There’s something magical about the scent of peppermint and butter wafting through the kitchen in December. That’s exactly why I love making these Peppermint Streusel Cookies so much—they feel like a hug in cookie form. With a buttery base, crunchy streusel, and a cool, minty glaze, they’ve become my go-to for creating unique Christmas cookies that always earn smiles. To me, this recipe is the heart of holiday baking; it turns an ordinary afternoon into a festive ritual.
If you’re searching for standout Christmas dessert ideas, let me tell you, these are it. They’re the kind of holiday treats that look gorgeous on a platter and taste even better, perfect for gifting or leaving out for Santa. Among all the Christmas sweets we enjoy this time of year, these cookies offer a wonderful play of textures and a refreshing peppermint zing. So, whether you’re gathering Christmas baking ideas for a cookie swap or just a cozy family treat, this recipe is a delicious place to start.
Looking for Peppermint Streusel Cookies inspiration? You'll love what we have! Explore more Christmas Cookie recipes or discover our Chicken Recipes favorites.
Why You’ll Love This Peppermint Streusel Cookies
- Festive Texture: Soft cookie base, sandy streusel, and crunchy candy canes in every bite.
- Balanced Sweetness: Buttery dough and tangy glaze let the refreshing peppermint shine.
- Bakery-Worthy Look: Crumbly topping and vibrant candy pieces make them a holiday star.
- Make-Ahead Friendly: Dough and streusel can be prepped days ahead for fresh baking.
Ingredients & Tools
- For the Cookie Dough:
- 225 g (1 cup) unsalted butter, softened
- 150 g (3/4 cup) granulated sugar
- 1 large egg, at room temperature
- 2 tsp pure vanilla extract
- 315 g (2 1/2 cups) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- For the Streusel Topping:
- 60 g (1/2 cup) all-purpose flour
- 50 g (1/4 cup) light brown sugar, packed
- 2 tbsp granulated sugar
- 1/4 tsp ground cinnamon
- 45 g (3 tbsp) unsalted butter, melted
- For the Glaze & Finish:
- 60 g (1/2 cup) powdered sugar, sifted
- 2 tbsp cream cheese, softened
- 1-2 tbsp milk or heavy cream
- 1/4 tsp peppermint extract
- 3-4 candy canes, crushed
Tools: Stand mixer or hand mixer, medium and small mixing bowls, whisk, rubber spatula, baking sheets, parchment paper, a fork for the streusel, a wire cooling rack.
Notes: Use room temperature ingredients for even texture; sift powdered sugar for a smooth glaze.
Nutrition (per serving)
| Calories: | 210 kcal |
| Protein: | 2 g |
| Fat: | 10 g |
| Carbs: | 28 g |
| Fiber: | 0.5 g |
Serves: 24 | Prep Time: 25 minutes | Cook Time: 12-14 minutes | Total Time: 45 minutes (plus cooling)
Before You Start: Tips & Ingredient Notes
- What does “softened” butter really mean? It should be cool to the touch but yield easily when you press it. If it’s greasy or shiny, it’s too warm. The ideal is about 65°F (18°C). This creates the perfect base for creaming with sugar, which is what gives the cookie its light texture.
- Can I use peppermint essential oil instead of extract? Please don’t! Culinary-grade peppermint extract is formulated to be safe for consumption and has a consistent flavor. Essential oils are highly concentrated and not all are food-safe, plus their flavor can be overpowering and medicinal.
- Why is my streusel not clumping? The melted butter is your friend here. You want to mix it in until the mixture resembles wet sand and you can squeeze it into clumps. If it’s too dry, add another half tablespoon of melted butter. Those clumps are what give you those lovely, craggy bits on top.
- How finely should I crush the candy canes? You want a mix! Some fine powder will blend into the glaze, and some larger, chunky pieces will provide that signature crunch and festive look. Place them in a zip-top bag and use a rolling pin to crush them—it’s therapeutic!
How to Make Peppermint Streusel Cookies
Step 1: First, let’s make the cookie dough. In the bowl of your stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium-high speed for about 2-3 minutes. You’ll notice the mixture becomes pale, light, and fluffy—this is crucial for a tender cookie. Scrape down the sides of the bowl with a spatula to ensure everything is incorporated.
Step 2: Add the room-temperature egg and the vanilla extract to the creamed butter and sugar. Mix on medium speed until just combined; it might look a little curdled, but that’s perfectly fine. Now, in a separate medium bowl, whisk together the flour, baking powder, and salt. This ensures the leavening is evenly distributed.
Step 3: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix only until the flour streaks have disappeared and a soft dough has formed. Be careful not to overmix at this stage, as it can make the cookies tough. The dough will be quite soft. Cover the bowl and chill the dough for at least 30 minutes. This firms it up, making it easier to handle and preventing the cookies from spreading too much in the oven.
