There’s something unmistakably festive about soft sugar cookies topped with creamy frosting and a sparkle of peppermint. These Frosted Peppermint Sugar Cookies were made for cozy winter afternoons, holiday baking days, and cheerful cookie exchanges. I first baked them when I wanted a cookie that felt classic but still looked special on a dessert table. James, our AI-powered virtual chef, calls these cookies “pure holiday comfort with a fresh, minty twist.” They’re easy to make, beautifully frosted, and always a hit with kids and adults alike. Whether you’re building a Christmas cookie platter or baking ahead for the season, these cookies fit perfectly alongside festive favorites like Candy Cane Kiss Cookies or spiced classics such as Gingerbread Cookies.
Why Everyone Loves Frosted Peppermint Sugar Cookies
The appeal of Frosted Peppermint Sugar Cookies comes from their balance. The cookie itself is soft, buttery, and lightly sweet, while the frosting adds richness and the peppermint brings freshness. Together, they feel indulgent but not heavy.
Compared to richer desserts like the Brown Sugar Salted Caramel Cake, these cookies are lighter and perfect for snacking. They’re also visually festive, which makes them ideal for holiday platters, gifting, and Pinterest-worthy dessert boards.
Ingredients & How to Make the Dough
Ingredients (Detailed)
Sugar Cookie Dough
- All-purpose flour
- Unsalted butter, softened
- Granulated sugar
- Egg
- Vanilla extract
- Baking powder
- Salt
Peppermint Frosting
- Powdered sugar
- Unsalted butter
- Heavy cream or milk
- Peppermint extract
Topping
- Crushed peppermint candies or candy canes
👉 For food safety when using eggs and dairy, refer to FSIS guidelines.
Technique Step (Inspired by Serious Eats)
For soft sugar cookies, avoid overbaking. Remove the cookies when the edges are just set and the centers still look pale. This technique keeps the cookies tender—similar to the careful timing used in recipes like Salted Brownie Cookies, where texture matters most.
Baking and Frosting
Baking Instructions (Steps 1–10)
- Preheat oven to 350°F.
- Line baking sheets with parchment paper.
- Cream butter and sugar until light.
- Mix in egg and vanilla.
- Add dry ingredients gradually.
- Roll dough into balls and place on sheets.
- Flatten slightly.
- Bake 8–10 minutes until edges are set.
- Cool completely on a wire rack.
- Frost and decorate once cooled.
Frosting & Decorating
Spread frosting generously over cooled cookies and sprinkle with crushed peppermint. These cookies look beautiful next to colorful treats like Easy Stained Glass Cookies on a holiday dessert table.
Variations and Creative Twists
- Classic Cookie Board: Pair with Candy Cane Kiss Cookies for a peppermint-themed spread.
- Warm & Cozy Combo: Serve alongside mugs of Tiramisu Hot Chocolate.
- Festive Dessert Table: Add a showstopper like the Red Velvet Wreath Cake.
- No-Bake Balance: Include something simple from our Easy No Bake Dessert collection.
- Chocolate Contrast: Mix in rich cookies like the Salted Brownie Cookies.
Storage & Make-Ahead Tips
Frosted Peppermint Sugar Cookies store well in an airtight container in the refrigerator for up to 4 days. Unfrosted cookies can be frozen for longer storage. Frost just before serving for the freshest look and flavor—perfect for holiday prep and busy schedules.
FAQs
Can I make these cookies ahead of time?
Yes, bake the cookies ahead and frost later.
Are these cookies very minty?
No, the peppermint is light and refreshing.
Can I use cream cheese frosting instead?
Absolutely, for a richer finish.
Do kids like these cookies?
Yes, they’re always a favorite.
Can I skip the peppermint topping?
Yes, they’re delicious plain or with sprinkles.
Conclusion
These Frosted Peppermint Sugar Cookies are everything a holiday cookie should be—soft, sweet, festive, and easy to share. With simple ingredients and a creamy peppermint frosting, they bring instant holiday cheer to any dessert table. James, our AI-powered virtual chef, loves how these cookies combine classic sugar cookie comfort with a refreshing seasonal twist. Whether you serve them with cozy drinks like Tiramisu Hot Chocolate or alongside festive bakes such as the Red Velvet Wreath Cake, they always shine. One batch is never enough—and that’s part of the magic.
Print
Frosted Peppermint Sugar Cookies
Soft, sweet, and topped with creamy peppermint frosting, these Frosted Peppermint Sugar Cookies are a holiday classic. They’re festive, simple to make, and loved by all ages.
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Ingredients
1 ½ cups all-purpose flour
½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
Peppermint Frosting:
1 ½ cups powdered sugar
¼ cup unsalted butter, softened
1–2 tbsp heavy cream or milk
½ tsp peppermint extract
Topping:
Crushed peppermint candies or candy canes
Instructions
1. Preheat oven to 350°F (175°C).
2. Line baking sheets with parchment paper.
3. In a bowl, whisk together flour, baking powder, and salt.
4. In another bowl, cream butter and sugar until light and fluffy.
5. Beat in egg and vanilla.
6. Gradually mix in dry ingredients until dough forms.
7. Roll dough into balls and place on baking sheets.
8. Flatten slightly with fingers or glass.
9. Bake 8–10 minutes or until edges are set and centers look pale.
10. Cool completely on a wire rack.
11. To make frosting, beat powdered sugar, butter, cream, and peppermint extract until smooth.
12. Frost cooled cookies generously.
13. Sprinkle with crushed peppermint candies.
Notes
Do not overbake—cookies should look pale in the center for the best texture.
Cookies can be made ahead and stored unfrosted for 1–2 months in the freezer.
Frosting can be customized with cream cheese for a richer variation.
Perfect for holiday cookie exchanges and gifting.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 13g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
