Perfect Peppermint Cookies are a sweet and festive addition to your holiday celebrations! Made from scratch and studded with white chocolate chips and crushed candy canes, this easy Peppermint Cookie recipe is just the treat to complete your Christmas cookie trays!

Love peppermint cookies? Make sure to try my Peppermint Snowball Cookies, Peppermint Shortbread Cookies and this festive White Chocolate Peppermint Sugar Cookie Bark!

Easy Peppermint Cookies

This easy Peppermint Cookie recipe is everything a Christmas cookie should be. Easy to make with bright, refreshing peppermint flavor, these cookies definitely deserve a spot in your baking lineup.

You’re going to love how easy these cookies are to make. They take very little prep time and require zero chilling! Simply whip up the cookie dough and pop the cookies in the oven.

The holidays simply wouldn’t be complete without these festive, satisfying, made from scratch Peppermint Cookies. I promise that the pepperminty and sweet combination in these cookies will keep you coming back for more! 

Why You’ll Love These Peppermint Cookies

• Festive flavor. There is no flavor that screams Christmas more than peppermint and these easy cookies boast lots of peppermint flavor thanks to the peppermint extract and candy canes.
• Made from scratch. This easy cookie recipe is made from scratch and calls for pantry staples. As long as you’ve got some candy canes lying around, you’re set!
• Pretty as a picture. The crushed candy canes add so much visual interest to these tasty cookies. I like to pop on a few extra white chocolate chips just as they come out of the oven for a nice bakery-style finish.

More Holiday Cookies To Try

Peppermint Cookie Recipe Ingredients

These peppermint cookies are so fun and festive and always the first to go on a dessert table! As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…

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• salted butter – If you don’t want to use salted butter, use unsalted butter and add a pinch of salt as well. 
• granulated sugar –
• egg whites – you’ll want the egg whites to be at room temperature. You can use one egg if you don’t mind the cookie being more yellow. Also, for a cookie that is more chewy than fluffy, you can use 3 tablespoons of half and half instead.
• peppermint extract – Mint extract is a great substitute if you prefer the flavor of mint over peppermint.
• all-purpose flour –
• baking soda –
• white chocolate chips – You can also use chopped white baking chocolate instead of chocolate chips for this recipe.
• crushed peppermint candy – you’ll need about 8 regular sized candy canes for this recipe. It’s best to use candy that will crush easily, like candy canes. The round peppermint candies are difficult to crush, so use a food processor for those. 

How To Make Peppermint Cookies

Storage Information

Store cooled peppermint cookies in an airtight container at room temperature for up to four days. You can also freeze these for a couple months if wrapped individually in plastic or aluminum foil. 

To Freeze: Store cooled cookies in a freezer safe container for up to a month. Thaw to room temperature and enjoy!  If you want to make the cookie dough in advance, make the dough, transfer to an airtight, freezer safe ziploc bag and freeze for up to 3 months. Thaw overnight in the refrigerator. Proceed with recipe as directed.

Peppermint Cookie FAQs

Peppermint cookies are a great holiday treat, which means that they call for some decoration! Try frosting these and decorate with some peppermint sprinkles.

A great way to eat these cookies is to crumble them with some ice cream. You can also make cookie sandwiches by filling the center with some peppermint frosting.

These cookies are good for about 4 days at room temperature. Make sure to store in an airtight container. To make further in advance, see instruction above for freezing.

Trish’s Tips and Tricks

• Try semi sweet chocolate chips instead of the white chocolate chips for a delicious flavor twist.
• Add a white chocolate drizzle to add a touch of elegance to these candy cane peppermint cookies.
• If your cookies are spreading it’s because the dough has become too warm. Chill your the dough in the refrigerator for 10 to 15 minutes before baking.
• I like to add a few extra white chocolate chips to the top of the cookies just as they come out of the oven for a nice bakery-style finish.

More Christmas Cookies To Try

Planning a baking session? These cookies are so much fun and incredibly delicious!

How To Make Peppermint Cookies

White Chocolate Peppermint Cookies

Perfect Peppermint Cookies are a sweet and festive addition to your holiday celebrations! Made from scratch and studded with white chocolate chips and crushed candy canes, this easy Peppermint Cookie recipe is just the treat to complete your Christmas cookie trays!

Ingredients

• 8 tablespoons salted butter ½ cup or 1 stick, softened
• ⅔ cup granulated white sugar
• 2 egg whites room temperature
• ¼ teaspoon peppermint extract up to ½ teaspoon
• 1 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• ¾ cup white chocolate chips
• ½ cup crushed peppermint candy about 8 regular sized candy canes

Instructions

• Preheat the oven to 350°F and prepare a sheet pan by lining it with parchment paper.

• With a mixer, beat the butter and sugar together until creamy, about 1 minute.

• Beat in the egg whites and peppermint extract until completely combined.

• Whisk the all-purpose flour and baking soda together in a separate bowl. Transfer to the bowl with butter and sugar mixture and beat until just combined.

• Fold in white chocolate chips and crushed peppermint candy until just combined.

• Scoop 2 tablespoon balls of dough, roll into balls and place on the prepared sheet pan, leaving 2 inches between each cookie.

• Bake in the oven for 8 to 10 minutes or until the edges are set and starting to brown.

• Allow cookies to cool for about 10 minutes before plating and serving.

Notes

Nutrition

Calories: 120kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 62mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 118IU | Vitamin C: 0.03mg | Calcium: 14mg | Iron: 0.4mg

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