This easy Chocolate Peppermint Sugar Cookies recipe yields soft, tender, deeply chocolatey cookies that are perfect for the holidays. A touch of peppermint pairs beautifully with cocoa, and a drizzle of white chocolate plus crushed candy cane pieces make them festive and irresistible.
These cookies are not overly sweet, so they take well to decoration—think white chocolate drizzle, sparkling sprinkles or crushed peppermint for extra crunch and flavor. The dough is straightforward to make and easy to roll, cut and bake into star shapes or any cookie cutters you prefer.
Below is a clear, user-friendly guide to making, decorating and storing these cookies. Quantities and the full, printable recipe are included in the recipe card at the end.
How to Make Chocolate Sugar Cookies
The dough is simple to prepare and easy to handle once chilled. Follow these steps for reliable results.
Ingredients Overview
- Unsalted butter
- Granulated sugar
- One large egg
- Vanilla and peppermint extract
- All-purpose flour
- Cocoa powder (Dutch-processed or natural)
- Cornstarch and salt
- White chocolate chips (for the drizzle)
- Sprinkles and crushed peppermint candy canes (optional decorations)
Steps Overview
- Whisk the dry ingredients (flour, cocoa, cornstarch and salt) together in a large bowl and set aside.
- Cream the butter and sugar in a mixer until light and fluffy. Add the egg, peppermint and vanilla extract and mix well.
- With the mixer on low, gradually add the dry ingredients until the dough comes together. Divide the dough into two disks, wrap them tightly and refrigerate for at least one hour (up to two days).
- When ready to bake, preheat the oven and line sheet pans with silicone liners or parchment paper. Work with one chilled disk at a time, keeping the other refrigerated.
- Roll dough to about 1/4-inch thickness on a lightly dusted surface (use a little cocoa or flour if the dough is sticky). Cut shapes with cookie cutters and transfer to prepared sheets, spacing them slightly apart.
- Bake for about 8 minutes, or until the tops look set and dry. Let cookies rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
How to Decorate Sugar Cookies
Decorating these cookies is fast and fun. While royal icing is an option, a white chocolate drizzle is quicker and gives a beautiful, glossy finish.
Melt white chocolate chips in short bursts in the microwave, stirring between intervals until smooth. Pipe or drizzle the melted white chocolate over cooled cookies using a pastry bag or a small plastic bag with a tiny corner snipped off. Immediately sprinkle on crushed candy canes, coarse sugar or holiday sprinkles while the chocolate is still wet so they adhere.
Storage Instructions
To make ahead, freeze undecorated baked cookies in an airtight container for up to three months. Thaw in the refrigerator overnight, bring to room temperature, then decorate with the white chocolate drizzle and toppings.
If you prefer to prepare dough in advance, the dough disks can be refrigerated for up to two days before rolling, cutting and baking.
Recipe Card
Chocolate Peppermint Sugar Cookies
Ingredients
Chocolate Peppermint Sugar Cookies
- 3/4 cup unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 cup cocoa powder (Dutch or regular)
- 1/4 cup cornstarch
- 1/4 teaspoon salt
White Chocolate Drizzle
- 3/4 cup white chocolate chips
- Sprinkles and crushed peppermint candy canes, for decorating
Instructions
Cookies
- Whisk together flour, cocoa, cornstarch and salt in a large bowl; set aside.
- Beat butter and sugar on medium speed until light and creamy, scraping the bowl as needed.
- Add the egg, peppermint and vanilla extracts; beat until combined.
- On low speed, slowly add the flour mixture and mix until the dough comes together.
- Divide dough into two disks, wrap and refrigerate for at least 1 hour and up to 2 days.
- When chilled, preheat oven to 350°F (175°C). Line baking sheets with silicone liners or parchment.
- Roll dough to 1/4-inch thickness, cut shapes, place on baking sheets and bake 8 minutes or until tops look set.
- Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
White Chocolate Drizzle
- Melt white chocolate chips in the microwave in 25-second increments, stirring between each until smooth.
- Transfer melted chocolate to a pastry bag or small plastic bag and drizzle over cooled cookies. While chocolate is wet, sprinkle crushed candy cane or sprinkles on top.
Notes
- Dough can be made ahead and refrigerated up to two days.
- Baked undecorated cookies freeze well up to three months; thaw in the refrigerator overnight before decorating.
Nutrition (per cookie)
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This post was originally published in December 2018 and has been updated for clarity and format.