11 Peppermint Christmas Cookies Minty Fresh

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Peppermint Chocolate Chip Cookies

Peppermint chocolate chip cookies are a delightful holiday treat that combines the classic flavors of chocolate chip cookies with the revitalizing taste of peppermint. These cookies are soft, chewy, and perfect for sharing during the festive season. Whether you’re baking for a party or just to enjoy at home, these cookies will surely bring holiday cheer!

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that your cookies bake evenly.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
3. Cream the Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Using a hand mixer or stand mixer, beat the mixture until it is light and fluffy, about 2-3 minutes.
4. Add Eggs and Extracts: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then, mix in the vanilla extract and peppermint extract until fully incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in Chocolate Chips and Peppermint: Gently fold in the semi-sweet chocolate chips and crushed peppermint candies into the cookie dough with a spatula until evenly distributed.
7. Scoop Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, leaving about 2 inches of space between each cookie.
8. Add Sprinkles (Optional): If desired, sprinkle some Christmas-themed sprinkles on top of each cookie before baking for added festive flair.
9. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked—this is normal as they will continue to set while cooling.
10. Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
11. Enjoy: Once cooled, enjoy your peppermint chocolate chip cookies with a warm beverage or package them up as gifts for friends and family.

Happy baking!

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Peppermint Bark Cookies

Peppermint bark cookies are a delightful holiday treat that perfectly combines the rich flavors of chocolate and the invigorating zing of peppermint. These cookies feature a chewy chocolate cookie base topped with a layer of white chocolate and crushed peppermint candies, resembling the classic peppermint bark candy that many enjoy during the festive season. They are not only tasty but also visually appealing, making them a great addition to any holiday cookie platter.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This helps to aerate the dry ingredients for a lighter cookie texture.
3. Cream the Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar with a mixer on medium speed until the mixture becomes light and fluffy, approximately 3-5 minutes.
4. Add Eggs and Vanilla: Crack the eggs into the butter-sugar mixture one at a time, mixing well after each addition. Then, add the vanilla extract and combine until everything is mixed smoothly.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring with a spatula or mixer on low speed until just combined.
6. Fold in Chocolate Chips: Carefully fold in the mini semi-sweet chocolate chips into the cookie dough, ensuring they are evenly distributed throughout.
7. Scoop Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie since they will spread while baking.
8. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are set but the centers still look slightly soft.
9. Prepare Topping: While the cookies are baking, melt the white chocolate in a microwave-safe bowl or using a double boiler until smooth. If using a microwave, heat in 30-second increments, stirring in between.
10. Add White Chocolate and Peppermint: Once the cookies have cooled for about 5 minutes, drizzle or spread the melted white chocolate over the tops of the cookies. Immediately sprinkle the crushed peppermint candies on top of the melted chocolate before it sets.
11. Set and Serve: Allow the cookies to cool completely on a wire rack so the white chocolate can harden. Once set, these festive peppermint bark cookies are ready to be enjoyed or packaged as gifts!

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Soft and Chewy Peppermint Meringue Cookies

Soft and chewy peppermint meringue cookies are a delightful twist on traditional meringues, combining the light and airy texture with the invigorating flavor of peppermint. These cookies are not only visually stunning with their pale pink hue and festive sprinkles, but they’re also a wonderful addition to any holiday spread. Light as a feather, they melt in your mouth and are perfect for those who love a hint of sweetness with a burst of peppermint.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper. This will prevent the meringue from sticking and help them bake evenly.
2. Whip the Egg Whites: In a large, clean mixing bowl, add the egg whites and cream of tartar. Using an electric mixer, beat the egg whites on medium speed until soft peaks form. This should take about 2-3 minutes.
3. Add Sugar Gradually: Once soft peaks form, slowly add in the granulated sugar, about a tablespoon at a time, while continuing to beat the egg whites on high speed. This process will help create a stable meringue. Beat until stiff peaks form and the mixture appears glossy, around 5-7 minutes.
4. Incorporate Powdered Sugar: Gently fold in the powdered sugar using a spatula until fully incorporated. Be careful not to deflate the meringues too much as you want to keep the airy texture.
5. Flavor and Color: Add the vanilla extract, peppermint extract, and food coloring (if desired) to the meringue. Fold gently to combine, ensuring an even distribution of flavor and color.
6. Pipe the Meringues: Transfer the meringue mixture to a piping bag fitted with a star or round tip. Pipe small dollops or swirls onto the prepared baking sheets, spacing them about 1 inch apart.
7. Add Sprinkles: If desired, sprinkle festive decorations on top of the unbaked meringue cookies for a fun holiday look.
8. Bake: Place the baking sheets in the preheated oven. Bake the meringues for about 1 hour and 15 minutes, or until they are dry to the touch and can easily be lifted off the parchment without sticking. If they start to brown, turn down the temperature.
9. Cool: Once baked, turn off the oven and leave the meringues inside with the door slightly ajar until they are completely cool. This will help them dry out further and become crisp.
10. Store: Once cooled, store the meringue cookies in an airtight container at room temperature. Enjoy their light and chewy texture as a delightful holiday treat!

