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+ servings
plate of frosted sugar cookies

Peppermint Frosted Sugar Cookies (Lofthouse style)

These iconic sugar cookies are soft and delicious. This version has peppermint extract and crushed candy canes on top for a delicious holiday cookie.
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 10 minutes
Cooling, Frosting Time & Frosting Setting Time 30 minutes
Total Time 55 minutes
Servings 39 cookies
Calories 228kcal
Author Toni Dash



  • 4 cups all purpose flour regular or gluten-free measure-for-measure flour blend
  • 2 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter room temperature (softened)
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup sour cream


  • 1/2 cup unsalted butter room temperature (softened)
  • 4 cups powdered sugar
  • 2 tablespoon light corn syrup
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 6 tablespoons heavy cream
  • ¼ tsp peppermint extract
  • Food Coloring (any color) Americolor Gels Deep Pink used for the cookies in the photos


  • ½ cup crushed candy canes about 6-7 full size candy canes


Making the Cookies

  • Preheat oven to 350 degrees. Prepare a cookie sheet with a non-stick baking spray or line the sheet with parchment paper.
  • In a large bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
  • In second large bowl, using a hand mixer or stand mixer, cream together the butter and sugar.
  • Add in the eggs, one at a time and mixing between each one.
  • Add the vanilla extract, almond extract, and sour cream and mix until just combined.
  • Slowly add the flour mixture while mixing on a low speed, continue adding and mixing until the dough is formed and the ingredients are well combined.
    NOTE: The mixture will be very wet, like a really thick cake batter.
  • Scoop a heaping tablespoon amount of dough, or use a medium sized cookie scoop, and place dough onto a cookie sheet 2 inches apart.
    Using the backside of a spoon, lightly dip the spoon into flour and flatten out the cookie.
  • Bake for 8-10 minutes, or until the top of the cookie no longer appears wet.
  • Transfer the cookies to a cooling rack and prepare the frosting once cooled.

Making the Frosting

  • In a large bowl, using a hand mixer or stand mixer, combine the powdered sugar and butter until it’s mixed together. NOTE: it will not be creamy at this stage, just mixed.
  • Add in the peppermint extract, vanilla extract, corn syrup, salt and half of the heavy cream. Mix everything until well combined and the frosting has formed.
    If a thinner consistency is desired continue adding the heavy cream and mixing until the desired consistency has been reached.
  • Add a few drops of food coloring and mix until well incorporated.

Topping the cookies

  • Frost the cookies, top the cookies with crushed candy canes. Place on a cooling rack or piece of wax paper until frosting sets (15 to 20 minutes).


Storing the Cookies
Store in an airtight container separating single layers of the cookies with wax paper in the refrigerator for up to 3 days. 
The peppermints on the tops of the cookies can get sticky. Be sure the container is air tight. Moisture will cause them to become stickier.
Pro Tips + Notes
  • These cookies are super soft on the outside and on the inside.
    They don’t spread much in the oven so flatten them to the desired size before baking.


Calories: 228kcal | Carbohydrates: 34g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 72mg | Potassium: 43mg | Fiber: 1g | Sugar: 23g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg