories	Carbs	Fat	Protein
1 Cookie	~150 kcal	20g	7g	2g

Peppermint Candy Sugar Cookies FAQs

Can I make the dough ahead of time?
Yes! Refrigerate dough for up to 3 days or freeze for 1 month.

Can I use store-bought icing?
You can, but homemade royal icing holds designs better.

Can I make these without peppermint?
Yes, simply omit the peppermint extract.

These festive Peppermint Candy Sugar Cookies are guaranteed to bring joy to your holiday baking. Happy baking!