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Peppermint Mocha Cookies

Peppermint Mocha Cookies are a delicious fusion of rich chocolate and invigorating peppermint flavors, making them the perfect treat for the holiday season. These soft, chewy cookies are infused with coffee for an extra boost and topped with crushed peppermint candies, adding a festive crunch to each bite. Perfect for cookie exchanges or simply enjoying with a cup of hot cocoa, these cookies are sure to become a holiday favorite!

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This combination will form the base of your cookie mixture and guarantee even distribution of leavening agents.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
4. Add Eggs and Extracts: Beat in the eggs one at a time, mixing well after each addition. Then add in the vanilla extract, instant coffee granules, and peppermint extract. Mix until everything is well combined.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
6. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Add Peppermint Candy Topping: Before baking, sprinkle the tops of the cookie dough balls with the crushed peppermint candies, pressing them lightly into the dough.
8. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are set and the centers look slightly underbaked.
9. Cool: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes before transferring them to wire racks to cool completely.
10. Serve: Once cooled, enjoy your Peppermint Mocha Cookies with a cup of coffee or hot chocolate, and share them with friends and family to spread the holiday cheer!

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White Chocolate Peppermint Cookies

White Chocolate Peppermint Cookies are a delightful holiday treat that combines the creamy sweetness of white chocolate with the invigorating taste of peppermint. These soft and chewy cookies are perfect for any festive occasion, whether you’re baking for a holiday party, gifting to friends, or simply indulging on your own. The addition of crushed peppermint candies gives these cookies a fun crunch, while the white chocolate chips add a rich, creamy flavor that perfectly balances the minty sweetness.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to guarantee the cookies bake evenly and don’t stick.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This will help evenly distribute the leavening agent when added to the wet mixture.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
4. Add Eggs and Extracts: Add the eggs one at a time, mixing well after each addition. Then blend in the vanilla extract and peppermint extract until fully incorporated.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix to keep the cookies light and tender.
6. Fold in Chocolate and Peppermint: Using a spatula, gently fold in the white chocolate chips and crushed peppermint candies, ensuring they are evenly distributed throughout the dough.
7. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, allowing about 2 inches of space between each cookie.
8. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The center of the cookies may look slightly underbaked, but they will continue to firm up as they cool.
9. Cool and Serve: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these festive treats with a glass of milk or hot cocoa!

This straightforward recipe guarantees that your White Chocolate Peppermint Cookies turn out deliciously soft and bursting with holiday flavor!

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Peppermint Paté Cookies

Peppermint Paté Cookies are an imaginative twist on traditional cookies that deliver a melt-in-your-mouth experience. These buttery, rich cookies are flavored with peppermint extract and have a delightful texture reminiscent of French cookie paté. They are perfect for holiday gatherings or to enjoy with a cup of hot cocoa. The combination of the invigorating peppermint flavor and a sprinkle of festive holiday decorations makes them a beautiful and delicious treat!

