Peppermint Cookies
Delicious melt-in-your-mouth frosted peppermint cookies! Sweet and perfect for the holidays!
Servings: 22
Prep: 30 minutes
Cook: 20 minutes
Ready in: 50 minutes
Ingredients
Cookies
- 1 1/4 cups (178g) all-purpose flour (scoop and level)
- 1/2 cup (68g) cornstarch (scoop and level)
- 1/4 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (68g) powdered sugar
- 1/2 teaspoon peppermint extract
Frosting
- 2 tablespoons (28gram) salted butter, softened
- 2 tablespoon and half
- 1/4 teaspoon peppermint extract
- 1 1/2 cups (200gram) powdered sugar
- 1/4 cup (42gram) finely crushed peppermint bits or candy canes
Instructions
- In a bowl, whisk together flour, cornstarch, and salt. Set aside.
- In an electric stand mixer with the paddle attachment, cream together butter and powdered sugar until combined.
- Mix in peppermint extract. Then, with the mixer on low speed, slowly add the flour mixture and mix until just combined.
- Cover the bowl with plastic wrap and chill the dough until it’s almost firm, approximately 1 hour. Meanwhile, preheat the oven to 350 degrees during the last 15 minutes of chilling.
- Scoop out 1 tablespoon of dough, shape it into a ball, and place it on an ungreased baking sheet (18 by 13 inches), keeping the cookies 2 inches apart. Keep the dough that won’t be baking chilled.
- Bake in the preheated oven for 10-13 minutes or until the cookies are set and the bottoms are lightly golden brown.
- Let the cookies cool on the baking sheet for at least 10 minutes, then transfer them to a wire rack to cool completely.
For the frosting:
- In the electric stand mixer, cream together butter, half and half, peppermint extract, and powdered sugar until light and fluffy*.
- Take one cookie at a time, spread frosting over it, and immediately add crushed peppermint bits before the frosting starts to set. Repeat this process for all cookies.
- Keep the cookies in an airtight container at room temperature.
Notes
Adjusting the frosting’s consistency is easy:
- If the frosting is too thick, add a bit more half and half.
- If it’s too thin, simply add a little more powdered sugar.
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