Frosted Peppermint Cookies are an easy holiday treat made from simple pantry staples, studded with peppermint candy, and finished with a light peppermint‑vanilla buttercream. Soft, tender, and delightfully minty, these cookies are perfect for cookie exchanges, gifts, or baking with kids.
Baking holiday cookies is a wonderful tradition, and these Frosted Peppermint Cookies never disappoint. The dough stays soft and slightly cake-like, thanks to milk in the batter, while crushed candy canes add festive crunch. Finish each cookie with a scoop of creamy peppermint‑vanilla buttercream and a sprinkling of crushed candy cane for a classic holiday flavor that’s sure to please.
Ingredients for Peppermint Sugar Cookies
Butter: ½ cup (1 stick), softened for a tender cookie texture.
Sugar: 1 cup granulated sugar to sweeten the dough.
Egg: 1 large egg to bind the dough and add structure.
Milk: ¾ cup milk keeps the dough soft and gives a pillowy, cake‑like crumb.
Vanilla extract: 1 tsp to round out the peppermint flavor.
Flour: 2 ½ cups all‑purpose flour for the base of the dough.
Baking soda: ½ tsp to help the cookies rise and remain fluffy.
Salt: ½ tsp to balance sweetness and enhance flavor.
Peppermint candy: ¾ cup crushed peppermint candy or candy cane pieces for minty bursts and texture.
Peppermint Vanilla Buttercream
Butter: ½ cup (1 stick), softened, to create a smooth, creamy base.
Peppermint extract: 1 tsp for a clear mint flavor.
Vanilla extract: 1 tsp to add warmth and balance.
Milk: 2–3 tablespoons to adjust consistency for spreading.
Powdered sugar: 3 rounded cups to sweeten and thicken the frosting.
Crushed candy cane pieces: ½ cup for decorating the tops of the frosted cookies.
Time‑saving tips for making Peppermint Cookies
- Prepare ahead: Make the dough and the frosting a day in advance and store each in separate airtight containers in the refrigerator. This makes decorating with kids much faster and more relaxed.
- Freeze scooped dough: Portion dough onto a parchment‑lined sheet and freeze. When you bake from frozen, add 1–2 minutes to the baking time or allow the dough to thaw slightly before baking.
- Use pre‑crushed candy cane pieces: Many stores sell small crushed candy cane packages during the holidays. They save prep time and reduce cleanup.
How to store Frosted Peppermint Cookies
Store frosted cookies in an airtight container at room temperature for 2–3 days. For longer storage, refrigerate up to 5 days.
To freeze finished frosted cookies, place them in a single layer on a baking sheet to harden the frosting first. Then stack cookies with parchment between layers in an airtight container. They keep well for 2–3 months; thaw at room temperature before serving.
Frosted Peppermint Cookies Recipe
Frosted Peppermint Cookies are soft, minty sugar cookies topped with peppermint‑vanilla buttercream and crunchy candy cane pieces. This recipe yields about 36 cookies.
Course: Cookies, Dessert
Cuisine: American
Prep Time: 20 minutes • Cook Time: 10 minutes • Total: 30 minutes
Servings: 36 cookies
Calories (approx.): 119 kcal per cookie
Ingredients
- ½ cup butter (1 stick), softened
- 1 cup granulated sugar
- 1 egg
- ¾ cup milk
- 1 tsp vanilla extract
- 2 ½ cups all‑purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup peppermint candy, crushed
Peppermint Vanilla Buttercream
- ½ cup butter (1 stick), softened
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 2–3 TBSP milk, to adjust consistency
- 3 rounded cups powdered sugar
- ½ cup crushed candy cane pieces for topping
Instructions
- Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside.
- In a large bowl, cream together the softened butter and granulated sugar for about 1 minute until combined. Add the egg, milk, and vanilla extract and mix until smooth.
- Whisk the flour, baking soda, and salt together. Add half of the dry ingredients to the butter mixture and stir to combine, then add the remaining half. Fold in the crushed peppermint candy. The dough will be softer and slightly stickier than typical cookie dough.
- Using about 2 tablespoons per cookie, scoop dough onto the prepared baking sheets. Bake for 9–10 minutes. Allow cookies to cool on the sheet for 2 minutes, then transfer to a cooling rack to cool completely.
- To make the buttercream: beat the softened butter on medium speed for about 3 minutes until light and fluffy. Add the peppermint and vanilla extracts, 1 cup of the powdered sugar, and 1 tablespoon of milk, and mix for 1 minute. Add the remaining powdered sugar and mix on medium for 3–4 minutes, adding extra milk if needed to reach a smooth, spreadable consistency.
- Once the cookies are completely cool, frost each with about 1 tablespoon of buttercream. Sprinkle with crushed candy cane pieces and serve.
Notes
If the buttercream is too thick, add a small splash of milk; if it’s too thin, add more powdered sugar a little at a time until you reach the desired texture. For a stronger mint flavor in the dough, you can add a small amount of peppermint extract (start with ¼ teaspoon), but crushed peppermint candy adds texture and visual appeal.
Nutrition (approx.)
Calories: 119 kcal • Carbohydrates: 16 g • Protein: 1 g • Fat: 6 g • Sugar: 8 g
Common questions
How do I keep buttercream from being too runny or too thick?
If the frosting is too runny, slowly add more powdered sugar until it firms up. If it becomes too thick, add milk one teaspoon at a time until it loosens to a smooth, spreadable consistency.
Can I use peppermint extract instead of peppermint candy?
Yes. Peppermint extract is concentrated, so use it sparingly—start with ¼ teaspoon in the dough and taste before adding more. Crushed candy adds both flavor and crunch, so you may want to use a combination of both for best texture.
Frosted Peppermint Cookies bring a classic holiday flavor to your cookie plate: soft, minty cookies topped with creamy peppermint‑vanilla buttercream and crunchy candy cane pieces. They’re a festive, family‑friendly cookie that’s easy to make ahead and share with friends and neighbors.