Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees. In a medium bowl, whisk together flour, baking powder, and salt.

  • With a mixer on medium speed, beat butter with granulated sugar until light and fluffy, about 2 minutes. Beat in egg and vanilla until just blended, scraping down sides of bowl. Reduce speed to low and beat in flour mixture until combined. Refrigerate dough until firm, about 1 hour.

  • Meanwhile, place peppermints in a resealable plastic bag and finely crush with a meat mallet. Transfer to a shallow bowl and mix with sanding sugar.

  • Form rounded teaspoons of dough into balls for small cookies, or rounded tablespoons for larger ones. Roll in crushed-candy mixture to coat. Arrange 2 inches apart on parchment-lined baking sheets.

  • Bake, rotating sheets once, until edges are starting to brown, about 11 minutes for small cookies, 14 minutes for larger ones. Let cool completely on sheets on wire racks. (Break off any bits of melted candy from edges of cookies, if necessary.) Cookies can be stored in an airtight container, between sheets of parchment or waxed paper, up to 1 week.

Reviews (2)

93 Ratings
  • 5 star values: 16
  • 4 star values: 14
  • 3 star values: 43
  • 2 star values: 19
  • 1 star values: 1
Rating: 5 stars
These cookies are delicious! I used Andes Peppermint Crunch instead of the round peppermint candies, and the cookies baked into perfect rounds that are soft and slightly chewy. This recipe is a keeper.
Rating: 2 stars
I made a batch of these to take around on our annual Radio Flyer Death March of Holiday Cheer. Sadly, these cookies are as cheerless as my Grinchy soul. Round 1 melted into a single sheet of burned gloop. I added flour, refrigerated for four hours and chilled my baking sheets. Round 2 made spread out, crispy at the edges puddles with unappealing reddy-brown blots where the crushed candy had melted. Plus the taste is meh. Use your tried and true sugar cookie recipe and add peppermint oil!