13 Peppermint Christmas Cookie Recipes That Taste Like Winter

There’s something magical about the aroma of peppermint filling the kitchen during the holiday season. As I revisit my favorite peppermint cookie recipes, memories of cozy winter evenings come flooding back. From classic peppermint bark cookies to delicate macarons, each treat captures the essence of winter. Sharing these with loved ones or enjoying them alone brings such joy. Curious about the peppermint magic? Let’s explore these delightful recipes together.

Classic Peppermint Bark Cookies

Peppermint bark cookies are a delightful holiday treat that combines the rich, smooth taste of white and dark chocolate with the invigorating zing of peppermint. These cookies capture the essence of Christmas and are perfect for any festive gathering or as a homemade gift.

With their crunchy texture and vibrant flavors, these cookies are sure to be a hit with both kids and adults alike. Whether you’re a seasoned baker or a beginner, this recipe is simple to follow and yields delicious results.

Creating these classic peppermint bark cookies involves layering flavors and textures, starting with a buttery cookie base topped with a blend of chocolates and crushed peppermint candies. The key to achieving the perfect peppermint bark cookie is balancing the sweetness of the chocolate with the invigorating taste of peppermint.

This recipe serves approximately 4-6 people, making it ideal for a small get-together or family treat.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup dark chocolate chips
• 1 cup white chocolate chips
• ½ cup crushed peppermint candies

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and guarantee even baking.

2. Prepare the Cookie Dough****: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the egg and vanilla extract, mixing until fully incorporated.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

3. Shape the Cookies: Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheets, spacing them about 2 inches apart. Press each ball gently to flatten slightly.

4. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

5. Melt the Chocolate: While the cookies cool, melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Repeat the process for the white chocolate chips in a separate bowl.

6. Assemble the Bark: Once the cookies are completely cooled, spread a generous layer of melted dark chocolate over each cookie, followed by a layer of white chocolate. Immediately sprinkle the crushed peppermint candies over the top before the chocolate sets.

7. Set the Chocolate: Allow the chocolate to set completely at room temperature or speed up the process by placing the cookies in the refrigerator for about 15 minutes.

Extra Tips:

For an even more vibrant peppermint flavor, consider adding a few drops of peppermint extract to the cookie dough. If you prefer a slightly softer cookie, reduce the baking time by 1-2 minutes.

When melting the chocolate, be careful not to overheat it, as this can cause it to seize. If you have leftover peppermint candies, they can be used as a decorative topping for other holiday treats or added to hot chocolate for a festive twist.

Double Chocolate Peppermint Crunch Cookies

Double Chocolate Peppermint Crunch Cookies are a delightful holiday treat that combines the rich flavors of chocolate with the invigorating zing of peppermint. These cookies are perfect for the festive season, offering a deliciously chewy texture with a satisfying crunch from crushed peppermint candies. Ideal for sharing with family and friends, they make for a wonderful addition to any holiday cookie platter or a cozy night in with a warm cup of cocoa.

The balance of the double chocolate—achieved by using both cocoa powder and chocolate chips—paired with the minty freshness of peppermint creates a harmonious flavor profile that’s both indulgent and invigorating. Whether you’re a fan of chocolate or peppermint, these cookies are sure to please both your palate and those of your loved ones. This recipe serves 4-6 people, making it an excellent choice for small gatherings or holiday exchanges.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups semi-sweet chocolate chips
• 1/2 cup crushed peppermint candies

Cooking Instructions:

1. Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to facilitate easy removal of the cookies and even cooking.
2. Mix the Wet Ingredients: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
3. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This guarantees that the dry ingredients are well combined and free of lumps.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
5. Fold in Chocolate Chips and Peppermints: Gently fold in the semi-sweet chocolate chips and crushed peppermint candies using a spatula or wooden spoon. Make sure they’re evenly distributed throughout the dough.
6. Shape the Cookies: Use a tablespoon or a cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
7. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are set and the centers are slightly soft. The cookies will continue to firm up as they cool.
8. Cool the Cookies: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips:

For an even more festive touch, you can drizzle melted white chocolate over the cooled cookies and sprinkle additional crushed peppermint candies on top.

