This mint sugar cookie recipe arrived in my life during a December when the house felt small and full of guests. I was making treats for a neighborhood cookie swap and wanted something that tasted classic but looked festive. The first bite proved the plan had worked: a tender, crisp-edged cookie with a soft center, a hint of peppermint that brightened the buttery sweetness, and a creamy frosting that melted on the tongue. Ever since, these cookies have been my go-to for holiday plates, teacher gifts, and any party that calls for something cheerful.

I discovered the balance of extracts after a few experiments. Too much peppermint turns the cookie into candy; too little and it disappears behind the sugar. The combo below — a touch of peppermint in the dough and a bit more in the frosting — keeps the flavor lively but restrained. The texture is what I love most: light, slightly chewy centers with delicate edges that hold crushed candy canes beautifully. Making a double batch is common in my kitchen because people come back for seconds and often ask for the recipe.

Ingredients

• All-purpose flour: 2 3/4 cups. Use a reliable brand and spoon the flour into the cup rather than packing it to avoid dense cookies. Sifting is optional but helpful for even mixing.
• Baking soda and baking powder: 1 teaspoon baking soda and 1/2 teaspoon baking powder. These give a gentle lift and a tender crumb; fresh leaveners produce the best rise.
• Kosher salt: 1/2 teaspoon. A pinch heightens sweetness and rounds out the flavor; use Diamond Crystal for a lighter salt measure or adjust slightly for Morton.
• Unsalted butter: 1 cup, softened for the dough plus 1/2 cup softened for the frosting. Use American-style butter at room temperature for proper creaming.
• Granulated sugar: 1 1/2 cups. Standard white sugar creates tender texture and crisp edges when baked properly.
• Egg: 1 large, room temperature. It binds and adds lift; room temperature eggs blend more evenly into the butter.
• Vanilla extract: 1 teaspoon. Pure vanilla deepens the taste and complements peppermint rather than competing with it.
• Peppermint extract: 3/4 teaspoon in the dough and 1/2 teaspoon in the frosting. A little goes a long way; measure carefully to avoid an overly intense mint flavor.
• Powdered sugar: 2 cups for the frosting, sifted to prevent lumps and to give a silky finish.
• Milk or heavy cream: 2 to 3 tablespoons. Use cream for a richer frosting or milk for a lighter spreadable texture.
• Crushed candy canes or peppermint candies and festive sprinkles: For decoration. Coarse crushed candy adds crunch and a festive look.

Instructions

Prepare the oven and dry ingredients: Preheat the oven to 350°F. Line two baking sheets with parchment paper. Whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon kosher salt in a medium bowl until evenly combined; set aside. Proper preheating ensures even structure and predictable bake times. Cream the butter and sugar: In a large bowl or stand mixer fitted with the paddle, cream 1 cup softened unsalted butter with 1 1/2 cups granulated sugar on medium speed for 2 to 3 minutes until light and fluffy. Scrape the bowl and continue until the mixture holds air; this creates a tender, liftable cookie with a delicate crumb. Add egg and extracts: Beat in 1 large room-temperature egg until incorporated, then add 1 teaspoon pure vanilla extract and 3/4 teaspoon peppermint extract. Mix just until combined; overmixing once the flour is added can toughen the dough. Combine wet and dry: Fold the dry ingredients into the butter mixture in two additions using low speed or a spatula. Mix until no streaks of flour remain. Chill the dough 15 minutes if it feels soft; slightly chilled dough spreads less in the oven and yields thicker cookies. Scoop and bake: Scoop rounded tablespoons of dough about 2 inches apart on prepared sheets. Bake at 350°F for 8 to 10 minutes, rotating sheets halfway through. Cookies should be set at the edges and just beginning to color; centers will look slightly underbaked but will firm as they cool. Cool and prepare frosting: Cool cookies on the sheet for 5 minutes before transferring to a wire rack. For the frosting, beat 1/2 cup softened unsalted butter with 2 cups sifted powdered sugar, 1/2 teaspoon peppermint extract, a pinch of salt, and 2 to 3 tablespoons milk or cream. Adjust consistency with more sugar or a splash of milk until spreadable. Frost and decorate: Spread or pipe frosting onto cooled cookies. Sprinkle crushed candy canes or festive sprinkles over the frosting while it is still soft so bits adhere. Let frosting set at room temperature for about 30 minutes before stacking or packing.

Storage Tips

Store unfrosted cookies in an airtight container at room temperature for up to 4 days. For frosted cookies, place a sheet of parchment between layers to prevent sticking and refrigerate for up to 5 days. For longer storage, freeze unfrosted baked cookies in a single layer on a tray until firm, then move to a freezer bag for up to 3 months. Thaw at room temperature and frost within 24 hours for the best finish.

Ingredient Substitutions

To make dairy-free, use a high-quality plant-based butter and non-dairy milk for the frosting; choose a brand designed for baking. For gluten-free, swap a 1:1 gluten-free flour blend that contains xanthan gum; reduce chilling time slightly and expect a slightly different mouthfeel. If peppermint is unavailable, use 1 teaspoon of pure spearmint extract cautiously, or substitute 1/2 teaspoon peppermint oil diluted with a teaspoon of vanilla to control strength.

Serving Suggestions

Serve these cookies on a holiday platter with a mix of plain and frosted varieties. Pair with hot cocoa, coffee, or a minty tea. For an elegant touch, sandwich two cookies with a thin layer of frosting and roll the edges in crushed candy canes. They are perfect for cookie swaps, teacher gifts, or as a small dessert alongside gingerbread or spiced fruit salads.

Cultural Background

Sugar cookies have deep roots in American holiday baking, adapted from European butter cookie traditions. The addition of peppermint and crushed candy cane decoration became popular in the 20th century as commercial candies rose in holiday prominence. These mint-enhanced cookies are a seasonal evolution, combining classic sugar cookie technique with festive flavors and bright visual appeal.

Seasonal Adaptations

In winter, emphasize peppermint and crushed candy canes. For spring, swap peppermint for 1/2 teaspoon almond extract and use pastel sprinkles. For a summer twist, add a teaspoon of lemon zest and reduce peppermint, pairing with a light citrus glaze. Adjust extract quantities incrementally to keep the delicate balance between butter and added flavor.

Meal Prep Tips

Prepare dough up to 48 hours in advance and keep wrapped in the refrigerator; let come to room temperature briefly before scooping. Freeze scooped dough on a tray and transfer to a bag for up to 3 months; bake from frozen adding 1 to 2 minutes to baking time. Make frosting a day ahead and store covered in the refrigerator; re-whip before using if it firms up.

These mint sugar cookies are a simple pathway to holiday cheer. They are forgiving, crowd-pleasing, and easy to adapt. Try a test batch, then scale up to share with neighbors and friends. Each cookie carries the warmth of butter and the brightness of peppermint — a small, delicious holiday tradition worth repeating.