Peppermint chocolate sugar cookies are a fun take on the traditional sugar cookie – perfect for the chocolate lover!
I hope you’re still planning to do some baking because I have a couple great recipes for you this week!
This one is a fun take on traditional sugar cookies. These peppermint chocolate sugar cookies are SO easy to make, and look great on the cookie table. Oh, and they taste great too!
I grew up making sugar cut-out cookies. I love that recipe from my aunt. The cookies have nutmeg and lemon extract in them which sounds like a strange combo at first but it adds such great flavor to the cookies. However, unless they are really well chilled, they spread and are not perfect cut-outs.
Enter Katrina’s recipe for what she dubs the best sugar cookie recipe. And I gotta say, she nails it. These cookies are ridiculously easy to make, don’t require any chilling time (!!!) and hold their shape wonderfully.
And they just so happen to translate perfectly into peppermint chocolate flavored cookies. Take out the almond extract, add cocoa powder and peppermint extract and you’re good to go!
I also use white whole wheat flour in these cookies. To make things healthier. Or because I ran out of all-purpose….
What kind of food blogger runs out of all-purpose flour? The kind with two toddlers, that’s who.
The white whole wheat flour really works great in these cookies though, and it adds a nice bite to the cookies — it’s a keeper. The whole wheat flour makes them slightly more difficult to roll them out, but just keep the dough fairly thick (a hearty 1/4-inch) and you should be fine.
These peppermint cutouts would be beautiful with white icing but I like to keep things suuuuuper simple. I dip the cookies in granulated sugar before baking for a sparkling look and I also leave some plain.
Craving more easy cookie recipes?
- Peppermint Shortbread Cookies (slice and bake!)
- Chocolate Peppermint Kiss Cookies
- Cream Cheese Spritz Cookies for Christmas
- Gingersnaps (a classic!)
- Sand Tart Cookies (slice & bake buttery sugar cookies)
- Easy Christmas Tree Rice Krispie Treats
- Nutcracker cookies from Sweetopia (if you’re up to a challenge!)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated white sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 1 large egg
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 3/4 cups white whole wheat flour (see note)
- 1/2 cup cocoa powder, plus extra for rolling out cookies
- Preheat oven to 350°F.
- In the bowl of a stand mixer, cream together butter and sugar until well combined. Add vanilla extract, peppermint extract, and egg. Beat to combine.
- In a separate bowl, combine baking powder, flour, and cocoa powder. With the mixer on low, add dry ingredients gradually until combined.
- Coat countertop with cocoa powder and also rub some on rolling pin. Roll out cookies fairly thick (1/4-inch works well) and cut into desired shapes. If you don’t plan to frost them, dip them in granulated sugar for some sparkle.
- You can place these fairly close together on baking sheet – they won’t spread.
- Bake for 8-9 minutes and let cool for 2-3 minutes on baking sheet before removing and placing on a cooling rack to cool completely before storing, frosting, or eating. Cookies can be stored in an airtight container for up to a week or frozen for one month.
- Yields 60 small star cookies. Serving size: 2 cookies. Yield will depend on the size of the cookie cutter you use and how thick you roll the dough.
- If preferred, substitute all-purpose flour for the white whole flour.
- To decorate cookies: Drizzle the stars with white frosting or melted white chocolate and top immediately with crushed peppermint candies or colored sugar.
- Cookies may be cut into whatever shape you desire. For crisper cookies, roll the dough thinner and bake an extra minute or two.
- Instead of peppermint chocolate cookies, make Mexican hot chocolate cookies. Omit the peppermint extract, increase the vanilla to 1 1/2 teaspoons, and add 1 1/2 teaspoons cinnamon to the flour mixture.
- Or, make dark chocolate cookies by omitting the peppermint extract and increasing the vanilla to 1 1/2 teaspoons. Drizzle with melted chocolate chips and sprinkle on chocolate jimmies for the ultimate chocolate lover's cookie.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.