Peppermint Cookies
Whenever you're in the mood for a cool and refreshing treat, these Peppermint Cookies deliver with their soft, buttery texture and a burst of peppermint flavor. Perfect for holiday gatherings or a cozy night in, they’re a delightful way to enjoy a hint of minty sweetness in every bite!
Servings 30
Ingredients
Cookies
- 1 1/4 cups 178g of all-purpose flour
- 1/2 cup 68g of cornstarch
- 1/4 tsp of salt
- 1 cup 226g of unsalted butter and softened
- 1/2 cup 68g of powdered sugar
- 1/2 tsp of peppermint extract
Frosting
- 2 Tbsp 28g of salted butter and softened
- 2 Tbsp half & half
- 1/4 tsp of peppermint extract
- 1 1/2 cups 200g of powdered sugar
- 1/4 cup 42g of finely crushed peppermint bits of candy canes if you want.
Instructions
- In a mixing bowl, whisk together the flour and cornstarch, then add the salt. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and powdered sugar until well combined.
- Add the peppermint extract and mix on low speed. Gradually add the flour mixture and mix until just combined.
- Cover the bowl with plastic wrap and refrigerate for about 1 hour, until the dough is almost firm. Preheat the oven to 350°F during the last 15 minutes of chilling.
- Scoop 1 tablespoon of dough at a time, roll it into balls, and place them on an ungreased 18x13-inch baking sheet, spacing the cookies 2 inches apart. Keep the remaining dough chilled.
- Bake for about 12 minutes, until the cookies are set and the bottoms are lightly golden. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the butter, half-and-half, peppermint extract, and powdered sugar in the bowl of a mixer until light and fluffy.
- Frost each cookie, then immediately sprinkle crushed peppermint on top before the frosting sets. Repeat for all the cookies.
- Store the cookies in an airtight container at room temperature.