If you want a more intense peppermint flavor, consider adding 1/2 teaspoon of peppermint extract to the dough along with the vanilla.

Remember that peppermint candies can be crushed by placing them in a resealable plastic bag and using a rolling pin or mallet to break them into small pieces.

This recipe is versatile, so feel free to adjust the amount of chocolate chips or peppermint candies based on your personal preference.

Enjoy your Double Chocolate Peppermint Crunch Cookies with a glass of milk or your favorite hot beverage for the ultimate holiday treat!

Peppermint Sugar Cookie Blossoms

Peppermint Sugar Cookie Blossoms are a delightful holiday treat that combines the classic sugar cookie with a rejuvenating peppermint twist. Perfect for Christmas gatherings, these cookies aren’t only delicious but also visually appealing with their festive colors. The soft, buttery sugar cookie base is topped with a peppermint-flavored chocolate kiss, making each bite a delightful mix of flavors and textures.

Whether you’re serving them at a holiday party or enjoying them as a cozy treat with a cup of hot cocoa, these cookies are sure to become a holiday favorite.

For a serving size of 4-6 people, this recipe yields about 24 cookies, allowing everyone to enjoy a few of these delightful treats. These cookies are simple to make, requiring basic baking ingredients with the addition of peppermint extract and peppermint-flavored chocolate kisses. The cookies bake to a perfect golden color, and once cooled, are topped with the chocolate kisses to create the signature “blossom” look.

Gather your ingredients, preheat your oven, and get ready to fill your home with the sweet aroma of peppermint and freshly baked cookies.

Ingredients (Serving Size: 4-6 people / Yields about 24 cookies):

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• Pinch of salt
• 1/2 cup granulated sugar (for rolling)
• 24 peppermint-flavored chocolate kisses, unwrapped

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
3. Add the Egg and Extracts: Beat in the egg, vanilla extract, and peppermint extract until well combined. Make sure the mixture is smooth and homogenous.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
5. Shape the Cookies: Roll the dough into 1-inch balls. Roll each ball in the additional 1/2 cup of granulated sugar to coat.
6. Bake the Cookies: Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the bottoms are lightly golden.
7. Add the Peppermint Kisses: Immediately after removing the cookies from the oven, press a peppermint-flavored chocolate kiss into the center of each cookie. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips:

For the best results, make sure your butter is properly softened before starting; this aids in achieving the right cookie texture. If you prefer a more pronounced peppermint flavor, you can increase the peppermint extract slightly, but be cautious as it can quickly become overpowering.

Additionally, to keep the chocolate kisses from melting completely, work quickly when pressing them into the warm cookies. Finally, these cookies store well in an airtight container at room temperature for up to a week, making them a great make-ahead option for holiday gatherings.

White Chocolate Peppermint Macarons

White Chocolate Peppermint Macarons are a delightful treat perfect for the holiday season. These delicate French cookies are known for their crisp, airy shells and soft, chewy centers. By adding a hint of peppermint and a rich white chocolate ganache filling, they become an irresistible festive dessert. The combination of flavors in these macarons makes them an ideal holiday treat, perfect for sharing with family and friends or as a beautiful addition to your Christmas dessert table.

Making macarons can be a bit challenging for beginners, but with careful attention to detail and a little practice, anyone can master this elegant cookie. The key to success is verifying that the macaron batter has the right consistency and that the cookies are baked at the correct temperature. With this detailed recipe, you’ll be well on your way to creating perfect White Chocolate Peppermint Macarons that will impress your loved ones during the holiday season.

