Getting into the holiday spirit with homemade cookies is one of my favorite December traditions, and these Christmas peppermint sugar cookies have become a staple in our house. Between shopping for gifts, decorating the tree, and attending holiday parties, finding time to bake can feel like a real challenge during this busy season.

That’s why I love these cookies – they’re easy to make, bring that classic candy cane flavor everyone loves, and fill your kitchen with the sweet smell of Christmas. Plus, they’re perfect for cookie exchanges, holiday gatherings, or leaving out for Santa on Christmas Eve.

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Ingredient Substitutions

For those seeking a dairy-free option, unsalted butter can be replaced with coconut oil or vegan butter alternatives. Use a 1:1 ratio, but be aware that the texture may be slightly different. Chilling the dough might be necessary if using coconut oil.

All-purpose flour can be substituted with a gluten-free flour blend for those with gluten sensitivities. Look for a 1:1 baking blend that includes xanthan gum for best results. The texture may be slightly different, but the cookies should still hold together well.

White sugar can be replaced with coconut sugar or a stevia-erythritol blend for a lower glycemic index option. Use coconut sugar in equal amounts, but reduce the quantity if using a stevia blend, as it’s much sweeter. This substitution may alter the color and texture of the cookies slightly.

Preparation Time	60-90 minutes
Cooking Time	6-7 minutes
Total Time	66-97 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 6800-7300
Protein: 55-65 g
Fat: 420-450 g
Carbohydrates: 800-850 g

Ingredients

For the cookies:

2 cups white sugar
1 1/2 cups unsalted butter (softened to room temperature)
1 tsp salt
4 large eggs
5 cups all-purpose flour
1 tsp vanilla essence
1 tsp peppermint essence (ensures a distinct peppermint flavor)
2 tsp baking powder

For the peppermint frosting:

2 cups unsalted butter (I like Kerrygold for rich flavor)
1 pinch salt
3 tbsp heavy cream
1 tsp peppermint essence
6 cups icing sugar (sifted to prevent lumps)

Step 1: Prepare for Baking

Preheat your oven to 400 degrees F (200 degrees C).

Line two baking sheets with parchment paper and set them aside for later use.

This will ensure your cookies bake evenly and don’t stick to the sheets.

Step 2: Make the Cookie Dough

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until the mixture becomes light and fluffy, approximately 2 minutes.

Add the eggs, vanilla extract, and peppermint extract, continuing to mix until everything is well incorporated.

Step 3: Incorporate Dry Ingredients

With the mixer set to low speed, gradually add the flour, baking powder, and salt to the wet ingredients.

Mix until just incorporated, being careful not to overmix.

Once combined, cover the dough and refrigerate for at least one hour to firm up the dough for easier handling.

Step 4: Roll, Cut, and Bake the Cookies

After chilling, roll the dough out to about 1/4 inch thick on a lightly floured surface.

Use your desired cookie cutters to cut shapes in the dough and carefully place the cut dough on the prepared baking sheets, leaving about 1 inch of space between each cookie.

Freeze the cut dough for 10 minutes, then bake in the preheated oven for 6 to 7 minutes, or until the edges are lightly golden.

Allow the cookies to cool completely before moving on to the next step.

Step 5: Prepare the Peppermint Frosting

To make the frosting, use the stand mixer with the paddle attachment to beat the butter on medium-high speed until it’s light and fluffy, about 2 minutes.

Lower the mixer speed and gradually add the powdered sugar, heavy cream, peppermint extract, and a pinch of salt.

Increase the speed to medium-high again and continue beating for an additional 3 to 5 minutes until the frosting is almost white and has a fluffy texture.

Step 6: Final Touches and Decoration

Before using the frosting, mix it by hand with a wooden spoon or spatula to remove any air pockets and ensure a smooth consistency.

Once the cookies are completely cooled, frost them with the peppermint frosting using a piping bag or knife, decorating them as you like.

Enjoy your freshly baked, festively decorated cookies!