Peppermint Icing Recipe for Cookies: Festive Glaze With Holiday Cheer

This peppermint icing transforms simple cookies into holiday showstoppers with its bright, refreshing flavor. I developed this recipe after years of testing to create a glaze that’s smooth, spreadable, and packed with peppermint essence.

The key is using powdered sugar as the base and adding just enough peppermint extract to deliver that classic holiday taste without overpowering. A splash of milk creates the perfect consistency for drizzling or spreading.

What you get is a festive white icing that hardens slightly but stays soft enough to bite through. It pairs beautifully with sugar cookies, gingerbread, or shortbread.

Make a double batch—this disappears faster than the cookies themselves. Here’s how to make it perfectly every time.

Ingredients for Peppermint Icing Recipe for Cookies

Seven simple ingredients make this bright holiday icing come alive.

The powdered sugar needs to be fresh and lump-free—old sugar or humidity can ruin the texture. Domino or C&H are reliable brands, and sifting it first guarantees that silky finish. For the milk, whole gives the best richness, but any milk works if that’s what you’ve got. The peppermint extract is where the magic happens—McCormick’s is my go-to, but any pure extract (not oil) will do the trick.

No peppermint extract? Crushed candy canes at half the amount can work in a pinch (strain out chunks). Out of corn syrup? Honey or agave can stand in, though the icing might set a bit firmer. Butter adds richness, but if you need dairy-free, coconut oil works—just cool it slightly first. The vanilla might seem optional, but it rounds out the peppermint flavor beautifully.

Store in an airtight container with plastic wrap pressed directly on the surface. Keeps at room temp for 2-3 days, or refrigerate for up to 1 week. Stir well before each use as it thickens when chilled.

Step-by-Step Instructions for Peppermint Icing for Cookies

Here’s my go-to method for a silky, festive glaze that sets beautifully on cookies.

Step 1: Sift and Prepare the Base

Begin by sifting the 3 cups Powdered Sugar into a large mixing bowl. Sifting is non-negotiable—it breaks up any lumps and ensures a silky-smooth texture that will glide effortlessly over your cookies.

This step also aerates the sugar, which helps create a lighter, more spreadable consistency. I use a fine-mesh sieve for best results, pressing any stubborn clumps through with the back of a spoon. The texture should look like fresh snow when you’re done.

Step 2: Combine Wet Ingredients for Creamy Consistency

In a separate bowl, whisk together the 3 tbsp Milk, 2 tbsp Unsalted Butter (melted and slightly cooled), 1 tbsp Corn Syrup, 1 tsp Peppermint Extract, 0.5 tsp Vanilla Extract, and 0.125 tsp Salt.

The corn syrup adds a subtle gloss and helps the icing set with a slight sheen, while the butter contributes richness and depth. The peppermint and vanilla extracts must be pure—artificial versions can leave an unpleasant aftertaste. Whisk until the mixture is fully emulsified and smooth.

Step 3: Gradually Incorporate Dry and Wet Components

Create a well in the center of the sifted powdered sugar. Slowly pour the wet mixture into the well while stirring with a silicone spatula. Start at the center and work your way outward in concentric circles, pulling the dry sugar into the liquid.

This gradual incorporation prevents clumping and ensures a uniform consistency. You’ll notice the icing transform from a thick paste to a glossy, pourable glaze. If it seems too thick, resist the urge to add more milk immediately—keep stirring, as the powdered sugar will continue to hydrate and loosen the mixture.

Step 4: Adjust and Test for Ideal Consistency

The perfect icing consistency should coat the back of a spoon and ribbon off in thick, slow drips. If it’s too thin, add powdered sugar 1 tablespoon at a time until thickened. If it’s too thick, add milk 1 teaspoon at a time until it reaches the right flow.

To test, dip a spoon into the icing and let it drip back into the bowl. It should take 3-5 seconds for the ribbon to disappear into the surface. This consistency ensures it will spread smoothly over cookies and set with a slight sheen without running off the edges.

Step 5: Apply and Let Set

Transfer the icing to a piping bag or squeeze bottle for precision. Pipe or drizzle over cooled cookies, allowing the icing to naturally spread to the edges. If you prefer a smoother finish, use an offset spatula to gently coax it into place.

Let the iced cookies rest at room temperature for 1-2 hours until the glaze sets completely. The surface should be dry to the touch but still glossy. For a festive touch, sprinkle crushed candy canes over the wet icing before it sets. This glaze stores well in an airtight container at room temperature for up to 3 days.

Serving Suggestions for This peppermint icing recipe for cookies

Cookie Pairings

This icing shines brightest on sugar cookies—its crisp white finish makes them look like snow-dusted treats. I love it on classic shortbread too, where the buttery base contrasts beautifully with the cool peppermint. The glaze also works wonderfully on gingerbread, adding a refreshing counterpoint to the warm spices.

Festive Presentation

For holiday flair, drizzle the icing in zigzags over cookies, then immediately sprinkle with crushed candy canes. The red and white combo screams Christmas. I use a fine-mesh sieve to dust edible glitter over wet icing for a magical sparkle that kids adore. 💫

Serving Tips

Let iced cookies sit at room temperature for 30 minutes before serving so the glaze sets fully. Stack them carefully with parchment between layers to prevent sticking. I arrange mine on a white platter with fresh rosemary sprigs for a pop of green color.

Beverage Pairings

A glass of cold milk is the classic choice—its creaminess balances the peppermint’s bold flavor. For adults, try peppermint hot chocolate to double down on the holiday theme. Iced vanilla chai also complements the cool sweetness perfectly. 🥛

Frequently Asked Questions