Ingredients (serves 4-6):

• 1 cup almond flour
• 1 3/4 cups powdered sugar
• 3 large egg whites, at room temperature
• 1/4 cup granulated sugar
• 1/2 teaspoon peppermint extract
• 2-3 drops red food coloring
• 4 ounces white chocolate, chopped
• 1/4 cup heavy cream
• Crushed peppermint candies, for garnish

Instructions:

1. Prepare the Dry Ingredients: Sift the almond flour and powdered sugar together into a bowl. Repeat the sifting process two more times to verify there are no lumps and that the mixture is well combined.
2. Beat the Egg Whites: In a separate clean, dry bowl, beat the egg whites using an electric mixer on medium speed until they become frothy. Gradually add the granulated sugar, a little at a time, while continuing to beat the egg whites. Increase the speed to high and beat until stiff, glossy peaks form.
3. Flavor and Color the Meringue: Add the peppermint extract and red food coloring to the meringue. Gently fold them in using a spatula until the color is evenly distributed.
4. Combine Wet and Dry Ingredients: Add the sifted dry ingredients to the meringue in three additions, gently folding with a spatula after each addition. Be careful not to deflate the meringue. The batter should be smooth and have a “lava-like” consistency.
5. Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto a baking sheet lined with parchment paper or a silicone mat. Tap the baking sheet firmly on the counter a few times to release any air bubbles.
6. Rest the Macarons: Let the piped macarons sit at room temperature for about 30 minutes to 1 hour, or until a skin forms on the surface. You should be able to touch them gently without batter sticking to your finger.
7. Bake the Macarons: Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the pan halfway through, until they’re set but not browned. Let them cool completely on the baking sheet before removing.
8. Make the White Chocolate Ganache: Heat the heavy cream in a small saucepan until just simmering. Pour it over the chopped white chocolate in a bowl. Let it sit for a minute, then stir until smooth. Allow the ganache to cool and thicken to a spreadable consistency.
9. Assemble the Macarons: Pair the macaron shells by size. Pipe or spoon a small amount of white chocolate ganache onto the flat side of one shell, then sandwich with another shell. Roll the edges in crushed peppermint candies for a festive touch.

Extra Tips:

When making macarons, precision is key. Verify all your ingredients are measured accurately, and use a scale if possible. Room temperature egg whites yield the best results, so plan ahead to let them sit out before starting the recipe.

If you’re new to macaron making, it might take a few tries to perfect the technique, so don’t be discouraged by a few less-than-perfect attempts. Finally, if the macarons aren’t forming a skin during the resting phase, it may be too humid; try using a fan to help them dry out.

Chewy Peppermint Chocolate Chip Cookies

Chewy Peppermint Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie, perfect for adding a festive touch to your holiday baking. These cookies combine the rich flavors of chocolate with the invigorating hint of peppermint, creating a deliciously chewy treat that will surely become a favorite during the Christmas season.

Whether you’re baking for a family gathering or preparing a holiday gift, these cookies are sure to spread joy and cheer.

The key to achieving the perfect chewy texture lies in the balance of ingredients and the precise baking time. By using a combination of brown and white sugar, these cookies maintain their softness while also developing a rich, deep flavor. The addition of crushed peppermint candies not only enhances the taste but also adds a delightful crunch.

These cookies are best enjoyed fresh out of the oven, with the chocolate chips still warm and gooey.

Ingredients (Serving Size: 4-6 people):

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups chocolate chips
• 1/2 cup crushed peppermint candies

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla and peppermint extracts until fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
5. Add Chocolate Chips and Peppermint: Gently fold in the chocolate chips and crushed peppermint candies until evenly distributed throughout the dough.
6. Shape the Cookies: Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake: Place the baking sheets in the preheated oven and bake for 9-11 minutes, or until the edges are lightly golden. The centers should still look slightly underbaked for the perfect chewy texture.
8. Cool: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips: For the best results, make sure your butter is at room temperature before starting. This guarantees that it creams properly with the sugars.

If you prefer a stronger peppermint flavor, you can increase the peppermint extract slightly, but be cautious as it can quickly become overpowering.

