Are you looking for a new cookie recipe this holiday season? If you look forward to the fresh, peppermint taste of candy canes each December, then this peppermint sugar cookie recipe is exactly what you’ve been looking for!
These soft, delicious Crumbl Cookies copycat cookies are filled with mint flavor and topped with crushed peppermint and a delicious homemade peppermint-flavored buttercream frosting. You can’t get any more festive than that! These cookies are sure to be a hit at your holiday celebrations this year.
Peppermint Sugar Cookie Recipe
If you eagerly check the Crumbl Cookies of the week, hoping for a peppermint-flavored treat, you can easily make your own version at home! You may be thinking that these cookies must be hard to make if you are making both the cookies from scratch and homemade frosting too, but nothing could be further from the truth.
These crushed candy cane cookies aren’t hard to make at all! They are, however, delicious and super addictive, so don’t be surprised if your family asks you to bake another batch!
How to Make Crushed Peppermint Sugar Cookies
To make these peppermint sugar cookies you will need a few ingredients that you probably already have on hand this holiday season.
For the cookies, you will need butter, sugar, eggs, peppermint and almond extract, flour, baking powder, and granulated sugar set in a bowl to the side.
For the frosting, you will need powdered sugar, butter, peppermint extract, crushed candy canes, and a piping bag.
To make your cookies, preheat your oven to 350 degrees. In a mixing bowl, beat your butter, sugar, eggs, peppermint, and almond extract together until smooth. In another bowl, whisk your flour and baking powder together until mixed. Beat your dry ingredients into your wet ingredients until a dough forms.
Scoop the dough into your hands and roll it into a ball. Spray the bottom of a flat cup with non-stick cooking spray and dip it into the sugar you set aside. Use the cup to flatten your dough balls and gently flatten them into a thick disk. Place on a parchment-lined baking sheet and bake for 11 minutes. Cool the cookies completely before frosting them.
For the frosting, beat the butter, powdered sugar, and peppermint extract together until creamy and smooth. Scoop the icing into your piping bag, and then pipe your frosting into a spiral on top of each cookie, and sprinkle them with crushed candy canes. Allow the frosting to set for an hour before serving. See how easy that was?
Peppermint Candy Cookies
These cookies would be perfect for a holiday party, or a cookie exchange, and you could even leave some out on a plate for Santa! These peppermint crumble cookies can be stored at room temperature in an airtight container for several days.
These peppermint crumbled cookies are perfect for all of the Christmas cookie lovers in your life! Soft, sweet, and filled with all of the peppermint flavors that this time of year requires. These cookies would be perfect served with a glass of milk or a mug of steaming hot chocolate this December and all year round!
Treat yourself, your friends, family, and loved ones to some homemade cookies this year. These scratch-made cookies don’t take long to whip up and you, and they will be so glad that you did!
Just make sure you put a couple to the side for the chef before everyone else gobbles them all up!
- 1 cup Unsalted sweet cream butter, softened
- 1 cup Sugar
- 2 large Eggs
- 1 tsp Pure peppermint extract
- 1⁄2 tsp Almond extract
- 3 cup Flour
- 2 tsp Baking powder
- 1 C Sugar, set aside
- 1 cup Unsalted sweet cream butter, softened
- 3 1/2 cup Powdered sugar
- 1 tsp Peppermint extract
- 10 Candy canes, crushed
- 1 large Piping bag with large round tip
- Preheat oven to 350 degrees and line two cookie sheets with parchment paper.
- Using a large bowl, beat together the butter, sugar, eggs, peppermint extract, and almond until combined and smooth.
- Using a medium bowl, whisk the four and baking powder together until combined.
- Gradually beat into the wet ingredients until a dough forms
- Using a large ice cream scooper, scoop out dough into your hand and roll into a ball.
- Spray the bottom of a flat glass and dip into the 1 cup of sugar.
- Press the cup into the dough ball and gently flatten into a cookie.
- Repeat steps with remaining dough.
- Bake 1 tray at a time in the oven for about 11 minutes.
- Remove and allow to cool completely.
- Using a standing mixer, beat all ingredients except the candy canes until combined, creamy and thick.
- Scoop into the piping bag.
- Pipe a spiral onto the top of the cookies.
- Sprinkle the crushed candy canes on top.
- Allow frosting to harden slightly for about an hour before enjoying!