The holidays wouldn’t be complete without the fresh burst of peppermint wrapped in a soft, buttery cookie. Peppermint cookies are a seasonal favorite that blend the sweetness of white chocolate with the cool zing of crushed candy canes. Whether you’re baking for a cookie exchange, prepping your Christmas dessert table, or simply looking for a fun winter baking project, these cookies bring festive flavor and chewy texture together in the best way possible.
Looking for inspiration? Try Chocolate Peppermint Cookies for a cocoa-filled variation on this holiday classic.
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Table of Contents
Why Peppermint Cookies Deserve a Spot in Your Holiday Baking List
A Refreshing Twist on Classic Cookies
Peppermint cookies offer a unique change from the usual chocolate chip or sugar cookies. The peppermint flavor cuts through the sweetness, delivering a refreshing contrast that makes each bite feel exciting. Paired with white chocolate, this combination feels wintry and light, ideal for the season.
Perfect for Gifting and Cookie Swaps
These cookies hold their shape well and stay soft for days, making them a smart choice for gift boxes and cookie swaps. Crushed candy canes also give them a festive look without requiring intricate decorating—making them beautiful with minimal effort.
White Chocolate and Peppermint: A Flavor Match Made in Heaven
The balance of creamy white chocolate chips and sharp peppermint is what makes these cookies irresistible. It’s a harmonious pairing where neither flavor overpowers the other. You get the sweetness and the coolness in every chew.
Key Ingredients That Make Peppermint Cookies So Irresistible
The Role of Crushed Candy Canes and White Chocolate Chips
Crushed peppermint candies add both texture and color. When baked, they partially melt, leaving beautiful red streaks and chewy bits inside the cookie. Meanwhile, white chocolate chips add creaminess and extra sweetness that complements the mint.
Butter, Sugar, and Extracts: Getting the Balance Right
This recipe uses a mix of granulated sugar and light brown sugar, giving the cookies a soft and chewy structure. Unsalted butter is preferred for full flavor control, and the combination of vanilla extract with real peppermint extract creates depth in the dough.
Ingredient Substitutions and Add-Ons to Try
Want to switch things up? Try these swaps:
- Use semi-sweet chocolate chips for a richer bite.
- Try peppermint baking chips instead of crushed candy for softer texture.
- Add a drop of red food coloring to the dough for a festive pink hue.
- Prefer a sandwich cookie? Omit chocolate chips and fill with peppermint buttercream.
Don’t miss our Cranberry White Chocolate Cheesecake for another decadent holiday treat bursting with seasonal flavor.
How to Make the Best Peppermint Cookies at Home
Step-by-Step Instructions for Foolproof Results
To begin, preheat your oven to 350°F. Start by whisking together flour, baking soda, baking powder, and salt. In a stand mixer, cream softened butter with granulated and brown sugars until fluffy. Add in one egg and one yolk, followed by vanilla and peppermint extracts.
Next, slowly mix in the dry ingredients until combined. Fold in white chocolate chips and crushed candy canes. Use a cookie scoop to shape dough into balls and place them on a parchment-lined baking sheet. Chill the dough for 20 minutes before baking.
Bake for 12–14 minutes or until cookies are puffed and slightly underbaked in the center. Let them cool for 5 minutes on the baking sheet before transferring to a wire rack.
Tips for Dough Chilling, Shaping, and Baking
Chilling the dough helps prevent excessive spreading, especially since peppermint candies can melt quickly. Always scoop dough balls evenly—around 37 grams each—to ensure consistent results.
After baking, while the cookies are still warm, gently press a few extra white chocolate chips into the tops for a bakery-style finish.
Check out Christmas Monster Cookies for another festive and colorful cookie idea your family will love.
How to Achieve the Perfect Soft and Chewy Texture
The secret lies in using a combination of egg + egg yolk, and the correct butter temperature. Softened, not melted, butter traps air while creaming, which helps structure the cookie. Avoid overbaking—the centers should look slightly underdone when pulled from the oven. They’ll set up as they cool.
Discover great ideas like Festive Crinkle Cookies if you’re after more chewy and crackled delights.
Expert Tips for Flavor and Texture Success
How to Prevent Overbaking or Underspreading
One of the most common issues with peppermint cookies is either overbaking (which dries them out) or not spreading enough (leaving you with thick mounds). The key is to remove them from the oven just as the centers are set but still soft. If your cookies aren’t spreading, your dough might be too cold or over-measured on flour. Try letting the chilled dough rest at room temperature for 5 minutes before baking to encourage better spread.
For more helpful baking ideas, check out Gingerbread Kiss Cookies for another festive cookie that nails chewy texture and balanced flavor.
When to Add Extra White Chocolate Chips
If you love the look of bakery-style cookies, don’t bake all your chocolate chips inside. Instead, press a few extra chips into each cookie right after baking, while they’re still hot. This not only enhances appearance but ensures a gooey, creamy bite in every mouthful.
