Peppermint Frosted Brownie Sugar Cookies

Peppermint Frosted Brownie Sugar Cookies

On Tuesday I had the opportunity to go to Tatertots & Jello’s cookie exchange with my good friend Mandy from Baking with Blondie. I always love getting together with her, especially when it involves food- because we’re bound to have lots of fun! Anyway, we had a week or so to come up with a cookie to bring and it took me up until the day before to finally decide on one! I think it had something to do with the ease involved. I desperately needed a dough that I could make, refrigerate and bake once our little one went to bed for the night. These cookies were the perfect solution! The dough came together in a matter of minutes especially since there’s no chocolate melting involved (which is always a big time hog). Instead the dough gets all of its rich fudgy goodness from cocoa powder and chopped semi-sweet chocolate. After a few hours of refrigeration I rolled it out, cut the snowflakes and placed them onto a Silpat-lined sheet and then in to the oven to bake. They puffed up beautifully, nice and thick! With only a few minutes of baking time required, they came out smelling incredible and had perfectly crisp edges with a soft chewy inside- just like brownies. I whipped up some peppermint frosting to spread over top and then added peppermint candy cane sprinkles as a finishing touch. They were absolutely delicious… and such a fun little twist on a Christmas classic!

Peppermint Frosted Brownie Sugar Cookies
Prep time
Cook time
Total time
Who needs old fashioned sugar cookies when you can have these peppermint frosted brownie sugar cookies?! They're a tasty twist on a holiday classic!
Yield: 12-24
  • 3 c. all-purpose flour
  • ⅓ c. unsweetened cocoa powder
  • ⅓ c. dutch-process cocoa powder
  • 1½ c. sugar
  • 1 c. (2 sticks) butter, room temperature
  • 2 large eggs
  • 2 tbsp. heavy cream
  • ½ tsp. baking power
  • ½ tsp. salt
  • 1½ tsp. vanilla extract
  • ½ tsp. peppermint extract
  • ⅓ c. finely chopped semi-sweet chocolate (I used half of a Ghirardelli baking bar)

  • Peppermint Frosting:
  • 2 ½ c. powdered sugar
  • ½ c. (1 stick) butter, room temperature
  • 2 tbsp. heavy cream
  • pinch salt
  • ¼ tsp. vanilla extract
  • ½ tsp. peppermint extract
  • 1-2 drops red food coloring

  • Peppermint candies, baking chips or sprinkles for garnish
  1. In the bowl of a stand mixer, cream butter and sugar until light and fluffy, about 2 minutes. Add heavy cream, vanilla and peppermint. With mixing speed on low, add one egg, mix then add the other.
  2. In a medium size mixing bow, whisk together flour, cocoa powders, baking powder, and salt. With mixing speed on low, gradually add the dry ingredients mixing until no flour/cocoa “pockets” remain. Add the chopped chocolate and mix until incorporated. Wrap the dough in plastic and place in the refrigerator to chill for 1 hour.*
  3. Preheat oven to 350 degrees. Remove dough from refrigerator and roll out on a lightly floured surface to approximately ¼” thick. Cut into desired shapes, place onto a parchment-lined baking sheet for 8 to 10 minutes or until the edges are firm and the centers are soft and puffy. Remove from the oven and transfer to a wire rack to cool.
  4. While the cookies are cooling, prepare the frosting by beating all of ingredients in the bowl of a stand mixer fitted with the whisk attachment for 2-3 minutes or until light and fluffy. Spread onto cooled cookies and top with desired peppermint garnishes.
-Dough can be made in advance and refrigerated overnight.

Recipe source: adapted from Smitten Kitchen, Brownie Roll-out Cookies

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About the Author


Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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