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Peppermint Twist Cookies JENRON DESIGN

Peppermint Twist Sugar Cookies

Course Dessert
Cuisine American
Keyword Cookies
Prep Time 30 minutes
Cook Time 10 minutes
Cool & Icing 20 minutes
Servings 48
Author Jennifer


  • Cookie Sheet
  • Mixer
  • Silpat


  • 1/2 cup Butter softened to room temperature
  • 3/4 cup Sugar granulated
  • 1 Egg
  • 1/8 tsp Peppermint extract
  • 1/2 tsp Vanilla preferred- Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1 2/3 cup Flour all purpose
  • 1 tsp Cream of tartar
  • 1/2 tsp Salt
  • 1/2 tsp Baking soda
  • 1/4 cup Peppermint Crunch
  • 1 tub Vanilla Frosting
  • 1/2 cup Peppermint Crunch topping on cookies


  • Preheat oven to 350°F. Line cookie sheets with Silpat or parchment paper; set to side.
  • Cream sugar and butter in mixer
  • Add egg, vanilla and peppermint flavoring to bowl; beat at medium speed, scraping bowl often, until creamy.
  • Add flour, cream of tartar, baking soda and salt; beat at low speed until well mixed.
  • Hand stir in peppermint candy.
  • Shape dough into 3/4-inch balls; roll in sugar mixture. Place 2 inches apart onto your prepared cookie sheets.
  • Bake 8-10 minutes or until edges are lightly browned. Do not over bake. Cool 3 minutes on cookie sheet; remove to cooling rack. Cool completely before icing.