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