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to guarantee the cookies come off easily after baking.
2. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the unsalted butter until smooth and creamy. Gradually add the powdered sugar and granulated sugar, blending until the mixture is fluffy and light in color, about 2-3 minutes.
3. Add the Extracts and Egg Yolks: Mix in the peppermint extract, vanilla extract, and the egg yolks until fully incorporated. Be sure to scrape down the sides of the bowl to confirm everything is mixed evenly.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step helps to evenly distribute the leavening agent and salt throughout the flour.
5. Mix Dry and Wet Ingredients: Gradually add the dry mixture to the butter mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
6. Scoop the Dough: Use a small cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake: Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly soft, which is fine as they will firm up while cooling.
8. Cool and Decorate: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. If desired, melt the white chocolate and drizzle it over the cooled cookies. Finally, sprinkle with crushed peppermint candies for a festive touch.

Enjoy your delightful Peppermint Paté Cookies, perfect for sharing or savoring on your own!

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Candy Cane Crunch Cookies

Candy Cane Crunch Cookies are a festive and delightful treat that combines the sweetness of vanilla cookies with the invigorating crunch of candy canes. These cookies are perfect for holiday celebrations, offering a joyful burst of flavor and a fun texture that will please both kids and adults alike. Each bite is a celebration of the season that embodies the spirit of Christmas!

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper to facilitate easy cookie removal after baking.
2. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the unsalted butter, granulated sugar, and brown sugar together. Beat on medium speed until the mixture is light and fluffy, about 3-4 minutes.
3. Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until everything is fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This will evenly distribute the dry ingredients, helping the cookies rise properly.
5. Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture using low speed. Mix until just combined; do not overmix to keep the cookies tender.
6. Fold in Candy Canes: Gently fold in the crushed candy canes with a spatula until they are evenly distributed throughout the cookie dough.
7. Scoop the Dough: Use a cookie scoop or tablespoon to form rounded dough balls and place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading while baking.
8. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look soft, but they will continue to firm up as they cool.
9. Cool and Serve: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. If desired, sprinkle extra crushed candy canes on top of the cookies while they are still warm for an extra festive touch.

Enjoy your Candy Cane Crunch Cookies with a glass of milk or as a delightful holiday treat to share with family and friends!

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Chocolate Peppermint Crinkle Cookies

Chocolate Peppermint Crinkle Cookies are a festive and indulgent holiday treat that beautifully combines the rich flavors of chocolate with a revitalizing hint of peppermint. These soft, chewy cookies are rolled in powdered sugar before baking, giving them a delightful crinkled appearance that adds to their appeal. Perfect for holiday gatherings or cookie exchanges, these cookies will leave everyone yearning for more.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to facilitate easy cookie removal after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this mixture aside for later use.
3. Combine Sugars and Wet Ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix these ingredients on medium speed until well combined.
4. Add Eggs and Peppermint: Add the eggs to the sugar mixture, one at a time, beating well after each addition. Then, stir in the peppermint extract until fully blended.
5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.
6. Chill the Dough: Cover the dough with plastic wrap and refrigerate it for about 30 minutes. Chilling helps the cookies maintain their shape during baking.
7. Prepare for Baking: After chilling, roll the dough into 1-inch balls using your hands. Next, roll each ball in powdered sugar until completely coated.
8. Arrange on Baking Sheet: Place the powdered sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
9. Bake: Bake the cookies in your preheated oven for 10-12 minutes. The cookies should appear crinkled on top and soft in the center when done.
10. Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your festive Chocolate Peppermint Crinkle Cookies!

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Peppermint Thumbprint Cookies

