Creamy Peppermint Sugar Cookies Recipe – Easy Buttercream Frosting Tips

Let me set the scene for you: The sharp, sweet scent of peppermint mingling with warm vanilla wafts through my kitchen, wrapping everything in pure holiday cheer. My oven hums quietly, and I can practically see sugar crystals sparkling in the winter sunlight. These creamy peppermint sugar cookies with buttercream frosting are the kind that make your whole house smell like a candy cane wonderland—honestly, it’s dangerously easy to get swept up in the nostalgia.

The first time I baked these, it was a snowy weekend, and the roads were iced over (so, obviously, I had no choice but to bake!). I was instantly hooked. There’s something about the combination of soft, creamy cookies and refreshing peppermint that just makes you pause, take a deep breath, and smile because you know you’re onto something truly special. When I was knee-high to a grasshopper, my grandma used to let me add the peppermint extract to her classic sugar cookies—maybe that’s why this recipe feels like a warm hug from years ago.

Now, every time I make a batch, my family can’t stop sneaking them off the cooling rack (and I can’t really blame them). These cookies have become a staple for family gatherings, gifting, and—let’s face it—midnight snacking. I wish I’d stumbled on this creamy peppermint sugar cookie recipe sooner, especially since it’s perfect for potlucks or brightening up your Pinterest cookie board. My neighbor said they remind her of the best holiday party she ever attended, and my kids have requested them for every sleepover since. So, after making, tweaking, and testing these cookies more times than I care to admit (in the name of research, of course), I can promise you—this recipe gives you pure, nostalgic comfort with a little festive zing!

Why You’ll Love Creamy Peppermint Sugar Cookies with Buttercream Frosting

I’ve baked a lot of cookies over the years, but these creamy peppermint sugar cookies with buttercream frosting are truly something special. Here’s why they keep earning rave reviews from everyone who tries them (including picky eaters and cookie skeptics):

• Quick & Easy: Comes together in under 45 minutes, making them perfect for busy weeknights, last-minute parties, or surprise holiday guests.
• Simple Ingredients: No wild grocery runs required—you probably have everything you need in your pantry right now.
• Perfect for Festive Occasions: Whether it’s a cozy brunch, a cookie exchange, or a sweet treat for your kids’ holiday party, these cookies fit right in.
• Crowd-Pleaser: These cookies always get asked for seconds (and thirds). Even my neighbor’s teenager—who claims not to like sweets—took four at our last potluck.
• Unbelievably Delicious: The texture is soft and creamy, the buttercream is fluffy, and the peppermint gives it a cool finish that’s next-level comfort food.

What sets this creamy peppermint sugar cookie recipe apart? For one, I use a dash of cornstarch in the dough for ultra-softness, and I whip the buttercream frosting until it’s cloud-like. The peppermint flavor is balanced—not so strong that it overpowers, but just enough to make you close your eyes after that first bite.

I’ve tested every little detail, from chilling the dough for perfect spread to blending the frosting until it’s impossibly smooth. These cookies aren’t just good—they’re the kind that make you feel like you’re home, no matter where you are. Want to impress your guests without breaking a sweat? Or maybe you just want to turn a simple afternoon into something memorable? This creamy peppermint sugar cookie recipe truly delivers.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold peppermint flavor and that dreamy, creamy texture. Most of these are pantry staples, and a few add just the right amount of holiday sparkle. I’ll break it down for you so you know exactly what you need for these creamy peppermint sugar cookies with buttercream frosting:

• For the Sugar Cookie Dough:
  • 2 ¾ cups (345g) all-purpose flour (I like King Arthur for consistent results)
  • 2 tablespoons (16g) cornstarch (for extra softness)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened (room temperature is key!)
  • 1 ¼ cups (250g) granulated sugar
  • 1 large egg (room temperature helps with mixing)
  • 2 teaspoons pure vanilla extract (try Nielsen-Massey for best aroma)
  • 1 teaspoon peppermint extract (McCormick is my go-to)
  • 2 tablespoons (30ml) whole milk (or almond milk if preferred)
• For the Buttercream Frosting:
  • ½ cup (113g) unsalted butter, softened
  • 2 ½ cups (300g) powdered sugar, sifted
  • 2 tablespoons (30ml) whole milk (or dairy-free alternative)
  • ½ teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • Pinch of salt
• For Decorating:
  • Crushed peppermint candies or candy canes (adds crunch and color)
  • Festive sprinkles (optional but fun for a Pinterest-worthy look)

Ingredient Tips & Substitutions:

• Swap all-purpose flour for a gluten-free blend if needed (Bob’s Red Mill works well).
• Use plant-based butter for a dairy-free option—just make sure it’s unsalted.
• If you’re out of cornstarch, arrowroot powder works in a pinch.
• Want less sweetness? Reduce powdered sugar in the frosting by ½ cup.
• Almond extract can add a subtle twist—replace half the vanilla with almond if you like.

All these ingredients come together for a cookie that’s soft, creamy, and bursting with peppermint flavor. You can always adjust the peppermint to your liking (some folks prefer a little less zing), and the buttercream is easy to tweak for sweetness or consistency. Honestly, it’s hard to mess these up!

Equipment Needed

You don’t need fancy gadgets to whip up these creamy peppermint sugar cookies with buttercream frosting. Here’s what I use every time:

• Large mixing bowl (glass or metal works best)
• Medium mixing bowl (for dry ingredients)
• Electric hand mixer or stand mixer (stand mixer makes things easier, but a hand mixer works fine)
• Measuring cups and spoons (I prefer stainless steel—more accurate and lasts forever)
• Rubber spatula (for scraping every last bit of dough and frosting)
• Cookie sheets (nonstick or lined with parchment paper)
• Parchment paper or silicone baking mat (keeps cookies from sticking)
• Cooling rack (if you want crispy edges and even cooling)
• Offset spatula or butter knife (for frosting)
• Rolling pin (optional; you can just scoop and flatten with your hands for a rustic look)
• Plastic wrap or reusable dough cover (for chilling the dough)

If you don’t have a stand mixer, don’t worry—just use some elbow grease and a hand mixer! Silicone mats are a lifesaver for easy cleanup, but parchment paper does the trick too. I’ve used everything from vintage rolling pins to a clean glass jar to flatten dough (let’s face it, sometimes you just improvise). For budget-friendly options, check out local thrift stores for sturdy cooling racks or spatulas. Remember to wash your mixer beaters right after using buttercream; dried frosting is stubborn!

Preparation Method

Ready to bake the creamiest peppermint sugar cookies ever? Here’s a step-by-step guide so you get perfect results every time:

1. Prep Your Ingredients:
   
   Measure out all ingredients before you start. Let butter and egg come to room temperature (about 30 minutes). Preheat your oven to 350°F (175°C).
2. Mix the Dry Ingredients:
   
   In a medium bowl, whisk together 2 ¾ cups (345g) flour, 2 tbsp (16g) cornstarch, ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Set aside.
3. Cream the Butter & Sugar:
   
   In a large bowl, beat 1 cup (226g) softened butter with 1 ¼ cups (250g) sugar until light and fluffy (about 2-3 minutes). You should see the mixture turn pale and fluffy—this means air is getting whipped in, which helps the cookies stay soft.
4. Add Wet Ingredients:
   
   Beat in 1 large egg, 2 tsp vanilla extract, and 1 tsp peppermint extract. Mix until fully combined. Scrape down the sides of the bowl with a rubber spatula.
5. Combine Dry and Wet:
   
   Gradually add the dry ingredient mix to the butter mixture. Mix on low speed (or by hand) until just combined. Add in 2 tbsp (30ml) milk and mix until dough comes together. The dough should be soft, not sticky.
6. Chill the Dough:
   
   Wrap dough in plastic wrap and chill for 20-30 minutes. This prevents spreading and keeps the cookies thick. If you’re short on time, you can skip this step (but cookies may spread more).
7. Shape & Bake:
   
