These peppermint sugar cookies are an easy alternative to cut out sugar cookies that still feel so festive! They start with a simple bag of sugar cookie mix and get a festive holiday makeover with crushed peppermints, making them perfect for any cookie exchange or holiday party.

I love baking but life always moves so fast from mid November onward so I don’t always have a ton of time.

There’s my kids’ holiday concerts, so many parties and events, and family obligations.

It really does seem like every spare second is scheduled.

So while I’d love to make cookies completely from scratch, I don’t always have the time or energy to make cookies completely from scratch.

But that’s ok because these peppermint sugar cookies taste homemade but use a bag of sugar cookie mix to get them going.

The whole process is quicker and easier and they are drop cookies instead of cutouts, meaning no rolling and chilling dough.

And some crushed peppermints turn them into a Christmas treat full of holiday flavor.

Whether you’re baking with the kids, getting ready for a holiday party, or just craving a sweet peppermint treat, these sugar cookie mix cookies are an easy way to make holiday baking a little less work and a lot more fun.

Ingredients

To make these you’ll need:

Sugar cookie mix– 1 17.5 ounce bag. Use your favorite brand.
Oil– Canola or vegetable oil.
Milk– 1% or 2%
Egg
Peppermints– Crushed. Use either the round, red and white peppermints or crushed candy canes.

How to Make

These peppermint sugar cookies are very easy to make.

To do it, combine the sugar cookie mix, oil, milk, and egg in a mixing bowl using a hand mixer starting on low speed and gradually turning the speed up to medium.

Mix it until everything’s evenly combined into a soft crumbly dough.

Then, fold in the crushed candy pieces.

Using a 1 1/2 tablespoon cookie scoop, scoop balls of cookie dough onto a parchment paper lined baking sheet in even, leaving plenty of room for spreading.

Bake at 350° for 8-12 minutes, just until the edges have just set.

Set the cookies aside to cool completely.

Serve and enjoy!

Storing

To store them, let them cool completely before putting them in airtight container.

Store them on the countertop for up to 1 week.

Tips and Tricks

Let the egg come to room temperature first so it more easily incorporates.
Put the cookie dough in rows that allow for plenty of room to spread as they bake. I recommend no more than 8-10 cookies per baking sheet.
Do not overbake the cookies. The residual heat will continue cooking them even after they’re removed from the oven.
Dress them up with a drizzle of white chocolate or by folding it white chocolate chips as well as the crushed peppermints.

Other Easy Cookie Recipes

Peppermint sugar cookies are an easy cookie that will fill out any holiday dessert table or cookie exchange.

Make them and enjoy!

Looking for other easy cookie recipes?

Try these:

If you’ve tried these PEPPERMINT SUGAR COOKIES or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Peppermint Sugar Cookies

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Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 8

Total Time: 18

Servings:

Calories: 202kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

1 17.5 oz pkg dry sugar cookie mix
1/3 cup canola or vegetable oil
1 tablespoon milk 1% or 2% recommended
1 large egg
3/4 cup crushed peppermints

US Customary - Metric

Instructions

To a mixing bowl add the sugar cookie mix, oil, milk, and egg. Using a hand mixer, blend on low speed, gradually increasing to medium until everything's evenly combined into a soft crumbly dough.
1 17.5 oz pkg dry sugar cookie mix, 1/3 cup canola or vegetable oil, 1 tablespoon milk, 1 large egg
Fold in the crushed candy pieces until evenly incorporated.
3/4 cup crushed peppermints
Using a 1 1/2 tablespoon cookie scoop, scoop balls of cookie dough onto a parchment paper lined baking sheet in even rows that allow for plenty of room to spread as they bake. I recommend no more than 8-10 cookies per baking sheet.
Bake at 350° for 8-12 minutes, just until the edges have just set. Do not overbake, the residual heat will continue cooking them even after they're removed from the oven.
Set the cookies aside to cool completely.
Serve and enjoy!

Notes

Let the egg come to room temperature first so it more easily incorporates.
Put the cookie dough in rows that allow for plenty of room to spread as they bake. I recommend no more than 8-10 cookies per baking sheet.
Do not overbake the cookies. The residual heat will continue cooking them even after they're removed from the oven.
Dress them up with a drizzle of white chocolate or by folding it white chocolate chips as well as the crushed peppermints.