Peppermint Sugar Cookies are an easy holiday sugar cookie with no rolling and cutting required! Their light and delicate flavors make them the perfect simple melt in your mouth cookies with the flavor of peppermint and crushed peppermint sugar on top.
These festive cookies are a great recipe to add to your holiday baking list. They’re also a great cookie for a cookie exchange party or your Christmas cookie trays.
These cookies are nice and sturdy, they stack well, and are great for shipping. Place them in cute little containers, and send them off as gifts for the family. Want more tips for shipping cookies? Check out my guide on How to Ship Baked Goods.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Is there a difference between mint and peppermint?
Yes, there is a difference.
Peppermint is a hybrid species of mint, and it has a stronger flavor than other mints.
Be sure to use peppermint extract in these cookies, as it has a better flavor than mint extract.
Peppermint, and mint in general, is often associated with Christmas because of the cool sensation it gives, reminding us of snow and ice.
Minty flavors can also cut through some of the rich holiday foods, leaving us refreshed.
How to make
These easy little cookies are not only delicious, but they’re fun to make.
Be sure to scroll down to the printable recipe card for full instructions and ingredient amounts. And if you need more tips about baking, be sure to check out my Baking Tips Guide.
Simply cream the shortening, butter, and confectioners’ sugar until light and fluffy.
Then beat in egg and extracts.
In a separate bowl, combine flour and salt; gradually add the dry ingredients to the creamed butter mixture. Cover and refrigerate for 2 hours or until easy to handle.
Combine the crushed candy and sugar in a small bowl.
Shape 1 teaspoon dough into a small ball, and place the ball on a baking sheet lined with parchment paper.
Dip the bottom of a drinking glass in the peppermint sugar (you may need to dampen the bottom of the glass a bit for the first cookie). Press down a bit on the cookie dough ball with the sugared glass to flatten the cookie.
Sprinkle with additional peppermint sugar if desired.
Bake at 375° F for about 5 minutes or until set.
Allow to cool on wire racks.
Keep these in an airtight container at room temperature for a couple of weeks.
Or, freeze the completely cooled baked cookies in a zip-top bag for a couple of months.
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Peppermint Sugar Cookies
- In a large bowl, cream the shortening, butter, and powdered sugar until light and fluffy with a hand mixer or a stand mixer, about 5-7 minutes. Beat in egg and extracts.
- In a separate bowl, combine flour and salt; gradually add the dry ingredients to the creamed butter mixture. Cover and refrigerate for 2 hours or until easy to handle.
- Combine the crushed candy and sugar in a small bowl.
- Shape 1 teaspoon dough into a small ball, and place the ball on a baking sheet lined with parchment paper.
- Dip the bottom of a drinking glass in the peppermint sugar (you may need to dampen the bottom of the glass a bit for the first cookie). Press down a bit on the cookie dough ball with the sugared glass to flatten the cookie.
- Sprinkle with additional peppermint sugar if desired.
- Bake at 375° F for about 5-7 minutes or until set.
- Remove to wire racks to cool.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.