Sugar cookies with a peppermint twist – this Peppermint Holiday Soft Sugar Cookie Recipe belongs in every kitchen for the holidays. Full of holiday flavor, these soft sugar cookies will be a hit all season long.
If you love peppermint, you’ll also love these Peppermint Kiss Cookies or these Peppermint Brownies.
We are well into December now – which means that I have already been going crazy with the holiday baking. And what says “Christmas cookies” more than peppermint and sugar cookies?? This Peppermint Holiday Soft Sugar Cookie Recipe has become a favorite over the last few years. The peppermint is not too overwhelming, and the cookies themselves are not overly sweet. But the combination of the cookies and the frosting is perfection for me.
Ingredients in this Peppermint Holiday Soft Sugar Cookie Recipe
For the cookies, you will need:
- Flour
- baking powder
- baking soda
- salt
- butter
- sugar
- eggs
- peppermint extract
- sour cream
For the frosting, you will need:
- butter
- peppermint extract
- powdered sugar
- salt
- heavy cream
- crushed candy canes
How to make soft Sugar cookies
To make this soft sugar cookie recipe, start by combining the dry ingredients – the flour, baking powder and baking soda and the salt. Then beat the butter until it is smooth. Beat in the sugar, followed by the eggs and peppermint extract. Add in the sour cream. Only beat until combined. Divide the dough into two and wrap the dough in plastic wrap. Refrigerate for at least 2 hours.
Roll the dough out on a floured workspace. Roll the dough to 1/4-inch thickness and cut circles with a circle cookie cutter.
Frost the cookie with the peppermint buttercream and top with crushed candy canes.
Tips for making these peppermint soft sugar cookies
This dough will be sticky, especially before being refrigerated. Make sure you refrigerate the cough before trying to roll it out. If you do make the dough the night before, the dough might be too stiff to roll out. Simply let it sit out at room temperature for about 10 minutes before rolling it out to make cookies.
If you don’t have a circle cookie cutter, you can use a jar or a cup with a wide mouth.
I like to cook my cookies on parchment paper or a silpat liner versus right on the cookie sheets.
Do not overbake the cookies. Take them out of the oven before the bottoms start to brown. You do not want these overbaked.
Store the cookies covered in the refrigerator. I like to just keep them on a baking sheet with a lid.
More Peppermint Recipes
Chocolate Peppermint Cookies
Baked Peppermint Donuts
Peppermint Marshmallow Sauce
Peppermint and Cookie Popcorn
Red Velvet Peppermint Gooey Butter Cookies
Tools Used to Make These Peppermint Holiday Soft Sugar Cookies
A set of circle cookie cutters always comes in handy.
You’ll want parchment paper or a silpat liner for baking.
I think having a stand mixer makes recipes like this so much easier.
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Peppermint Holiday Soft Sugar Cookie Recipe
Ingredients
For the cookies:
- 6 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter at room temperature
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons peppermint extract
- 1 1/2 cups sour cream
For the frosting:
- 1 cup butter at room temperature
- 1 teaspoon peppermint extract
- 4 cups powdered sugar
- Pinch of salt
- 6 tablespoons heavy cream
- crushed candy canes for decoration
Instructions
- Combine the flour, baking powder, baking sod and salt in a medium bowl and mix to combine. Set aside.
- In a large bowl (or the bowl of a stand mixer) beat the butter and sugar until it is fluffy. Add the eggs, one at a time, scraping down the sides of the bowl as needed. Add the sour cream and the peppermint extract, mix well. Gradually start adding the dry ingredients, beating just until combined.
- Divide the mixture in half and wrap each half in plastic wrap. Refrigerate 2 hours, or overnight.
- Preheat the oven to 425ºF. Line baking sheets with parchment paper or silicone mats.
- Lightly flour a workspace, then turn out one half of the dough onto the counter. Roll the dough to a 1/4-inch thickness. Dough will be a little bit sticky, so use flour as needed to avoid sticking.
- Use a 3-inch round cookie cutter to cut out circles and transfer to prepared baking sheets. Bake the cookies just until set, and still pale, about 7 minutes. Transfer to a cooling rack or to a piece of waxed paper on the counter to cool completely.
- To make the frosting, beat the butter in a large bowl until soft and fluffy. Add the peppermint extract. Start adding in the powdered sugar, 1/2 cup at a time, and beat until completely combined. Add the salt and the cream and beat until light and fluffy.
- Frost each cookie and top with crushed candy canes.
Bethany Zimpel says
I love this cookie! Everyone raves about them and I now make them every year. Worth the extra work.
Deborah says
I’m so glad you love them!
Carol says
Made this recipe for my cookie exchange! It was easy and they were awesome!
rose says
I love butter cookies. Thank you for sharing this with me
kaylan says
I’m totally doing these for a cookie swap, about how many does one batch make?
Deborah says
One batch makes 4-5 dozen.