Christmas Type Cookies have a way of turning an ordinary December afternoon into something cozy and magical. These peppermint sugar cookies are exactly that — classic, minty, and ridiculously easy to love.
Brief introduction to the recipe
If you want Festive Sugar Cookies that smell like the holidays and decorate like a pro, this recipe is your new go-to. The dough is forgiving, the bake time is short, and the peppermint buttercream gives each cookie a bright, candy-cane finish. Whether you’re decorating with kids or frosting a tray for a party, these cookies deliver big flavor with straightforward technique.
Why you’ll love this recipe
Why reach for store-bought when you can make homemade that tastes even better? These are:
- Fast to whip up when you’re juggling gift lists and tree lights.
- Ridiculously adaptable — swap extracts, colors, or decorations to match your vibe.
- Perfect for cookie swaps and plate-gifting because they store and freeze well.
They check every box for Cookies For The Holidays and rank high among Fun Holiday Cookie Recipes.
The story behind these cozy cookies
I started making peppermint sugar cookies because I wanted something that smelled like a peppermint shop and felt like a neighborhood bake sale. Over the years I tweaked butter ratios and frosting techniques until the cookies balanced crisp edges, tender centers, and a pillowy buttercream. The peppermint twist gives a classic sugar cookie that unmistakable holiday kick — think cozy, minty, and nostalgic all at once.
Ingredients breakdown — what each one does
- Unsalted butter: Gives structure and richness. Use unsalted so you can control salt levels. Softened, not melted.
- White sugar: Sweetens and helps with texture. You can swap coconut sugar for a darker caramel flavor (results will vary).
- All-purpose flour: The base that keeps cookies sturdy for decorating. Measure correctly — spoon and level.
- Eggs: Add moisture and binding so the dough rolls and cuts cleanly.
- Baking powder: Gives a slight lift so cookies aren’t flat.
- Vanilla & peppermint extract: Vanilla deepens flavor; peppermint creates the signature holiday note. Use pure extracts if possible.
- Powdered sugar, heavy cream & butter for frosting: Combine to make a smooth Buttercream Icing Cookie Decorating dream — fluffy, pipeable, and stable.
Each ingredient plays a role, so substitutions work, but tweak expectations a little.
How to make it — Step-by-step “How to Make It”
Step 1 — Prep like a pro
Preheat the oven to 400°F (200°C). Line baking sheets with parchment. This keeps cookies from sticking and helps them brown evenly.
Step 2 — Cream the base
In a mixer, beat the softened butter and sugar until light and fluffy (about 2 minutes). This aerates the dough and gives the cookies a tender crumb. Add eggs, vanilla, and peppermint; blend until smooth.
Tip: Softened but cool butter = best texture.
Step 3 — Add the dry stuff
Lower mixer speed and slowly add flour, baking powder, and salt. Mix until just combined. Overmixing makes cookies tough, so stop when the dough comes together.
Tip: Don’t overmix — you want tender cookies, not chewy hockey pucks.
Step 4 — Chill the dough
Cover and chill for at least an hour. Cold dough rolls easier and keeps cookies from spreading. If you’re short on time, 20–30 minutes in the freezer helps.
Step 5 — Roll and cut
Roll dough to about 1/4-inch thickness on a lightly floured surface. Cut shapes with your favorite cutters. Place them on prepared sheets with about an inch between each.
Pro move: Freeze cut dough on the sheet for 10 minutes before baking to help cookies hold shape.
Step 6 — Bake
Bake 6–7 minutes at 400°F — edges should be lightly golden. Rotate sheets halfway for even browning. Let cookies rest on the pan for a few minutes, then transfer to a rack to cool completely.
Step 7 — Make the peppermint buttercream
Beat 2 cups softened butter until pale and fluffy. Slowly add sifted icing sugar, heavy cream, peppermint extract, and a tiny pinch of salt. Whip on medium-high for 3–5 minutes until almost-white and airy.
Tip: Sift your sugar to avoid lumps. That smoothness is non-negotiable for great piping.
Step 8 — Decorate
Use a piping bag or knife to frost cooled cookies. For candy-cane vibes, swirl red food gel into the white buttercream and pipe stripes. Add crushed candy canes or sprinkles right away so they stick.
Pro tips for perfect results
- Chill the dough. Cold dough holds shape and makes clean-cut cookies.
- Use room-temp eggs and butter. This encourages smooth creaming without melting the dough.
- Sift your powdered sugar. No one wants a lumpy buttercream.
- Pipe like a pro: Keep pressure steady and rotate the cookie for even coverage.
- Bake thin edges, soft centers. The cookie finishes firming as it cools.
- FYI: If you want vibrant stripes, use gel colors — they won’t thin the frosting like liquid dye.
Variations to try
- Chocolate peppermint: Add ¼ cup cocoa to the dough and swap peppermint for vanilla in the frosting.
- Gluten-free: Replace flour with a cup-for-cup gluten-free blend containing xanthan gum. Texture will differ slightly.
- Dairy-free: Use vegan butter and full-fat coconut cream in the frosting (chill if coconut oil solidifies). You may need a short chill if the frosting softens.
- Mini cookie sandwiches: Pipe frosting on one cookie and top with a second for a cute crowd-pleaser.
- Candy-cane crunch: Mix crushed peppermint candy into the frosting for texture.
Best ways to serve
- Cookie trays: Arrange assorted shapes with greenery and candies for a festive platter.
- Gift boxes: Stack and wrap in parchment with ribbon — a classic hostess gift.