Finally, if you want to add a festive touch, consider adding a few drops of red or green food coloring to the dough for a seasonal appearance. Enjoy these cookies with a glass of cold milk or a warm cup of cocoa for the ultimate holiday treat!

Peppermint Meringue Kisses

Peppermint Meringue Kisses are a delightful and festive treat perfect for the holiday season. These airy, sweet bites are infused with the invigorating essence of peppermint, making them a great addition to any Christmas cookie platter. The light, crisp texture combined with the vibrant flavor of peppermint will surely be a hit among family and friends.

With their elegant appearance and satisfying crunch, Peppermint Meringue Kisses aren’t only easy to make but also a joy to serve.

These meringues are naturally gluten-free, making them an ideal choice for those with dietary restrictions. They’re made by whipping egg whites until they form stiff peaks, then delicately folding in sugar and a touch of peppermint extract. A hint of red food coloring is swirled through to create a beautiful, festive look.

These cookies are then baked at a low temperature until they’re dry and crisp, resulting in a festive and flavorful treat that melts in your mouth.

Ingredients (Serves 4-6):

• 4 large egg whites
• 1 cup granulated sugar
• 1/2 teaspoon peppermint extract
• 1/4 teaspoon cream of tartar
• Pinch of salt
• Red gel food coloring

Cooking Instructions:

1. Preheat the oven to 225°F (110°C). Line two baking sheets with parchment paper to prevent sticking.
2. Prepare the egg whites: In a clean, dry bowl, beat the egg whites, cream of tartar, and salt using an electric mixer on medium speed until soft peaks form.
3. Incorporate the sugar: Gradually add the sugar, one tablespoon at a time, while continuing to beat the mixture on high speed. Keep beating until the sugar is dissolved and the meringue is glossy and forms stiff peaks. This should take about 5-8 minutes.
4. Add peppermint flavor: Gently fold in the peppermint extract, being careful not to deflate the meringue.
5. Add coloring: Use a toothpick to add small amounts of red gel food coloring to create swirls. Gently fold the coloring into the meringue to achieve a marbled effect.
6. Pipe the meringues: Transfer the meringue mixture into a piping bag fitted with a star nozzle. Pipe small, consistent mounds of meringue onto the prepared baking sheets, spacing them about 1 inch apart.
7. Bake: Place the baking sheets in the preheated oven. Bake for 1 hour, then turn off the oven and leave the meringues inside for another hour to dry completely.
8. Cool and store: Once cool, remove the meringues from the baking sheets. Store them in an airtight container at room temperature to maintain their crispness.

Extra Tips:

To guarantee perfect Peppermint Meringue Kisses, make sure your mixing bowl and beaters are completely clean and free of any grease, as even a small amount of fat can prevent the egg whites from whipping properly.

When adding food coloring, use gel rather than liquid to avoid adding too much moisture to the meringue. Baking at a low temperature is essential to avoid browning and guarantee even drying.

If your meringues become sticky due to humidity, popping them back in the oven for a few minutes can help restore their crispness.

Chocolate-Dipped Peppermint Biscotti

Get into the holiday spirit with a delightful batch of Chocolate-Dipped Peppermint Biscotti. These twice-baked cookies boast a perfect balance of crispness and minty clarity, making them an ideal treat for festive gatherings or a cozy evening by the fire.

The combination of rich chocolate and invigorating peppermint is sure to please both kids and adults alike. Whether you plan to enjoy them with a hot cup of cocoa or a warm latte, this biscotti recipe will quickly become a holiday favorite.

The process of making biscotti is straightforward, yet it yields impressively elegant results. This recipe is designed to produce a serving size of 4-6 people, making it just right for a small holiday party or as a sweet gift for friends and family.

With a few simple ingredients, you can whip up these delightful cookies and savor the holiday cheer in every bite.

