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chocolate peppermint Christmas Cookies with candy canes

Cute & Easy Chocolate Peppermint Christmas Cookies

5 from 4 votes
Marley Goldin
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These Chocolate Peppermint Christmas Cookies are the easiest way to bring the look, taste, and smell of the Holidays into your home. They're crunchy on the edges, chewy in the center, full of chocolate and peppermint flavor, and fun to decorate!
Prep Time 15 minutes
Cooling + Decorating Time 2 hours 5 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings 12 cookies

Ingredients
  

Cookies

  • ¾ cup unsalted butter, softened (¾ cup usually = 1 ½ sticks)
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon peppermint extract
  • 1 ½ cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Peppermint Icing

  • 3 large egg whites
  • 1 teaspoon peppermint extract
  • 3 ½ to 4 cups powdered sugar
  • food coloring for decoration (optional)
  • round sprinkles for decoration (optional)

Instructions
 

Chocolate Peppermint Cookies

  • Make sure the butter is softened by poking it with your finger—it should leave an indentation. Beat your butter and sugar together until combined.
  • Add your egg and peppermint extract and mix well.
  • Add your flour, cocoa powder, baking powder, and salt to form dough.
  • Place your dough between two pieces of parchment paper and use a rolling pin to flatten it until it is about 1/2 inch thick.
  • Use a cookie cutter to cut out your desired shapes and place them on a lined baking sheet, leaving two inches in between each cookie. Place the cookie sheet in the refrigerator for 2 hours to firm up.
  • Once your shaped cookies are firm, preheat your oven to 350°F.
  • Bake at 350°F for ten minutes. Remove from the oven and keep your cookies on your hot baking sheet for at least ten more minutes. They will continue to bake on the hot sheet until they cool.

Peppermint Icing

  • With hand or stand mixer, whip egg whites and peppermint extract until white and foamy—about 3 minutes.
  • Add powdered sugar 1 cup at a time and continue to whip until you've added 3 cups. Add another 1/2 cup of powdered sugar and check the consistency. It should be sticky and drip slowly off of a spoon. If it's too loose, slowly add more powdered sugar until the desired consistency is reached.
  • If you are using food coloring as pictured above, separate about 2/3 of the icing into a mixing bowl. With your mixer on high, add about 5-10 drops of green food coloring until you achieve a vibrant green. Transfer to a piping bag and set aside. Divide the remaining icing in two. Leave one half white, and add red food coloring to the other half using the same technique as with the green food coloring.
  • Store your piping bags in the refrigerator until the cookies are completely cool and ready for decorating. Cut the very bottom tip of your piping bags, and have fun decorating!

Pro Tips

  • For the icing, make sure you whip your egg white and extract until they are smooth, white, and frothy before adding in the powdered sugar.
  • The icing consistency should be thick and sticky, but still able to slowly drop off your spoon. You may not need all four cups of powdered sugar, so add it slowly.
  • Make sure you set the cut cookies in the refrigerator for two whole hours before baking to ensure they keep their shape.
  • Do not remove the cookies from their baking sheet until they have completely cooled.
  • Cookie monsters are always happy at my house with this delicious selection of my best cookie recipes to choose from! Nom nom nom!
  • Speaking of cookies, don't waste those leftover egg yolks! They can be used in these Margarita Cookies, Candy Cookies, or Rosemary Shortbread.
Course Dessert
Cuisine American
Diet Vegetarian
Keyword Chocolate Peppermint Cookies, Christmas Cookies, Easy, Holiday Cookies, One-Pot
Did you make this recipe?Let me know by leaving a recipe rating below, or by tagging @marleysmenu on Instagram.