Nothing says holiday cheer quite like the crisp, cool flavor of peppermint. And when you combine it with soft, buttery cookies, you get the perfect seasonal treat — Peppermint Tea Cakes. These delightful cookies are the ultimate bite-sized indulgence, featuring crushed peppermint candies rolled into tender sugar cookie dough and dusted in powdered sugar for a snowy finish.
Why You’ll Love This Recipe
Here’s why these Peppermint Tea Cakes are bound to become your new favorite holiday cookies:
- Quick and Easy: Made with Betty Crocker™ Sugar Cookie Mix, you can whip these up in under 30 minutes.
- Festively Flavorful: Crushed peppermint candies add a bright, refreshing taste that captures the essence of the holidays.
- Perfect Texture: Soft and tender inside, lightly crisped on the edges, and dusted in sugary peppermint snow.
- Ideal for Gifting: These cookies look beautiful and store well, making them perfect for sharing in cookie tins or gift bags.
- Kid-Friendly Fun: Crushing the candies and rolling the cookies in powdered sugar is a fun activity for little helpers.
If you love simple recipes that taste like you spent hours in the kitchen, this one’s for you.
Ingredients You’ll Need
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Here’s everything you need to make these delicious peppermint tea cakes:
- 25 peppermint candies, unwrapped
- 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
- 1/3 cup Gold Medal™ all-purpose flour
- 1/2 cup butter, melted
- 1 egg
- 1 cup powdered sugar
Make With:
- Gold Medal™ Flour
Each ingredient works together to create the perfect balance of sweetness, texture, and peppermint flavor. The sugar cookie mix saves time without compromising on taste, while the crushed peppermint candies add that signature holiday crunch.
Let’s Get Started
Follow these simple steps to create your Peppermint Tea Cakes:
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). This high temperature ensures that the cookies bake quickly while staying soft in the center.
Step 2: Crush the Peppermint Candies
In the bowl of a food processor, place the peppermint candies. Cover and process until they’re very finely crushed. Set aside about ¼ cup of the crushed candies for mixing into the dough later, and keep the rest for rolling.
Step 3: Make the Dough
In a large mixing bowl, combine the Betty Crocker™ Sugar Cookie Mix, Gold Medal™ flour, melted butter, and egg. Stir with a spoon until a soft dough forms.
Now, fold in ¼ cup of the crushed peppermint candies. The dough should be firm enough to roll into small balls.
Step 4: Shape the Cookies
Using your hands, roll the dough into 1-inch balls (about 56 total). Press each one gently to shape and place them 1 inch apart on an ungreased cookie sheet.
Step 5: Bake to Perfection
Bake for 5 to 7 minutes, or until the cookies are set but not browned. Be careful not to overbake — they should remain pale for that signature soft, buttery texture.
Step 6: Roll and Cool
Let cookies cool for 2 minutes on the baking sheet. Then, roll each warm cookie first in powdered sugar, and then in the remaining crushed peppermint candies.
Transfer to a cooling rack and allow them to cool completely for at least 20 minutes.
Step 7: Store and Enjoy
Once cool, store your peppermint tea cakes in an airtight container at room temperature. The flavor intensifies after a day, making them even more delicious!
Servings and Pairing
This recipe makes about 56 cookies, perfect for sharing with family and friends or including in festive dessert boxes.
Pairing Ideas:
- Tea: Serve with chamomile or peppermint tea for a refreshing combination.
- Coffee: Enjoy alongside a peppermint mocha or a creamy latte.
- Hot Chocolate: These cookies taste heavenly with a mug of rich, whipped-cream-topped cocoa.
- These peppermint tea cakes are as versatile as they are beautiful — perfect for any gathering or quiet holiday evening.
Variations
Want to switch up your Peppermint Tea Cakes? Try these creative twists:
- Chocolate Drizzle: Once cooled, drizzle melted white or dark chocolate over the cookies for extra sweetness.
