This batch of mint sugar cookies has been a holiday staple in my kitchen for years. I first stumbled on this combination one December while trying to please a houseful of candy-cane-loving kids and adults who wanted something both familiar and a little festive. The dough is soft and tender with a delicate crumb, while the peppermint lifts the classic sugar-cookie flavor to something bright and slightly cooling. The frosting adds creaminess and a subtle shimmer when topped with crushed candy canes, and every bite brings a nostalgic mix of buttery cookie and brisk peppermint.

I often make these for cookie swaps, because they travel well and keep their texture when stored correctly. The technique is straightforward — cream, combine, chill, roll, bake — but a few small details (room-temperature egg, properly sifted powdered sugar, and careful timing in the oven) make a big difference in texture. Over the years I've adjusted the peppermint amounts so the flavor is present but never overpowering, and guests always comment on how festive they look and how perfectly balanced the flavors are.

Ingredients

• All-purpose flour (2 3/4 cups): Use a reliable brand like King Arthur or Gold Medal for consistent structure. Spoon into the measuring cup and level with a knife to avoid packing; this keeps the cookies tender, not dense.
• Baking soda (1 teaspoon) & baking powder (1/2 teaspoon): Leavening gives a slight lift and a delicate crumb — check that baking powder is fresh for best rise.
• Kosher salt (1/2 teaspoon): Enhances the buttery flavor; if using table salt, reduce slightly to 1/4 teaspoon.
• Unsalted butter (1 cup, softened): Room-temperature butter creams easiest; choose European-style butter for extra richness if desired.
• Granulated sugar (1 1/2 cups): Provides structure and a classic surface sheen. For a crisper edge, you can replace 2 tablespoons with light brown sugar.
• Large egg (1, room temperature): Adds richness and helps bind the dough; bring to room temperature for better emulsification.
• Pure vanilla extract (1 teaspoon): Rounds out flavors — use pure extract rather than imitation for a cleaner aroma.
• Peppermint extract (3/4 teaspoon): Adds the signature mint lift; start with less and taste the frosting to adjust for potency.
• Frosting butter (1/2 cup, softened): Unsalted butter creates a creamy base; ensure it’s soft but not oily for the best texture.
• Powdered sugar (2 cups, sifted): Sifting prevents lumps and gives a silky frosting.
• Milk or heavy cream (2–3 tablespoons): Use heavy cream for a richer frosting; add gradually to reach desired spreadability.
• Peppermint extract for frosting (1/2 teaspoon) + pinch of salt: Salt balances the sweetness and amplifies mint notes.
• Crushed candy canes / peppermint candies & festive sprinkles: For decoration and crunch; crush in a zip-top bag with a rolling pin for uneven, pretty pieces.

Instructions

Prepare dry ingredients: In a medium bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon kosher salt until evenly distributed. Sifting is optional but recommended for a lighter texture. Set aside so the dry mix is ready when the butter and sugar are creamed. Cream butter and sugar: In a large bowl with a hand mixer or stand mixer fitted with the paddle, beat 1 cup softened unsalted butter with 1 1/2 cups granulated sugar on medium speed for 2–3 minutes until pale and airy. Scrape the bowl halfway through. Proper creaming traps air that gently lifts the cookie and creates a tender crumb. Add egg and extracts: Beat in 1 large room-temperature egg, 1 teaspoon vanilla extract, and 3/4 teaspoon peppermint extract until just combined. Overmixing after the egg is added can develop gluten — mix until homogenous and no streaks remain. Combine with dry mix: With the mixer on low, add the flour mixture in two additions, mixing until just incorporated. Avoid over-beating; finish integrating by folding with a spatula if needed. The dough should be soft but hold shape — if too sticky, chill briefly. Chill dough: Form the dough into a disk, wrap tightly in plastic, and chill for at least 30 minutes (up to overnight). Chilling firms the butter so the cookies spread less and develop a better texture and flavor. Shape and bake: Preheat oven to 350°F (175°C). Roll dough on a lightly floured surface to 1/4-inch thickness and cut with cookie cutters, or scoop 1-tablespoon portions and flatten slightly. Place on parchment-lined baking sheets 1–2 inches apart. Bake 8–10 minutes until edges are set and centers are just set but not brown. Cool 2 minutes on the sheet, then transfer to a rack to cool completely. Make the frosting: Beat 1/2 cup softened unsalted butter until creamy. Gradually add 2 cups sifted powdered sugar on low speed. Add 1/2 teaspoon peppermint extract, a pinch of salt, and 2–3 tablespoons milk or heavy cream until you reach a spreadable consistency. Taste and adjust peppermint or cream for texture. Decorate and finish: Once cookies are fully cool, spread or pipe frosting and immediately sprinkle crushed candy canes and festive sprinkles. Let the frosting set for 30–60 minutes before stacking for storage or packaging.

