Peppermint Amish Sugar Cookies are a must this holiday season – soft, puffy, melt-in-your-mouth sugar cookies, with a hint of peppermint, a thick layer of peppermint icing, and crunchy peppermint pieces on top. These Peppermint Amish Sugar Cookies deserve a spot on your holiday cookie trays.
These Peppermint Amish Sugar Cookies completely hit the spot for me this holiday season. I was feeling all the peppermint things recently. I have to be in the right mood for peppermint, and I was especially jiving with it this year.
Do you feel that way with peppermint? It’s not my most favorite seasonal flavor. I like it plenty, but there’s other things I like better (like eggnog and cranberry orange things, or pumpkin). I just need to be in the right mood, I think!
In addition to these addictive Peppermint Amish Sugar Cookies, I also posted this Peppermint Bark Cheesecake earlier this week. Both those peppermint desserts exceeded my expectations and were stand-out recipes!
First of all, it’s 100% not a secret that I love this Amish Sugar Cookies recipe. Those cookies are insanely versatile – possibly the most versatile cookie I’ve EVER encountered. Highly adaptable, and that’s part of their beauty.
They’re also very buttery, soft, puffy, and they truly have a ‘melt-in-your-mouth’ quality. They’re incredibly easy too. You get all the benefits of a cut-out cookie, but they’re a cinch because they’re a drop cookie.
My family loves them, blog readers love them, and they’re highly-tested and highly-rated on Pinterest. If you go to my Amish Sugar Cookies recipe on Pinterest, there’s a ton of positive comments, and many photos submitted from people who’ve made them.
These Peppermint Amish Sugar Cookies are special because they have peppermint extract in both the cookie and the icing, so the flavor is cohesive, but still not overpowering. The crushed peppermint candies on top are both a pretty garnish, but also a nice bit of crunch!
I think they’re also special because they start with an exceptionally special cookie for the base. These Peppermint Amish Sugar Cookies aren’t just another cookie with peppermint icing – they’re so much better than that because they start with such an awesome cookie base.
As I’ve said many times now, I’ve adapted Amish Sugar Cookies A LOT.
Here’s all the other ones I have currently. Tis’ the season, after all!
- Eggnog Amish Sugar Cookies
- Cranberry Orange Amish Sugar Cookies
- Iced Vanilla Amish Sugar Cookies
- Cherry Almond Amish Sugar Cookies
- Pecan Praline Amish Sugar Cookies
- Iced Maple Amish Sugar Cookies
- Pumpkin Spice Latte Amish Sugar Cookies
- Iced Chai-Spiced Amish Sugar Cookies
- Thin Crispy Amish Sugar Cookies
- Iced Almond Sugar Cookies
- Iced Lemon Amish Sugar Cookies
- Iced Orange Amish Sugar Cookies
- Toasted Coconut Amish Sugar Cookies
- Coconut Oil Amish Sugar Cookies
Peppermint Amish Sugar Cookies
Ingredients
For cookies:
- 1 cup butter softened
- 1 cup vegetable or canola oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 2 tsp. vanilla
- 1 1/2 tsp. peppermint extract
- 4 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
For icing:
- 4 tbsp. butter melted
- 1 tsp. vanilla
- 1 1/2 tsp. peppermint extract
- 1/4 cup + 1-2 tbsp. milk or heavy cream
- 4 - 4 1/2 cups powdered sugar
- 1 cup finely crushed peppermint candies for garnish
- sprinkles optional
Instructions
For cookies:
- In a large mixing bowl, beat the butter, oil, and sugars until combined.
- Beat in eggs, vanilla, and peppermint extract.
- In a large bowl, whisk together flour, baking soda, and cream of tartar.
- Gradually add flour mixture to the butter mixture, beating until just combined after each addition. Do not overmix.
- Line baking sheets with parchment paper or silicone baking mats.
- Drop dough by teaspoonfuls onto baking sheets.
- Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
- Remove to wire racks to cool.
For icing:
- Whisk together butter, vanilla, peppermint extract, and 1/4 cup milk until smooth.
- Stir in 4 cups powdered sugar, mixing until smooth.
- Add additional milk or powdered sugar, as needed, to achieve a thick, but spreadable consistency. It should be thicker than a glaze, and it shouldn't run off the cookie, but should be easily spreadable.
- Frost cookies, sprinkle with peppermint candies, decorate with additional sprinkles, if desired, and allow to set.
Notes
Have you tried a brown butter version? Do you think it would change the texture of the cookies?
Do you think it would be okay to use peppermint oil instead of peppermint extract. Maybe cut down the regular oil and then the butter in the frosting? These look delicious!
I think it would… I haven’t worked with oil much, but I do think so.