Peppermint Sugar Cookies with Greek Yogurt Frosting

Easy Peppermint Sugar Cookies

The smell of peppermint filling the kitchen is basically the official start of the holidays. It's that specific scent that makes the whole house feel cozy and ready for guests.

You want something that looks impressive on a platter but doesn't keep you stuck in the kitchen all day. These Peppermint Sugar Cookies hit that mark because they don't require hours of dough resting.

They have a soft, chewy center and a frosting that isn't overly sweet. It's the kind of treat you can actually eat more than one of without feeling overwhelmed by sugar.

Why This Method Works

• Yogurt Balance: Adding Greek yogurt to the cream cheese frosting cuts the heaviness. This creates a lighter finish that lets the mint flavor shine.
• Hand Folding: Folding in the candy canes by hand helps limit the red dye from bleeding into the dough. This keeps the dough white and the candy pieces distinct.

Honestly, I prefer using room temperature butter for these. It makes the creaming process much faster and gives the cookies a more tender, melt-in-your mouth feel.

Recipe Specs

This recipe yields 18 cookies. The prep takes 20 minutes, and they bake for 10 minutes. Total time is 35 minutes when you include the essential cooling period on the pan.

Ingredient Roles

• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 1 large egg
• 1 tsp (5ml) vanilla extract
• 1 tsp (5ml) peppermint extract
• 2 cups (250g) all-purpose flour
• 1 tsp (5g) baking powder
• 1/4 tsp (1.5g) salt
• 1/4 cup (30g) crushed candy canes
• 4 oz (115g) cream cheese, softened
• 2 tbsp (30g) plain Greek yogurt
• 1 1/2 cups (180g) powdered sugar
• 1/2 tsp (2.5ml) peppermint extract
• 1-2 tbsp (15-30ml) milk

The butter and sugar provide the structure, but the peppermint extract does the heavy lifting for the flavor. I like using a mix of vanilla and peppermint in the dough to add depth, so it doesn't taste like toothpaste.

For the frosting, the cream cheese adds a necessary tang. The Greek yogurt is a great addition because it thins the frosting naturally while adding a bit of protein and a smooth consistency.

Tools You'll Need

You'll need a large mixing bowl for the dough and a smaller one for the dry ingredients. A hand mixer or stand mixer, such as a KitchenAid, makes the frosting much easier to whip. Use a cookie scoop for uniform sizes and parchment paper to prevent sticking.

Bringing It Together

Efficiency is key for these Peppermint Sugar Cookies. Set up your workstation first so everything goes smoothly once the dough is ready.

Phase 1: Mixing the Chewy Base

Set your oven to 180°C (350°F) and prepare baking sheets with silicone mats or parchment paper. In a large mixing bowl, cream 115g softened unsalted butter and 150g granulated sugar until the texture is light and fluffy.

Blend in 1 large egg, 5ml vanilla extract, and 5ml peppermint extract. Meanwhile, whisk 250g all-purpose flour, 5g baking powder, and 1.5g salt in a smaller bowl before stirring them into the wet mixture. Using a spatula, gently fold in 30g crushed candy canes, taking care not to streak the colors into the dough.

Phase 2: Shaping and Baking

Use a cookie scoop to form dough balls, placing them on the sheets about 2 inches apart. Bake for 8–10 minutes.

Take them out as soon as the edges are set, leaving the centers looking slightly underdone, this ensures they stay soft. Allow the cookies to rest on the pan for 5 minutes, then move them to a wire rack to cool completely to finish cooling.

Phase 3: The Finishing Touch

While the cookies cool, beat 115g softened cream cheese and 30g plain Greek yogurt until smooth. Mix in 180g powdered sugar and 2.5ml peppermint extract, starting on low speed and then increasing to high until the frosting is velvety.

If the consistency is too thick, stir in 15-30ml milk, one tablespoon at a time, until it spreads easily. Once the cookies have cooled entirely, pipe or spread on the frosting and garnish with extra candy cane shards.

Fixing Common Issues

A few common mistakes can occur when making Peppermint Sugar Cookies, typically stemming from temperature issues or over-mixing.

Cookies Spread Too Much

If your cookies turn out flat, the butter was likely too soft. It should be pliable enough to indent with a finger, but not greasy or melting.

Frosting Too Runny

This happens if the cream cheese is too warm or too much milk is added. To fix a thin consistency, place the bowl in the fridge for 15 minutes and whip it again.

Candy Canes Bleeding

If the dough turns pink, the candy was stirred in too aggressively. Always use a spatula for that final fold.

One quick tip: if your kitchen is very hot, I recommend popping the scooped dough balls into the fridge for 10 minutes before they go in the oven.

Flavor Pairing Ideas

These pair well with a hot cup of cocoa or a strong black coffee to balance the sweetness. If you're serving them at a party, try placing them on a platter with fresh strawberries and mint leaves for a pop of color.

Storage and Freshness

Since these peppermint sugar cookies feature cream cheese frosting, avoid leaving them on the counter too long. Store them in an airtight box in the fridge for 5 to 7 days.

To prepare these in advance, freeze the baked cookies before you frost them. Store the cookies in a freezer-friendly bag for up to 3 months. Just let them thaw at room temperature and add the frosting right before serving.

Simple Swaps

Feel free to customize this recipe to suit your preferences. To give them a new look, try dipping half of each cookie in melted white chocolate before applying the frosting.

Refer to the following guide for ingredient substitutions.

For a more robust flavor profile, I recommend adding a pinch of cinnamon to the flour. It adds a warm, traditional spice that complements the mint perfectly.