   Scoop tablespoon-sized balls of dough onto lined cookie sheets, spacing about 2 inches apart. Flatten gently with your palm or a glass. Bake for 10-12 minutes—edges should be just set, centers soft and pale. Do not overbake! Cookies will firm up as they cool.
8. Cool Completely:
   
   Transfer cookies to a cooling rack. Give them at least 30 minutes to cool before frosting (otherwise the buttercream melts, and that’s no fun).
9. Make the Buttercream Frosting:
   
   Beat ½ cup (113g) butter until creamy. Gradually add 2 ½ cups (300g) sifted powdered sugar, 2 tbsp (30ml) milk, ½ tsp vanilla, ½ tsp peppermint extract, and a pinch of salt. Beat on high for 2-3 minutes until fluffy and smooth. If frosting is too thick, add a splash of milk; if too thin, add more powdered sugar.
10. Frost & Decorate:
    
    Spread or pipe frosting onto cooled cookies using an offset spatula or butter knife. Sprinkle with crushed peppermint candies or festive sprinkles. Let cookies set for 15 minutes before serving.

Troubleshooting: If cookies spread too much, dough may have been too warm—chill longer next time. Frosting too runny? Add more powdered sugar. Cookies harden after cooling? Store in an airtight container with a slice of bread to keep them soft. My personal tip: bake one test cookie first to check texture and flavor, then adjust as needed!

Cooking Tips & Techniques

Here’s where the real kitchen magic happens! After countless batches of creamy peppermint sugar cookies with buttercream frosting, I’ve learned a few tricks:

• Chill the Dough: Always chill the dough, even for just 20 minutes. It keeps cookies thick and helps the flavors meld (learned the hard way after a batch of pancake-flat cookies).
• Room Temperature Ingredients: Softened butter and room temp eggs make for a smoother dough and even baking. Cold butter doesn’t mix as well (trust me, I’ve tried to rush it before).
• Don’t Overmix: Mix until just combined. Overmixing makes cookies tough—nobody wants that!
• Perfect Frosting Consistency: Whip the buttercream on high for at least 2 minutes. It should be fluffy and spreadable, not runny. If you want to pipe pretty swirls, chill the frosting for 10 minutes first.
• Even Baking: Rotate your cookie sheets halfway through baking for the most consistent results (no burnt bottoms!).
• Multitasking: While the dough chills, wash up and prep your frosting ingredients—makes everything feel less rushed.
• Test Cookie: Bake one cookie first to check spread and flavor. It’s a small step that can save a whole batch.
• Decorating Fun: Let kids help crush candies or add sprinkles—they love the hands-on part, and honestly, imperfect cookies are often the tastiest.

I’ve had my share of lopsided cookies and runny frosting, but these tips keep things on track. The best lesson? Don’t stress if things aren’t picture-perfect. Cookies are about comfort and joy, not perfection!

Variations & Adaptations

Want to mix things up with these creamy peppermint sugar cookies with buttercream frosting? Here are a few fun twists and adaptations I’ve tried over the years:

• Gluten-Free: Swap all-purpose flour for your favorite gluten-free baking blend. Bob’s Red Mill 1-to-1 gives great results—just add ½ tsp xanthan gum if your blend doesn’t have it.
• Vegan-Friendly: Use plant-based butter and egg replacer (like flaxseed meal + water) for a dairy- and egg-free version. Almond milk works well for the dough and frosting.
• Chocolate Peppermint: Add ½ cup (85g) mini chocolate chips to the dough or drizzle melted chocolate over frosted cookies. It’s a winner for chocolate lovers!
• Seasonal Swap: In spring, skip the peppermint and use lemon extract—top with yellow sprinkles for a sunny look.
• Nutty Twist: Add ½ cup (60g) finely chopped pecans or walnuts to the dough for extra flavor and crunch.
• Allergen Substitutions: For nut allergies, stick with the classic recipe and use allergy-friendly sprinkles. For dairy allergies, use oat milk and dairy-free butter.

