You know those cookies at the grocery store with the frosting on top that are super soft and pretty much melt in your mouth when you eat them? Yeah, let’s make those! But better because they’re peppermint.
These extra soft sugar cookies are spiked with peppermint extract and topped with a fluffy vanilla frosting and chunks of peppermint candy, and they will seriously melt in your mouth with each bite. The secret is the powdered sugar in the cookie. I made these for a cookie swap with some of my coworkers and I think they’ll have to go down in my personal cookie hall of fame as one of my favorites. It’s the peppermint. It tops any other sugar cookie I’ve ever made.
With December ending soon, it means saying goodbye to all of my favorite flavors (NOOOO), so I wanted to squeeze in as many Christmasy recipes as I can before the New Year. I’m sad to say this is my last peppermint/eggnog/gingerbread inspired recipe of the year…so the wheels are already turning for next year. Now, let’s make some peppermint sugar cookies!
- 1 cup butter, room temperature
- 3/4 cup vegetable oil
- 1 cup sugar
- 1 cup powdered sugar
- 1 tbsp vanilla
- 3/4 tsp peppermint extract
- 2 eggs
- 4 cups + 2 tbsp flour
- 1/4 tsp salt
- 2 tsp baking powder
In one bowl, whisk together the flour, baking powder and salt and set aside. In the bowl of your mixer, beat the butter until smooth. Add the oil and sugars, mixing until smooth. Mix in the vanilla and peppermint extracts, then the eggs, beating well between each addition. Mix in the dry ingredients a little at a time until barely combined. Chill the dough for at least one hour.
Preheat the oven to 350 degrees and line a baking sheet with parchment or a silicone mat.
Once chilled, remove the dough from the fridge and roll into 1 1/2-inch balls. Place at least 1 inch apart on the lined baking sheet and press with the bottom of a cup to flatten. I did this to ensure they stayed flat but still very thick (not like a cut out cookie) and bake for about 10-12 minutes. Remove promptly from the oven even if they don’t look fully done yet. Do not overbake. If you wait to see brown, they won’t be as soft. Let cool completely before icing.
- 1/2 cup butter, room temperature
- 2 cups powdered sugar
- 1 tsp pure vanilla extract
- Crushed peppermint candy (topping)
Beat the butter until fluffy, about 2 minutes. Add the powdered sugar and mix until fully combined. Then mix in the vanilla extract and spread the frosting onto cooled cookies.
Unwrap the peppermint candies, move to a ziplock bag and use a cup or rolling pin to crush into small pieces. Sprinkle over the cookies and enjoy! If you leave the cookies uncovered at room temperature for about an hour, you’ll notice that the frosting hardens enough to stack the cookies to properly store in an airtight container.
Have a merry Christmas, everyone!