Ingredients (for 4-6 servings):

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1 cup crushed peppermint candies or candy canes
• 1 cup semisweet chocolate chips
• 2 tablespoons vegetable oil

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
3. Combine Wet Ingredients: In a separate bowl, beat together the eggs, vanilla extract, and peppermint extract until well combined.
4. Form Biscotti Dough: Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Stir in the crushed peppermint candies.
5. Shape and Bake the Biscotti: Divide the dough in half. On the prepared baking sheet, shape each half into a log approximately 10 inches long and 2 inches wide. Bake for 25-30 minutes or until lightly golden. Remove from the oven and let cool for 10 minutes.
6. Slice and Second Bake: Reduce the oven temperature to 325°F (160°C). Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices. Arrange the slices cut side down on the baking sheet. Bake for an additional 10-12 minutes per side, or until dry and crisp. Let cool completely.
7. Melt Chocolate: In a microwave-safe bowl, melt the chocolate chips with the vegetable oil in 30-second increments, stirring in between until smooth.
8. Dip and Decorate: Dip one end of each biscotti into the melted chocolate, allowing excess chocolate to drip off. Place on a wire rack or parchment-lined tray to set. Optional: sprinkle additional crushed peppermint candies on the chocolate before it sets.

Extra Tips:

For best results, verify that the biscotti logs aren’t too thick to allow for even baking throughout.

When slicing the biscotti, use a gentle sawing motion with a serrated knife to prevent cracking. If you prefer a darker chocolate flavor, you can substitute dark chocolate chips for the semisweet ones.

Store the biscotti in an airtight container at room temperature for up to a week, or freeze for longer storage. These cookies are perfect for gifting, so consider wrapping them in festive bags or tins for a thoughtful holiday treat.

Peppermint Snowball Cookies

Peppermint Snowball Cookies are a delightful treat to enjoy during the holiday season. These cookies are a festive twist on the classic snowball cookie, featuring the invigorating flavor of peppermint. They’re perfect for holiday gatherings, cookie exchanges, or simply enjoying with a warm cup of cocoa. The cool hint of peppermint combined with the buttery, crumbly texture makes them irresistible and a must-have on any Christmas cookie platter.

These cookies are easy to make and require just a few simple ingredients. The dough is infused with peppermint extract and rolled in powdered sugar, giving them their signature “snowball” appearance. After baking, a second roll in powdered sugar adds an extra layer of sweetness and a wintry look. Whether you’re a seasoned baker or new to cookie making, Peppermint Snowball Cookies are sure to be a hit with family and friends.

Ingredients for 4-6 servings:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon peppermint extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup crushed peppermint candies
• 1 cup finely chopped pecans (optional)
• Additional powdered sugar for rolling

Instructions:

1. Preheat the oven: Begin by preheating your oven to 350°F (175°C). This guarantees that your cookies will bake evenly once they’re placed inside.
2. Mix the wet ingredients: In a large mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy. Add the peppermint extract and mix until well combined.
3. Combine dry ingredients: In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the wet ingredients, mixing until a dough forms.
4. Incorporate candies and nuts: Gently fold in the crushed peppermint candies and chopped pecans, if using, until they’re evenly distributed throughout the dough.
5. Shape the cookies: Using your hands, form the dough into 1-inch balls. Place each ball onto a parchment-lined baking sheet, leaving about 1 inch between each cookie.
6. Bake the cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookies are set but not browned.
7. Roll in powdered sugar: Allow the cookies to cool on the baking sheet for about 5 minutes. While still warm, roll each cookie in additional powdered sugar until generously coated.
8. Cool completely: Transfer the sugar-coated cookies to a wire rack to cool completely. Once cooled, roll them again in powdered sugar for an extra snowy appearance.

Extra Tips:

For best results, make sure the butter is softened at room temperature before beginning the recipe. This will help create a smooth and creamy dough.

If you wish to have a more pronounced peppermint flavor, you can increase the peppermint extract slightly, but be careful not to overpower the cookies.

Crushing the peppermint candies into fine pieces will guarantee they blend well into the dough and add an even flavor throughout.

Store the cookies in an airtight container to maintain their freshness and keep them from drying out. These cookies also make wonderful gifts when packaged in festive tins or clear bags tied with a ribbon.