My favorite personal twist? I once added crushed freeze-dried strawberries to the frosting for a fruity, pink version that looked adorable on a birthday dessert table. Don’t be afraid to customize—these cookies are super forgiving and always turn out tasty!

Serving & Storage Suggestions

Let’s talk about the best way to show off your creamy peppermint sugar cookies with buttercream frosting! Serve them at room temperature on a pretty platter (bonus points for festive napkins). They pair beautifully with hot cocoa, peppermint tea, or a big mug of coffee (my personal favorite pairing).

For holiday parties, stack them in a cookie tin lined with wax paper and tie with a ribbon. They make great edible gifts, too—just pop a few in a cellophane bag with a candy cane for instant cheer.

Storage Tips:

• Store cookies in an airtight container at room temperature for up to 4 days (if they last that long).
• For longer storage, refrigerate cookies—just let them come to room temp before serving for best flavor.
• Freeze unfrosted cookies for up to 2 months; thaw and frost just before serving.
• To keep cookies soft, add a slice of bread to the container—it works wonders!

Reheat briefly in the microwave (10 seconds) to revive the buttercream, but don’t overdo it or the frosting will melt. Honestly, these cookies taste even better the next day as the peppermint flavor deepens—it’s like they get extra cozy overnight!

Nutritional Information & Benefits

Here’s a quick look at what you’re getting with each creamy peppermint sugar cookie (frosting included):

Per Cookie	Amount
Calories	~180
Fat	8g
Carbs	26g
Protein	2g
Sugar	16g

Health Benefits: The peppermint extract can help with digestion and gives a refreshing flavor without extra calories. Using real butter provides vitamin A, and you can opt for reduced sugar or dairy-free substitutions to fit your dietary needs. This recipe can be made gluten-free or vegan with simple swaps, so almost everyone can enjoy!

Keep in mind, these do contain wheat, egg, and dairy (unless adapted)—so check ingredients for allergies. Personally, I love that you can tweak the sugar content and use wholesome fats for a treat that’s both satisfying and customizable for your family’s wellness needs.

Conclusion

There’s a reason creamy peppermint sugar cookies with buttercream frosting have become my go-to holiday treat. They’re soft, creamy, and bursting with festive flavor—totally worth every minute in the kitchen. Whether you’re baking for a crowd, gifting to friends, or just enjoying a quiet night in, this recipe brings cozy comfort and a smile to everyone who tries it.

Don’t be afraid to make these cookies your own—switch up the extracts, add sprinkles, or try a new frosting flavor. That’s half the fun! Honestly, nothing beats the feeling of watching friends and family reach for seconds (and thirds). These cookies are a warm hug in every bite, and I hope you love them as much as we do.

Let me know how yours turn out in the comments below! Share your photos, swap out flavors, or tell me your favorite way to enjoy them. Bookmark this creamy peppermint sugar cookie recipe—you’ll want it for every holiday season!

Frequently Asked Questions

Can I make creamy peppermint sugar cookies ahead of time?

Absolutely! You can bake and store them unfrosted for up to 2 days, then frost right before serving. They also freeze beautifully—just thaw and frost when you’re ready.

How strong is the peppermint flavor?

The peppermint is noticeable but not overpowering. If you prefer a milder flavor, use ½ teaspoon extract instead of 1 teaspoon in the dough and frosting.

Do I have to chill the cookie dough?

Chilling helps the cookies hold their shape and keeps them soft. If you’re pressed for time, you can skip it, but the cookies may spread a little more.

Can I use store-bought frosting?

Sure! Homemade buttercream is creamier and whips up quickly, but store-bought frosting works if you’re short on time. Just add a little peppermint extract for flavor.

What’s the best way to crush peppermint candies?

Place them in a zip-top bag and smash them gently with a rolling pin or the bottom of a heavy glass. It’s oddly satisfying and perfect for kids to help!

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