I love these Peppermint cookies for Christmas! It’s a sugar cookie dough recipe with peppermint crunch chips mixed in, rolled in sugar, then baked. Top with crushed candy canes during the last minute of baking for the ultimate peppermint crunch! I love the contrast of the soft, chewy sugar cookie paired with the crushed candy canes. Tis the season! Originally published December 20, 2020.

hand holding peppermint sugar cookie.
Table of Contents
  1. Nostalgic Peppermint Candy Cane Cookies
  2. Why you’ll love this Peppermint Cookies Recipe
  3. Peppermint Cookie Recipe Ingredient
  4. Peppermint Cookie Recipe Variations
  5. How to make Peppermint Cookies
  6. Tips for making Peppermint Cookies
  7. Storing Peppermint Cookies
  8. More Christmas cookie ideas you’re going to love!
  9. Peppermint Sugar Cookies Recipe

The other day Truman, who is 7, was telling us about how early he has to get up in the morning. “I have to finish all my chores,” he said.

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peppermint cookies on a parchment covered pan with candy canes.

I was very curious about this because the only “chores” this kid has before school include things like, you know, eating breakfast, getting dressed, brushing teeth. (Basic hygiene. WHAT A CHORE.)

a peppermint cookie with a bite taken out of it.

But he clarified: “No, I’m talking about my Christmas chores. I have to get up early to plug in the Christmas tree lights, find Elfie (our Elf on the Shelf), change the Christmas countdown, open the new number on the advent calendar, and check to see if there are any newly wrapped presents under the tree.”

Quite the chore list indeed, right?? It’s a miracle this kid makes it to school on time with all the chores he has in the morning! What a slave driver I am.

peppermint crunch sugar cookies held in a hand with red nails.

How are all your Christmas chores going?? I love this time of year! There is so much to do and it’s all so fun. Buying gifts for all your favorite people, the best chore, right? Baking tons of treats for all the neighbors? Best chore!

Nostalgic Peppermint Candy Cane Cookies

I made these peppermint cookies a while back, and my brother Nate packaged them up and brought them on a first date he was going on. His date took one bite of these cookies and actually got teary eyed. “This is so nostalgic!” she said.

peppermint sugar cookies on a pan with crushed candy canes on top.

It’s true, I’d never had this cookie in my life before I made it up, but there is something very homey and Christmasy about them that may just bring a tear to your eye! Or at least cause you to reach for a second, third, or maybe even fourth one in a 30 minute period. (Guilty.)

Why you’ll love this Peppermint Cookies Recipe

This is a really simple sugar cookie dough recipe. The cookies turn out tender and soft every time. And they are super buttery. (The base recipe is from my friend Tammy, who is cataloguing all her family’s Italian recipes and memories on her Instagram account. Super fun account to follow! I love heritage cooking!)

I love Andes mints, and this peppermint crunch version is so fun. I stock up whenever I see them at the store, because you can’t always find them. Target and Walmart are a good bet. If you can’t find them, see notes! You can sub white chocolate and bits of crushed candy cane.

Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!

  • Butter
  • Sugar
  • Egg
  • Vanilla
  • Flour
  • Baking soda
  • Baking powder
  • Kosher salt
  • Andes Peppermint Crunch Baking Chips (10-oz package)
  • Candy canes (or peppermints!)

In place of the crushed candy canes on the tops of the partially baked cookies, you can use crushed peppermints (the round ones).  

If you can’t find  Andes Peppermint Crunch Baking Chips, you can substitute about Ghirardelli Peppermint Bark evenly chopped in small pieces, and then add to that about 1/3 cup of crushed candy cane.  Instead of sprinkling crushed candy cane on the tops, you can do a glaze once the cookies are cooled.  Put about 1/2 cup white chocolate chips or about 3 1/2 ounces coarsely chopped white baking chocolate and 1 teaspoon of flavorless oil in a small glass bowl.  Microwave it at 50% for 15 second intervals until the chocolate is nearly melted, stirring gently between each interval.  Then you can use a small spoon to drip the glaze over the cookies (or flip them upside down and carefully dip the tops).

How to make Peppermint Cookies

These cookies could not be easier to make. First, you need to find yourself a bag of these:

Andes peppermint crunch baking chips, chips ready to be mixed into the dough.
rolling cookies in sugar, cookie dough balls lined up on a pan.

We are going to roll them in sugar before baking. I love the sparkle it adds!

No need to chill the dough! I love cookies that can go straight in the oven. It means I can get them straight in my mouth faster. I mean right?

crushing candy canes in a ziplock bag with a rolling pin, cookies on a pan after baking.

While they are in the oven, crush up some candy canes. About 2 minutes before the cookies are done baking, take them out of the oven. We’re going to manhandle them a bit. I am anti-flat-cookie, and this is a super simple hack to give your cookies some thickness while still keeping them chewy: right out of the oven, use two spoons to push them in toward the center. See this 30 Minute Chewy Chocolate Chip Cookies recipe for more details and photos! I do this with so many types of cookie these days.

sprinkling crushed candy canes on top of sugar cookies.

