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Peppermint Sugar Cookies

I love these Peppermint cookies for Christmas! It's a sugar cookie dough recipe with peppermint crunch chips mixed in, rolled in sugar, then baked. Top with crushed candy canes during the last minute of baking for the ultimate peppermint crunch! I love the contrast of the soft, chewy sugar cookie paired with the crushed candy canes. Tis the season!

Prep Time
10 mins
Cook Time
10 mins
Total Time
21 mins
Servings: 24 cookies
Calories: 247 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup butter (2 sticks)
  • 1 & 1/4 cups granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 2 & 1/4 cups flour spooned and leveled
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 (10-oz) package red Andes Peppermint Crunch baking chips
  • 1/2 cup granulated sugar for rolling
  • 6-8 candy canes crushed

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Line a couple baking sheets  with parchment paper or silicone baking mats.
  2. In a large bowl or stand mixer, beat 1 cup butter until it is soft and creamy. Add 1 and 1/4 cups sugar and beat until light and fluffy, about 2 minutes. Make sure to stop halfway to scrape down the sides and the bottom of the bowl.
  3. Add 1 egg and 2 teaspoons vanilla. Beat until combined, scraping sides.
  4. Add 2 and 1/4 cups flour, be sure to spoon and level. Don't stir it in yet!
  5. Add 1/4 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon kosher salt. Use a small spoon to gently stir it into the flour. Make sure there are no lumps!
  6. Mix the dry ingredients into the dough until almost combined. Stop when there are still white streaks of flour.
  7. Add the entire bag of red Andes Peppermint Crunch baking chips. See notes for an alternative if you can't find them!
  8. Mix the baking chips in until combined well, scraping the bottom of the bowl.
  9. Shape the dough into 2 inch balls. (1 and 1/2 inch balls would be fine too.)
  10. Add 1/2 cup sugar to a bowl. Roll the dough balls in the sugar. Place the dough on the baking sheet with about 2 inches in between each cookie.
  11. Bake at 350 for about 9 minutes.
  12. Meanwhile, crush 6-8 candy canes in a ziplock bag.
  13. Remove the pan from the oven and shut the oven door.
  14. Sprinkle each cookie with about a teaspoon or two of crushed candy cane. Use 2 spoons to push each cookie toward it's center. See this post for details.
  15. Return the pan to the oven and continue baking for another 2 minutes, or until the edges are set. The center can have a little bit of shine on top, but it should be no larger than the size of a quarter.
  16. Let the cookies set on the pan for 5 minutes before removing to a cooling rack to come to room temperature. But come on, eat at least one of them nice and warm! With a glass of milk please. And maybe some Christmas music to round it out.
  17. Store on the counter in a sealed container for up to 5 days. These cookies would be really pretty half-dipped in white chocolate!

Notes

  • If you can't find the Andes peppermint crunch bits, use 1 and 3/4 cups white chocolate chips and about 1/3 cup crushed candy canes. Stir that into the dough, then add the additional candy canes on top as described in the recipe. The candy canes might melt out of your cookies a bit if they are on the edge, so if you see any large chunks when you shape the balls, trying patching it with a little piece of dough. 

Nutrition Information

Serving 1cookie Calories 247kcal (12%) Carbohydrates 34g (11%) Protein 2g (4%) Fat 12g (18%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 28mg (9%) Potassium 18mg (1%) Fiber 1g (4%) Sugar 24g (48%) Vitamin A 248IU (5%) Calcium 28mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 24cookies

Amount Per Serving

Calories 247

% Daily Value*

Serving 1cookie
Calories 247kcal 12%
Carbohydrates 34g 11%
Protein 2g 4%
Fat 12g 18%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 28mg 9%
Potassium 18mg 0%
Fiber 1g 4%
Sugar 24g 48%
Vitamin A 248IU 5%
Calcium 28mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.