Skip to Content

Chocolate Peppermint Sugar Cookies

This easy recipe for Chocolate Peppermint Sugar Cookies makes soft, tender and deeply chocolatey cookies. They're a perfect treat for the holidays.

Jump to Recipe Print Recipe
Chocolate Peppermint Sugar Cookies.

I couldn't let the holidays pass without sharing this easy and tasty recipe for chocolate sugar cookies. These chocolate cookies are flavoured with a touch of peppermint extract which adds extra flavour and makes them especially suited for the holidays.

Made with cocoa powder, these cookies are seriously chocolatey and not overly sweet which gives us room to decorate these cookies with more chocolate, sprinkles and candy. 

Chocolate Sugar Cookies drizzled with white chocolate and sprinkled with crushed candy canes.

How to Make Chocolate Sugar Cookies

The dough for these star-shaped Chocolate Peppermint Sugar Cookies is simple to make and really easy to work with.

Ingredients Overview:

  • Unsalted butter
  • Sugar
  • One egg
  • Vanilla and peppermint extract
  • All purpose-flour
  • Cocoa, you can use dutch processed or regular cocoa in this recipe.
  • Cornstarch and salt
  • White chocolate chips
  • Sprinkles and crushed peppermint candy canes. These are used to decorate the cookies and are optional.

Steps Overview:

Whisk the dry ingredients together in a bowl and set aside while you combine the butter and sugar in a mixer. Add in the egg, vanilla and peppermint extract, mix well and add in the dry ingredients.

Blend the ingredients until the dough comes together. Remove the dough from the mixer and divide it into two disks. Wrap each disk well and refrigerate the dough for at least an hour before rolling out and cutting into shapes.

Once chilled, remove one disk from the refrigerator. Preheat your oven and line two sheet pans with nonstick baking liners (silpat) or parchment paper.

Roll the dough out to about 1/4 inch thickness. If the dough is sticky, dust your surface with a little bit of cocoa or flour.

With a cookie cutter, cut as many shapes as you can and place the cookies on the baking sheet. Re-roll the remaining dough and cut out more cookies until all the dough is used. 

Bake in the oven for 8 minutes or until cookies look dry on top. Let cookies cool on the baking sheet for a few minutes before removing them to cool completely.

Chocolate Sugar Cookies.

How to Decorate Sugar Cookies

Sugar cookies are so much fun for the holidays, I especially love the decorating part of making them. Getting sugar cookies to look pretty and festive is so easy with all the options available to us.

You can decorate these with royal icing, but I prefer to decorate mine by drizzling some melted white chocolate on the baked and cooled cookies and then showering them with glittery sprinkles.

Better yet, you can decorate them with some crushed peppermint candy canes for an extra kick of peppermint flavour. This way is so much easier and quicker than using royal icing and the cookies always look so pretty.

How to Store

If you make these Chocolate Peppermint Sugar Cookies cookies ahead of time and want to freeze them, just put the undecorated cookies in an airtight container and place it in the freezer.

Cookies can be frozen for up to 3 months. Add the chocolate drizzle, sparkles and crushed candy canes after the cookies have thawed thoroughly and are at room temperature.

Chocolate Peppermint Sugar Cookies drizzled with white chocolate and spinkled with crushed candy canes.

If you would like to see more ideas for your holiday cookie tray, take a look at my Holiday Favourites. Happy Holidays!

More Sugar Cookie Recipes

Chocolate Peppermint Sugar Cookies

Chocolate Peppermint Sugar Cookies

Soft, tender and deeply chocolatey, these delicious Chocolate Peppermint Sugar Cookies make an excellent holiday treat.
4.8 from 5 votes
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Course Dessert, Dessert/ snack
Cuisine American
Servings 45 Cookies
Calories 80 kcal

Ingredients
  

Chocolate Peppermint Sugar Cookies

  • ¾ cup unsalted butter
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 1-¼ cups all purpose-flour
  • ¾ cup cocoa dutch or regular
  • ¼ cup cornstarch
  • ¼ teaspoon salt

White Chocolate Drizzle

  • ¾ cup white chocolate chips
  • sprinkles and crushed peppermint flavoured candy canes

Instructions
 

Chocolate Peppermint Sugar Cookies

  • In a bowl, combine the flour, cocoa, cornstarch and salt. Whisk until blended and set aside.
  • In the bowl of your mixer, beat the butter and sugar on medium speed until light and creamy, making sure to scrape the bowl a couple of times.  
  • Add the egg, peppermint and vanilla extract. Beat well making sure to stop and scrape the bowl.
  • With the mixer on low speed, slowly add the flour mixture and mix until well blended.
  • Remove the dough, divide and shape it into 2 disks about an inch thick. Wrap the dough in plastic wrap and refrigerate for at least an hour and up to 2 days maximum.
  • Once chilled, remove one disk from the refrigerator. Position a rack in the middle of your oven and preheat it to 350°F. Line two sheet pans with nonstick baking liners (silpat) or parchment paper.
  • Roll the dough out to about 1/4 inch thickness, if dough is sticky you may want to dust your surface with a little bit of cocoa.
  • With a cookie cutter, cut as many shapes as you can, place cookies on the baking sheet. Re-roll the remaining dough and cut out more cookies. Repeat until all the dough is used.
  • Bake in the oven for 8 minutes or until cookies look dry on top. Let cookies rest on baking sheet for a few minutes before removing them to a rack to cool completely.

White Chocolate Drizzle

  • Melt the white chocolate chips in the microwave in 25 seconds increments. Stirring in between increments.
  • Pour the melted chocolate into a pastry bag (with Wilton tip #3) or small plastic bag (cut off a very tiny corner). Starting from the top of the cookie and moving your wrist quickly down the cookie, drizzle the melted chocolate onto the cookies. If desired add coarse sugar, crushed peppermint candy canes or sprinkles while chocolate is still wet.

Notes

  1. The dough can be refrigerated up to two days, so you can quickly make the dough, pop it in the refrigerator and make the cookies later. 

Nutrition

Calories: 80kcalCarbohydrates: 10gFat: 4gSaturated Fat: 2gCholesterol: 12mgSodium: 18mgPotassium: 36mgSugar: 5gVitamin A: 100IUCalcium: 10mgIron: 0.4mg
Keyword Chocolate Peppermint Sugar Cookies, Chocolate Sugar Cookies
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

This post was originally published in December 2018. It has been updated with added text.

Pistachio and Cranberry Biscotti displayed in mug.
Pistachio and Cranberry Biscotti
← Read Last Post
Top view of a bowl of Creamy Leek and Potato Soup.
Creamy Leek and Potato Soup
Read Next Post →
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.