Gingerbread cut-outs with white icing and bright red-and-white crushed peppermint candy for a festive crunchy finish.
Fine chips adhere better than large shards and are easier to bite.
Peppermint comes from crushed candy attached to the cooled cookies with icing. This avoids melted candy puddles during baking. Dry-time estimates depend on the prepared icing; peppermint attracts moisture, so decorate near serving.
Peppermint Gingerbread Cookies
Per tray: 8–12 minutes · about 3 trays of similar-size shapes
Allow 221 minutes: 45 hands-on, 60 chilling, 36 for all baking trays, 20 cooling and 60 resting. Cooling includes the pan rest. Optional decoration, ingredient warm-up and extra trays add time.
Kitchen tools you’ll need
- Digital scale, 1 g increments (0.1 g for small spice weights)
- Small saucepan and a large mixing bowl
- Rolling pin with ¼ inch (6 mm) thickness guides
- Cookie cutters, about 3 inches (7.5 cm)
- Two light-colored aluminum baking sheets, about 13 × 18 inches (33 × 46 cm), and parchment
- Wide spatula, wire cooling rack and oven thermometer
Gingerbread cut-outs with white icing and bright red-and-white crushed peppermint candy for a festive crunchy finish.
Ingredients
Scale ingredients and US equivalents, including eggs. Keep cookie size, thickness, oven temperature and baking time per tray unchanged. More trays add time; weigh beaten egg for fractional batches.
Cookie dough
Spice blend
Peppermint finish
Instructions
A · Prepare & mix
- Melt & seasonGently melt butter over low heat. Remove from the heat and stir in sugar, molasses, salt and spices until evenly combined. Let cool until lukewarm before beating in the egg.
- CombineWhisk flour with baking powder and baking soda, then mix into the wet ingredients until no dry flour remains. Dough will be sticky; do not add more flour.
B · Chill
- Firm the doughDivide into two flattened rectangles, wrap tightly and refrigerate at least 60 minutes, until cold and firm enough to roll. Chilling firms the butter and lets the flour hydrate.
C · Roll & cut
- ShapePreheat to 350°F (175°C) conventional, or 320°F (160°C) fan. Lightly flour a clean worktop and rolling pin. Roll one portion ¼ inch (6 mm) thick; cut 3 inches (7.5 cm) shapes. Gather scraps gently; keep the other portion cold.
D · Bake
- Check donenessPlace on parchment-lined pans about 1 inch (2.5 cm) apart. Bake one tray at a time for 8–12 minutes. Check at 8 minutes, especially with fan: edges should darken slightly and surfaces look set. Smaller shapes finish sooner.
E · Cool & finish
- Cool before icingRest on the pan 5 minutes until safe to lift, then transfer to a rack for about 15 minutes or until fully cool. Optional prepared cookie icing may be used according to its packaging; it is additional to this dough formula.
Finish
- Attach peppermint candyPipe thin white icing details onto completely cold cookies. Scatter finely crushed peppermint candy over wet icing. Leave flat about 1 hour or until the chosen icing is fully dry; product directions may require longer. Do not bake the candy into the dough.
Chef’s Science & Pro Tips
Crush into small pieces
Fine chips adhere better than large shards and are easier to bite.
Add candy to wet icing
The icing acts as the adhesive; sprinkles do not stick after it dries.
Avoid humid storage
Peppermint candy can become sticky. Keep topped cookies airtight in a cool dry place.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 3–4 days | Cool completely, then store airtight in a cool room. |
| Refrigeration | Raw dough: up to 2 days | Wrap dough tightly. Plain baked cookies do not need refrigeration. |
| Raw freezing | Up to 2 months | Freeze portions airtight; thaw covered in the refrigerator before baking. |
| Cooked freezing | Up to 2 months | Freeze plain baked cookies, thaw covered and add peppermint decoration afterward. |
| Restoration | Before serving | Warm undecorated cookies briefly at 300°F for 3–5 minutes if desired; cool before decorating. |
Notes
- Peppermint comes from crushed candy attached to the cooled cookies with icing. This avoids melted candy puddles during baking. Dry-time estimates depend on the prepared icing; peppermint attracts moisture, so decorate near serving.
Nutrition
Approximate per-serving values from generic ingredient weights and the stated yield. Includes listed toppings and fillings; excludes optional decoration and unused bench flour. Brand composition, leftover coating, cutter size and actual yield change these estimates.
RECIPE REVIEWEDGINGERBREADGINGERBREAD COOKIES
Frequently Asked Questions
A few helpful answers before you bake.
Should I bake the peppermint topping?
No. Add it after baking to wet icing on completely cold cookies.
Can I use peppermint extract instead?
This recipe uses visible candy pieces; extract does not replace the decorative topping or its texture.
Why is the candy sticky?
Peppermint absorbs moisture. Decorate near serving and store in a dry airtight container.
Follow The Cookie Index on Pinterest
Share a little gingerbread joy
Send this recipe to someone who loves to bake.
