Mini Peppermint Sugar Cookies with Peppermint Frosting

Soft and fluffy peppermint sugar cookies with peppermint frosting.

The Best Sugar Cookie Recipe

Nothing says Christmastime like sugar cookies! While ginger is probably my favorite flavor and smell of the season, sugar cookies are the treat I’ll always associate with Christmas because we made and decorated sugar cookies for neighbors every year growing up.

And let me clarify – mom made the cookies, us kids did the decorating!

I’ve carried on the tradition with my kids, using the best sugar cookie recipe out there. It’s the Rich family cookie recipe from my in-laws and it’s absolute perfection.

For this Peppermint Sugar Cookie, I’m simply adding peppermint extract and some crushed candy cane on top.

What is the texture of this sugar cookie?

This sugar cookie is soft and fluffy. If you want your sugar cookie to be a little crisper (like my mom), then you’ll want to roll the dough a little thinner than I recommend in the recipe.

Does this sugar cookie hold its shape?

It’s so fun to use different shape cut-outs with sugar cookies. These cookies will fluff up a tad and don’t hold sharp, crisp edges unless you roll the dough thinner than I recommend. I recommend using circle cookie cutters or other cookie cutters that don’t have too much detail to them.

How to Make Buttercream Frosting

For the buttercream, we’re using my classic vanilla buttercream recipe and adding a little peppermint extract. You will love how light and fluffy this peppermint frosting is.

To get this delicious homemade buttercream frosting, I have a detailed post: HOW TO MAKE THE BEST BUTTERCREAM to give you in depth instruction for making your buttercream unreal! Here’s an overview with a quick picture tutorial for making the best vanilla buttercream:

• Sift your powdered sugar
• Use slightly cold butter and mix on its own for 2 to 3 minutes
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

To decorate these peppermint sugar cookies, I simply grabbed a small star tip, a piping bag and crushed peppermint candies.

How many sugar cookies does this recipe make?

This recipe makes about 36 medium cookies (about 3-inch circle) or about 78 small cookies (1.5 inch circle). You can certainly split the recipe to make less!

Other Cookie Recipes You’ll Love

• Easy White Chocolate Peppermint Biscoff Cookies
• Best Ever Soft and Chewy Gingersnap Cookies
• Toasted Oatmeal Brown Butter Toffee Cookies
• Peanut Butter Banana Chocolate Chip Cookies

Peppermint Sugar Cookies

5 from 18 votes

Tender and soft peppermint sugar cookies paired with a peppermint buttercream.

Servings 2 dozen, depending on size of the cookie cutter

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Ingredients

  

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For the Cookies

• 1 1/2 cups (339 g) unsalted butter, slightyly cold
• 2 cups (400 g) granulated sugar
• 4 large eggs room temperature
• 1 teaspoon (4.2 g) vanilla extract
• 1 teaspoon (4.2 g) peppermint extract
• 5 cups (600 g) all-purpose flour
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (6 g) salt

For the Buttercream

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured then sifted
• 3 tablespoons (44.3 g) heavy whipping cream
• 1 teaspoon (4.2 g) peppermint extract
• Pinch of salt

Instructions

 

For the Cookies

• Preheat your oven to 400 degrees F. Line two baking sheets with parchment paper. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy, about 2 minutes.
• Add the eggs, vanilla and peppermint extract. Mix until incorporated.
• With the mixer on low speed, add the flour, baking powder and salt. Mix until just incorporated.
• Cover and refrigerate for at least one hour.
• Roll the dough out to about ¼ inch thick. Use cookie cutters to cut shapes and place the cookie dough 1 inch apart on the baking sheet.
• Freeze the cut dough for 10 minutes and then bake for 6 to 7 minutes.
• Cool completely before frosting.

For the Buttercream

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 2 minutes, until light and fluffy.
• With the mixer on low speed, gradually add the powdered sugar, heavy cream, peppermint and salt. 
• Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes, until nearly white.
• Before frosting or piping, mix the frosting by hand with a wooden spoon or spatula to push out the air pockets.

Course: Dessert

Cuisine: Cookies

Keyword: Peppermint, Peppermint Sugar Cookies, Sugar Cookies