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Peppermint Sugar Cookies

Prep Time15 mins
Cook Time10 mins
Chill20 mins
Total Time45 mins


Dry Ingredients

  • 2 cups flour all-purpose
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup sugar granulated
  • 2 sticks (1 cup) unsalted butter softened
  • 1 flax egg 1 Tbsp Manitoba Milling Co. Smooth Whole-Milled Flaxseed + 3 Tbsp water
  • ½ teaspoon vanilla
  • ~20 White Chocolate/Peppermint Candies
  • ¼ cup granulated sugar for garnish


  • Preheat oven to 350 degrees Fahrenheit. Cover a cookie sheet in parchment paper (if desired).
  • In a medium bowl, stir together flour, baking powder, baking soda, and salt.
  • In a separate medium bowl, beat together sugar and butter until fluffy. Beat in flax egg and vanilla.
  • Add the dry ingredients into the wet and beat until combined (no streaks of flour remain).
  • Spoon out dough, 1/2 Tablespoon at a time, and roll into balls. Roll each ball of dough in garnishing sugar, then chill the dough balls in the fridge for about 20 minutes.
  • Remove from the fridge and arrange on cookie sheet two-three inches apart from each other (they will spread).
  • Bake at 350 degrees Fahrenheit until edges turn golden, about 7-10 mins.
  • Remove cookies from oven. While the cookies are still warm, press a peppermint chocolate into the center of each cookie.


For instructions on how to make a flax egg, check out this post!