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Have a holly jolly holiday with these festive peppermint cookies topped with a sweetly simple icing.
Peppermint Cookies Ingredients
These are the ingredients you'll need to make this peppermint cookie recipe:
· Butter: These peppermint cookies start with two sticks of softened butter.
· Sugar: You'll need white sugar for the cookie dough and confectioners' sugar for the icing.
· Egg: An egg adds moisture and helps bind the cookie dough together.
· Flour: All-purpose flour forms gluten, which creates structure.
· Salt: A pinch of salt enhances the overall flavor, but it won't make the cookies taste salty.
· Candy canes: You'll need ½ cup crushed peppermint candy canes, plus a couple tablespoons for topping the cookies.
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How to Make Peppermint Cookies
You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make peppermint cookies at home:
1. Beat the butter and sugar, then beat in the egg.
2. Mix in the dry ingredients and fold in the peppermint pieces.
3. Roll the dough into balls. Bake until the edges are golden.
4. Ice the cookies and top with more peppermint pieces.
How to Store Peppermint Cookies
Store the cookies in an airtight container (with wax paper between each layer to prevent sticking) for up to one week.
Can You Freeze Peppermint Cookies?
Yes, you can freeze uniced peppermint cookies. Flash freeze them for a few hours or up to overnight, then transfer the frozen cookies to a freezer-safe container. Freeze for up to three months. Thaw in the fridge, then ice according to the recipe.
Allrecipes Community Tips and Praise
"Delicious cookies for Christmas and beyond," raves Marie Y. "Yummy! I save any unused candy canes from the previous Christmas in my freezer. These were perfect to use in this recipe."
"Great butter cookies," according to jennmahan88. "If crunchy candy cane bits aren't your thing, just leave them out and you'll still have a great pepperminty cookie."
"A wonderful Christmas cookie," says HapiOtter. "The dough for these cookies isn't very sweet, but by the time you add the frosting and candy canes on top, they are a perfect Christmas treat."
Editorial contributions by
Peppermint Holiday Cookies
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Ingredients
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1 cup butter, softened
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¾ cup white sugar
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1 large egg, beaten
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3 cups all-purpose flour
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¼ teaspoon salt
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½ cup crushed peppermint candy canes
Icing:
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¾ cup confectioners' sugar
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5 teaspoons warm water
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2 tablespoons crushed peppermint candy canes, or to taste (Optional)
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line with parchment paper.
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Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat in egg until completely incorporated. Mix in flour and salt to form a soft dough. Fold in crushed candy canes. Roll dough into walnut-size balls and place 1 inch apart onto prepared baking sheets.
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Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely, 8 to 10 minutes more.
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Meanwhile, make the icing: Whisk confectioners' sugar and warm water together in a small bowl until smooth. Dip the top of a cookie into icing, then sprinkle with crushed candy canes. Repeat with remaining cookies. Allow icing to set before serving, at least 5 minutes.
Nutrition Facts (per serving)
| 123 | Calories |
| 5g | Fat |
| 18g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 36 | |
| Calories 123 | |
| % Daily Value * | |
| Total Fat 5g | 7% |
| Saturated Fat 3g | 17% |
| Cholesterol 14mg | 5% |
| Sodium 51mg | 2% |
| Total Carbohydrate 18g | 7% |
| Dietary Fiber 0g | 1% |
| Protein 1g | 2% |
| Calcium 3mg | 0% |
| Iron 1mg | 3% |
| Potassium 13mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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