Description
Soft, fluffy, and full of holiday cheer—these peppermint cookies are the festive treat you’ll want on repeat all season long. They’re melt-in-your-mouth tender, bursting with cool minty flavor, and come together with simple pantry staples. Perfect for holiday cookie swaps, gifting, or cozy nights with a mug of hot cocoa.
Ingredients
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3 cups flour (all-purpose, spelt, or oat; GF 1:1 blend works too)
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1½ tsp baking soda
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1 tsp baking powder
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1 tsp salt
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1 cup sugar (or coconut sugar / granulated monk fruit)
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¾ cup neutral oil or melted vegan butter
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3 tbsp non-dairy milk
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2 tsp vanilla extract
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½ tsp peppermint extract
Instructions
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Preheat & Prep – Heat oven to 350°F (175°C). Line baking sheets with parchment.
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Mix Dry – In a large bowl, whisk flour, baking soda, baking powder, and salt.
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Mix Wet – In another bowl, whisk sugar, oil/butter, milk, vanilla, and peppermint until smooth.
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Combine – Stir wet into dry until just combined. Dough will be soft. Chill 15–30 min if sticky.
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Scoop & Roll – Scoop tablespoon portions onto baking sheets, 2 inches apart. Optional: roll in sugar.
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Bake – 10–12 minutes, until edges are set and lightly golden. Centers should look slightly soft.
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Cool – Rest on baking sheet 5 minutes before transferring to a rack.
Notes
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If dough is sticky → chill before scooping.
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If cookies spread too much → ensure baking soda/powder are fresh + dough isn’t too warm.
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For stronger mint → taste dough (microwave-test a piece) and add a touch more extract.
Nutrition
- Calories: 110 cal Per cookie
- Sugar: 5g
- Fat: 6g
- Carbohydrates: 12g
- Protein: 1g