red sprinkle cookies on white plate with pine garland garnish

Peppermint Crunch Sugar Cookie Recipe

A hint of peppermint extract and red sanding sugar makes a vintage sugar cookie recipe extra festive for the holidays. Use any colored sanding sugar you'd like. If you'd like to amp up the peppermint flavor, crush up a handful of candy canes or peppermint candies in your food processor and either add to the dough and/or sprinkle on top of each cookie before baking.
Course Dessert
Cuisine American
Keyword sugar
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 36 cookies


  • 1/2 cup butter room temperature
  • 1/2 cup shortening
  • 1 cup granulated sugar
  • 1/2 tsp peppermint extract
  • 1 egg room temperature
  • 2 1/4 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 cup sanding sugar any color


  • Measure dry ingredients, flour, baking soda and baking powder into a medium bowl.
    In a large bowl or the bowl of a stand mixer, beat butter, shortening and sugar on medium high for five minutes or until light and fluffy. Be sure to pause briefly at least twice to scrape down the sides of the bowl and the bottom of the bowl with a spatula.  
    Add peppermint extract and egg and beat for another minute until combined.
    Add dry ingredients and mix until just combined. The dough will be somewhat thick. 
    No need to chill this dough. 
    Preheat oven to 350 degrees.
    Pour sanding sugar into a bowl.
    Using a cookie scoop, scoop one inch balls of dough and roll into the sanding sugar.
    Place balls of dough on a parchment-lined baking sheet.
    Once you have 12 balls of dough on the sheet, flatten each with the bottom of a glass.
    Bake at 350 for 12 minutes or until the bottoms of the cookies are golden tan.
    Let cool on a wire rack.