This recipe is my go-to for holiday baking: a batch of sturdy, buttery cutouts flavored with peppermint that hold their shape through rolling and cutting. I first developed this formula one December when I wanted cookies that would withstand elaborate decorating but still taste delicate and minty. The dough is forgiving, easy to chill and roll, and the peppermint buttercream is fluffy without being overly sweet. It has become our family's neighborhood-gift staple, and every year neighbors ask when I’ll bring another tin.

What makes these cookies special is the balance between a tender crumb and enough structure to create crisp outlines when baked. The peppermint in both the dough and the frosting gives a festive chill, while the buttery base keeps them melt-in-your-mouth. I remember my eldest decorating cookies while we listened to carols; frosting smeared across tiny fingers and everyone declaring their favorite designs. These cutouts travel well, freeze beautifully, and are easy to scale up for parties or bake sales.

Ingredients

• Unsalted butter (for cookies): Use 1 1/2 cups slightly chilled, cut into pieces so it creams evenly with sugar. I prefer European-style butter (82 to 84 percent fat) for richer flavor.
• White granulated sugar: 2 cups to create a crisp edge and subtle sweetness; superfine sugar works well if you have it for a finer texture.
• Large eggs: 4 at room temperature. Room-temp eggs incorporate more smoothly and help the dough bind without overmixing.
• Vanilla extract: 1 teaspoon of a good-quality pure vanilla adds depth that rounds out the peppermint.
• Peppermint extract: 1 teaspoon in the dough and 1 teaspoon in the frosting; adjust carefully — peppermint can dominate quickly.
• All-purpose flour: 5 cups. Spoon and level when measuring to avoid dense dough. If using a scale, this equals roughly 600 grams, but cup measures are listed here for convenience.
• Baking powder and salt: 2 teaspoons baking powder and 1 teaspoon salt to lift the dough slightly and balance the sweetness.
• Unsalted butter (for frosting): 2 cups slightly chilled to yield a whipped, stable buttercream.
• Powdered sugar: 6 cups sifted to avoid lumps in the buttercream for a smooth finish.
• Heavy cream: 3 tablespoons to loosen the frosting and create a glossy, pipeable consistency.
• Pinch of salt: A small pinch in the frosting brightens the peppermint and cuts the sweetness.

Instructions

Preheat: Preheat the oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper. A hot oven ensures a quick set of the edges so cut shapes keep their form. Position oven racks in the center for even browning. Make the dough: In a stand mixer fitted with the paddle attachment, cream the 1 1/2 cups butter and 2 cups sugar on medium speed for about 2 minutes until light and fluffy. Add the 4 room-temperature eggs, 1 teaspoon vanilla, and 1 teaspoon peppermint extract and mix until incorporated. With the mixer on low, add the 5 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt gradually, mixing just until the dough comes together. Overmixing develops gluten and will toughen the cookies; stop as soon as there are no dry streaks. Chill: Turn the dough onto a lightly floured surface, shape into a flat disk, wrap tightly, and refrigerate at least 1 hour. Chilling firms the butter so the dough rolls smoothly and the cutouts keep sharp edges; for best results chill up to 24 hours and bring back to just-rollable temperature when ready. Roll and cut: On a lightly floured surface roll the chilled dough to about 1/4 inch thickness. Use cookie cutters dipped in flour to prevent sticking, and transfer shapes to the prepared baking sheets spacing about 1 inch apart. For the cleanest edges, place sheets in the freezer for 10 minutes before baking; this helps the dough set quickly in the oven. Bake: Bake for 6 to 7 minutes, or until edges are just lightly golden. Because the oven temperature is high, watch closely: the centers should stay pale. Remove from oven and cool completely on wire racks before frosting to avoid melting the buttercream. Make the frosting: Beat 2 cups slightly chilled butter for about 2 minutes until creamy. Gradually add 6 cups powdered sugar, then add 3 tablespoons heavy cream, 1 teaspoon peppermint extract, and a pinch of salt. Increase speed and beat for 3 to 5 minutes until the mixture is very light and fluffy. Adjust cream to reach your desired spreadability; for piping, aim for a stiffer consistency. Frost and decorate: Spread or pipe the buttercream onto cooled cookies. Decorate with crushed candy cane, sprinkles, or a small fondant accent. If piping intricate details, chill the frosted cookies briefly to set the design.

Storage Tips

Store unfrosted baked cookies in an airtight container at room temperature for up to 5 days. If frosted, keep them in a single layer or separated with parchment to avoid smudging and refrigerate for up to 3 days. For longer storage, freeze baked, unfrosted cookies in a single layer on a sheet pan until solid, then stack in an airtight freezer container with parchment between layers for up to 3 months. Thaw frozen cookies at room temperature or in the refrigerator. To refresh slightly stale cookies, warm briefly in a 275 degree Fahrenheit oven for 3 to 5 minutes.

Ingredient Substitutions

For a dairy-free version, substitute a plant-based butter alternative suitable for baking and use a non-dairy cream replacement in the frosting; texture will be slightly different and may be softer. To reduce sweetness, cut frosting powdered sugar by 1 cup and add 1 to 2 tablespoons extra cream to adjust consistency. To make a chocolate-mint variation, replace 1/2 cup of the flour with unsweetened cocoa powder and add 1/2 teaspoon extra peppermint to the dough; expect a slightly drier texture and adjust with a tablespoon of milk if needed.

Serving Suggestions

Serve chilled or at room temperature with a hot cup of cocoa or mint tea. Arrange on a holiday platter with sprigs of fresh rosemary or pine for color. These are perfect as gifts in festive tins with parchment separators, or as an activity for children to decorate as part of a holiday gathering. For a dessert board, pair with dark chocolate squares, candied nuts, and small bowls of crushed candy cane for dipping.

Cultural Background

Decorated cutouts are a long-standing holiday tradition in many Western kitchens, tracing roots to European festive cookies where shaped doughs and colorful icings signaled celebration. Peppermint as a holiday flavor developed through the availability of peppermint oil and candy canes in the 19th and 20th centuries, becoming associated with winter and Christmas. This particular peppermint-butter combination blends the classic American cutout technique with the seasonal cooling notes of mint that many families now expect during the holidays.

Seasonal Adaptations

For winter gatherings, stick to peppermint and red decor. For a spring twist, substitute lemon extract for peppermint and add pastel frosting colors. At Halloween, use cocoa dough and orange-tinged frosting. For a New Year’s party, top with edible gold dust for shine. Temperature and humidity affect rolling and frosting; in humid summer months, chill the dough a bit longer and use powdered sugar sparingly in the frosting.

Meal Prep Tips

Split the workflow across two days: day one make and chill the dough; day two roll, bake, and frost. Store baked unfrosted cookies in the freezer, then frost on the day you plan to serve for a fresh look. Prepare the frosting in advance and keep it refrigerated; re-whip for a minute before using. Use disposable or reusable piping bags for easy cleanup when piping decorations for many cookies.

These peppermint sugar cookies have become my holiday signature — approachable to make, wonderful to decorate, and even better to share. I hope these tips help you make them a new tradition in your home too.