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+ servings
Peppermint cookies on a white platter.

Peppermint Cookie Recipe

A gorgeous plate of red velvet, cream cheese frosted Peppermint Cookies is exactly what Santa’s hoping for. Leave some of his favorite Christmas cookies out this year, and maybe, just maybe, there will be a little something special under the tree.
Course Dessert
Cuisine American
Keyword christmas, cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 cookies
Calories 330kcal
Author Meggan Hill


For the cookies:

  • 3 cups all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon Salt
  • 2 cups sugar
  • 1 cup butter softened (2 sticks)
  • 2 large eggs
  • 4 teaspoons red food coloring
  • 2 teaspoons white vinegar
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract or mint extract

For the frosting:

  • 8 ounces cream cheese softened
  • 1/2 cup butter softened (1 stick)
  • 4 cups powdered sugar
  • 1 cup finely crushed peppermints or candy canes (see notes)


To make the cookies:

  • Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
  • In a standing mixer fit with the paddle attachment on medium speed, or with an electric hand mixer, beat sugar and butter until fluffy, about 3 to 4 minutes. Scrape down the sides of bowl as necessary.
  • Add eggs, one at a time, beating well after each addition. Beat in red food coloring, vinegar, vanilla extract, and peppermint extract. Gradually add the flour mixture. Scrape down the sides of bowl as necessary.
  • Working with 3 tablespoons of dough at a time, roll the dough into balls and lay them on prepared baking sheets about 2 inches apart. (I use the OXO large cookie scoop, a size 20 portioner, and do 6 scoops of dough per baking sheet).
  • Bake until the edges are golden brown, about 10 to 14 minutes. Cool on pans 5 minutes, then cool completely on wire racks.

To make the frosting:

  • In a standing mixer fit with the paddle attachment on medium speed, or with an electric hand mixer, beat cream cheese and butter until creamy, about 2 to 3 minues. Scrape down the sides of bowl as necessary.
  • Gradually add powdered sugar and beat until smooth. Spread frosting on cooled cookies and sprinkle with crushed peppermint. Store in the refrigerator or store unfrosted cookies in an airtight container for up to 5 days.



You can use either peppermints (such as the round starlight peppermints) or candy canes in this recipe. Just be sure to crush them finely into peppermint dust. You don't want to bite down on a giant piece of peppermint when you eat these cookies!
To make 48 smaller cookies, use an Oxo medium cookie scoop, a size 40 portioner, or 1 heaping tablespoon of dough. You'll be able to fit 12 balls of dough on a half-sheet pan, about 2 inches apart. The baking time is still about 12 minutes.


Calories: 330kcal