Peppermint Thumbprint Cookies are delightful holiday confections that feature a buttery cookie base and a luscious peppermint-infused filling. These cookies are not only visually appealing with their vibrant colors, but they also provide a perfect balance of sweet and minty flavors. A festive treat for any holiday gathering, these cookies are sure to impress family and friends alike.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to make cookie removal easier after baking.
2. Cream the Butter and Sugars: In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
3. Add the Egg and Vanilla: Crack the large egg into the butter-sugar mixture and add the vanilla extract. Beat the mixture until fully combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, blending on low speed until just combined. Be careful not to overmix to maintain a tender cookie texture.
5. Form the Cookies: Using your hands, roll the dough into 1-inch balls. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
6. Create the Thumbprint: Use your thumb or the back of a measuring spoon to gently press down in the center of each dough ball, creating an indentation to hold the filling.
7. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove them from the oven and allow them to cool on the baking sheets for 5 minutes.
8. Fill the Thumbprints: After they have slightly cooled, fill each thumbprint with crushed peppermint candies or peppermint-infused frosting as desired.
9. Optional Chocolate Drizzle: If you choose to add a chocolate drizzle, melt the white chocolate chips in a microwave-safe bowl, adding a tablespoon of milk for a smoother consistency. Drizzle the melted chocolate over the cookies and let it set.
10. Cool Completely: Allow the cookies to cool fully on the baking sheets before transferring them to a wire rack for serving. Enjoy your festive Peppermint Thumbprint Cookies!

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Christmas Peppermint Sandwich Cookies

Christmas Peppermint Sandwich Cookies are a festive twist on the classic cookie sandwich, featuring soft peppermint-flavored cookies paired together with a creamy peppermint frosting. These delightful treats not only satisfy your sweet tooth but also provide a revitalizing burst of minty flavor, making them perfect for holiday parties, gift giving, or simply enjoying at home with family.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for baking.
2. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer on medium speed to beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, approximately 2-3 minutes.
3. Add Egg and Extracts: Crack the large egg into the bowl and add the vanilla and peppermint extracts. Blend until fully incorporated.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, mixing on low speed until just combined.
5. Shape the Cookies: Using a tablespoon or cookie scoop, portion the dough and roll it into balls, placing them on the prepared baking sheets about 2 inches apart.
6. Flatten the Dough: With the bottom of a glass or your palm, gently press down on each dough ball to flatten it, forming a round cookie shape.
7. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the sheets for about 5 minutes before transferring to wire racks to cool completely.
8. Prepare the Frosting: In a separate bowl, beat together the powdered sugar and milk until a smooth frosting forms. If desired, add more milk to reach the desired consistency.
9. Assemble the Sandwiches: Once the cookies have completely cooled, spread a generous amount of frosting on the bottom side of one cookie, and then press another cookie on top to create a sandwich. Repeat with the remaining cookies.
10. Decorate: If desired, sprinkle crushed peppermint candies on the frosting before placing the top cookie to add extra holiday flair.
11. Serve or Store: Once assembled, serve the cookies immediately, or store them in an airtight container at room temperature for up to a week. Enjoy the festive flavors of Christmas!

Gluten-Free Peppermint Cookies

Gluten-Free Peppermint Cookies are a holiday favorite that offer a deliciously festive treat without the gluten. These cookies are soft, chewy, and infused with a revitalizing peppermint flavor, making them perfect for those with gluten sensitivities or anyone looking to indulge in a delightful sweet during the holiday season. They’re easy to make and can be decorated with crushed peppermint candies to add an extra touch of festivity.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for baking.
2. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer on medium speed to beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
3. Add Egg and Extracts: Crack the large egg into the bowl and add the vanilla and peppermint extracts. Mix until fully combined and smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to maintain a tender cookie texture.
5. Shape the Cookies: Using a tablespoon or cookie scoop, portion the dough and roll each portion into a ball. Place them on the prepared baking sheets spaced about 2 inches apart.
6. Flatten the Dough: Press down gently on each dough ball with the bottom of a glass or your palm to flatten them slightly, forming a round cookie shape.
7. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until you see the edges starting to turn golden. Remove from the oven and allow the cookies to cool on the sheets for about 5 minutes before transferring them to wire racks to cool completely.
8. Prepare the Frosting: In a separate bowl, beat together the powdered sugar and milk until smooth. You can adjust the consistency by adding a little more milk if necessary.
9. Decorate: Once the cookies are completely cooled, spread the frosting on half of the cookies and sandwich them with the other halves. For a festive touch, sprinkle crushed peppermint candies on top of the frosting before putting the cookies together.

Enjoy your delightful gluten-free peppermint cookies this holiday season!