Peppermint Cookies Recipe

Our Peppermint Cookies have a candy cane crunch! Top them with peppermint buttercream and crushed candy canes, or turn them into whoopie pies!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 8

Total Time 24

Servings

Calories 279kcal

Author Tonia Larson

Ingredients

Peppermint Cookies

⅓ cup butter softened
¼ cup shortening
¾ cup (150 grams) granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon peppermint extract
1 ½ cups (210 grams) all-purpose flour spoon into the measuring cups and level with the back of a knife
½ teaspoon baking soda
¼ teaspoon salt
¼ cup crushed candy canes
½ teaspoon red gel paste food coloring add more as needed

Cookie Decorations

2 tablespoons crushed candy canes

Fluffy Peppermint Buttercream

½ cup salted butter softened
½ cup shortening
½ cup marshmallow cream
4 cups powdered sugar sifted
2 tablespoon milk add more as needed
1 teaspoon peppermint extract
1 teaspoon vanilla extract

Instructions

Peppermint Cookies

Preheat oven to 350˚F.
Use a mixer to combine the butter and shortening.
Add the granulated sugar and beat for 2-3 minutes.
Beat in the egg, vanilla extract, and peppermint extract for 1-2 minutes.
In a separate bowl, combine the flour, baking soda, and salt. Mix until combined, scraping down the sides of the bowl as needed.
Stir in the crushed candy canes and red gel paste food coloring.
Use a #40 dough scoop (about two tablespoons) to scoop balls of cookie dough onto a parchment-covered baking sheet with at least two inches between cookie dough balls.
Bake at 350˚F for 8-10 minutes.
Repeat with the remaining dough, allowing the baking sheets to cool between batches.
Allow the cookies to cool. Then, frost with peppermint buttercream frosting and sprinkle with crushed candy canes.

Fluffy Peppermint Buttercream

Beat the softened butter and shortening until smooth.
Add the marshmallow cream and beat well.
Slowly mix in half of the powdered sugar, about 1/2 cup at a time.
Mix in the peppermint extract, vanilla extract and milk.
Slowly mix in the remaining half of the powdered sugar, about 1/2 cup at a time.
Beat the buttercream until smooth.

Notes

Peppermint Whoopie Pie

Spread frosting on the bottom of one cookie and top it with another cookie, sandwiching the frosting between them. Add sprinkles (or crushed candy canes) to the visible frosting.

Storage

Store cooled cookies (including ones with frosting) in an airtight container in the fridge for 3-4 days or in the freezer for up to four weeks. Layer frosted cookies with parchment paper.

Nutrition