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Soft Peppermint Sugar Cookies {Free Printables}

Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings 20 cookies
Author Chelsea


Sugar Cookies

  • 2/3 cup regular shortening unflavored
  • 2/3 cup unsalted butter room temperature
  • 2 cups white sugar separated
  • 1 large egg + 1 large egg yolk
  • 1 tablespoon corn syrup
  • 2 teaspoons vanilla extract
  • 1/4 - 1/2 teaspoon peppermint extract
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup peppermint crunch sprinkles
  • Optional: 1/4 cup coarse white sparkling sugar

Peppermint Cream Cheese Frosting

  • 1/4 cup (4 tablespoons) butter softened not melted
  • 4 ounces cream cheese softened but not melted
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract not mint extract
  • 2 and up to 2 & 1/2 cups powdered sugar (depending on desired consistency)
  • Peppermint crunch sprinkles to top


  • Preheat the oven to 350 degrees F.
  • Beat together the shortening, butter, and 1 and 1/2 cups white sugar until light and creamy. (Do not melt or soften your butter.)
  • Beat in the egg, egg yolk, corn syrup, and vanilla extract. Beat in the peppermint extract to taste. (I like less extract and more actual peppermint so I only add 1/4 tsp. Add 1/2 tsp for a stronger flavor)
  • Add in the flour, baking powder, salt and peppermint crunch. Mix until just combined.
  • Shape into thick, flat discs (see picture).
  • In a small bowl toss together the remaining 1/2 cup white sugar with the coarse sparkling sugar (or just use the white sugar). Roll the cookie balls in the sugar to coat.
  • Bake 2 inches apart on a parchment lined cookie sheet.
  • Bake 9-12 minutes.
  • *The key to soft sugar cookies is slightly under-baking the cookies, letting them cool most of the way, and then placing them in a bag (sealing the bag) when they are still a little warm. This keeps your cookies ultra soft!*
  • While the cookies are cooling, you can make the frosting:
  • Beat together the softened butter, softened cream cheese, vanilla, and peppermint extract.
  • Beat in the powdered sugar by slowly adding about 1/2 a cup at a time until a smooth frosting is formed. Add a little milk if needed to thin your frosting to desired consistency.
  • Again, feel free to increase the peppermint extract amount if desired in the frosting.
  • Frost the cookies and add peppermint crunch sprinkles to the top.
  • Store in an airtight container at room temperature.


For even softer and more flavorful cookies, chill the dough overnight (or a few hours) and bake the next day.