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Peppermint Buttercream Sugar Cookies
If you’re looking for the perfect Holiday Cookie, look no further. These Peppermint Buttercream Sugar Cookies are a favorite at our house – we make them for neighbor gifts, for Christmas activities and parties, and of course for Santa on Christmas Eve. My kids love to help decorate them for Santa and sneak a couple for themselves. They are the perfect Sugar Cookie (taken from my Swig Copycat Sugar Cookies here) with a creamy peppermint buttercream on top. Add some holiday sprinkles or crushed candy cane and you’ve got a new favorite holiday cookie – for you and your kids 😉
You’ll notice the Peppermint Buttercream Sugar Cookies have a good amount of butter, and even oil in them. The combination of the oil and butter, along with the white and powdered sugars, makes for a great consistency in the cookie.
Peppermint Buttercream Sugar Cookies
Sugar Cookie Ingredients
- 1 c. butter, softened
- 3/4 c. vegetable or canola oil
- 1 1/4 c. white sugar, plus additional for pressing cookies
- 3/4 c. powdered sugar
- 2 tbsp. water
- 1 tsp. vanilla
- 2 eggs
- 1/2 tsp. baking soda
- 1 tsp. salt
- 5 1/2 c. flour
Peppermint Buttercream Frosting
- 1/2 c. butter, softened
- 2 c. powdered sugar
- 1-3 tbsp. heavy cream or whole milk
- 1/4 tsp. peppermint extract
- holiday sprinkles or crushed peppermint for topping
Preheat oven to 350 degrees. Cream butter, oil, sugars, water, extracts, and eggs in a stand mixer with the paddle attachment.
Separately, combine dry ingredients, then slowly add to wet. Mix until everything is combined. Your dough should be a little crumbly and not sticky at all.
Roll dough into 2-3 tbsp. sized balls. Lay out 9-12 dough balls, well spaced, on a cookie sheet.
Now its time to give these cookies their signature rough edge. Put 1/4 c of white sugar in a bowl (this is in addition to the 1 1/4 c. of white sugar in the dough). Stick the bottom of a glass in it. This is going to be your cookie press. Firmly press it into the center of your dough ball. You want your dough to spill out over the sides of the glass.
Bake at 350 for 7-8 minutes. They should just barely be browning on the bottom (not even brown on the top). Remove from oven right when you see the dough start to set (no brown!) and let rest on pan. They will finish cooking and form on the pan.
Move cookies to a cooling rack. Once they are cool put them in the fridge. Don’t frost until cooled down to room temp.
Cream butter and powdered sugar in a large stand mixer using the paddle attachment, or with hand mixers.
Once well combined and whipped, Add cream/milk as needed to create the consistency you’d like- for thicker buttercream add less milk, for lighter, add more milk.
Once incorporated, add peppermint extract and whip until fully mixed. Spread on cooled cookies. Top with holiday sprinkles or crushed peppermint.
These cookies taste great chilled as well, so feel free to store in the fridge in an air-tight container.
The secret to the crinkle edges on these Peppermint Buttercream Sugar Cookies is rolling the dough into balls, then pressing down with a sugar coated jar. This not only makes a lovely cookie with a great texture – but it also creates a little pocket for your buttercream. See below! These are hands down our favorite sugar cookies. See my other cookie recipes here.
I hope you love these Peppermint Buttercream Sugar Cookies as much as we do – be sure to make them a part of your Christmas cookie traditions. Be sure to enter the Pinhole Press Holiday Bake Off if you make this recipe! If you make the cookie you’ve completed your first step to entering – you can win over $1000 of prizes. See their contest details here and see all of the Pinhole Press Holiday Bake Off Cookie Recipes here.
Peppermint Buttercream Sugar Cookies – perfect for the Holidays.