- Mint Chocolate Chips: Stir in mini chocolate chips with the crushed peppermint for a candy-cane-and-chocolate flavor combo.
- Colorful Coating: Add a few drops of red or green food coloring to the powdered sugar for a festive look.
- Gluten-Free Version: Use gluten-free sugar cookie mix and flour to make this recipe allergy-friendly.
- Extra Peppermint Kick: Add a ¼ teaspoon of peppermint extract to the dough for a stronger mint flavor.
Each variation keeps the holiday magic alive while letting you experiment with new flavors.
Storage Tips
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Extend freshness by refrigerating for up to 10 days.
- Freezer: Freeze baked cookies for up to 1 month. Thaw at room temperature before serving.
Pro Tip: To maintain their signature powdered-sugar coating, dust them again lightly after thawing or before serving.
FAQs
1. Can I make these cookies ahead of time?
Yes! You can make the dough up to 2 days in advance and store it in the refrigerator. Simply roll and bake when ready.
2. Can I use candy canes instead of peppermint candies?
Absolutely! Crushed candy canes work perfectly and add a bit of extra color.
3. Do I need to chill the dough before baking?
No, chilling isn’t required for this recipe — it’s designed for quick prep and baking.
4. How can I prevent my cookies from spreading too much?
Make sure your butter isn’t too hot when mixed into the dough. Slightly cooled melted butter works best.
5. Can I make these cookies without a food processor?
Yes! Place the candies in a sealed zip-top bag and crush them with a rolling pin or meat mallet.
Final Thoughts
Peppermint Tea Cakes are everything you want in a holiday cookie — quick, easy, festive, and absolutely delicious. With their melt-in-your-mouth texture, cool peppermint flavor, and snowy sugar coating, they capture the spirit of the season in every bite.
Print
Peppermint Tea Cakes
- Total Time: 22 minutes
- Yield: 15 Servings
- Diet: Vegetarian
Description
Delight in these buttery, melt-in-your-mouth Peppermint Tea Cakes, rolled in powdered sugar and crushed peppermint candies. A quick and easy holiday cookie recipe that’s festive, refreshing, and perfect for sharing!
Ingredients
- 25 peppermint candies, unwrapped
- 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
- 1/3 cup Gold Medal™ all-purpose flour
- 1/2 cup butter, melted
- 1 egg
- 1 cup powdered sugar
Make With:
Gold Medal™ Flour
Instructions
- Preheat the Oven:
Heat oven to 400°F (200°C). Line a baking sheet with parchment paper. - Crush the Peppermint Candies:
In a food processor, add peppermint candies. Cover and process until very finely crushed. Set aside 1/4 cup of the crushed candies for the dough. - Mix the Dough:
In a large bowl, mix Betty Crocker™ Sugar Cookie Mix, flour, melted butter, and egg with a spoon until a soft dough forms. Stir in 1/4 cup of the crushed peppermint candies. - Shape the Cookies:
Roll dough firmly into 56 (1-inch) balls. Place 1 inch apart on an ungreased cookie sheet. - Bake the Cookies:
Bake 5 to 7 minutes or until cookies are set but not browned. Cool 2 minutes on the cookie sheet. - Coat and Cool:
In one bowl, place powdered sugar; in another, place remaining crushed candies. Roll each warm cookie first in powdered sugar, then in crushed candies. Place on cooling rack and let cool completely (about 20 minutes). - Store:
Keep in an airtight container at room temperature.
Notes
- No food processor? Crush the candies in a zip-top bag using a rolling pin.
- Chill the dough for 10 minutes if your kitchen is warm — it helps cookies hold their shape.
- Add color: Roll cookies in colored sanding sugar before baking for a fun, festive look.
- Double the batch — these cookies disappear fast at holiday parties!
- For extra mint flavor, add ¼ teaspoon peppermint extract to the dough.
- Prep Time: 15 minutes
- Cook Time: 7 minutes