Once you have very quickly spooned them, sprinkle with a little bit of crushed candy cane, then return them to the oven for 2 more minutes.

Want a quick overview of how to make these, step by step? Here you go (but remember to scroll down to the recipe card for complete instructions).

  1. Preheat the oven to 350 degrees F.  Line two baking sheets.
  2. Beat butter.  Add sugar and beat again.
  3. Beat in egg and vanilla. 
  4. Measure flour into a bowl. Gently stir baking soda, baking powder, and salt into the flour.
  5. Mix the dry ingredients into the dough. Mix in the entire bag of Andes Peppermint Crunch Baking Chips.
  6. Shape the dough into balls. Roll the dough balls in the sugar, place on the baking sheet, and bake.
  7. While the cookies are baking, crush the candy canes.
  8. Remove the pan from the oven and sprinkle each cookie with crushed candy cane.  Use spoons to push each cookie toward its center.
  9. Return the pan to the oven and continue baking until the edges are set.
  10. Let the cookies set on the pan. Remove to a cooling rack to come to room temperature.
peppermint cookies recipe on a pan with parchment paper and candy canes.

Voila! Perfect Christmas peppermint cookies that might just bring a tear to your eye! Put these on your Christmas plates this year and all your neighbors will be crying. Just kidding! You know, happy tears! Merry Christmas everyone!

Tips for making Peppermint Cookies

  • If you can’t find Andes Peppermint Crunch Baking Chips, white chocolate chips and crushed candy canes work too! See the recipe notes for more details. 
  • Fluff and scoop! When you’re measuring  the flour, fluff it up with a spoon, scoop it into the measuring cup, and level it off. Packing the flour into the cup will straight up ruin your cookies. When you mix the dry ingredients into the dough, make sure you can still see streaks of flour. Overmixing = tough cookies (sad).
  • Before baking, roll each ball of dough in sugar to add that special sparkle. It’s the holidays, be festive!
  • There is no need to chill the dough. You’re welcome. 
  • Want cookies that look as amazing as they taste? When there are about 2 minutes left on the timer, take the cookies out of the oven.  Using two spoons, push the edges of each cookie towards the center so they maintain that slightly domed shape.  See this 30 Minute Chewy Chocolate Chip Cookies recipe to learn the technique!  Quickly sprinkle the tops with crushed candy cane and return them to the oven to continue baking for the remaining time.
  • Check for doneness by looking at the centers of the cookies. If they appear shiny, each shiny part should be no bigger than the size of a quarter. That’s when you take the cookies out of the oven. They’ll keep baking a little on the hot pan, so leave them there for a few minutes before moving them to a cooling rack.

Storing Peppermint Cookies

You can leave these cookies on the counter or put them in the fridge. Either way, they’ll be good for about 5 days.  After that, throw them in a ziplock bag and freeze for up to three months.  When you’re ready to eat them, take them out of the freezer the night before serving and thaw on the counter. Alternatively, eat them straight from the freezer like I do. 

How to Freeze Peppermint Cookie Dough

I love freezing dough balls in advance so I can bake these cookies anytime. Don’t roll the balls in sugar before freezing!  Just put them in a zipper bag, label and date, and put them in the freezer for up to three months.

When you are ready to bake them, remove them from the freezer and let them set out for about 30 minutes.  Preheat the oven.  Put about 1/2 cup of granulated sugar in a bowl and roll the balls in the sugar.  Then you can bake them for the normal amount of time.  Remember to take them out 2 minutes before they’re done to add the crushed candy cane to the tops, and then continue baking.

peppermint sugar cookies with crushed candy canes and whole candy canes.

I might be a little obsessed with peppermint.

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Peppermint Sugar Cookies

4.64 from 11 votes
Prep: 10 minutes
Cook: 11 minutes
Total: 21 minutes
Servings: 24 cookies
I love these Peppermint cookies for Christmas! It's a sugar cookie dough recipe with peppermint crunch chips mixed in, rolled in sugar, then baked. Top with crushed candy canes during the last minute of baking for the ultimate peppermint crunch! I love the contrast of the soft, chewy sugar cookie paired with the crushed candy canes. Tis the season!