Storage Tips

For short-term storage, place fully cooled and frosted cookies in a single layer in an airtight container with parchment between layers to prevent sticking. Keep at room temperature for up to 4 days. For longer storage, freeze baked unfrosted cookies on a tray until firm, then transfer to a freezer-safe bag for up to 2 months; thaw at room temperature and frost as needed. Dough can be formed into logs, wrapped tightly, and frozen for quick slicing and baking later. When reheating slightly stale cookies, warm briefly at 300°F (150°C) for 3–4 minutes to revive softness.

Ingredient Substitutions

If you need to swap ingredients, try using light brown sugar in place of 2 tablespoons of granulated sugar for a deeper caramel note; this slightly softens texture. For a dairy-free version, replace butter in dough and frosting with solid vegetable shortening or a plant-based butter alternative and use non-dairy milk — expect a textural difference and slightly less richness. To reduce sweetness, cut the frosting powdered sugar to 1 3/4 cups and add a touch more cream. If you prefer a milder mint, reduce peppermint extract by half and add finely grated zest of one lime for a fresh contrast.

Serving Suggestions

Serve these on a festive platter with hot cocoa, coffee, or a minty tea. They pair well with cream-based desserts, and smaller cookie sizes are perfect for cocktail parties. For gifting, stack in small boxes separated by parchment and tie with a ribbon — they look beautiful with a sprinkle of crushed candy cane on top. Garnish with whole small peppermint candies for a nostalgic touch when presenting to guests.

Cultural Background

Sugar cookies are an enduring part of North American holiday baking, with roots in simple butter-and-sugar biscuits that evolved into decorated cookies for celebrations. Peppermint and candy cane decorations became popular in the 19th and 20th centuries as peppermint production expanded and shaped holiday confection traditions. This version blends the classic American sugar-cookie base with peppermint accents that evoke winter festivities and holiday gatherings.

Seasonal Adaptations

In winter, emphasize crushed candy canes and red-and-white sprinkles; for Valentine’s Day, use heart-shaped cutters and pink sanding sugar. In summer, switch peppermint for 1/2 teaspoon of vanilla and top with lemon glaze and candied zest for a brighter profile. Holiday variations can include adding 1/2 cup white chocolate chips to the dough for extra indulgence or using crushed peppermint bark for a richer topping.

Meal Prep Tips

For make-ahead planning, prepare dough up to 24 hours in advance and keep chilled until ready to roll. For large batches, form dough into 1-inch-thick logs, wrap tightly, and refrigerate; slice and bake as needed to keep cookies fresh. If frosting many cookies, make frosting the day before and store in the refrigerator; bring to room temperature and re-whip slightly before using. Pack cooled cookies in shallow bakery boxes with parchment to prevent smudging when transporting.

These mint sugar cookies are reliably festive, simple to scale, and forgiving to small technique variations — they invite creativity while delivering comforting, crisp-edged bites with a tender center. Share them, gift them, and make them your own.