12 Delicious Peppermint Holiday Cookies Recipes

There’s something magical about the festive season, especially when your kitchen is filled with the cool, refreshing aroma of peppermint. Whether you’re a baking novice or a seasoned pro, our roundup of 12 Delicious Peppermint Holiday Cookies Recipes is sure to inspire your holiday baking spree. From classic favorites to innovative twists, each recipe promises to add a dash of joy to your celebrations. Let’s get baking!

Classic Peppermint Chocolate Chip Cookies

Under the soft glow of the kitchen light, there’s something deeply comforting about the process of making these peppermint chocolate chip cookies, a recipe that feels like a warm hug on a chilly evening.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips
• 1/2 cup crushed peppermint candies

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the chocolate chips and crushed peppermint candies until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 9 to 11 minutes, or until the edges are lightly golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

These cookies emerge from the oven with a perfect balance of chewiness and crispness, the peppermint adding a refreshing contrast to the rich chocolate. Try serving them slightly warm with a glass of cold milk for a truly indulgent experience.

Peppermint Mocha Crinkle Cookies

Lingering over the quiet of the morning, the thought of peppermint mocha crinkle cookies brings a warm contrast to the cool air. These cookies, with their rich chocolate base and refreshing peppermint finish, are like a cozy hug in edible form.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp peppermint extract
• 1/2 cup powdered sugar
• 1/2 cup crushed peppermint candies

Instructions

1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking powder, and 1/4 tsp salt until well combined.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar together until light and fluffy, about 3 minutes.
4. Add 1 large egg and 1 tsp peppermint extract to the butter mixture, beating until fully incorporated.
5. Gradually mix the dry ingredients into the wet ingredients until a dough forms.
6. Roll the dough into 1-inch balls, then roll each ball in 1/2 cup powdered sugar until heavily coated.
7. Place the balls on the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the cookies have cracked and are set around the edges but still soft in the center.
9. Immediately sprinkle the tops of the cookies with 1/2 cup crushed peppermint candies, pressing gently to adhere.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Just out of the oven, these cookies offer a delightful contrast between the crisp, sugary exterior and the soft, fudgy interior. The peppermint adds a bright, festive note that makes them perfect for holiday gatherings or a quiet moment with a cup of coffee.

Double Peppermint White Chocolate Cookies

Gently, the aroma of peppermint and white chocolate fills the kitchen, a reminder of the cozy holidays yet to come. These Double Peppermint White Chocolate Cookies are a tender embrace of flavors, perfect for those moments when you crave a little sweetness and a lot of comfort.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1 cup white chocolate chips
• 1/2 cup crushed peppermint candies

Instructions

1. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1 tsp salt. Set aside.
3. In a large bowl, beat 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar until light and fluffy, about 3 minutes.
4. Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 tsp vanilla extract and 1/2 tsp peppermint extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies.
6. Fold in 1 cup white chocolate chips and 1/2 cup crushed peppermint candies. Tip: Reserve some candies for topping the cookies before baking for extra crunch.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart. Tip: For uniform cookies, use a cookie scoop.
8. Bake for 9-11 minutes, or until the edges are lightly golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Yieldingly soft with a slight crunch from the peppermint candies, these cookies are a delightful contrast of textures. The white chocolate adds a creamy sweetness that balances the cool peppermint, making them irresistible with a glass of cold milk or as a festive gift.

Peppermint Bark Shortbread Cookies

Holding a cup of warm tea in my hands, I find myself lost in the thought of how the simplest ingredients can transform into something so comforting and festive. These peppermint bark shortbread cookies are a delightful twist on the classic, blending the buttery richness of shortbread with the cool, crisp notes of peppermint and chocolate.

Ingredients

– 1 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1 tsp pure vanilla extract
– 2 cups all-purpose flour
– 1/4 tsp salt
– 1 cup semi-sweet chocolate chips
– 1/2 cup crushed peppermint candies

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Mix in the vanilla extract until fully incorporated.
4. Gradually add the flour and salt to the butter mixture, stirring until a dough forms. Tip: Avoid overmixing to keep the cookies tender.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Flatten each ball slightly with the bottom of a glass.
7. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: The cookies will firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
10. Dip the top of each cooled cookie into the melted chocolate, then sprinkle with crushed peppermint candies. Tip: For a cleaner look, you can drizzle the chocolate instead of dipping.
11. Allow the chocolate to set at room temperature or in the refrigerator for quicker setting.
Delightfully crisp with a melt-in-your-mouth texture, these cookies offer a harmonious blend of flavors. Serve them on a vintage platter for a nostalgic holiday touch, or package them in clear bags tied with ribbon for heartfelt gifts.

Vegan Peppermint Sugar Cookies

Perhaps there’s no better way to welcome the holiday season than with the crisp, refreshing taste of peppermint, especially when it’s baked into a tender, sugary cookie. These vegan peppermint sugar cookies are not just a treat for the palate but a gentle nod to the joy of baking with love and intention.

