Peppermint Sugar Cookies

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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.

Prep Time10

Cook Time8

Total Time18

Course: Dessert

Cuisine: American

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.

Nutrition