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–+ servings
Star shaped chocolate peppermint sugar cookies on white background.
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4.47 from 41 votes

Peppermint Chocolate Sugar Cookies

Peppermint chocolate sugar cookies are a fun take on the traditional sugar cookie – perfect for the chocolate lover!
Prep Time15 minutes
Cook Time7 minutes
Total Time22 minutes
Course: Cookies & Bars
Cuisine: American
Servings: 30
Author: Rachel Gurk

Ingredients

  • 1 cup unsalted butter, softened (2 sticks)
  • 1 cup granulated white sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon peppermint extract
  • 1 large egg
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 ¾ cups all-purpose flour (or white whole wheat flour)
  • ½ cup cocoa powder, plus extra for rolling out cookies

Instructions

  • 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.
    1 cup unsalted butter, softened, 1 cup granulated white sugar, 1 teaspoon pure vanilla extract, ½ teaspoon peppermint extract, 1 large egg
  • In a separate bowl, combine baking powder, flour, and cocoa powder. With the mixer on low, add dry ingredients gradually until combined.
    2 teaspoons baking powder, ½ teaspoon salt, 2 ¾ cups all-purpose flour, ½ cup cocoa powder, plus extra for rolling out cookies
  • Coat countertop with cocoa powder and also rub some on rolling pin. Roll out cookies fairly thick (¼-inch works well) and cut into desired shapes. Use your favorite cookie cutters. Re-roll scraps to use all the dough.
  • If you don’t plan to frost the cookies, dip them in granulated sugar to add sparkle.
  • You can place these fairly close together on baking sheet because they won’t spread.
  • Bake for 8 to 9 minutes and let cool for 2 to 3 minutes on baking sheet before removing and placing on a cooling rack to cool completely before storing, frosting, or eating.

Video

Notes

  • Yield: 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.
  • Storage: Cookies can be stored in an airtight container for up to a week or frozen for one month. Refer to post for make-ahead tips.
  • To decorate cookies: Drizzle the stars with white frosting or melted white chocolate and top immediately with crushed peppermint candies or colored sugar.
  • Crispier cookies: Roll the dough thinner and/or bake an extra minute or two.
  • Mexican hot chocolate cookies: Omit peppermint extract, increase the vanilla to 1 ½ teaspoons, and add 1 ½ teaspoons cinnamon to the flour mixture. 
  • Dark chocolate cookies: Omit peppermint extract and increase vanilla to 1 ½ teaspoons. Drizzle with melted chocolate chips and sprinkle on chocolate jimmies for the ultimate chocolate lover's cookie.

Nutrition

Serving: 2cookies | Calories: 123kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 70mg | Potassium: 38mg | Fiber: 2g | Sugar: 7g | Vitamin A: 197IU | Calcium: 28mg | Iron: 1mg

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