Ingredients

• 1 cup vegan butter, softened
• 1 cup granulated sugar
• 2 tbsp almond milk
• 1 tsp peppermint extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup crushed peppermint candies

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the vegan butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the almond milk and peppermint extract to the butter mixture, mixing until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Gently fold in the crushed peppermint candies, ensuring they’re evenly distributed throughout the dough.
7. Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
8. Flatten each ball slightly with the bottom of a glass or your palm.
9. Bake for 10-12 minutes, or until the edges are just beginning to turn golden.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Remember, the key to perfect cookies is not overmixing the dough once the flour is added. These cookies emerge from the oven with a delightful crunch that gives way to a soft, melt-in-your-mouth center. For an extra festive touch, drizzle with vegan white chocolate and sprinkle with additional crushed peppermint before serving.

Gluten-Free Peppermint Snowball Cookies

Perhaps there’s no better way to embrace the quiet joy of the holiday season than by baking a batch of these delicate, gluten-free peppermint snowball cookies. Their melt-in-your-mouth texture and refreshing peppermint flavor make them a festive treat that’s both simple and special.

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/4 cup powdered sugar
• 1 tsp peppermint extract
• 1/2 cup powdered sugar, for rolling

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup almond flour, 1/4 cup coconut flour, and 1/4 tsp salt until well combined.
3. In a separate bowl, cream together 1/2 cup softened unsalted butter and 1/4 cup powdered sugar until light and fluffy, about 2 minutes.
4. Mix in 1 tsp peppermint extract until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Tip: If the dough is too sticky, chill it for 10 minutes to make it easier to handle.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-14 minutes, or until the bottoms are lightly golden. Tip: The cookies will still be soft when they come out of the oven but will firm up as they cool.
8. Allow the cookies to cool on the baking sheet for 5 minutes, then roll them in 1/2 cup powdered sugar while still warm. Tip: For a extra snowy effect, roll them in powdered sugar again once completely cooled.

With their tender crumb and cool peppermint zing, these cookies are a delightful contrast to the richness of traditional holiday desserts. Serve them alongside a cup of hot cocoa for a cozy winter treat, or package them in a decorative box as a thoughtful homemade gift.

Peppermint Buttercream Frosted Cookies

Perhaps there’s no better way to welcome the festive season than with the cool, refreshing taste of peppermint paired with the rich, buttery sweetness of frosting atop a tender cookie. These peppermint buttercream frosted cookies are not just a treat for the palate but a moment of joy in every bite, blending the warmth of homemade baking with the crispness of mint.

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups powdered sugar
• 1/4 cup unsalted butter, softened
• 2 tbsp milk
• 1/2 tsp peppermint extract
• 1/2 cup crushed peppermint candies

Instructions

1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt.
3. In a large bowl, beat 1 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
4. Add 1 large egg and 1 tsp vanilla extract to the butter mixture, beating until fully incorporated.
5. Gradually mix in the dry ingredients until just combined, being careful not to overmix.
6. Roll the dough into 1-inch balls, place them on the prepared baking sheets, and flatten slightly with the bottom of a glass.
7. Bake for 10-12 minutes, or until the edges are just beginning to turn golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
8. For the frosting, beat 2 cups powdered sugar, 1/4 cup unsalted butter, 2 tbsp milk, and 1/2 tsp peppermint extract until smooth and spreadable.
9. Frost each cooled cookie with the buttercream and sprinkle with crushed peppermint candies.

Gently biting into these cookies reveals a soft, crumbly texture that contrasts beautifully with the creamy frosting and crunchy candies. Serve them on a vintage platter for a nostalgic touch, or package them in clear bags tied with ribbon for heartfelt gifts.

Peppermint Oreo Stuffed Cookies

Baking these cookies feels like wrapping yourself in a cozy blanket on a chilly evening, their warmth and sweetness a comforting embrace. The combination of peppermint and Oreo creates a playful yet sophisticated flavor profile that’s perfect for sharing or savoring alone.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 cup crushed peppermint candies
• 24 Oreo cookies

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter, 1 cup granulated sugar, and 1 cup packed brown sugar until light and fluffy.
3. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, and 1 tsp salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in 1 cup crushed peppermint candies.
7. Take a tablespoon of dough and flatten it in your hand. Place an Oreo cookie in the center and wrap the dough around it, sealing edges.
8. Place the stuffed cookies on the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

These cookies emerge from the oven with a delightful crunch on the outside, giving way to a soft, chewy center and the surprising crunch of an Oreo. The peppermint adds a refreshing twist, making them a hit at holiday gatherings or as a special treat to brighten a mundane day.

Peppermint and Dark Chocolate Thumbprint Cookies

Falling into the rhythm of baking brings a quiet joy, especially when the recipe is as forgiving as these peppermint and dark chocolate thumbprint cookies. They’re a dance of cool mint and rich chocolate, perfect for those moments when you need a little sweetness to pause the day.

