Peppermint Sugar Cookies
Updated Nov 30, 2025
These peppermint sugar cookies bake up soft with crisp edges and a clean mint flavor. Finished with white chocolate and crushed candy for a little crunch.
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Make chocolate-dipped peppermint sugar cookies!
I make these peppermint sugar cookies every year when the craving for something festive hits, but I’m not trying to spend hours baking. They’re soft in the center with crisp edges, dipped in white chocolate, and finished with crushed peppermint on top. These peppermint sugar cookies taste like holiday cheer without any complicated steps just mix, bake, dip, and done.
Happy Cooking!
– Yumna
How to Make Peppermint Sugar Cookies
Peppermint Sugar Cookie Recipe
Ingredients
- 1 cup cane sugar
- ½ cup unsalted butter
- ¼ cup water
- 1 teaspoon apple cider vinegar
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup melted white chocolate
- Peppermint candy crushed
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In the bowl of a stand mixer, beat the sugar and butter on medium speed for 2–3 minutes, or until combined. Add the water, apple cider vinegar, and vanilla extract, and beat for 1 more minute.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- With the mixer on low speed, add the dry ingredients to the wet ingredients and stir until just combined.
- Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded cookie scoop. Bake for 12–14 minutes or until the cookies are slightly golden brown at the edges. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
- Dip the cookies in melted white chocolate and sprinkle with crushed peppermint.
Equipment
Notes
- My Top Tip: Let the cookies cool to room temperature before dipping in chocolate. This way, the chocolate will stick properly and won’t melt.
- Storage: Store the homemade sugar cookies in an airtight container. They will last for about 5 days in the fridge or at room temperature.
- Freezing: Store the homemade sugar cookies in a freezer-safe bag for up to 3 months. I recommend freezing them before decorating so the crushed peppermint doesn’t fall off.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Refrigerate the dough for an hour before baking. This is optional, but it helps keep the sugar cookies from spreading too much in the oven. It’s part of what makes this sugar cookie recipe so soft and chewy.
- Let the cookies cool to room temperature before dipping in chocolate. This way, the chocolate will stick properly and won’t melt.
- Loosen up your white chocolate. If it’s too thick, mix in some coconut oil or butter to make dipping easier.
Comments
I’ve never seen a cookie recipe that included apple cider vinegar. What does the vinegar do? Why is it needed? Just curious. Thanks.
Good question! Vinegar reacts with the baking soda to create a fluffier texture. I like the flavor of apple cider vinegar best.
This is now my new “go to” recipe for Sugar Cookies ~ they were heavenly devine, easy to make and the ultimate cookie when biting into all that deliciousness!!! 😋
Yay! So glad they turned out amazing! Thank you so much!
we made this last week for gifts and they were delicious!
That’s amazing!
These cookies are our new family favorite. Great recipe and a great-tasting cookie for the holidays.
That makes me so happy to hear! Yay!!
These beat all other cookies in the cookie exchange I hosted. Everyone loved them! They turned out picture perfect both times I made them. This is my new favorite Christmas cookie.
Wow, that’s amazing to hear! Yay!!!
These were so easy to make and turned out delish. Everyone loved them. Definitely adding to my yearly Christmas baking list.
Thank you! That’s great to hear!
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