Frosted Peppermint Cookies Recipe
Frosted Peppermint Cookies made with simple pantry staples, sweet peppermint candy, and a fluffy peppermint-vanilla buttercream. Topped with crushed candy canes, they’re bursting with sweet, minty holiday flavor!
Servings: 36 cookies
Calories: 119kcal
Ingredients
- ½ cup butter 1 stick, softened
- 1 cup granulated sugar
- 1 egg
- ¾ cup milk
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup peppermint candy
Peppermint Vanilla Buttercream
- ½ cup butter 1 stick, softened
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 2-3 TBSP milk
- 3 powdered sugar rounded cups
- ½ cup crushed candy cane pieces
Instructions
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper, set aside.
- In a large bowl cream together the butter and sugar for 1 minute. Add in the egg, milk, and vanilla extract. Mix again until smooth.
- Combine the dry ingredients and add half the mixture to the butter mixture, stir to combine, then add the other half. Add the peppermint candy and mix to combine. Dough will be softer & stickier than normal cookie dough.
- Scoop about 2 TBSP of cookie dough onto the prepared baking sheets. Bake for 9-10 minutes and let cool for an additional 2 minutes on the cookie sheet. Then transfer to a cooling rack.
- Make buttercream frosting: Mix butter in a mixing bowl on medium power for about 3 minutes, until whipped and light in color.
- Add in vanilla and peppermint extract, milk, and 1 cup of the powdered sugar. Mix for 1 minute. Add in the other 2 cups of powdered sugar and mix on medium for 3-4 minutes, adding additional milk if needed until desired consistency is achieved.
- Once cookies are fully cool, frost with about 1 TBSP of peppermint vanilla buttercream per cookie. Top with crushed candy cane pieces. Serve & enjoy!
Video
Notes
Store peppermint cookies in an airtight container at room temperature for 2–3 days, or refrigerate them for up to 5 days.
For longer storage freeze the finished cookies. Place them in a single layer on a baking sheet to freeze the frosting first, then stack them in an airtight container with parchment paper between layers. They will keep for up to 2–3 months—thaw at room temperature before serving.
Nutrition
Calories: 119kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 92mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 174IU | Calcium: 11mg | Iron: 0.4mg