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Peppermint Sugar Cookies

I adore a soft-baked sugar cookie. The kind that almost melts in your mouth. I also seriously struggle with those gorgeous hand-decorated flooded sugar cookies. With that type of finesse and hand/finger coordination, I cannot compete, so I’ll stick with these easy no-chill peppermint sugar cookies instead.

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The Best Peppermint Sugar Cookies

Peppermint is certainly the flavour of the Christmas season but to keep it all on the level with you…I’m kinda hit or miss on it. I much prefer a subtle peppermint taste as a pairing but not as a strong stand-alone type flavour.

If you’re a peppermint fiend though feel free to add in another ½ tsp of extract into these cookies for a stronger kick. And don’t forget these fun festive flavoured sprinkles. They really level up the cute and tasty cookie game.

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sugar cookies laying on a cooling rack with red sprinkles.

Peppermint Sugar Cookies

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  • Author: Katie
  • Total Time: 19 Minutes
  • Yield: 40 Cookies 1x
  • Diet: Gluten Free


Soft, chewy, and full of festive peppermint flavor, these easy no-chill peppermint sugar cookies are the perfect holiday treat.


Units Scale
  • 1 cup dairy-free salted butter, room temperature
  • 1 1/2 cups granulated sugar

  • 1 large egg, room temperature *can sub 1 flax egg

  • 1/4 cup dairy-free yogurt or sour cream

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon peppermint extract

  • 3 cups all-purpose flour *can sub gluten-free 1:1 baking blend

  • 1 teaspoon fine sea salt

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/2 cup sprinkles *I used “Peppermint” sprinkles



  1. Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
  2. In the bowl of a stand mixer cream the butter and sugar on high for 3 minutes until light and fluffy with the paddle attachment.

  3. Add in egg, yogurt or sour cream, vanilla extract, and peppermint extract and mix on high for 3 minutes. Scrape down the sides of the bowl.

  4. Add in flour, baking soda, baking powder, and salt into the bowl and mix on low until fully incorporated and a dough forms.

  5. Mix in the sprinkles until just incorporated. Be careful not to overmix.

  6. Using a 1 ½ tbsp. cookie scoop drop the cookie dough onto parchment-lined cookie trays approximately 2 inches apart and bake for 7-9 minutes or until the edges are a light golden brown and the centers appear slightly under-baked.

  7. Let cool on the tray for at least 10 minutes before removing it to a cookie rack to fully cool. Enjoy!

  • Prep Time: 10 Minutes
  • Cook Time: 7-9 Minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


  • Serving Size: Cookie
  • Calories: 104
  • Sugar: 6 Grams
  • Sodium: 78 Miligrams
  • Fat: 5 Grams
  • Saturated Fat: 3 Grams
  • Unsaturated Fat: 1 Gram
  • Trans Fat: 0 Grams
  • Carbohydrates: 14 Grams
  • Fiber: 0 Grams
  • Protein: 1 Gram
  • Cholesterol: 17 Miligrams

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  1. Absolutely delicious! This is a new family favorite … especially for Christmas time! Katie has been an amazing resource for dairy free options, and these were a HUGE win. Soft, chewy and the perfect amount of peppermint!

    1. Thanks, Brittany. I really appreciate you trying these cookies out. Dairy-free folks need a sweet treat too, right?!

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