Care for a Peppermint Frosted Sugar Cookie? I wish I could fill a cookie tin and send it your way, but sharing the recipe will have to do. These cookies are a simple December pleasure, the kind that feels right at home in a cozy, festive kitchen with tree lights glowing and a whistling kettle on the stove.
I created these many years ago when I was on the hunt for something different to round out the assortment in my annual cookie tin. I had many of the classic flavors, but nothing peppermint. I did have peppermint bark, but technically, not a cookie. So I came up with this little delight, and it’s stayed with us ever since.
The dough comes together quickly with basic pantry staples, which is part of their charm, and how we tend to do things. Nothing complicated, just a soft peppermint sugar cookie with cool peppermint cream cheese frosting that brightens the whole bite.
A touch of peppermint is all these cookies need to feel festive. You can keep them simple or add a sprinkle of crushed candy canes or decorative sugar if you want a bit of holiday sparkle.
These peppermint frosted sugar cookies are lovely to set out for guests, but they are just as nice to make for yourself on an ordinary weekday. If you enjoy a cookie that is sweet without being too heavy, I think you will love these.
Using Freshly Milled Flour
This recipe was originally created with all purpose flour, but two years ago I switched to using only whole grain, freshly milled flour in our kitchen. Add to that, we are not the most frequent bakers, which means it is taking some time to adapt and adjust my recipes, if needed.
For this batch, I traded the usual all purpose flour, 1:1, for fresh milled soft white wheat. The cookies with blue sugar in the photos used soft white wheat. The cookies with red sugar are an older photo, and they used all purpose. Both are soft, tender, and delicious, but as you can see the all purpose cookies have a little more lift. Moving forward I will use at least 3.25 cups soft white flour instead of the called for 3 cups.
Common Questions
Can I make these without peppermint?
Yes. Just leave out the peppermint extract and use vanilla frosting for a more familiar frosted sugar cookie.Can I use crushed candy canes on top?
Absolutely. Sprinkle them on right after frosting so they adhere well.How strong is the peppermint flavor?
It is not overwhelming. Start with a smaller amount of extract, taste, and adjust to your liking.Do these cookies stay soft?
Yes. They bake up tender and stay soft for several days in a covered container.Can the cookies be frozen?
Yes. They freeze well! I like to flash freeze frosted cookies on a baking sheet, then move them to storage containers with a piece of parchment between layers. See pic below.Does the frosting dry completely?
For this cookie I use a simple cream cheese frosting. It sets up with a slight tackiness, but it is not overly wet. If you prefer a drier frosting, you could use a traditional royal icing with peppermint extract to keep the intended flavor.
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While the cookies bake, let a pot of Beef Vegetable Soup simmer on the stove. A little protein before sweets, just like mom always said.
If you prefer dye free decorations, these natural colored sugars are a great option.
I hope you make a batch of these peppermint frosted sugar cookies soon. Share them with your family or save a few for your own quiet Sunday afternoon beside the sparkly tree. Merry, merry!
Peppermint Frosted Sugar Cookies (Festive Holiday Treat)
Ingredients
Method
- Cream butter and sugar in a stand mixer with paddle attachment until well mixed and light.
- Add eggs one at a time, mixing after each addition. Mix in vanilla and peppermint.
- Combine dry ingredients in a separate bowl. With mixer on low, slowly add dry ingredients. Mix until just combined.
- Cover mixing bowl and refrigerate cookie dough for 30 minutes. Preheat oven to 350°F.
- Roll a rounded tablespoon of dough into a ball and place on baking sheet. Flatten slightly.
- Bake for 10 to 12 minutes, or until cookie bottoms are golden. Move cookies to cooling rack.
- In the bowl of a stand mixer, mix the butter and cream cheese on medium speed with paddle attachment until creamy. Turn speed to low and slowly add powdered sugar. Add peppermint extract.
- Turn speed to medium high and blend until the frosting is smooth and fluffy.
- Once cookies have cooled, frost the cookies. If you want to add sprinkles or crushed candy canes, do so right away before the frosting sets. Frosting will be drier (still slightly tacky) after a few hours.