These Amish Sugar Cookies are a soft, melt-in-your-mouth classic with a refreshing holiday twist. I love how these cookies deliver a buttery, tender bite that’s perfectly balanced by the cool brightness of peppermint. Finished with a creamy icing and a generous sprinkle of crushed peppermint candies, they’re a festive favorite for cookie exchanges, winter gatherings, or simply enjoying with a hot cup of cocoa.

Why You’ll Love This Recipe

What I really appreciate about this recipe is how effortless it is to make such a large batch of soft, bakery-style cookies. The combination of butter, oil, and powdered sugar creates a rich yet delicate texture, while the peppermint flavor gives a seasonal spin that feels both comforting and fresh. And since there’s no rolling or cutting involved, I can scoop and bake them quickly without sacrificing looks or taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• unsalted butter, softened

• vegetable oil

• granulated sugar

• powdered sugar

• large eggs

• vanilla extract

• peppermint extract

• all-purpose flour

• baking soda

• cream of tartar

For the icing:

• unsalted butter, melted

• vanilla extract

• peppermint extract

• whole milk

• powdered sugar

For garnish:

• finely crushed peppermint candies

Directions

1. Prep the Oven and Pans:
I preheat the oven to 375°F and line my cookie sheets with parchment paper.

2. Make the Dough:
In a large mixing bowl, I beat together the butter, oil, sugar, and powdered sugar until well blended. I then mix in the eggs, vanilla, and peppermint extract until smooth.

In a separate bowl, I whisk together the flour, baking soda, and cream of tartar. I add this dry mixture to the wet ingredients one cup at a time, mixing after each addition just until combined. I make sure not to overmix—this keeps the cookies soft and tender.

3. Bake the Cookies:
Using a mini cookie scoop, I portion out dough balls onto the prepared baking sheets. I bake them for 8–12 minutes, just until the bottoms and edges are lightly golden.

After baking, I let the cookies cool for a few minutes on the sheet before transferring them to a wire rack to cool completely.

4. Make the Icing:
I stir together the melted butter, vanilla, peppermint extract, and milk until smooth. Then, I gradually add the powdered sugar, one cup at a time, mixing after each addition until the icing reaches a spreadable consistency. If it’s too thin, I add more powdered sugar; if it’s too thick, a splash of milk helps loosen it.

5. Frost and Decorate:
I use an offset spatula to frost each cooled cookie, then immediately sprinkle each one with crushed peppermint candy. I let the icing set on the wire rack before storing.

Servings and timing

Yield: Approximately 48 cookies
Prep Time: 20 minutes
Bake Time: 8–12 minutes per batch
Total Time: Around 45–60 minutes

Variations

• Classic Flavor: I skip the peppermint extract for a traditional Amish sugar cookie with just vanilla.

• Lemon Twist: I replace peppermint extract with lemon for a fresh citrusy version.

• Different Garnishes: I’ve used holiday sprinkles, crushed candy canes, or even shaved chocolate on top of the icing.

• Frost-Free: When I want a less sweet version, I skip the icing entirely and enjoy them plain or with a dusting of powdered sugar.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well—both frosted and unfrosted. If freezing, I place parchment paper between layers to keep the icing intact. To enjoy from frozen, I thaw them at room temperature. I don’t reheat them since they’re meant to be enjoyed soft and cool.

FAQs

Can I make these cookies ahead of time?

Yes, I often make the dough a day in advance and refrigerate it. I let it sit out for about 20 minutes before scooping and baking.

Do I have to use peppermint extract?

Not at all. I can swap it for vanilla, almond, or any other extract I prefer—or leave it out entirely for a classic sugar cookie.

Can I freeze the cookie dough?

Absolutely. I scoop the dough onto a tray and freeze until solid, then transfer to a freezer bag. I bake from frozen, just adding an extra minute or two to the time.

How do I keep the cookies soft?

I make sure not to overbake them—the edges should be just golden. I also store them in an airtight container with a slice of bread to keep them from drying out.

Can I use a different type of icing?

Yes, I’ve used cream cheese icing or even a powdered sugar glaze with success. I just adjust the peppermint extract to taste depending on how strong I want the flavor.

Conclusion

These Amish Sugar Cookies with Peppermint Icing are the perfect combination of soft texture, holiday flavor, and festive charm. I love how easy they are to make in large batches, and they’re always a hit at cookie swaps and parties. Whether I dress them up with crushed peppermint or enjoy them plain, these cookies never fail to bring a bit of seasonal joy to my kitchen.