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By: Amy on  |Updated:
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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!
Ingredients Needed:
- 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.
Pro Tips:
- 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.
Recipe FAQ’s:
Can you freeze sugar cookie dough?
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.
Why are my cookies flat or thin?
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.
How should I store sugar cookies?
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
3.80 from 24 votes
Servings 36 cookies
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
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!
Ingredients
- 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
Instructions
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.
Notes
Peppermint:
If you want to lighten up on the peppermint flavor reduce or omit peppermint extract.
You can use crushed candy canes and white chocolate chips, or buy Andes peppermint chips instead.
The best way to get the crushed candy canes to stick to the top is by gently pressing each cookie in crushed candy canes. Don’t worry about rolling the whole cookie in candy canes, just make sure the tops are dipped.
Peppermint Bark Cookies:
These cookies can easily be decorated by drizzling melted semi-sweet chocolate chips over the cookies.
Nutrition
Calories: 174kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 122mg | Potassium: 34mg | Fiber: 1g | Sugar: 16g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
Reader Interactions
Comments
Margaret says
I am making these right now, is the dough pretty sticky or dry? Mine came out pretty dry using 3 c. flour. I’m getting ready to bake them, but I’m afraid they are going to be hockey pucks . I’ll let you know but I think I’ll just bake a couple of balls and see if they spread or not before I try and add the chips and crushed peppermint . I’m anxious to see how these taste! Thank you for sharing this!
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Amy Engberson says
The dough is pretty soft. The consistency of the dough will vary depending on the temperature of the butter you are using. The quality of butter can also make a difference. I hope you loved them!
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CHRISTINE BRUMMER says
Just made a batch!! OMG – delish!!! Making more of these for sure!
Amy Engberson says
Yay! I’m glad you love them! Merry Christmas!
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Kelly says
These worked great! I actually used the ghiradelle chips because that’s what I had but they were delicious!
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Amy Engberson says
You can’t go wrong with Ghiridelle chips! Sounds amazing! Glad you enjoyed them!
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Vanessa says
I just baked these and they are SO good. I bought cream of tartar months ago thinking I’d need it for a recipe and finally! I’m writing this one down on a recipe card for sure.
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Amy Engberson says
Yay! It’s a good thing you grabbed that cream of tarter! Glad you enjoyed them!
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Annaliese Meyer says
These were fantastic! I made them for my roommates, and they made the house smell amazing. I added quite a bit more peppermint extract as I like mine quite minty. Thanks for the recipe, and have a merry Christmas!
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Amy Engberson says
I can imagine that wonderful smell right now! How lucky are your roommates to have you! Glad you enjoyed the recipe! Merry Christmas to you too!
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Connie says
Do you think that you could make these as a bar cookie? If so, how long do you think you would bake them?
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Amy Engberson says
Yes! Making these into a bar cookie would save lots of time! I like that! You would need to adjust cooking time depending on what size pan you use. Since I haven’t tried it before I can’t say exactly how long to cook them but if I was experimenting with it I think I would put the cookies in a half sheet baking pan. I’m guessing it would take about 20 minutes to bake them in that size pan. I’d set the timer for 15 and keep checking from there! Let me know how it goes!
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Dudley Shumate says
Want to make these tomorrow for a New Year’s Party to accompany some fancy hot chocolate!! I do not have the Andes. Can I use crushed candy canes? instead? Leave out the white choco chips? We are drinking the chocolate! 🙂
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Amy Engberson says
Crushed candy canes would be a fantastic choice! Enjoy your New Years party!
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Michele says
These look wonderful. When do you add the cream of tartar or is that a mistake. Thanks:)
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Amy Engberson says
I add it with the other dry ingredients in step 3. Hope that helps! Merry Christmas!
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Suzanne Melton says
I’m not sure of the Andes peppermint chips you used. Could you provide a link or a screenshot of exactly the variety you used? I’m seeing Andes (hard, crunchy like broken up candy canes) peppermint pieces and I’m seeing Andes Peppermint Crunch (flat candies that are kinda like the white version of the original & individually wrapped). I can’t tell from the photo which you used and am not finding a product w/ the specific name you give when I do a Google search. I’m wanting to make these this Sat to add to my goodie tins for my kid’s teachers, etc. Thank you!!
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Amy Engberson says
I haven’t been able to find them in my grocery store this year either. Last year when I posted this cookie recipe I found them in the baking isle, near the chocolate chips. Here is a link to amazon, although I think they are super overpriced. https://www.amazon.com/ANDES-Peppermint-Crunch-Baking-Chips/dp/B00551WO6C/ref=sr_1_4_a_it?ie=UTF8&qid=1481988514&sr=8-4&keywords=andes+mints+baking+chips
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Nicole says
I tried this recipe today and they are delicious! Mine did not crackle for some reason, but it is very possible that I made an error since I made them with my three boys underfoot. 🙂 Even without the crackle, they are tasty. Thank you!
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Amy Engberson says
Oh my heavens, I can so relate…I have three boys too! I’m not sure what would cause them to not crackle, but at least they tasted good, and you got to spend time with your boys! Love it!
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Alison says
I had to try these right away, and they are truly delicious! I couldn’t find the Andes chips, but my local bulk store had some minty white chips with red and green nonpareils attached! They taste fantastic, but mine didn’t spread and crackle like yours did. I used half butter and half margarine as I didn’t want to make a trip out for more butter (lazy me!) – could that have caused the difference in appearance, do you think? Thanks for sharing this cheery holiday recipe!
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Amy Engberson says
Different kinds of oils (butter, margarine, and shortening) will definitely make a difference in the way the cookies look. Since I live on a dairy farm I almost exclusively use real butter. No immitations around here! I think it is the healthiest choice, and the best tasting too! Regardless of which you choose they should still be yummy!
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