Peppermint sugar cookies

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Some days you just don’t feel like making everything from scratch or haven’t come across the perfect recipe. This is me when it comes to a sugar cookies recipe. I haven’t found “the one” just yet. So I cheat on this Peppermint sugar cookie recipe a bit. 

I opt to use a bag of sugar cookies mix and a can of vanilla frosting. This may shock some of my close friends and family that know how much I like cooking from scratch. Someday I’ll find a recipe I prefer, in the mean time I’m good with this. 


  • Bag sugar cookies mix 
  • Egg (see bag for amount)
  • Oil or butter  (see bag for amount)
  • Container of vanilla frosting
  • Bag of peppermints 


Preheat oven according to cookie mix. 

Crush peppermints finely.

Mix cookie mix according to recipe on package. Once mixed well add in 1/4 cup of crushed peppermints and mix some more

Bake according to package on a parchment paper lined cookie sheet. 

Once cool Frost each cookie and sprinkle a good coat of peppermints across the top of the frosting

Side notes:

For crushing the peppermints. You can do a few methods. You can cut to the chase and buy a bag of already crushed peppermints from your local grocery store on the baking isle. You can toss them in a zip lock bag and crush then with a rolling pin. My favorite method is to toss then in my food processor and pulse them until they are crushed.

Any brand of cookie dough will do. For the cookies I recently baked for our Christmas cookie exchange I used the Betty Crocker brand. Lowered my oven to 350° and baked for 14 minutes. 

Some don’t care to use parchment paper in baking. I don’t always use it. I do however make sure I do with this cookie. Sticky melted Peppermint stuck to a cookie sheet isn’t my idea of fun cleaning. 

After I Frost them, before storing I like to put them in the fridge for about an hour before stacking them to kind of set the frosting

If you find you have a lot of extra crushed Peppermint left over store in a zip lock bag or air tight container. Our family loves to throw a tsp of it in a hot cocoa or coffee. 

When storing, if stacking I like to put a sheet of wax paper between the layers.

If you like your cookie a little less sweet, skip the frosting and Peppermint on top.

Once again, I completely forgot to take a picture after I made these. So I cropped the best one I could find from our party.


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