Peppermint-Chocolate Sugar Cookies

Prep Time:
15 mins
Total Time:
40 mins
2 dozen

Sprinkle these holiday cookies with candy cane bits to get into the spirit.


  • 2 ½ cups all-purpose flour (spooned and leveled)

  • 1 tablespoon baking powder

  • ½ teaspoon fine salt

  • 2 sticks unsalted butter, room temperature

  • 2 cups granulated sugar

  • 1/4-1/2 teaspoon peppermint extract

  • 1 large egg

  • ½ cup mini semisweet chocolate chips

  • 1 cup confectioners' sugar, sifted

  • 3-5 tablespoons heavy cream

  • 12 round peppermint candies, crushed, for decorating


  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Combine flour, baking powder, and salt. In a large bowl, using a mixer, beat butter, granulated sugar, and 1/4 teaspoon peppermint extract on medium-high until pale and fluffy, 3 minutes. Beat in egg, then flour mixture on low. Stir in chocolate chips.

  2. Roll dough into 1 1/2-inch balls and place, 2 inches apart, on parchment-lined baking sheets. Bake until edges are lightly golden, about 12 minutes, rotating sheets halfway through. Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks and let cool completely.

  3. Stir together confectioners' sugar and enough cream to make a spreadable glaze (if you like a strong mint flavor, stir in up to 1/4 teaspoon extract). Spread a thin layer of glaze on top of each cookie and sprinkle with candies. Let dry completely on racks.

    Johnny Miller
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