Step 4: While the dough chills, make the streusel. In a small bowl, combine the 1/2 cup of flour, brown sugar, granulated sugar, and cinnamon. Pour the melted butter over the top and use a fork to mix everything together until it resembles coarse, wet sand and you can form small clumps with your fingers. Set this aside.
Step 5: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop out about 1.5 tablespoons of the chilled dough for each cookie, rolling them into smooth balls. Place them on the prepared baking sheets, spacing them about 2 inches apart as they will spread a little.
Step 6: Now, generously top each dough ball with the streusel mixture, pressing it down gently so it adheres. You want a good, crumbly layer on top. Don’t be shy with it! Bake for 12-14 minutes, or until the edges are just barely starting to turn a light golden brown. The centers should still look soft.
Step 7: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step is important—they are very fragile when hot and will firm up as they cool. Rushing this can lead to broken cookies, and we don’t want that!
Step 8: For the glaze, whisk together the sifted powdered sugar, softened cream cheese, 1 tablespoon of milk, and the peppermint extract in a small bowl until completely smooth. If it’s too thick to drizzle, add the remaining milk, a teaspoon at a time, until you reach a good consistency.
Step 9: Once the cookies are completely cool, drizzle the peppermint glaze over the top using a spoon or a piping bag. Immediately sprinkle with the crushed candy canes so they stick to the glaze. The glaze will set within about 30 minutes.
Storage & Freshness Guide
- Fridge: Not recommended; store airtight at room temperature.
- Freezer: Freeze unglazed cookies up to 3 months; glaze after thawing.
- Reviving: Warm briefly in a 300°F oven for 3-4 minutes to refresh crispness.
Serving Suggestions
Complementary Dishes
- A warm mug of rich hot chocolate — The deep chocolate flavor is a classic, timeless partner for peppermint, creating a cozy and complete winter experience.
- A simple cheese board with brie and crackers — The salty, creamy cheese provides a lovely savory counterpoint to the sweet, minty cookies, cleansing the palate between bites.
- Vanilla bean ice cream — For an incredible à la mode moment, place a warm cookie next to a scoop of cold ice cream and watch it start to melt deliciously.
Drinks
- Peppermint tea — This doubles down on the minty freshness, making for a light, caffeine-free, and utterly soothing pairing that enhances the cookie’s main flavor.
- An espresso or strong black coffee — The bitterness of the coffee cuts through the sweetness of the cookie and glaze beautifully, making for a very sophisticated pairing.
- A chilled glass of milk — It’s a classic for a reason! The creaminess of the milk is the perfect companion to the buttery cookie and crunchy topping.
Something Sweet
- Dark chocolate truffles — A few pieces of intense, rich dark chocolate alongside the cookies offer a different kind of chocolate experience that complements rather than competes.
- Gingerbread men — The warm spices of gingerbread create a lovely flavor harmony with the cool peppermint, offering a diverse and festive cookie platter.
- Lemon bars — The bright, zesty tang of a lemon bar provides a fantastic and refreshing contrast to the rich, minty cookies, preventing flavor fatigue.
Top Mistakes to Avoid
- Mistake: Using melted butter for the cookie dough. This is the number one reason cookies spread into flat puddles. Creaming softened butter with sugar incorporates air, which gives the cookie structure and a lovely rise.
- Mistake: Adding the glaze to warm cookies. I’ve messed this up before too—the heat will melt the glaze, causing it to soak into the cookie and disappear, and the candy cane pieces will melt into a sticky mess instead of staying crunchy.
- Mistake: Overbaking the cookies. They continue to cook on the hot baking sheet after you take them out of the oven. You want to pull them when the edges are just set and the centers still look a tiny bit soft for the perfect, tender texture.
- Mistake: Skipping the chill time for the dough. It feels like an extra step, but it’s non-negotiable. Chilling solidifies the butter, which controls spread and allows the flavors to meld, resulting in a much tastier, better-shaped cookie.
Expert Tips
- Tip: For a more intense peppermint flavor, add 1/8 teaspoon of peppermint extract directly to the cookie dough along with the vanilla. It gives the entire cookie a subtle minty base note that works wonderfully with the glaze.
- Tip: If your streusel is too fine and sandy, try pinching it together with your fingers to create a variety of clump sizes—some small pebbles and some larger chunks. This creates a more interesting texture and visual appeal on the baked cookies.
- Tip: Use a cookie scoop for the dough! It’s not just about speed; it ensures every cookie is the exact same size, which means they will all bake evenly and be done at the same time. No more half-burnt, half-underdone batches.
- Tip: If your crushed candy canes have been sitting out and have gotten sticky from humidity, spread them on a baking sheet and pop them in the oven (turned off) for a few minutes to re-dry them. This will help them stay crunchy on top of the glaze.
