This mint sugar cookie has been a seasonal superstar in my kitchen for years. I first developed the formula during a holiday baking marathon when I wanted something bright, minty, and tender — not the rock-hard sugar cookies so common around December. The result is a cookie with a delicate crumb, a light peppermint lift in the dough, and a silky, slightly tangy frosting that keeps each bite balanced. It quickly became my go-to for cookie exchanges, gift tins, and quiet winter afternoons with a hot drink.

I remember the first time I served these: my neighbor, a self-declared cookie critic, asked for the recipe before dessert was even finished. What makes these special is the contrast of textures — the soft cookie base, the smooth frosting, and the crunch of crushed candy canes on top. They hold their shape well when baked, but remain tender in the center thanks to the ratio of butter, sugar, and a short bake time. These cookies are forgiving to make and scale well, whether you’re baking a dozen or a couple of dozen for friends.

Ingredients

• All-purpose flour (2 3/4 cups): Use a reliable brand like King Arthur or Pillsbury for consistent texture — spoon into the cup and level for accurate measurement; flour provides structure while keeping the cookie tender.
• Baking soda (1 teaspoon) and baking powder (1/2 teaspoon): A small lift comes from this combination; baking soda gives slight spread while baking powder adds a gentle rise for a tender crumb.
• Kosher salt (1/2 teaspoon): Enhances sweetness and balances the peppermint flavor; Diamond Crystal or Morton are both fine — measure by weight for precision if desired.
• Unsalted butter (1 cup, softened): Use high-quality butter such as Plugrá or Kerrygold for richer flavor; room-temperature butter creams smoothly with sugar, trapping air for lightness.
• Granulated sugar (1 1/2 cups): Provides sweetness and a slightly crisp edge; if you prefer a chewier texture, swap 1/4 cup for light brown sugar.
• Large egg (1, room temperature): Helps bind the dough and contributes to tenderness; bring to room temperature by leaving on the counter 30 minutes before mixing.
• Pure vanilla extract (1 teaspoon): Adds depth — use quality pure vanilla rather than imitation for best flavor clarity.
• Peppermint extract (3/4 teaspoon): The key flavor note; start with 3/4 teaspoon and adjust next batch if you prefer a stronger mint punch.
• For the frosting: Unsalted butter 1/2 cup (softened), 2 cups powdered sugar (sifted), 2–3 tablespoons milk or heavy cream, 1/2 teaspoon peppermint extract, pinch of salt — this creates a smooth, spreadable icing that complements the cookie without overpowering it.
• Decorations: Crushed candy canes or peppermint candies and festive sprinkles add festive color and crunch; add them while the frosting is still tacky to secure.

Instructions

Prepare dry ingredients:Whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon kosher salt in a bowl. Set aside to ensure even distribution and to prevent pockets of leavening in the dough.Cream butter and sugar:In a stand mixer or with a hand mixer, beat 1 cup softened unsalted butter with 1 1/2 cups granulated sugar on medium-high until light and fluffy, about 2–3 minutes. Proper creaming traps air for a lighter texture.Incorporate egg and extracts:Add 1 large room-temperature egg, 1 teaspoon vanilla, and 3/4 teaspoon peppermint extract to the butter mixture. Beat until homogenous, scraping down the bowl to ensure even mixing and prevent streaks.Combine wet and dry:On low speed, gradually add the dry ingredients to the butter mixture until just combined. Overmixing develops gluten and yields tougher cookies — stop when there are no visible streaks of flour.Chill or shape:For cleaner shapes let the dough chill 30 minutes to 1 hour. Alternatively, roll into 1-inch balls and place on a parchment-lined baking sheet, spacing about 2 inches apart; slightly flatten if you prefer a thinner cookie.Bake:Preheat oven to 350°F (175°C). Bake cookies 8–10 minutes until edges are set and just beginning to color — centers should look slightly underbaked for maximum tenderness. Cool on the sheet 5 minutes, then transfer to a rack to finish cooling.Make frosting:Beat 1/2 cup softened unsalted butter until smooth, then add 2 cups sifted powdered sugar gradually. Add 2–3 tablespoons milk or heavy cream, 1/2 teaspoon peppermint extract, and a pinch of salt; adjust consistency for spreading.Decorate:Spread frosting onto cooled cookies, then immediately sprinkle with crushed candy canes and sprinkles so they adhere. Allow frosting to set at room temperature or chill briefly to firm up before stacking.

Storage Tips

Store cookies in a single layer in an airtight container to protect the frosting. If stacking is necessary, place parchment between layers to prevent sticking. At room temperature they remain tender for up to 3 days; refrigeration extends life to about a week but can slightly firm the frosting — bring to room temperature before serving. For longer storage, freeze un-frosted baked cookies or shaped dough balls in a labeled freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before baking or thaw baked cookies at room temperature and re-frost if desired.

Ingredient Substitutions

If you need to adapt, use light brown sugar to replace up to 1/4 cup of granulated sugar for a chewier result and a hint of caramel. For dairy-free needs, swap butter with a firm plant-based stick butter at a 1:1 ratio and use non-dairy milk in the frosting; texture will be slightly different but still satisfying. To make gluten-free, use a 1:1 gluten-free flour blend with xanthan gum; reduce handling to avoid crumbliness. If peppermint extract is too intense, substitute with 1 teaspoon of vanilla and 1/4 teaspoon peppermint, adjusting to taste.

Serving Suggestions

Present these on a festive platter lined with parchment and scatter crushed candy around the base for extra color. They pair beautifully with hot cocoa, coffee, or a bright citrus tea. For holiday platters include a mix of plain sugar cookies and peppermint-topped ones for variety. Add edible glitter or metallic sprinkles for special occasions, or sandwich two cookies with a thin layer of frosting for an elegant twist. They also travel well in cookie tins when layered with parchment.

Cultural Background

While sugar cookies have European roots, particularly in Scandinavian and Dutch baking traditions, the peppermint variation is a modern, Americana holiday adaptation. Peppermint as a holiday flavor gained popularity in the 20th century alongside candy canes and festive confections. American home bakers often pair mint with vanilla in sugar cookie formulas to balance sweetness, creating a flavor profile that is nostalgic yet fresh — perfect for seasonal celebrations and cookie exchanges.

Seasonal Adaptations

In winter, use crushed candy canes and red-green sprinkles to emphasize holiday colors. For spring, swap peppermint for 1/2 teaspoon almond extract and top with pastel sprinkles. In summer, reduce mint and add citrus zest (lemon or orange) to the dough for a bright twist. For Valentine’s Day, tint frosting with a drop of red food coloring and use heart-shaped sprinkles. These small adjustments keep the core technique the same while changing the mood of the cookie to match the season.

Meal Prep Tips

For large batches, prepare dough a day ahead and refrigerate, or freeze pre-rolled dough balls on a tray then transfer to a bag; bake directly from frozen, adding a minute or two to baking time. Make the frosting while cookies cool to streamline assembly. For cookie boxes or cookie swaps, stack cookies with parchment between layers and use rigid boxes to prevent crushing. Label with allergens and include a note on storage and best-by date for recipients.

These mint sugar cookies are a small act of joy — they make kitchens smell like holidays and give bakers the chance to share something homemade and thoughtful. I encourage you to tweak peppermint levels and decorations until they fit your family’s taste and traditions.