Peppermint Cookies Recipe

The Spruce / Abbey Littlejohn

Prep: 15 mins
Cook: 15 mins
Chill: 10 mins
Total: 40 mins
Servings: 10 servings
Yield: 18 to 20 cookies
Nutrition Facts (per serving)
375 Calories
17g Fat
51g Carbs
5g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 375
% Daily Value*
Total Fat 17g 22%
Saturated Fat 10g 51%
Cholesterol 65mg 22%
Sodium 185mg 8%
Total Carbohydrate 51g 18%
Dietary Fiber 1g 3%
Total Sugars 30g
Protein 5g
Vitamin C 0mg 0%
Calcium 62mg 5%
Iron 1mg 8%
Potassium 98mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These peppermint cookies are bursting with classic holiday flavors. The white chocolate chips add a velvety sweetness in contrast to the refreshing peppermint extract and crunch from the crushed peppermint. Bake up these cookies for Santa Claus or bring them to your annual holiday cookie swap. They make a great addition to any cookie gift box, too.

If you want to add even more festive flair to these cookies, use food gel to color the white chocolate glaze red or green, then sprinkle with sanding sugar. Substitute the white chocolate chips for milk, dark, or ruby chocolate chips. Swap out the peppermint candy for ruby chocolate for a cute Valentine's Day cookie.

Pair these peppermint cookies with a steaming cup of hot chocolate on a cold winter night. They're sure to please every mint and white chocolate fan in your life.

"Classic drop cookies get a minty, winter twist in these Peppermint Cookies. This would be a super fun recipe to make with your little ones as they can help crush the peppermint candies and drizzle the cookies with an easy-to-make white chocolate glaze." —Kayla Hoang

Peppermint Cookies Tester Image
A Note From Our Recipe Tester


For the Cookies

  • Cooking spray

  • 2 cups all-purpose flour

  • 1 teaspoon kosher salt

  • 1/2 teaspoon baking powder

  • 3/4 cup granulated sugar

  • 8 tablespoons room-temperature unsalted butter

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1/2 teaspoon peppermint extract

  • 3/4 cup white chocolate chips

  • 1/4 cup crushed peppermint candies

For the Glaze

  • 2 ounces white chocolate, chopped

  • 1 1/2 teaspoons melted coconut oil

Steps to Make It

Make the cookies

  1. Gather the ingredients.

    Peppermint Cookies ingredients

    The Spruce / Abbey Littlejohn

  2. Preheat the oven to 350 F. Line two baking trays with parchment paper and grease with cooking spray.

    Parchment paper lined baking sheets

    The Spruce / Abbey Littlejohn

  3. Sift the flour, salt, and baking powder into a medium bowl. Set aside.

    Flour, salt, and baking powder in a glass bowl

    The Spruce / Abbey Littlejohn

  4. In a large mixing bowl, cream sugar and butter together until light and fluffy, about 4 minutes if using an electric hand mixer.

    Sugar and butter in a bowl, next to a hand mixer

    The Spruce / Abbey Littlejohn

  5. Add eggs, vanilla extract, and peppermint extract to sugar and butter mixture and blend using medium speed. Scrape down the sides of the bowl and mix once more, about 15 seconds.

    Eggs, vanilla extract, peppermint extract, sugar and butter mixture in a bowl

    The Spruce / Abbey Littlejohn

  6. Reduce mixer speed to low and gradually add the dry ingredients, scraping the sides of the bowl as needed. Mix until just combined. Be careful not to overmix.

    Cookie dough in a bowl

    The Spruce / Abbey Littlejohn

  7. Fold in the white chocolate chips and the crushed peppermint candies and mix until evenly distributed. Refrigerate dough for 10 minutes.

    Cookie dough with white chocolate chips and the crushed peppermint candies in a bowl

    The Spruce / Abbey Littlejohn

  8. Using a medium cookie scoop (1 1/2 to 2 tablespoons), place mounds of cookie dough onto the prepared baking trays, about 2 inches apart. Bake until the edges begin to brown slightly, 10 to 15 minutes.

    Cookie dough balls on a parchment paper lined baking sheet

    The Spruce / Abbey Littlejohn

  9. Allow the cookies to cool on the baking tray for 5 minutes. Then remove to a cooling rack placed over another baking tray.

    Baked cookies on a baking sheet

    The Spruce / Abbey Littlejohn

Make the glaze

  1. Gather the ingredients.

    Glaze ingredients in bowls

    The Spruce / Abbey Littlejohn

  2. Combine the white chocolate chunks and the coconut oil in a medium bowl. Microwave in 30-second intervals, stirring between, until the chocolate is completely melted. Stir once more and set aside.

    Glaze in a white bowl with a metal spoon

    The Spruce / Abbey Littlejohn

  3. Drizzle glaze over cooled cookies with a spoon.

    Glazed Peppermint Cookies on a cooling rack, with a baking sheet used to catch the dripping glaze

    The Spruce / Abbey Littlejohn

Make Ahead

  • Make the cookie dough ahead of time and freeze the dough formed in scoops in a single layer on a baking sheet, wrapped tightly in plastic wrap.
  • Remove dough rounds one at a time and bake as you wish for a holiday treat anytime.

Recipe Variations

  • Tint cookies by adding red or green food gel to the dough or the white chocolate glaze.
  • Sprinkle with different colors of sanding sugar.
  • Substitute the white chocolate chips for milk or dark chips.
  • Omit peppermint candy and add ruby chocolate chips to the dough or drizzle with a ruby chocolate glaze for a Valentine's Day cookie.

How to Store

  • Store baked cookies in an airtight container for up to 5 days.
  • Pop them in the microwave for about 10 seconds to bring them back to life.

What is the difference between peppermint and mint extracts?

Peppermint extract is made from pure peppermint oil, while mint extract is a blend of different types of mint. Both can be used for baking and other culinary purposes. There is a difference in flavor, but choosing one over the other is a matter of personal preference.