  • 1 cup butter, (2 sticks)
  • 1 & 1/4 cups granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 2 & 1/4 cups flour, spooned and leveled
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 (10-oz) package red Andes Peppermint Crunch baking chips
  • 1/2 cup granulated sugar, for rolling
  • 6-8 candy canes, crushed


  • Preheat the oven to 350 degrees F. Line a couple baking sheets 
    with parchment paper or silicone baking mats.
  • In a large bowl or stand mixer, beat 1 cup butter until it is soft and creamy. Add 1 and 1/4 cups sugar and beat until light and fluffy, about 2 minutes. Make sure to stop halfway to scrape down the sides and the bottom of the bowl.
  • Add 1 egg and 2 teaspoons vanilla. Beat until combined, scraping sides.
  • Add 2 and 1/4 cups flour, be sure to spoon and level. Don’t stir it in yet!
  • Add 1/4 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon kosher salt. Use a small spoon to gently stir it into the flour. Make sure there are no lumps!
  • Mix the dry ingredients into the dough until almost combined. Stop when there are still white streaks of flour.
  • Add the entire bag of red Andes Peppermint Crunch baking chips. See notes for an alternative if you can't find them!
  • Mix the baking chips in until combined well, scraping the bottom of the bowl.
  • Shape the dough into 2 inch balls. (1 and 1/2 inch balls would be fine too.)
  • Add 1/2 cup sugar to a bowl. Roll the dough balls in the sugar. Place the dough on the baking sheet with about 2 inches in between each cookie.
  • Bake at 350 for about 9 minutes.
  • Meanwhile, crush 6-8 candy canes in a ziplock bag.
  • Remove the pan from the oven and shut the oven door.
  • Sprinkle each cookie with about a teaspoon or two of crushed candy cane. Use 2 spoons to push each cookie toward it’s center. See this post for details.
  • Return the pan to the oven and continue baking for another 2 minutes, or until the edges are set. The center can have a little bit of shine on top, but it should be no larger than the size of a quarter.
  • Let the cookies set on the pan for 5 minutes before removing to a cooling rack to come to room temperature. But come on, eat at least one of them nice and warm! With a glass of milk please. And maybe some Christmas music to round it out.
  • Store on the counter in a sealed container for up to 5 days. These cookies would be really pretty half-dipped in white chocolate!


If you can’t find the Andes peppermint crunch bits, use 1 and 3/4 cups white chocolate chips and about 1/3 cup crushed candy canes. Stir that into the dough, then add the additional candy canes on top as described in the recipe. The candy canes might melt out of your cookies a bit if they are on the edge, so if you see any large chunks when you shape the balls, trying patching it with a little piece of dough. 


Serving: 1cookie | Calories: 247kcal | Carbohydrates: 34g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 147mg | Potassium: 18mg | Fiber: 1g | Sugar: 24g | Vitamin A: 248IU | Calcium: 28mg | Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 247
Keyword: Cookies, crunch, peppermint, sugar cookies
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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  1. 2 stars
    I made this recipe using a baking scale, so I know my measurements were precise, and they turned out extremely flat. I did the spoon method but that did nothing to help the situation. Would not waste my time baking a recipe from this website again unfortunately.

    1. Hi Emilie! I’m so sorry they didn’t work out for you. This recipe was tested with the spoon-and-level flour measurement method, as specified. I did not weigh my ingredients. It sounds like you didn’t have enough flour because of this, I’m not sure how you calculated how much flour to use. I’m sorry you had flat cookies! Merry Christmas!

  2. Also had flat pancake cookies. So I lowered the temp and rolled in powdered sugar. They kept their shape however they are VERY crunchy. Hopefully my neighbors love cookies with their coffee. They are so crunchy!

    1. Hi Sarah! Lowering the temp was a great call; usually a too-hot oven (or too-warm butter) can cause cookies to flatten. Accurately measuring flour can also help (if you don’t have enough, the cookies can spread). I like to use the “fluff and scoop” method; fluff the flour and then use a spoon to scoop into the measuring cup and level off. Hope your next batch turns out perfectly!

  3. I am wondering if the elevation of where these ladies live is different from you? There is a good chance from the sounds of it that they live at a different elevation and just need to add another cup of flour to their dough. That would most likely solve their issue. Elevation is a tricky thing.
    Anyway, these look delicious and I cannot wait to try them. I love peppermint anything!

  4. Hello, I attempted to make these cookies and the flavour was superb, but they spread out like flat pancakes. And I did put them in the oven cold.

    What could have happened

    thank you

    1. Hi Carla! Did you use the spoon trick?? Right when you pull them out of the oven, nudge the sides of the cookie toward the center. This is the best way to avoid flat cookies!

    2. I also made these and they were totally flat. They literally spread acrossed my entire baking sheet and all you could see were the “lines” of what should have been individual cookies. I can see how the spoon trick would work if you already had cookie shaped items but these basically melted and were a giant flat sheet pan of cookies. I ended up putting the rest of the batter in a cake pan and making what I *hope* will be 1 large round cookie. The taste is great, but I think something is a little off in the recepie for it to do this to multiple people. I took pictures as well to track my progress and I hope the giant cookie in the cake pan works out!

      1. Hi Nichole! I’m so sorry this recipe didn’t work for you! Your comment made me nervous so I actually just made them again. I would show you a picture if I could, they are puffed just the same as in the picture, so I know the recipe is not wrong. I’m so sorry, something must have gone wrong!

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