- Santa plate: Thicker round cookies with tall frosting make great Santa offerings.
- Party favors: Bag a few with a tag — instant thoughtful treat.
Quick tips for storage and leftovers
- Room temp: Store in an airtight container up to 3 days. Frosting color might dull slightly.
- Fridge: Keeps 7–10 days but can dry cookies out; bring to room temp before serving.
- Freezing: Dough freezes perfectly (wrap balls or cut shapes). Baked, frosted cookies freeze okay if double-wrapped; thaw in the fridge then re-frost or freshen with a quick dusting. These are solid Christmas Baking That Freezes Well options if you want to prep early.
FAQs
Can I lower sugar or use substitutes?
Yes. Swap some sugar with erythritol or a stevia blend, but expect changes in texture and color. Coconut sugar works in equal amounts but darkens the dough.
Can I reduce oven temp for thicker cookies?
Yes — lower to 375°F and bake a bit longer for a softer, thicker cookie. Watch closely.
How do I stop frosting from sweating?
Pipe the frosting thicker and chill cookies briefly before stacking. Keep them out of humid spots.
Can kids help decorate?
Absolutely. Use pre-made piping bags or let them dip and sprinkle. It’s a family favorite activity.
Decorating tips that look gourmet (but are easy)
- Outline first: Pipe an outline and fill (flood) for neat designs.
- Wet-on-wet: Pipe one color into another while wet to create marbling.
- Use parchment cones: Homemade cones give great control without buying supplies.
- Finish with sparkle: A tiny pinch of sanding sugar or edible glitter lifts the look instantly.
Why these cookies belong on your holiday menu
They’re sturdy for shipping, adorable on platters, and flexible for dietary swaps. They scream Homemade Cookies Christmas — nostalgic, minty, and bright. Plus, frosting them becomes a festive ritual. Who doesn’t love an activity that ends in candy-cane cookies?
Final thoughts — go bake something cheerful
Busy season? This recipe keeps things simple but delightful. Make a batch, frost a few, freeze a few — you’ll be glad you did when party night hits. These Christmas Type Cookies deliver the classic holiday feeling with minimal stress and maximum charm.
Bold takeaway: These Festive Sugar Cookies are easy to make, fun to decorate, and perfect for Cookies For Parties or gifting. Try them once and you’ll see why they sit proudly among Different Christmas Cookie Recipes in every baker’s rotation.
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Cozy Peppermint Sugar Cookies — Classic Christmas Type Cookies Everyone Will Love
- Prep Time: 60-90 minutes
- Cook Time: 6-7 minutes
- Total Time: 0 hours
- Category: Dessert
Ingredients
For the cookies
- 2 cups granulated sugar
- 1 1/2 cups unsalted butter, softened to room temperature
- 1 teaspoon fine salt
- 4 large eggs
- 5 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract (for a clear mint punch)
- 2 teaspoons baking powder
For the peppermint buttercream
- 2 cups unsalted butter, softened
- Pinch of salt
- 3 tablespoons heavy cream
- 1 teaspoon peppermint extract
- 6 cups powdered (icing) sugar, sifted
Instructions
Preheat the oven to 400°F (200°C). Line two baking sheets with parchment or silicone liners so cookies bake evenly and release easily.
In a stand mixer fitted with the paddle, beat the room-temperature butter and sugar on medium until pale and fluffy, about 2 minutes. Add the eggs, then stir in the vanilla and peppermint extracts until everything looks smooth.
Drop the mixer to low and gradually add the flour, baking powder, and salt. Mix just until the dough comes together — avoid overworking it. Cover the bowl and chill the dough for at least one hour; this firms it up and makes rolling a breeze.
Bold tip: Chilling the dough prevents spreading and helps the cutters keep crisp edges.
On a lightly floured surface, roll the dough to roughly 1/4-inch thickness. Use cookie cutters to stamp out shapes and place them on the prepared sheets, leaving an inch between pieces. Pop the trays in the freezer for 10 minutes before baking — this step helps the cookies hold their shape.
Slide the sheets into the preheated oven and bake for 6–7 minutes, or until the rims just begin to color. Rotate pans halfway for even browning. Let cookies rest on the sheet for a few minutes, then transfer to a wire rack to cool completely.
Bold tip: Watch closely — a minute too long and the peppermint flavor turns out dry.
In a clean mixer bowl, beat the softened butter on medium-high until light and soft (about 2 minutes). Reduce speed and gradually add the sifted powdered sugar, heavy cream, peppermint extract, and a pinch of salt. Once combined, crank the mixer back up and beat 3–5 minutes until the frosting is pale and fluffy.
Bold tip: Sift your icing sugar to avoid lumpy frosting — trust me.
Stir the frosting gently by hand with a spatula to remove any large air pockets before piping. Use a piping bag or an offset knife to spread frosting on fully cooled cookies. Garnish with crushed candy cane or colored sprinkles if you like.
Notes
- Storage & make-ahead notes
- Dough keeps in the fridge for up to 48 hours, or freeze portions for longer storage.
- Baked cookies store in an airtight container at room temp for 3 days, or in the fridge up to a week.
- Frosted cookies freeze okay if double-wrapped; thaw in the fridge and let them come to room temp before serving.
- FYI: If you prefer a softer cookie, lower the oven to 375°F and add a minute or two to the bake time. IMO, the chill steps are the real game changer for neat shapes.
- Quick troubleshooting: if your dough spreads, it was too warm; pop it back in the fridge. If your buttercream looks runny, beat it longer or add a bit more sifted sugar until it holds shape.
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