FAQs
Can I make these cookies without a mixer?
Absolutely! You can make them by hand, it just takes a bit more elbow grease. Use a sturdy wooden spoon and a strong arm to cream the butter and sugar together until light and fluffy. This might take 5-7 minutes of vigorous mixing. For the dry ingredients, switch to a spatula and fold them in gently to avoid overworking the dough. The rest of the process is exactly the same.
How should I store these cookies and how long do they last?
Store them in a single layer in an airtight container at room temperature for up to 5 days. If you need to stack them, place a sheet of parchment paper between the layers to protect the glaze and streusel. The candy canes will start to soften and lose their crunch after a day or two, but the cookies will still taste delicious.
Can I freeze the baked cookies?
You can, but with a caveat. Freeze the unglazed, fully cooled cookies in a single layer on a baking sheet before transferring them to a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature and then glaze them fresh. The glaze itself doesn’t freeze well, and the candy canes can become chewy after thawing.
My glaze is too runny/thick. How can I fix it?
If it’s too runny, just whisk in a little more sifted powdered sugar, a tablespoon at a time, until it thickens up. If it’s too thick and won’t drizzle, add more liquid—but only a teaspoon of milk at a time. A little goes a long way! You’re aiming for a consistency similar to thick honey.
Can I use other types of candy for the topping?
Of course! While candy canes are classic, feel free to get creative. Crushed hard peppermint candies work just as well. For a different twist, you could use finely chopped white chocolate or even a drizzle of dark chocolate instead of the peppermint glaze for a chocolate-mint version.
Peppermint Streusel Cookies: A Festive Holiday Cookie Recipe
Peppermint Streusel Cookies are the ultimate holiday cookie recipe. These unique Christmas cookies, with a buttery base and cool mint glaze, are the perfect festive treat.
Ingredients
For the Cookie Dough:
-
225 g unsalted butter (softened)
-
150 g granulated sugar
-
1 large egg (at room temperature)
-
2 tsp pure vanilla extract
-
315 g all-purpose flour
-
1/2 tsp baking powder
-
1/4 tsp salt
For the Streusel Topping:
-
60 g all-purpose flour
-
50 g light brown sugar (packed)
-
2 tbsp granulated sugar
-
1/4 tsp ground cinnamon
-
45 g unsalted butter (melted)
For the Glaze & Finish:
-
60 g powdered sugar (sifted)
-
2 tbsp cream cheese (softened)
-
1-2 tbsp milk or heavy cream
-
1/4 tsp peppermint extract
-
3-4 candy canes (crushed)
Instructions
-
First, let's make the cookie dough. In the bowl of your stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium-high speed for about 2-3 minutes. You'll notice the mixture becomes pale, light, and fluffy—this is crucial for a tender cookie. Scrape down the sides of the bowl with a spatula to ensure everything is incorporated.01
-
Add the room-temperature egg and the vanilla extract to the creamed butter and sugar. Mix on medium speed until just combined; it might look a little curdled, but that's perfectly fine. Now, in a separate medium bowl, whisk together the flour, baking powder, and salt. This ensures the leavening is evenly distributed.02
-
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix only until the flour streaks have disappeared and a soft dough has formed. Be careful not to overmix at this stage, as it can make the cookies tough. The dough will be quite soft. Cover the bowl and chill the dough for at least 30 minutes. This firms it up, making it easier to handle and preventing the cookies from spreading too much in the oven.03
-
While the dough chills, make the streusel. In a small bowl, combine the 1/2 cup of flour, brown sugar, granulated sugar, and cinnamon. Pour the melted butter over the top and use a fork to mix everything together until it resembles coarse, wet sand and you can form small clumps with your fingers. Set this aside.04
-
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop out about 1.5 tablespoons of the chilled dough for each cookie, rolling them into smooth balls. Place them on the prepared baking sheets, spacing them about 2 inches apart as they will spread a little.05
-
Now, generously top each dough ball with the streusel mixture, pressing it down gently so it adheres. You want a good, crumbly layer on top. Don't be shy with it! Bake for 12-14 minutes, or until the edges are just barely starting to turn a light golden brown. The centers should still look soft.06
-
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step is important—they are very fragile when hot and will firm up as they cool. Rushing this can lead to broken cookies, and we don't want that!07
-
For the glaze, whisk together the sifted powdered sugar, softened cream cheese, 1 tablespoon of milk, and the peppermint extract in a small bowl until completely smooth. If it's too thick to drizzle, add the remaining milk, a teaspoon at a time, until you reach a good consistency.08
-
Once the cookies are completely cool, drizzle the peppermint glaze over the top using a spoon or a piping bag. Immediately sprinkle with the crushed candy canes so they stick to the glaze. The glaze will set within about 30 minutes.09
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