These cookies are perfect for the holidays or any time you crave peppermint and chocolate together.
Growing up in my family, the holidays always meant a lot of baking was happening. Every kind of of sweet treat -from fudge to fruitcake to pfeffernusse- might be in the works in the lead up to Christmas. But, one of the simplest cookies was always the biggest hit: sugar cookies.
This year we’ve got a new take on this classic recipe that is also incredibly yummy. With the addition of a few extra ingredients, regular sugar cookies are transformed into really gorgeous wintertime treats worthy of any gift basket or holiday spread.
Unlike many sugar cookies recipes, this one is a drop cookie recipe. This means no holiday cookie cutters for these bad boys. Instead, after the dough is made and then left to chill in the fridge for an hour you form the dough into balls, then roll them in sugar, then top them with crushed peppermint candies (or candy canes).
To make this magic topping, simply place the candy in a freezer bag, zip it up, and then hit it with a rolling pin. You’re looking for a texture chunkier than sand, but still fairly fine.
There’s also a bit of peppermint extract in the cookie dough as well, so you get a wonderful minty flavor in every single bite. But, the final step is the one that really makes these cookies completely drool-worthy.
You’ll want to make sure to leave plenty of room between each cookie as they will spread in the oven. Once these cookies are out of the oven and cooled off, you drizzle melted chocolate over the top using a fork or butter knife. We used chocolate chips melted in 30 second bursts in the microwave for ours.
You can also leave the tops plain if you prefer. Honestly, these cookies are delicious either way!
It really couldn’t be easier to make these very pleasing cookies that pack a lot more flavor than regular sugar cookies. Plus, they make the cookie platter look incredible.
Try these simple peppermint sugar cookies and they might just become part of your holiday traditions going forward. And, who doesn’t love something wonderful to look forward to each year?
Peppermint Sugar Cookies
Makes 30-36 cookies
1h 30m prep time
17m cook time
1h 17m inactive
Vegetarian diet suitable
- 1 1/2 cups sugar, plus 1 cup extra for rolling
- 2 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 14 tablespoons unsalted butter, at room temperature
- 2 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons peppermint extract
- 1/2 cup crushed peppermint candies or candy canes
- 1 cup chocolate chips
- Using a freezer bag and a rolling pin crush peppermint candy pieces into fine pieces, slightly coarser than dust.
- In a medium bowl whisk together flour, baking powder, and salt.
- In a separate large bowl cream together butter and sugar using an electric mixer. Slowly add flour mixture and blend until a smooth dough is achieved.
- Refrigerate dough for 60 minutes. Preheat oven to 350˚F.
- Scoop out cookies using a small scoop or two spoons. Form each cookie into a ball before rolling in the extra cup of granulated sugar.
- Spread cookies 2 inches apart on lined of greased baking sheets and slightly flatten each one. Top with crushed peppermint candy.
- Bake in center of oven for 10-12 minutes. Allow to cool on wire racks. Melt chocolate chips in microwave using 30-second intervals. Stir between each interval until chocolate is smoothly melted.
- Once cookies are cooled, drizzle melted chocolate chips over the cookies using a fork or butter knife and allow to set before serving.
Recipe adapted from Our Best Bites.