Vegan Peppermint Chocolate Thumbprint Cookies

Vegan Peppermint Chocolate Thumbprint Cookies are a delightful holiday treat that combines the invigorating taste of peppermint with the rich flavor of chocolate. These cookies aren’t only delicious but also vegan-friendly, making them perfect for those who follow a plant-based lifestyle. The thumbprint design adds a fun and festive touch, making these cookies a great addition to any holiday cookie platter.

Whether you’re making them for a Christmas party or simply to enjoy with a cup of hot cocoa, these cookies are sure to be a hit. The combination of cocoa and peppermint creates a classic holiday flavor that’s both comforting and revitalizing. The cookies are soft and chewy, with a rich chocolate base and a cool peppermint center.

They’re easy to make and require simple ingredients that you may already have in your pantry. Best of all, they can be enjoyed by everyone, whether they’re vegan or not. So, gather your ingredients and get ready to bake a batch of these delicious Vegan Peppermint Chocolate Thumbprint Cookies.

Ingredients (Serves 4-6):

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegan butter, softened
• 3/4 cup granulated sugar
• 1/4 cup almond milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/2 cup vegan chocolate chips
• 1 tablespoon coconut oil
• Crushed peppermint candies (for garnish)

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This will guarantee that the dry ingredients are well combined and evenly distributed.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the vegan butter and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Wet Ingredients: Gradually add the almond milk, vanilla extract, and peppermint extract to the creamed butter and sugar, mixing until fully incorporated.
5. Combine Mixtures: Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed until a dough forms. Be careful not to over-mix.
6. Shape the Cookies: Scoop tablespoon-sized amounts of dough and roll them into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
7. Create Thumbprints: Use your thumb or the back of a small spoon to gently press an indentation into the center of each dough ball.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookies are set around the edges.
9. Prepare Chocolate Filling: While the cookies are baking, melt the vegan chocolate chips and coconut oil together in a microwave-safe bowl or using a double boiler. Stir until smooth.
10. Fill Thumbprints: Once the cookies are out of the oven and slightly cooled, fill each thumbprint with the melted chocolate mixture.
11. Garnish: Sprinkle crushed peppermint candies over the chocolate-filled thumbprints for a festive touch.
12. Cool and Serve: Allow the cookies to cool completely on a wire rack before serving.

Extra Tips:

For an even more intense peppermint flavor, consider adding a few drops of peppermint extract to the chocolate filling. If you prefer your cookies to have a bit of crunch, you can bake them for an additional minute or two.

Remember that these cookies will firm up as they cool, so be careful not to over-bake them. To store, keep the cookies in an airtight container at room temperature for up to one week, or freeze them for longer storage. Enjoy your Vegan Peppermint Chocolate Thumbprint Cookies with a warm cup of your favorite holiday beverage!

Peppermint Mocha Shortbread

Peppermint Mocha Shortbread is a delightful combination of rich chocolate, invigorating peppermint, and the comforting aroma of coffee. This holiday treat captures the essence of Christmas in every bite, making it a perfect addition to your festive cookie tray.

The buttery texture of shortbread pairs harmoniously with the bold flavors, offering a sophisticated twist on a classic holiday dessert. This recipe is designed to serve 4-6 people, making it ideal for small gatherings or as a thoughtful homemade gift.

The preparation is simple and the results are sure to impress both family and friends. With just a few ingredients, you can create a memorable holiday cookie that will have everyone reaching for more.

