Peppermint Sugar Cookies are loaded with crushed candy canes and white chocolate chips! These cookies make gorgeous Christmas cookies, AND they are easy!
No rolling, cutting cookies out, and no frosting! If you’re in a hurry this is your kind of cookie recipe!
This post was originally published in 2015. It was updated in 2020 to include new images and more tips! It’s the same cookie recipe.
Sugar cookies with peppermint are Santa’s favorite!
You guys I just don’t have time to mess around with intense recipes during the holidays, but I still want to make fun Christmas cookies for my family.
If you haven’t tried “drop” sugar cookies you’re missing out! These cookies are so soft and have all the flavor of classic sugar cookies without the time commitment.
They’re a cross between peppermint bark and sugar cookies!
Why This Recipe Works:
- It’s made with simple ingredients.
- Quick…no chilling time.
- These cookies are easy to make with my simple instructions.
- If you want a new Christmas cookie this is it! It’s close enough to a classic to still be traditional, but different enough to be new and exciting!
- Granulated Sugar
- Butter – use real salted or unsalted
- Whole eggs
- Peppermint Extract – in the spice section of the grocery store
- All-purpose flour
- Baking powder, baking soda, salt, cream of tarter
- White chocolate chips, OR Andes Peppermint Chips
- Candy canes. OR Andes Peppermint Chips
How to Make Peppermint Bark Sugar Cookies:
STEP 1: Cream butter and sugar.
STEP 2: Add eggs and extract. Cream.
STEP 3: Add dry ingredients. Mix.
STEP 4: Add vanilla chocolate chips and candy canes.
STEP 5: Shape into balls. Roll in crushed candy canes.
STEP 6: Bake.
Little Dairy on the Prairie Pro Tip: Rolling the cookies in crushed candy canes is optional. It does make them extra pretty on the top though! Gently press the top of each cookie into candy cane crumbs.
- Line baking sheet with parchment paper for easy cleanup.
- Crush candy canes in a blender or food processor. If you don’t have either, you can add them to a heavy sealable bag and crush them with a rolling pin or a hammer. Sometimes crushed peppermint candies are available in the baking aisle at the grocery store.
- Andes Peppermint Chips can be substituted for both the candy canes and the white chocolate chips.
- For a less “minty” cookie reduce or omit peppermint extract. The candy canes will still give it a subtle peppermint flavor.
- To make Peppermint Bark Sugar Cookies drizzle cookies with melted milk or semi-sweet chocolate.
- This recipe doesn’t require chilling, however, if you want a thicker cookie chill the dough before baking. Increase the baking time by 2-3 minutes.
Yes! Mix the cookie dough and shape it into cookie dough balls. Set on a cookie sheet and freeze for 30 minutes. Remove from baking sheet and store in a freezer sealable bag. To bake cookies remove dough from the freezer. Set it on a baking sheet at room temperature for 30 minutes. Bake as directed.
Using butter that is too soft will allow the cookies to spread too much while baking. Try refrigerating the cookie dough for an hour or two then baking. You can also add a couple of tablespoons of flour to prevent overspreading.
Since these sugar cookies don’t have icing store them at room temperature in an airtight container for up to 3 days. Add a slice of bread to the container to keep the cookies soft.
Other Easy Christmas Dessert Recipes
- Mint Sugar Cookies
- Gingersnap Cookies
- Christmas Crack
- Graham Cracker Toffee Bark
- Peppermint Cupcakes
- Double Mint Chocolate Chip Cookies
White Chocolate Chip Peppermint Cookies
- 1 cup butter room temperature
- 1½ cups sugar
- 2 whole eggs
- 1 teaspoon peppermint extract
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 2 teaspoons cream of tarter
- ¼ teaspoon salt
- 1 1/2 cups white chocolate chips
- 3/4 cup crushed candy canes
- Preaheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Cream butter and sugar for about three minutes. It should be fluffy.
- Add eggs and peppermint extract. Cream for another 2-3 minutes.
- Measure dry ingredients in a separate bowl. Add dry ingredients to creamed butter mixture. Mix until just combined.
- Add chocolate chips and most of the crushed candy canes. Reserve a couple of tablespoons of crushed candy canes to dip the cookies in.
- Make cookies using a 2 Tablespoon cookie scoop. Roll cookies to make them smooth if you like or leave them the way they are. Dip tops of cookie dough balls in the remaining crushed candy canes. Place on prepared baking sheets.
- Bake cookies for 8-10 minutes. Cool on cookie sheet for 2-3 minutes then remove to wire cooling rack.