Crisp Peppermint Cookies (Printer-Friendly)

Light and crunchy peppermint-flavored treats with crushed candies and optional white chocolate chips.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon pure vanilla extract
08 - 1 1/2 teaspoons peppermint extract

→ Add-ins & Toppings

09 - 1/2 cup crushed peppermint candies or candy canes
10 - 1/2 cup white chocolate chips (optional)

# How to Make It:

01 - Set the oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together the flour, baking soda, and salt in a medium bowl until evenly mixed.
03 - Beat the softened butter and granulated sugar in a large bowl using an electric mixer or whisk until light and fluffy, about 2 to 3 minutes.
04 - Add the egg, vanilla extract, and peppermint extract to the creamed mixture, beating until fully combined.
05 - Gradually fold the dry ingredient mixture into the wet ingredients just until combined, avoiding overmixing.
06 - Gently fold in the crushed peppermint candies and white chocolate chips if desired.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them approximately 2 inches apart.
08 - Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges turn lightly golden and the centers are set.
09 - Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.

# Expert Advice:

01 -
  • They stay crispy for days, which means you can bake ahead without worry.
  • The peppermint flavor is bright and clean, never artificial or overwhelming.
  • These cookies look festive with barely any effort, especially when the crushed candy catches the light.
02 -
  • If you overbake these even by a minute or two, they can go from crisp to hard, so set a timer and check early.
  • Crushing the peppermint candies in a sealed bag with a rolling pin saves mess and gives you control over the size of the pieces.
  • Make sure your butter is truly softened, not melted, or the cookies will spread too thin and lose their shape.
03 -
  • Use pure peppermint extract instead of imitation for a cleaner, brighter flavor that doesn't taste artificial.
  • If your dough feels too soft to scoop, chill it in the fridge for 15 minutes and it will firm right up.
  • Rotate your baking sheets halfway through for the most even baking, especially if your oven has hot spots.

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