Description
Soft, buttery cookies infused with peppermint flavor, topped with creamy peppermint buttercream and crushed candy canes. The tender texture balances shortbread and sugar cookie qualities, making them a holiday favorite.
Ingredients
Cookies
1 cup unsalted butter, softened
⅔ cup confectioners’ sugar
1 large egg yolk, room temperature
1 tsp vanilla extract
½ tsp peppermint extract
2 cups all-purpose flour
¼ cup cornstarch
1 tsp baking powder
¼ tsp salt
Buttercream Frosting
6 tbsp unsalted butter, softened
1½ cups confectioners’ sugar
1–2 tbsp milk, room temperature
½ tsp vanilla extract
¼ tsp peppermint extract
1 drop red or pink food coloring (optional)
¼ cup crushed candy canes (about 2–3 large)
Instructions
-
Prepare dough: In a large bowl, beat butter on medium speed until creamy (about 1 minute). Add confectioners’ sugar, mix on low 30 seconds, then on medium‑high for 2 minutes until fluffy. Beat in egg yolk, vanilla, and peppermint extract until combined.
-
Add dry ingredients: In a separate bowl, whisk flour, cornstarch, baking powder, and salt. Add to butter mixture and beat on low until smooth. Chill dough 30 minutes to 3 days.
-
Bake cookies: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper. Scoop dough into 1‑tablespoon balls (about 20–22 g each) and flatten slightly to 2‑inch rounds. Bake 13–14 minutes until edges are set but not browned. Cool on baking sheet 10 minutes, then transfer to a rack.
-
Make frosting: Beat butter until creamy. Add confectioners’ sugar, milk, vanilla, and peppermint extract. Mix on low 30 seconds, then beat on medium‑high 2 minutes until smooth. Adjust with extra milk or sugar for desired consistency. Add food coloring if using.
-
Frost and decorate: Spread frosting on cooled cookies and sprinkle crushed candy canes on top.
-
Store: Keep frosted cookies covered at room temperature up to 1 day or refrigerated up to 5 days.
Notes
Chill dough for easier rolling and shaping.
Avoid overbaking to maintain soft, meltaway texture.
Use pure peppermint extract for clean flavor.
Allow frosting to set before stacking or storing.
Freeze unfrosted cookies; decorate after thawing.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (1/24 recipe)
- Calories: 175
- Sugar: 14
- Sodium: 70
- Fat: 9
- Saturated Fat: 6
- Unsaturated Fat: 3
- Carbohydrates: 22
- Protein: 2
- Cholesterol: 35
Keywords: peppermint meltaway cookies, soft holiday cookies, christmas mint cookies, peppermint buttercream cookies, candy cane cookies