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon instant espresso powder
• 1 teaspoon peppermint extract
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1/2 cup mini chocolate chips
• 1/4 cup crushed peppermint candies or candy canes

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 325°F (163°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
3. Mix in Cocoa and Espresso: Add the unsweetened cocoa powder and instant espresso powder to the butter mixture. Beat on low speed until fully incorporated.
4. Add Peppermint and Salt: Stir in the peppermint extract and salt, mixing until evenly distributed throughout the dough.
5. Incorporate the Flour: Gradually add the all-purpose flour to the mixture, continuing to beat on low speed until the dough comes together. The dough should be smooth and slightly sticky.
6. Fold in Chocolate Chips: With a spatula, gently fold in the mini chocolate chips until they’re evenly distributed throughout the dough.
7. Shape the Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Place each ball on the prepared baking sheets, leaving about 2 inches between each one.
8. Flatten and Top with Peppermint: Gently flatten each dough ball with the palm of your hand. Sprinkle a small amount of crushed peppermint candies on top of each cookie, pressing lightly so they adhere.
9. Bake the Cookies: Transfer the baking sheets to the preheated oven and bake for 12-15 minutes, or until the edges are set and the cookies are firm to the touch.
10. Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Serve the cookies at room temperature and enjoy!

Extra Tips:

For a more intense peppermint flavor, consider increasing the peppermint extract to 1.5 teaspoons. If you prefer a softer shortbread, reduce the baking time by a minute or two, but keep an eye on the cookies to prevent them from being underbaked.

For ideal texture, use high-quality cocoa powder and espresso powder. These cookies can be stored in an airtight container for up to one week, allowing you to enjoy them throughout the holiday season.

Gluten-Free Peppermint Crinkle Cookies

Gluten-Free Peppermint Crinkle Cookies are a delightful holiday treat that captures the essence of the season in every bite. These cookies are perfect for those who are gluten-sensitive or simply looking to try something new. With their crisp outer layer and chewy, minty interior, they offer a pleasant surprise to anyone who takes a bite.

The festive peppermint flavor, combined with the visual appeal of the crinkled powdered sugar exterior, makes them a perfect addition to any holiday cookie platter. These cookies aren’t only delicious but also easy to make, requiring just a few simple ingredients. The recipe is designed to yield 4-6 servings, making it ideal for a small gathering or for enjoying with family.

You’ll find that these cookies are a breeze to whip up, and they’re sure to impress both kids and adults alike. Whether you’re a seasoned baker or a beginner, this gluten-free treat is a must-try for the holiday season.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon peppermint extract
• 1/2 cup powdered sugar

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, combine the gluten-free all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Whisk them together until they’re well mixed.
3. Prepare Wet Ingredients: In a separate large bowl, mix the granulated sugar and vegetable oil together until well combined. Add in the eggs and peppermint extract, and beat until the mixture is smooth and creamy.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms. Verify that the dough is thoroughly mixed so that all ingredients are evenly distributed.
5. Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This will make it easier to handle and shape.
6. Shape and Coat: Once chilled, scoop tablespoon-sized amounts of dough and roll them into balls. Roll each ball thoroughly in powdered sugar until completely coated.
7. Bake: Place the coated dough balls on the prepared baking sheet, leaving space between each one. Bake in the preheated oven for 10-12 minutes, or until the cookies are set and begin to crackle on top.
8. Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve immediately or store in an airtight container.

For best results, confirm that the dough is well chilled before baking to achieve the signature crinkle effect. If your dough is too sticky to handle, you may need to chill it a bit longer.

Additionally, you can adjust the peppermint extract to taste if you prefer a stronger or milder mint flavor. These cookies can also be stored for several days in an airtight container, making them an excellent option for advance holiday preparation.

Peppermint Candy Cane Cookies

Peppermint Candy Cane Cookies are a delightful holiday treat that combines the invigorating taste of peppermint with a classic sugar cookie base. These cookies are perfect for spreading holiday cheer and make a wonderful addition to any Christmas cookie platter. Shaped like candy canes, they aren’t only delicious but also visually appealing, making them a festive favorite for both kids and adults.

The recipe involves creating a simple sugar cookie dough, which is then flavored with peppermint extract and divided into two portions. One half is colored with red food coloring to achieve the iconic red and white candy cane stripes. The dough is then rolled into ropes and twisted together to form the candy cane shape. Once baked, these cookies have a soft and chewy texture with a burst of minty flavor.