Ingredients

– 1 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup powdered sugar
– 1 tsp peppermint extract
– 2 cups all-purpose flour
– 1/2 tsp salt
– 1/2 cup dark chocolate chips
– 2 tbsp crushed peppermint candies

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter, softened, 1/2 cup granulated sugar, and 1/4 cup powdered sugar until light and fluffy.
3. Mix in 1 tsp peppermint extract until fully incorporated.
4. Gradually add 2 cups all-purpose flour and 1/2 tsp salt to the butter mixture, mixing until just combined to avoid overworking the dough.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Use your thumb or the back of a teaspoon to make an indentation in the center of each ball.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden.
8. Remove from the oven and immediately press the back of a teaspoon into the centers again if they’ve puffed up during baking.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Melt 1/2 cup dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
11. Fill the indentations of each cookie with the melted chocolate and sprinkle with 2 tbsp crushed peppermint candies.
12. Allow the chocolate to set at room temperature or in the refrigerator for quicker setting.
After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — **no generic conclusions.** The first word of your introduction must begin with the letter ‘A’. A perfect balance of crisp edges and soft centers, these cookies offer a refreshing burst of peppermint that’s beautifully tempered by the deep, dark chocolate. Serve them alongside a cup of hot cocoa for an extra cozy treat, or package them in a clear bag tied with a ribbon for a heartfelt homemade gift.

Peppermint Candy Cane Sandwich Cookies

Just like the quiet hush of a winter morning, these Peppermint Candy Cane Sandwich Cookies bring a moment of calm and sweetness to the bustling holiday season. Their crisp texture and cool peppermint filling are a delightful contrast, much like the first snowfall.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup crushed candy canes
• 1/2 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp peppermint extract

Instructions

1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the crushed candy canes gently to distribute evenly throughout the dough.
7. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
8. Bake for 10-12 minutes, or until the edges are just beginning to turn golden.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10. While the cookies cool, prepare the filling by whisking together the powdered sugar, milk, and peppermint extract until smooth.
11. Once the cookies are completely cool, spread a thin layer of the peppermint filling on the flat side of one cookie and sandwich with another.
12. Repeat with the remaining cookies and filling.

Yieldingly tender with a crisp edge, these cookies encapsulate the essence of winter with every bite. Serve them alongside a mug of hot cocoa for a cozy treat, or package them in a decorative box as a heartfelt homemade gift.

Soft Peppermint Snickerdoodles

Falling into the rhythm of baking brings a unique kind of peace, especially when the recipe is as comforting as these soft peppermint snickerdoodles. Their gentle minty aroma and tender crumb are like a quiet winter morning captured in a cookie.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp peppermint extract
• 1/4 cup granulated sugar (for rolling)
• 1 tsp ground cinnamon (for rolling)

Instructions

1. Preheat your oven to 350°F and line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1 1/2 cups granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for the smoothest mixture.
3. Beat in 2 large eggs one at a time, then stir in 1/2 tsp peppermint extract.
4. In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda, and 1/4 tsp salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. In a small bowl, mix 1/4 cup granulated sugar and 1 tsp ground cinnamon for rolling.
7. Shape dough into 1-inch balls, roll in the cinnamon sugar mixture, and place 2 inches apart on prepared baking sheets.
8. Bake for 10-12 minutes, or until the edges are just set but centers are still soft. Tip: Cookies will continue to cook on the baking sheet, so remove them when they look slightly underdone.
9. Let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Light and tender with a crisp cinnamon sugar shell, these cookies melt in your mouth with a refreshing peppermint finish. Serve them alongside a hot cocoa for a cozy treat, or package them in a pretty tin as a heartfelt homemade gift.

Peppermint Espresso Chocolate Cookies

Today feels like the perfect day to share something that warms the heart and awakens the senses, a recipe that blends the boldness of espresso with the cool whisper of peppermint, all wrapped in the comforting embrace of chocolate. These cookies are not just treats; they’re little moments of joy, perfect for savoring slowly with a cup of your favorite brew.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tbsp finely ground espresso beans
• 1/2 tsp peppermint extract
• 1 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract and peppermint extract.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and ground espresso beans.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the dark chocolate chips until evenly distributed throughout the dough.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Let these cookies cool slightly to enjoy their crisp edges and soft, chewy centers, where the espresso and peppermint play off each other beautifully. They’re especially delightful when served with a glass of cold milk or a hot espresso, highlighting the deep chocolate flavors.

Conclusion

Out of all the festive treats, peppermint holiday cookies hold a special place in our hearts, offering a delightful blend of sweetness and cool mint. This roundup brings you 12 scrumptious recipes to brighten your holiday baking. We’d love for you to try them, share which ones are your favorites in the comments, and don’t forget to pin your top picks on Pinterest. Happy baking!