Peppermint Frosted Sugar Cookies – Soft Holiday Cookies with Peppermint Buttercream

These Peppermint Frosted Sugar Cookies are a festive treat for the holiday season. The cookies have a soft, pillowy texture made with butter, sugar, eggs, and Greek yogurt, while a smooth peppermint buttercream adds a refreshing mint flavor. Finish each cookie with colorful sprinkles and crushed candy canes for a cheerful holiday touch.
The dough needs to chill overnight before baking, so you’ll want to plan ahead. Once chilled, it’s rolled out, cut into circles, and baked until just barely golden. After the cookies cool completely, they’re ready for a generous layer of peppermint frosting.

Why You’ll Love These Peppermint Frosted Sugar Cookies

• Soft and pillowy: Greek yogurt helps give these sugar cookies their soft texture.
• Festive peppermint flavor: Peppermint extract gives the buttercream a seasonal flavor.
• Beautiful holiday finish: Colorful sprinkles and crushed candy canes make each cookie look festive.
• Great for cookie exchanges: Their round shape and colorful frosting make them a lovely addition to a holiday cookie platter.
• Make-ahead dough: The cookie dough can be prepared and refrigerated overnight before baking.

Ingredients You’ll Need

For the Sugar Cookies

• Butter: Room-temperature butter creams smoothly with the sugar and creates the rich cookie base.
• Sugar: Sweetens the cookies and helps create a light, fluffy mixture when creamed with butter.
• Eggs: Add structure and richness to the dough.
• Vanilla: Adds a warm flavor that complements the peppermint frosting.
• Plain Greek yogurt: Helps create the soft texture. Sour cream can be used instead.
• All-purpose flour: Provides the structure for the cookies.
• Baking powder and baking soda: Help the cookies rise as they bake.
• Salt: Balances the sweetness and brings out the other flavors.

For the Peppermint Frosting

• Butter: Room-temperature butter creates a smooth, fluffy frosting.
• Peppermint extract: Gives the buttercream its minty flavor.
• Confectioners’ sugar: Provides sweetness and helps create the frosting’s consistency.
• Heavy cream: Makes the frosting smooth and creamy.
• Salt: A pinch balances the sweetness.
• Food coloring: Optional, for a festive colored frosting.
• Colored sprinkles and crushed candy canes: Add a decorative holiday finish.

Helpful Tips for Making Peppermint Frosted Sugar Cookies

• Use room-temperature ingredients: Room-temperature butter, eggs, and yogurt are easier to incorporate into the dough.
• Chill the dough overnight: The dough is sticky, so refrigeration makes it easier to handle and roll out.
• Flour your work surface: Use enough flour on the counter, dough, and rolling pin to prevent sticking.
• Keep the cookies evenly thick: Roll the dough to approximately 1/4 inch so the cookies bake evenly.
• Watch the baking time: Bake for 7–9 minutes, until the cookies are just barely golden.
• Cool completely before frosting: Let the cookies cool on a wire rack before adding the buttercream.
• Add cream gradually: Mix the heavy cream into the frosting one tablespoon at a time until the desired consistency is reached.

How to Make Peppermint Frosted Sugar Cookies

Step 1: Cream the Butter and Sugar

Using an electric mixer fitted with the paddle attachment, cream the room-temperature butter and sugar until light and fluffy, about 4 minutes.

Step 2: Add the Eggs, Vanilla, and Yogurt

Add the eggs one at a time, incorporating each completely before adding the next. Mix in the vanilla and Greek yogurt until combined.

Step 3: Combine the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.

With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix until combined. The dough will be sticky, which is expected.

Step 4: Chill the Dough Overnight

Divide the dough in half and place each half on a separate sheet of plastic wrap.

Shape each portion into a rectangle approximately 1 1/2 inches thick. Wrap in plastic and refrigerate overnight.

Step 5: Roll and Cut the Cookies

When ready to bake, preheat the oven to 425°F. Line two cookie sheets with parchment paper or Silpat.

Generously flour your work surface. Remove one portion of dough from the refrigerator, flour the top, and flour the rolling pin if needed.

Roll the dough to approximately 1/4 inch thick. Use a 2 1/2-inch round cookie cutter to cut circles.

Place the cookies on the prepared baking sheets, leaving about 1 inch between them.

Step 6: Bake the Cookies

Bake for 7–9 minutes, or until the cookies are just barely golden.

Remove the cookies from the baking sheets immediately and transfer them to a wire rack. Allow them to cool completely before frosting.

Repeat the rolling, cutting, and baking process with the remaining refrigerated dough.

Step 7: Make the Peppermint Frosting

In the bowl of an electric mixer fitted with the paddle attachment, cream the room-temperature butter and peppermint extract until light and fluffy.

With the mixer on low speed, gradually add the confectioners’ sugar and a pinch of salt.

The frosting should be smooth and creamy, although it may initially seem dry. Add the heavy cream one tablespoon at a time, mixing each addition completely.

Once all the cream has been incorporated, beat the frosting on medium-high speed for about 2 minutes, until light and fluffy.

If desired, add food coloring and mix until thoroughly combined.

Step 8: Frost and Decorate

Spread the peppermint frosting over the completely cooled cookies.

Decorate with colored sprinkles and crushed candy canes. Allow the frosting to set before storing the cookies in an airtight container.

Frequently Asked Questions

Can I use sour cream instead of Greek yogurt?

Yes. The recipe specifically allows sour cream as a substitute for the plain Greek yogurt.

Why does the cookie dough need to chill overnight?

The dough is sticky after mixing. Refrigerating it overnight makes it easier to roll out and cut into circles before baking.

How thick should I roll the cookie dough?

Roll the dough to approximately 1/4 inch thick before cutting it with a 2 1/2-inch round cookie cutter.

How do I know when the cookies are done?

Bake for 7–9 minutes, until the cookies are just barely golden. Remove them from the baking sheets immediately and transfer them to a wire rack.

Can I make the frosting ahead of time?

The recipe provides instructions for making the frosting and using it to decorate the cookies, but it does not specify make-ahead storage instructions for the frosting.

Storage Tips

Once the frosting has set, store the cookies in an airtight container, as directed in the recipe. The original recipe does not specify a storage duration or whether the cookies should be refrigerated.

Final Thoughts

These Peppermint Frosted Sugar Cookies bring together soft homemade sugar cookies and fluffy peppermint buttercream for a festive holiday dessert. With colorful sprinkles and crushed candy canes on top, they’re a lovely choice for Christmas celebrations, cookie exchanges, and seasonal baking.

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