Imagine taking the most delicious melt-in-your-mouth butter cookie recipe and turning it into a peppermint version! That’s exactly what I did to come up with this Peppermint Butter Cookies recipe. These cookies are to die for!

Peppermint butter cookies with peppermint butter frosting and crushed peppermint candy on a red plate.

My Butter Cookie recipe is one of my top two cookie recipes on my blog. Therefore, it was a no-brainer to turn it into a peppermint version. Regrets? Never!! If you like the thought of something soft and pepperminty dissolving in your mouth, make these cookies!! 🙂

These Peppermint Butter Cookies get better the longer they’re stored in an airtight container!

Peppermint Butter Cookies.


First, let’s talk about peppermint. If you’re going to make a cookie with a pure peppermint flavor, don’t skimp! Don’t use those cheap candy canes with the imitation flavoring, and don’t use imitation peppermint extract. I love to use Doscher’s gourmet candy canes for this recipe. They have a pure peppermint flavor and look where they’re made…The USA!! I also use pure peppermint extract.

I simply place 2 to 3 candy canes in a freezer bag and crush them with a heavy rolling pin. I use about 1/2 cup of crushed candy to sprinkle on top of the frosted cookies.

Peppermint Butter Cookies.

Cookie Dough and Frosting

Recipe Pros

  • This cookie dough comes together in 5 minutes.
  • It doesn’t need to be refrigerated. Just mix, roll out, and cut.
  • It’s incredibly easy to work with. Perfect for kids to work with.
  • It’s not sticky like some cookie doughs.
  • It freezes beautifully. Mix and freeze it ahead of time. Thaw and use when you’re ready for it.

Frosting Tips

This frosting takes 5 minutes to make. It’s made with melted butter, powdered sugar, vanilla, and milk. Super easy.

  • If the frosting starts to become too thick, add a little bit of milk, one teaspoon at a time. If it’s a little too thin, add a tiny bit of additional sugar.
  • Spinkle the crushed peppermint on each cookie as you frost them. The frosting will start to set up pretty quickly. Once it sets up, the candy will not stay on the cookies.
  • Use pure peppermint extract in the frosting, not imitation.
  • Use real butter…not margarine!
Soft Peppermint Butter Cookies on a red plate with peppermint butter frosting and crushed peppermint candy on top.

Here are a few more yummy holiday cookie recipes,

Sour Cream Brown Butter Cookies

Pecan Dreams

Pecan Date Cookies

Thin and Chewy Suger Cookies

Chocolate Kiss Meringue Cookies

Butter Cream Cheese Almond Cookies

Reader Carmen says…

I am in heaven! These are the absolute best cookies ever. I am allergic to dairy and egg. I am thrilled to find a cookie recipe without egg. I made them with earth balance vegan butter and oat milk and it worked perfectly.  All other cookies spread and leak butter.  Thank you!

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Soft Peppermint Butter Cookies on a red plate with peppermint butter frosting and crushed peppermint candy on top.

Peppermint Butter Cookies

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  • Author: Cindy @mycountrytable
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 23 to 24 cookies 1x
  • Category: cookies
  • Method: bake
  • Cuisine: American


These Peppermint Butter Cookies are buttery shortbread cookies with a touch of pure peppermint flavor.  The butter icing has pure peppermint too and crushed peppermint candy.  They are pepperminty buttery perfection!


Units Scale


  • 4 cups all-purpose flour, spoon & leveled
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 1 cup powdered sugar
  • 1 3/4 teaspoons pure peppermint extract


  • 1/2 stick unsalted butter
  • 3 cups powdered sugar
  • 1 1/2 teaspoons pure peppermint extract
  • 1 to 2 tablespoons milk as needed for easy spreading consistency
  • 1/2 cup crushed peppermint candy, good quality such as Doscher’s



  1. Preheat oven to 350 degrees.
  2. Mix the dough: In a medium bowl, whisk together the flour, baking powder, and salt.  Set aside. Add the butter to the bowl of a stand mixer, or use a hand mixer.  Mix on high speed until the butter is light and creamy, about 2 minutes.  Add the powdered sugar and mix at low speed until the sugar is incorporated. Add the peppermint extract and mix at medium speed until well combined.  Add the dry ingredients 1 cup at a time at medium-low speed until all of it is incorporated.  Scrape down the sides of the bowl and turn the mixer to medium and mix for a few seconds.
  3. Roll out and cut cookies: Working with about 1/3 of the dough at a time, roll the dough out on a lightly floured work surface to a thickness of about 1/4 inch.  You can also pat the dough out with your hands.  I do. Using a 3-inch round cookie cutter, cut out dough circles and place them on an ungreased cookie sheet, spacing them at least an inch apart.  These cookies barely spread.
  4. Bake the cookies for 14 to 15 minutes until they are just slightly starting to brown on the bottoms.  The tops will still look pale.  Transfer from the oven and leave on the cookie sheets for a couple of minutes before transferring to a wire rack to cool.  Be gentle when removing them from the cookie sheet as they e break easily when warm.


  1. Melt the butter in a saucepan or in the microwave.  Add the peppermint extract and mix to combine. Add 1 tablespoon of milk.  Slowly add the powdered sugar, mixing well until the frosting is smooth.  Add the second tablespoon of milk as needed for the perfect spreading consistency.  Make sure to whisk or beat the frosting until it’s perfectly smooth.  If the frosting seems too thick, add a tiny bit more milk, only 1 teaspoon at a time. If it’s too thin, add a little more sugar.
  2. Spread the icing on the cookies and immediately sprinkle them with the crushed peppermint candy.  Allow the cookies to sit, until the frosting has completely set.
  3. Store the cookies between layers of wax paper in an airtight container.
  4. These cookies are better the longer they are in an airtight container.  Cookies will stay fresh for up to 2 weeks in an airtight container.


  • Cookies without icing can be frozen for up to 3 months.  Place them in layers with wax paper between them in an airtight freezer-safe container.