Cookies & Cakes

Peppermint Sparkle Sugar Cookies Recipe

Peppermint Sparkle Sugar Cookies Recipe

Peppermint Sparkle Sugar Cookies Recipe

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Cuisine American
Servings 8
Calories 115 kcal


  • 1 cup Salted Butter OR Unsalted Butter
  • 1 cup Sugar
  • 1 Egg
  • ¼ tsp Fine Grain Salt Or Pink Salt
  • ½ cup Crushed Pepper Mint
  • 2 cups All Purpose Flour
  • 1 tsp Baking Powder


  • Preheat your oven to 375 degrees F and line a baking sheet or two with parchment paper.
  • In a large bowl, add the two sticks of butter (stick in the microwave to soften a bit if necessary) and the sugar (1 cup). Cream together with a hand or standing mixer on high speed for about 3 minutes.
  • Add the egg, baking powder (1 teaspoon), and salt (¼ teaspoon) and mix for another minute.
  • Add the flour (2 cups) and mix until just combined. Add the crushed peppermint (½ cup) and mix again until just combined.
  • In a shallow bowl, stir together ½ cup crushed peppermint and ¼ cup sugar.
  • Using a small cookie scoop, measure out the dough and scoop directly into the bowl of peppermint and sugar. Using your hands or the bottom of a glass, press gently on top of the dough to coat well with the peppermint and sugar. Don't press too hard; you want them to be about a half an inch thick.
  • Place cookies on the parchment-covered baking sheet. At this point, if the peppermint and sugar didn't stick very well to some of them, you can sprinkle a little extra on top. Bake at 375 degrees F. for about 10 minutes, or until jut starting to get golden around the edges. In the meantime, you can prepare a second batch for the oven on another baking sheet.
  • Optional: These cookies flatten out quite a bit when baking. If you want a thicker circle cookie: Immediately after you take them out of the oven while they are still hot, use a wide glass or circle cookie cutter to run around each cookie gently to shape them into a circle.
  • Transfer cookies to a cooling rack to cool for a few minutes and enjoy!


  • I use salted butter for cookies . You can use unsalted if you like – just add 1/4 teaspoon more salt.
  • Crush peppermint candies or candy canes yourself in a zip top bag by banging it with a rolling pin.
  • Freeze the cookies by placing on a baking sheet in a single layer and putting in your freezer for 30 minutes – 2 hours. This will flash freeze them so they don’t stick together. Then, transfer the cookies to a zip-top bag and store for up to 3 months in the freezer.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating