Welcome, fellow cookie enthusiasts! Are you ready to infuse your home with the most delightful aroma of the season? Imagine sinking your teeth into a cookie that’s perfectly soft and chewy, bursting with festive peppermint, and studded with creamy white chocolate. Yes, we’re talking about the star of your holiday baking lineup: Chewy Peppermint Sugar Cookies! Forget dry, crumbly cookies – this recipe is all about that tender, melt-in-your-mouth texture that will have everyone reaching for just one more. Whether you’re baking for a holiday party, a cozy night in, or just because, these cookies are guaranteed to bring a smile to every face. Let’s get baking and spread some serious cheer with these irresistible treats!

Why You’ll Love These Chewy Peppermint Sugar Cookies

There are countless reasons to fall head over heels for our Chewy Peppermint Sugar Cookies, but here are four compelling ones that make them an absolute must-bake:

Irresistibly Chewy Texture: True to their name, these cookies are engineered for supreme chewiness. The combination of both granulated and brown sugars, plus the precise butter creaming, ensures a soft, tender center with just the right amount of give. No more hockey pucks – just pure cookie bliss!
Festive Flavor Explosion: Each bite delivers a harmonious blend of cool, refreshing peppermint and sweet, creamy white chocolate. It’s a flavor profile that perfectly captures the spirit of the holidays, making these Chewy Peppermint Sugar Cookies an instant seasonal classic.
Quick and Easy to Make: With a prep time of just 15 minutes and a bake time of under 10, you can whip up a batch of these delightful cookies in under half an hour. It’s perfect for last-minute gatherings or when a sudden craving for something sweet and festive strikes!
Perfect for Sharing & Gifting: This recipe yields a generous 40 cookies, making it ideal for holiday cookie exchanges, gifting to friends and family, or simply ensuring you have enough to satisfy everyone’s sweet tooth throughout the week. They’re a crowd-pleaser that looks as good as they taste!

Ingredients for Your Chewy Peppermint Sugar Cookies

Gather your ingredients and let’s create some magic!

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened to room temperature
1 cup + 2 tablespoons granulated sugar
2 tablespoons light brown sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 1/4 cups white chocolate chips
6 tablespoons crushed peppermint pieces

Detailed Directions: How to Make Chewy Peppermint Sugar Cookies

Follow these simple steps to bake your perfect batch of Chewy Peppermint Sugar Cookies:

Get Ready: Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper for easy cleanup. This prevents sticking and ensures even baking.
Mix Dry Ingredients: In a medium bowl, gently whisk together the flour, baking soda, baking powder, and salt. Whisking ensures these leavening agents and seasoning are evenly distributed throughout the flour. Set this aside.
Cream Wet Ingredients: In a large mixing bowl, beat the softened butter with both the granulated and brown sugars until the mixture becomes light and fluffy. This step is key for a soft, airy texture in your finished cookies, incorporating air for that desired chewiness.
Add Flavor: Beat in the large egg until it’s fully combined and the mixture is smooth. Then, stir in both the pure vanilla extract and refreshing peppermint extract. Mix well, making sure the extracts are thoroughly incorporated for maximum flavor.
Combine & Don’t Overmix: Gradually add the dry flour mixture to the wet ingredients. Mix just until everything comes together into a thick, non-sticky dough. Remember, less mixing once flour is added means more tender cookies! Overmixing can develop the gluten too much, leading to tougher cookies.
Fold in Goodies: Gently fold in the white chocolate chips and crunchy peppermint pieces using a spatula until they are evenly distributed throughout the dough. You want every cookie to have a good mix of these festive additions!
Shape & Bake: Scoop out about 1 1/2 tablespoon portions of dough and roll them into neat balls. Place them onto your prepared baking sheets, leaving some space between each (about 2 inches) to allow for spreading. Bake for 7-9 minutes, just until the edges are lightly golden and the centers look set but still wonderfully soft. They might look slightly underdone in the middle, but this is the secret to their chewiness.
Cool Down: Remove the cookies from the oven and let them cool on the baking sheets for 4-5 minutes. This helps them firm up and finish baking gently before you transfer them to a wire rack to cool completely.

Presenting and Serving Your Chewy Peppermint Sugar Cookies

Once your Chewy Peppermint Sugar Cookies are baked to perfection, the fun doesn’t stop! Here are some delightful ways to present and serve them, making them even more special:

Elevated Drizzle: For an extra touch of elegance, melt some additional white chocolate chips or even dark chocolate. Drizzle it decoratively over the cooled cookies and immediately sprinkle with a few extra crushed peppermint pieces before the chocolate sets.
Cookie Stack & Platter: Arrange your cookies artfully on a festive platter. Stack them pyramid-style or scatter them around a central bowl of extra peppermint candies. A few sprigs of fresh mint or pine can add a lovely holiday touch.
Gift-Ready Treats: These cookies make fantastic homemade gifts! Pack them into cute cellophane bags, tie them with a festive ribbon, or arrange them in a decorative tin. They’re perfect for teachers, neighbors, or as a host gift.
Ice Cream Sandwich: Feeling adventurous? Let your cookies cool completely, then sandwich a scoop of vanilla or peppermint ice cream between two cookies for an ultimate cold treat.
Pair with Beverages: Serve your Chewy Peppermint Sugar Cookies alongside a steaming mug of hot cocoa, a creamy latte, or a cold glass of milk. The peppermint notes truly shine when paired with warm drinks.
Dessert Bar Centerpiece: If you’re hosting a party, make these cookies the centerpiece of a dessert bar, surrounded by other holiday treats. Their vibrant look and irresistible aroma will draw everyone in!

Storing Your Chewy Peppermint Sugar Cookies

To keep your delicious Chewy Peppermint Sugar Cookies fresh and chewy for as long as possible, follow these simple storage tips:

Room Temperature: Once completely cooled, store your cookies in an airtight container at room temperature. A piece of bread placed in the container with the cookies can help keep them soft and chewy for longer. They will stay fresh for up to 3-5 days.
Refrigeration: While not strictly necessary, you can refrigerate the cookies in an airtight container for up to a week, especially if your home is warm. Just allow them to come to room temperature before serving for the best texture.
Freezing Baked Cookies: For longer storage, you can freeze the baked cookies. Once completely cool, place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Then transfer the frozen cookies to a freezer-safe airtight container or heavy-duty freezer bag. They will last for up to 2-3 months. Thaw at room temperature for a few hours before enjoying.
Freezing Dough: You can also prepare the dough balls and freeze them unbaked. Roll the dough into balls, place them on a parchment-lined baking sheet, and freeze until solid. Transfer to a freezer-safe bag or container. When ready to bake, place the frozen dough balls on a baking sheet and add an extra 2-3 minutes to the baking time.

FAQs About Chewy Peppermint Sugar Cookies

Q: Can I use salted butter instead of unsalted?
A: Yes, but if you do, reduce the added salt in the recipe by about a quarter teaspoon to avoid making the cookies too salty.
Q: What if I don’t have light brown sugar?
A: While light brown sugar adds to the chewiness and depth of flavor, you can substitute it with an equal amount of granulated sugar if absolutely necessary. However, the texture might be slightly less chewy.
Q: Can I use a different type of chocolate?
A: Absolutely! Milk chocolate chips or semi-sweet chocolate chips would also be delicious, though white chocolate pairs beautifully with peppermint.
Q: My cookies spread too much. What went wrong?
A: This can happen if your butter was too soft (partially melted), your oven temperature isn’t accurate, or the dough wasn’t chilled (though this recipe doesn’t require chilling, if you’re having issues, a 30-minute chill can help). Ensure your butter is just softened to room temperature, not melted.
Q: Can I make the dough ahead of time?
A: Yes! You can prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 2-3 days. Let it come to room temperature slightly (about 15-20 minutes) before rolling and baking.
Q: How strong is 1 teaspoon of peppermint extract?
A: Peppermint extract is quite potent. 1 teaspoon provides a noticeable but not overwhelming peppermint flavor. If you prefer a milder taste, you can reduce it to 1/2 teaspoon, or increase to 1.5 teaspoons for a stronger kick.
Q: What can I use instead of crushed peppermint pieces?
A: Candy canes are the most common source of crushed peppermint pieces. If you can’t find them, you could use peppermint candies that you crush yourself, or omit them entirely for a simpler white chocolate peppermint cookie.
Q: Why are my cookies not chewy?
A: Overbaking is the most common culprit for dry cookies. Remember, they should look slightly underdone in the center when you pull them from the oven. Also, ensure your butter was properly softened and not melted, and avoid overmixing the flour.
Q: Are these cookies suitable for freezing after baking?
A: Yes, these cookies freeze beautifully! See the “How you can store it and how long does it last” section above for detailed freezing instructions.
Q: What is the calorie count per cookie?
A: Each of these delicious Chewy Peppermint Sugar Cookies contains approximately 124 kcal.

Chewy Peppermint Sugar Cookies

These chewy peppermint sugar cookies are perfect for holiday baking! With white chocolate chips and crunchy peppermint pieces, they are an easy and delicious homemade treat.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 8

Total Time 23

Servings 40 cookies

Calories 124 kcal

Ingredients

Dry Ingredients

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients & Flavorings

1 cup unsalted butter softened to room temperature
1 cup + 2 tablespoons granulated sugar
2 tablespoons light brown sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract

Mix-ins

1 1/4 cups white chocolate chips
6 tablespoons crushed peppermint pieces

Instructions

Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper for easy cleanup.
In a medium bowl, gently whisk together the flour, baking soda, baking powder, and salt. Set this aside.
In a large mixing bowl, beat the softened butter with both the granulated and brown sugars until the mixture becomes light and fluffy. This step is key for a soft texture!
Beat in the egg until it's fully combined, then stir in both the pure vanilla extract and refreshing peppermint extract. Mix well.
Gradually add the dry flour mixture to the wet ingredients. Mix just until everything comes together into a thick, non-sticky dough. Remember, less mixing means more tender cookies!
Gently fold in the white chocolate chips and crunchy peppermint pieces using a spatula until they are evenly distributed throughout the dough.
Scoop out about 1 1/2 tablespoon portions of dough and roll them into neat balls. Place them onto your prepared baking sheets, leaving some space between each. Bake for 7-9 minutes, just until the edges are lightly golden and the centers look set but still wonderfully soft.
Remove the cookies from the oven and let them cool on the baking sheets for 4-5 minutes. This helps them firm up before you transfer them to a wire rack to cool completely.

Notes

Nutrition per cookie (approximate for 40 servings):
Calories: 124 kcal
Total Carbs: 15.2 g
Fats: 6.5 g
Protein: 1.4 g

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