frosted peppermint sugar cookies
Prep time
Cook time
Total time
These frosted peppermint sugar cookies are made with Nielsen-Massey peppermint extract, topped with a pale pink frosting, and so festive for the holidays!
Serves: 24 cookies
  • 1 stick butter
  • ¼ cup coconut oil, softened (not solid or melted)
  • ½ cup agave
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • ¾ tsp Nielsen-Massey peppermint extract
  • 3 cups all purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ cup butter, softened
  • 1½ cups confectioner's sugar, sifted
  • 1 tbsp milk
  • ½ tsp peppermint extract (optional, but there's nothing wrong with a little bit more peppermint)
  • red or pink gel food coloring
  1. Preheat oven to 350ºF. Line a baking sheet with parchment paper, then set aside.
  2. In a stand mixer fitted with a paddle attachment, cream together butter, coconut oil, and agave. Then, beat in the room temperature egg. Scrape down the bowl, then finally mix in the vanilla and peppermint extract. The mixture will be a little liquid-y, but don't worry! It all works out in the end.
  3. In a separate bowl, give the flour, baking powder, and salt a gentle whisk, then gently incorporate on low speed into the butter mixture.
  4. If you have a history of cookies spreading out too much and running into each other, then I suggest chilling in the fridge for up to an hour. However, I've never had that issue (not sure why, haha)! This is when you would divide the dough into two parts, wrap with plastic wrap, and chill.
  5. Roll the dough into 1-inch round balls, and gently press between your palms to flatten. Bake for 17-19 minutes, until cookies are lightly brown on the edges but still soft in the center. They will cook a little bit longer as they cool, so make sure not to over cook them!
  1. Using a hand mixer (or stand mixer, or even by hand, whatever works for you!), cream together butter and sugar. Add in milk and peppermint extract, then beat for an additional 3-4 minutes, until the frosting is smooth and fluffy. Color the frosting to your liking; I used a teeny drop of red food dye to make a pale pink color because I didn't have any pink, but you could do a deep red, bright pink, or even green!
  1. After the cookies have cooled, ice the cookies with a couple tablespoons of frosting and any other additional decorations of choice. These sugar cookies are a blank canvas, so get creative! Enjoy!!
Prep time does not include optional chilling time
Recipe by My Southern Sweet Tooth at