Ingredients for Peppermint Candy Cane Cookies (Serves 4-6):

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1/2 teaspoon red food coloring
• Optional: Crushed peppermint candies for garnish

Cooking Instructions:

1. Prepare the Dough: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and peppermint extract, and mix until well combined.
2. Divide and Color the Dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the dough in half. Add red food coloring to one half and mix until the color is evenly distributed.
3. Chill the Dough: Wrap both portions of dough in plastic wrap and refrigerate for at least 1 hour, or until firm.
4. Shape the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Take a small amount of each color dough and roll into 4-inch ropes. Twist one red rope and one white rope together and bend the top to form a candy cane shape. Repeat with remaining dough.
5. Bake the Cookies: Place the twisted candy canes onto the prepared baking sheet, leaving about 2 inches apart. Bake for 8-10 minutes, or until the edges are just beginning to brown. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Extra Tips:

To guarantee that your Peppermint Candy Cane Cookies hold their shape while baking, make sure to chill the dough thoroughly. If the dough becomes too soft while shaping the cookies, return it to the refrigerator for a few minutes.

For an extra festive touch, sprinkle crushed peppermint candies on top of the cookies right after baking, while they’re still warm. This will add a delightful crunch and enhance the peppermint flavor. Enjoy these cookies with a hot cup of cocoa for the perfect holiday treat!

Festive Peppermint Linzer Cookies

Capture the essence of the holiday season with these delightful Festive Peppermint Linzer Cookies. These cookies are a perfect combination of buttery, crumbly goodness and a revitalizing peppermint twist. The Linzer cookie is traditionally a sandwich cookie with a jam filling, but this peppermint variation adds an exciting holiday flair that’s sure to impress your family and friends.

Whether you’re hosting a holiday gathering or looking for the perfect homemade gift, these cookies are sure to become a holiday favorite. The beauty of these cookies lies in their intricate design and the way they melt in your mouth with every bite. The dough is rolled and cut into festive shapes, with some cookies featuring a cut-out center to reveal the peppermint filling.

They’re then dusted with powdered sugar to give them a snowy, wintery look, reminiscent of the holiday season. This recipe yields about 24-30 cookies, making it ideal for serving 4-6 people at your festive gatherings.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter, room temperature
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 1/2 cup finely crushed peppermint candy canes
• 1/2 cup sifted powdered sugar
• 1/2 cup peppermint jam or jelly
• Additional crushed peppermint candy canes for garnish (optional)

Instructions

1. Prepare the Dough: In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add in the vanilla and almond extracts, mixing until well incorporated. In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture, mixing until the dough comes together. Gently fold in the crushed peppermint candy canes.
2. Chill the Dough: Divide the dough in half, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. Chilling the dough helps it firm up, making it easier to roll out and cut.
3. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
4. Roll and Cut the Dough: On a lightly floured surface, roll out one disk of dough to about 1/8 inch thickness. Use a cookie cutter to cut out shapes from the dough. For half of the cookies, use a smaller cutter to cut out the centers to create a window for the jam.
5. Bake the Cookies: Place the cookies on the prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
6. Assemble the Cookies: Once cooled, spread a thin layer of peppermint jam on the bottom side of each whole cookie. Place a cut-out cookie on top to create a sandwich. If desired, sprinkle additional crushed peppermint candy canes around the edges for garnish.
7. Dust with Powdered Sugar: Use a sifter or fine mesh strainer to dust the tops of the cookies with powdered sugar for a festive finish.

Extra Tips To guarantee your Festive Peppermint Linzer Cookies maintain their shape, make sure the dough is well-chilled before rolling and cutting. If the dough becomes too soft while cutting, return it to the fridge to firm up.

Additionally, when dusting with powdered sugar, do so just before serving to prevent it from being absorbed into the cookies. For an added touch, you can experiment with different shapes and sizes, using holiday-themed cookie cutters to personalize your festive cookies. Enjoy the burst of peppermint flavor and the joy of creating a beautiful holiday treat!