Getting That Perfect Red and White Speckled Look
Want your peppermint cookies to have that iconic red-and-white holiday swirl? Use candy canes with a deep red stripe—some brands are more muted than others. Also, crush them finely (not powder) for the best visual effect. If you’re looking for a pinkish tint throughout, a tiny drop of red food coloring when you mix the dough can make a big difference.
Don’t miss our Red Velvet Cheesecake Bites if you love bright, festive colors in your desserts.
Fun Variations of Peppermint Cookies to Try
Chocolate-Dipped Peppermint Cookies
Take your cookies to the next level by dipping them halfway into melted dark chocolate. Once dipped, sprinkle crushed candy canes or festive sprinkles over the chocolate before it sets. This variation adds a crunchy contrast and is perfect for cookie gift boxes.
Peppermint Cookie Sandwiches
Another crowd-pleaser: turn your cookies into peppermint sandwich cookies. Simply omit the chocolate chips and spread a peppermint buttercream or marshmallow filling between two cookies. They’re indulgent, adorable, and perfect for holiday dessert trays.
Gluten-Free and Vegan Options
For gluten-free bakers, a 1:1 gluten-free flour blend (like Bob’s Red Mill) works well. Vegan? Use plant-based butter, a flax egg, and dairy-free white chocolate chips. The results are still deliciously chewy and minty.
Discover great ideas like Vegan Oatmeal Cranberry Cookies for even more alternative baking inspiration this season.
Storing and Freezing Peppermint Cookies
Best Ways to Store for Freshness
After baking, let your cookies cool completely before storing. Place them in an airtight container at room temperature, and they’ll stay soft and chewy for up to 3 days. To extend freshness, you can add a slice of bread to the container to retain moisture.
Can You Freeze the Dough or Baked Cookies?
Yes to freezing baked cookies—no to freezing the dough. Since crushed candy canes melt over time, freezing the raw dough may cause it to bake oddly when thawed. Instead, bake the cookies first and freeze them in a single layer until solid, then transfer to a zip-top freezer bag. They’ll stay fresh for up to 3 months.
Looking for a freezer-friendly dessert? Try Applesauce Cake, which freezes and thaws beautifully for make-ahead comfort.
How Long Do Peppermint Cookies Last?
At room temperature: up to 3 days
In the freezer: up to 3 months
Reheat by letting cookies come to room temperature or give them a quick 10-second microwave zap for that “just-baked” feel.
FAQ About Peppermint Cookies
How much peppermint extract should I use?
If you want a subtle minty flavor, stick with ½ teaspoon of real peppermint extract. For a bolder, more noticeable mint taste, go up to 1 teaspoon. Avoid imitation peppermint flavoring, which can taste harsh or artificial.
Can I use peppermint candies instead of candy canes?
Yes, you can! Peppermint starlight mints or similar hard candies work just as well as candy canes. Just make sure to crush them finely. The flavor and texture will be nearly identical, and they often melt more evenly.
Why did my cookies turn out flat or cakey?
Flat cookies may be the result of overly warm dough or too little flour. Chill your dough before baking and use a kitchen scale for accuracy. Cakey cookies often happen when you overmix or add too much flour. For best results, mix the dough just until ingredients combine.
What’s the secret to getting that pinkish hue in the cookie dough?
It comes down to the candy canes. Those with deeper red stripes will tint your dough pink naturally. If you’re after a more vibrant pink color, add a tiny amount of red food coloring when mixing in the extracts.
Conclusion: Make Peppermint Cookies a New Holiday Tradition
With their chewy centers, festive look, and refreshing flavor, peppermint cookies are more than just another holiday dessert—they’re a symbol of seasonal joy. Whether you’re baking with kids, prepping for a cookie swap, or just looking for a cozy winter treat, these cookies deliver the perfect blend of nostalgic flavors and modern fun.
Don’t miss our Dreamy Peanut Butter Cheesecake for another showstopping holiday dessert that’ll wow your guests.
PrintPeppermint Cookies
Soft and chewy peppermint cookies made with white chocolate chips and crushed candy canes. A festive treat perfect for holiday baking and cookie swaps.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/3 cups (330g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup (226g) unsalted butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 1/3 cups (226g) white chocolate chips, plus more for tops if desired
- 1/2 cup (heaping, 103g) crushed peppermint candy canes (about 8 standard size)
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a stand mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Scrape down the bowl as needed.
- Add the egg and egg yolk, then mix in vanilla and peppermint extracts. Mix until fully incorporated.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in white chocolate chips and crushed candy canes.
- Scoop the dough (about 1.5 heaping Tbsp per cookie), shape into balls, and place on a parchment-lined tray.
- Chill the dough balls for 20 minutes.
- Place 12 cookies per sheet, spaced 2 inches apart. Bake for 12–14 minutes until puffed and slightly underbaked in the center.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Optionally, press a few extra white chocolate chips into the tops while cookies are warm.
Notes
- Use real peppermint extract for best flavor—avoid imitation.
- Crush candy canes finely for even distribution.
- To add a pink tint, mix in a small drop of red food coloring with the extracts.
- Do not freeze the dough as the candy canes may melt and alter texture.
- Baked cookies can be frozen for up to 3 months.
