Servings
Font
Back
Peppermint Cookies
5 from 6 votes

Peppermint Cookies

Soft and chewy peppermint cookies that can be made with all-purpose or gluten-free flour. Top them with cream cheese frosting or a peppermint ganache!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 40 mins
Servings: 26 cookies
Course: Baked Goods

Ingredients

  • 3 ¼ cups all-purpose flour OR the gluten-free baking mix listed below
  • 1 teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • 1 cup butter softened, unsalted
  • 1 ½ cups granulated sugar
  • 6 tablespoons brown sugar
  • 2 egg room temperature, large
  • 2 teaspoons vanilla extract pure
  • 1 teaspoon peppermint extract
For the gluten-free baking mix:
  • 2 cups white rice flour
  • ⅔ cup potato starch
  • ⅓ cup tapioca flour
  • 1 teaspoon xanthan gum
For the cream cheese frosting:
  • 12 ounces cream cheese room temperature
  • 6 tablespoons butter room temperature, unsalted
  • ¾ cup powdered sugar quantity up to 1 cup
  • ¾ teaspoon peppermint extract
  • ½ teaspoon vanilla extract pure
  • pinch salt
  • 20 candy canes chopped
For the peppermint ganache:
  • ¾ cup heavy cream or whipping cream
  • 1 ½ cups chocolate chips semi-sweet
  • ⅜ teaspoon peppermint extract up to ½ teaspoon
  • 20 candy canes chopped

Instructions

    Cup of Yum
  1. In a medium mixing bowl, stir together the all-purpose flour or gluten-free baking mix, baking soda, cream of tartar and salt. Set the bowl aside.
  2. In a large mixing bowl using a stand mixer or electric hand mixer, beat the butter, granulated sugar and brown sugar at medium speed until light and fluffy. Beat in the eggs, vanilla and peppermint extract at low speed until well combined. On low, gradually add the flour mixture and beat just until combined.
  3. Wrap the dough in plastic wrap and chill for about 2 hours or until firm. Then roll into 1 ½-inch (42 gram) balls.
  4. Preheat the oven to 350°F for the all-purpose flour version or 375°F for the gluten-free version.
  5. Line a baking sheet with a piece of parchment paper. Place the dough balls 4 inches apart on the prepared baking sheet.
  6. Bake the cookies for 16-20 minutes or until lightly and evenly browned. Let the cookies cool completely on the baking sheet. While the cookies are cooling, prepare your desired topping.
If making the cream cheese frosting:
  1. In a medium mixing bowl using a stand mixer or electric hand mixer, beat together the cream cheese and butter until well combined.
  2. Gradually add in ¾ cup powdered sugar and then the peppermint and vanilla extracts and salt. Add more powdered sugar, to taste.
  3. When the cookies are cool, spread about 3 ½ teaspoons of frosting over each cookie.
  4. Chill the cookies for about 20 minutes (to harden the frosting a little, which will prevent the candy canes from bleeding) before decorating. Don't chill the cookies too long or the frosting will be too hard for the candy canes to stick.
  5. Sprinkle with the candy cane pieces.
If making the ganache:
  1. In a small saucepan over medium-low heat, warm the cream just until hot, steamy and on the verge of simmering. Remove from the heat.
  2. Pour this over the chocolate chips, add ⅜ teaspoon peppermint extract and stir until all the chocolate chips are completely melted. Add more peppermint extract, if desired.
  3. Let cool for about 10-20 minutes or until almost room temperature and then spread 1 tablespoon of ganache over each cookie. Sprinkle with the candy cane pieces.

Notes

  • Refrigerate decorated cookies in an airtight container for up to 4 days.
  • Helpful resources:
  • Take the time to learn how to measure flour correctly so these cookies turn out perfect every time.
  • Ran out of brown sugar? Whip up a simple brown sugar substitute.
  • Your brown sugar hardened? Check out my tips for how to soften brown sugar.
  • Out of powdered sugar? Skip the trip to the store and learn how to make powdered sugar.