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Peppermint Cookies

Soft, chewy cookies infused with refreshing peppermint flavor and sprinkled with crushed candy canes, perfect for winter gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
Add-ins
  • 1 cup crushed peppermint candies or candy canes
  • 1/2 cup powdered sugar (for dusting, optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add the egg, vanilla extract, and peppermint extract, mixing well until combined.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Gently fold in crushed peppermint candies.
  7. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto a lined baking sheet with space in between.
Baking
  1. Bake for 10-12 minutes until the edges are lightly golden and centers may look slightly undercooked.
  2. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  3. Dust cooled cookies with powdered sugar if desired.

Notes

Store cookies in an airtight container at room temperature for up to one week. Freeze for up to three months. Thaw at room temperature before reheating in a preheated oven.