Double Peppermint Cookies Recipe

My Winter Window

I make these cookies every December. The kitchen fills with a cool, sweet smell. It reminds me of snowy afternoons and warm sweaters.

My grandson calls them “Christmas breath” cookies. I still laugh at that. But he’s right! The peppermint makes your mouth feel fresh. Doesn’t that smell amazing? What winter smell makes you happiest?

Why Room Temperature Matters

Let’s talk about our butter and egg. They need to be room temperature. I set them out an hour before baking.

Cold butter doesn’t mix well with sugar. You get lumps. Room temperature butter blends smoothly. This makes the cookie soft. This matters because good baking is about patience. Small steps make the best treats.

The Mixing Dance

First, whisk your dry things together. That’s the flour, salt, baking soda, and powder. In another bowl, beat the butter and sugar. Beat it until it looks pale and fluffy.

Now add the egg and the extracts. Peppermint and vanilla are best friends. Fun fact: vanilla doesn’t add mint flavor. It just makes the peppermint taste richer and sweeter. See? Now add the flour mix a little at a time.

A Crunchy Secret

Here’s the fun part. We use the crushed candy twice. Stir half into the dough. This gives you little minty pockets.

Then, roll your dough balls. Dip them in the rest of the candy. This gives a wonderful crunchy coat. Do you like your cookies more chewy or more crunchy?

A Short Chill & Bake

Please chill the dough balls for 5-10 minutes. I know, waiting is hard! But it stops them from spreading too flat.

Bake at 350 degrees. Only 6 to 8 minutes! They will look soft in the middle. That’s perfect. Let them cool on the sheet. They firm up as they cool. This matters because pulling them out soft keeps them tender. Over-baking makes them hard. Share with me, what’s your biggest cookie-baking mistake?

Ingredients:

Ingredient	Amount	Notes
all purpose flour	1 ¼ cup
salt	¼ teaspoon
baking soda	¼ teaspoon
baking powder	¼ teaspoon
butter	½ cup	room temperature
granulated sugar	½ cup
egg	1	room temperature
peppermint extract	½ teaspoon
vanilla extract	½ teaspoon
green gel food coloring		as needed
peppermint candy, crushed	1 cup	divided

My Double Peppermint Cookie Magic

Hello, my dear! It’s Anna. Come sit at my kitchen table. I want to share my peppermint cookie recipe. It always reminds me of snowy afternoons with my grandkids. We’d crush the candy with a rolling pin. The sound was like little bells! Doesn’t that smell amazing? The secret is using peppermint twice. It makes them so festive and bright. Let’s make some magic together.

Step 1

Grab two bowls. In the first, whisk your flour, salt, baking soda, and powder. Just a gentle stir to make them friends. In the second bowl, beat the soft butter and sugar. Beat it until it looks fluffy and light. I still laugh at how my mixer used to dance across the counter!

Step 2

Now, add the egg to your butter mix. Then pour in the peppermint and vanilla extracts. That minty smell hits you right away. Mix it all until it’s smooth and creamy. (My hard-learned tip: room temperature ingredients blend so much better. It makes a smoother cookie!).

Step 3

Slowly add your flour mixture to the wet ingredients. I add it a little at a time. Scrape the bowl sides with a spatula. Keep mixing until no white flour is left. Now, stir in half of your crushed candy. The dough will turn a pretty, speckled pink.

Step 4

Time for the fun part! Scoop the dough into little balls. Roll each ball in the leftover crushed candy. Press gently so the pieces stick. Place them on a baking sheet, giving them space to grow. Why do we chill the dough first? Share below! Pop the tray in the fridge for just 5-10 minutes.

Step 5

Heat your oven to 350 degrees. Bake the cookies for 6 to 8 minutes. Watch them closely! They should look soft, not brown, when done. Let them cool right on the tray. They will firm up perfectly. This patience is the hardest part, I know.

Cook Time: 6–8 minutes
Total Time: About 30 minutes
Yield: About 18 cookies
Category: Dessert, Cookies

Three Twists on Our Classic

Once you know the basic recipe, you can play! Here are three of my favorite twists. They are simple and so fun.

Chocolate Swirl

Add 1/4 cup cocoa powder to the flour. You’ll get a chocolate-mint cookie. It’s like a candy cane in cookie form!

Peppermint Pocket

Press a chocolate kiss into each dough ball before baking. The chocolate gets all melty inside. A wonderful surprise.

Frosty Vanilla

Skip the green food coloring. Use only vanilla extract. Roll them in white sparkling sugar instead. They look like little snowballs.

Which one would you try first? Comment below!

Serving Them Up Sweet

These cookies are stars on their own. But I love making a moment special. For a party, stack them high on a vintage plate. Add a sprig of fresh mint. It looks so pretty. They are perfect with a scoop of vanilla ice cream, too. The cold and minty crunch is heaven.

For drinks, a cold glass of milk is the classic choice. It just works. For the grown-ups, a cup of rich hot chocolate with a peppermint stick stirrer is lovely. It doubles the cozy feeling. Which would you choose tonight?

Keeping Your Peppermint Cookies Fresh

Let’s talk about keeping these cookies perfect. First, cool them completely. Then store them in a tin with a tight lid. They will stay soft for about five days. You can also freeze the dough balls for later. Just roll them and dip in candy. Then pop them on a tray in the freezer. Once frozen, bag them up. I once forgot a batch in my freezer for a month. They baked up just fine and made a happy surprise!

Batch cooking these is a smart idea. Double the recipe and freeze half the dough. This matters because future-you will thank present-you. A fresh-baked cookie on a busy day is a little gift. Have you ever tried storing it this way? Share below!

Cookie Troubles and Simple Fixes

Sometimes cookies spread too much. Your butter was likely too warm. Make sure it is just soft, not melted. Chilling the dough balls fixes this every time. I remember when my first batch ran together. They became one giant peppermint sheet! Getting this right matters for pretty, separate cookies.

If your cookies are too cakey, you may have over-measured the flour. Spoon the flour into your cup. Then level it off with a knife. This gives you the perfect amount. Also, do not over-bake them. Take them out when they look soft in the middle. They firm up as they cool. This matters for that perfect, chewy texture. Which of these problems have you run into before?

Fun fact: Peppermint is actually a natural hybrid of two other mint plants!

Your Peppermint Cookie Questions

Q: Can I make these gluten-free? A: Yes! Use a good gluten-free flour blend. The results are wonderful.

Q: Can I make the dough ahead? A: Absolutely. Keep it covered in the fridge for two days before baking.

Q: What can I use instead of gel coloring? A: A few drops of liquid food coloring works. The color may be lighter.

Q: Can I double the recipe? A: You sure can. Just mix in a very large bowl.

Q: Is the vanilla extract optional? A: No, please use it. It makes the peppermint flavor taste even better. Which tip will you try first?

Bake, Share, and Enjoy

I hope your kitchen smells wonderful. I hope you share these with someone special. Baking is about making sweet memories. It is my favorite way to show I care.

I would love to see your cookie creations. Have you tried this recipe? Tag us on Pinterest! Your photos make my whole day. Thank you for baking with me today.

Happy cooking!
—Anna Whitmore.