Soft and Chewy Peppermint Sugar Cookies

Peppermint sugar cookies are perfect for a Christmas cookie platter. Chewy and soft, with crunchy bits of candy canes. Such an easy recipe!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Chilling Time 30

Total Time 55

Servings cookies

Calories 123kcal

½ cup granulated white sugar do not add to the batter! This is just for rolling the dough in.

Whisk flour, baking soda, and salt in a small bowl and set aside.
Using a stand mixer or electric hand mixer and large mixing bowl, beat butter and sugar together on high speed until light and fluffy.
Add egg and vanilla extract to the bowl; beat on medium speed to incorporate.
Mix in dry ingredients on low speed, stopping when they are just barely combined. Use a spoon or mixing spatula to stir in chopped peppermint pieces.
Cover bowl of cookie dough with plastic wrap and refrigerate for 30 minutes.
Once dough has chilled, preheat the oven to 350º F.
Line baking sheets with parchment paper, or use silicone baking mats.
Remove dough from the refrigerator. Use a spoon or small cookie scoop to portion dough into tablespoon-sized balls.
Roll cookie dough balls in granulated sugar to coat, then place them about 2 inches apart on the prepared baking sheet.
Bake for 9-11 minutes, or until edges of cookies are set, but the centers are still soft.
Remove from the oven and allow them to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.

Helpful Tips From Liz

Be sure to chill the dough before baking. If you skip this step, your cookies will spread out too much in the oven, causing them to be flat and crispy instead of soft.
Let cookies cool completely before storing in an airtight container. To keep them soft and chewy, place a slice of bread in the container with them.