There is something truly magical about cookie recipes that pair festive flavors with a delightful crunch, and this Peppermint Cookies Recipe does exactly that. Bursting with the refreshing zing of peppermint and the satisfying texture of crushed candy canes, these cookies are the perfect treat to brighten any day. Whether you want a cozy snack with a cup of tea or a charming addition to your holiday dessert spread, this recipe is your new best friend in the kitchen.
Ingredients You’ll Need
Gathering your ingredients is the first fun step toward baking these delightful Peppermint Cookies. Each item plays a crucial role, from the buttery richness that creates tender pockets to the peppermint extract that gives the cookies their signature sparkle. Understanding what goes in allows you to appreciate each bite even more.
- 2 ½ cups all-purpose flour (or gluten-free blend for gluten-free option): The backbone of the cookie, providing structure and chewiness.
- 1 teaspoon baking soda: Helps the cookies rise just enough for the perfect soft texture.
- ½ teaspoon salt: Balances sweetness and enhances overall flavor.
- 1 cup unsalted butter, softened (or plant-based butter for vegan option): Adds richness and moisture, ensuring the cookies stay tender.
- ¾ cup granulated sugar: Contributes sweetness and helps with browning for those golden edges.
- ¾ cup light brown sugar, packed: Brings a hint of caramel flavor and chewy softness.
- 1 large egg (or flax egg for vegan option): Bonds the ingredients together and adds moisture.
- 1 teaspoon vanilla extract: Provides warmth and depth to complement the peppermint.
- 1 teaspoon peppermint extract: The star flavor that gives these cookies their refreshing peppermint punch.
- ½ cup crushed candy canes: Small bits of sweet crunch and cool peppermint in every bite.
How to Make Peppermint Cookies Recipe
Step 1: Prepare Your Ingredients and Oven
Start by preheating your oven to 350°F (175°C), then line a baking sheet with parchment paper to prevent sticking. This step sets you up for smooth, hassle-free baking and ensures your cookies come off perfectly when done.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This helps the leavening agent and salt distribute evenly throughout the flour, which means every cookie will bake consistently with a light and tender crumb.
Step 3: Cream Butter and Sugars
Using a large bowl, beat the softened butter along with both granulated and brown sugars until the mixture is fluffy and light in color. This process traps air, which contributes to a soft, airy texture in the finished cookies.
Step 4: Add Egg and Extracts
Beat in your large egg, followed by the vanilla and peppermint extracts. The vanilla adds balance, while the peppermint extract brings that unmistakable holiday flavor that makes these cookies irresistible.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently and just until combined. Over-mixing can make cookies tough, so be tender with your batter to keep that tender bite.
Step 6: Fold in Crushed Candy Canes
Carefully fold in the crushed candy canes so they’re evenly distributed without melting too much. This keeps their crunch intact and infuses the dough with bursts of peppermint flavor.
Step 7: Scoop and Bake
Drop dough balls evenly spaced on your prepared baking sheet using a scoop or spoon. Bake for about 10 to 12 minutes until the edges are lightly golden but the centers still feel soft. This balance guarantees melt-in-your-mouth softness with just enough structure.
Step 8: Cool Completely
Allow cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This finishing touch helps maintain their softness inside while the edges firm up slightly for a wonderful texture contrast.
How to Serve Peppermint Cookies Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of white chocolate on top can elevate these peppermint cookies visually and add an extra layer of sweetness. For a festive twist, sprinkle a few more crushed candy canes on the warm cookies just before they finish cooling.
Side Dishes
These cookies pair beautifully with a warm cup of hot cocoa, a peppermint latte, or even a glass of cold milk. The creamy beverages help balance the peppermint’s bright flavor while making each bite feel cozy and indulgent.
Creative Ways to Present
For an eye-catching dessert platter, arrange the Peppermint Cookies alongside other holiday treats like gingerbread men or chocolate truffles. Wrapping a small batch in a clear bag tied with a festive ribbon also makes a charming homemade gift that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature for up to a week. This method preserves their soft texture and peppermint freshness without any risk of them drying out or becoming stale.
Freezing
You can freeze baked peppermint cookies by placing them in a single layer on a baking sheet, freezing until solid, then transferring to a freezer bag. Stored this way, they will keep well for up to three months, ready to be thawed at your whim.
Reheating
To enjoy your cookies warm, pop them in the microwave for 10-15 seconds or heat them briefly in a toaster oven. This gently revives the buttery softness and melts the peppermint bits slightly, creating that just-baked delight.
FAQs
Can I use regular peppermint candies instead of crushed candy canes?
You certainly can! Just crush your peppermint candies finely and fold them into the dough. Keep in mind that the size and meltability might slightly alter the texture, but the flavor will still shine through beautifully.
Is it possible to make this Peppermint Cookies Recipe vegan?
Yes! Swap out the butter for plant-based alternatives and use a flax egg instead of a chicken egg. The flavor and texture remain delightful, making it a perfect option for vegan friends and family.
How do I prevent the peppermint flavor from becoming too overpowering?
The key is using the peppermint extract sparingly—about one teaspoon as indicated in the recipe. This balance gives you a refreshing minty hint without overwhelming the cookie’s buttery goodness.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend that is suitable for baking. Just make sure the blend includes xanthan gum or an equivalent to maintain texture and structure.
Why do my cookies sometimes spread too much during baking?
If your cookies spread more than you like, it could be due to butter that’s too soft or dough that’s too warm. Try chilling your dough in the fridge for about 30 minutes before baking to help them hold their shape better.
Final Thoughts
Baking this Peppermint Cookies Recipe is like wrapping yourself in a warm, festive hug that you can taste. The perfect blend of buttery softness and crisp peppermint crunch will soon have a special place in your go-to treats, whether during the holidays or anytime you need a little sweet refreshment. So grab those ingredients, turn on your oven, and get ready to delight yourself and everyone around with these charming cookies!
Print
Peppermint Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Delight in these festive Peppermint Cookies featuring a perfect balance of buttery sweetness and refreshing peppermint flavor. Soft, chewy, and studded with crushed candy canes, these cookies are ideal for holiday celebrations or any time you crave a minty treat.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour (or gluten-free blend for gluten-free option)
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened (or plant-based butter for vegan option)
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 1 large egg (or flax egg for vegan option)
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
Mix-Ins
- ½ cup crushed candy canes
Instructions
- Prepare Your Ingredients: Gather and measure all ingredients to ensure smooth baking and accurate measurements.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with the granulated and light brown sugars using a mixer until the mixture is fluffy and light in color, creating a creamy base for your cookies.
- Add Eggs and Extracts: Incorporate the egg, vanilla extract, and peppermint extract into the butter and sugar mixture, beating until the mixture is smooth and fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently and just until combined to avoid overmixing and tough cookies.
- Incorporate Crushed Candy Canes: Carefully fold in the crushed candy canes, preserving their crunch and infusing the dough with peppermint flavor.
- Scoop and Bake: Drop dough balls evenly spaced onto the prepared baking sheet using a scoop or spoon. Bake in the preheated oven for 10-12 minutes, or until edges are lightly golden but centers remain soft.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps maintain their soft texture.
Notes
- For a vegan option, substitute the butter with plant-based butter and the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, chilled).
- Use a gluten-free flour blend to make these cookies gluten-free.
- Crushed candy canes not only add flavor but also a delightful crunch; adjust the amount according to your preference.
- Ensure not to overmix the dough to keep cookies tender and soft.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
