Ingredients
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- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 tsp salt
- 1/2 tsp peppermint extract
- 1/3 cup crushed peppermint candies
- 1 cup powdered sugar (for frosting)
- 2 tbsp milk or heavy cream
- 1/4 tsp peppermint extract (for frosting)
- Optional: pink food coloring
Instructions
- Cream butter and powdered sugar until light and fluffy.
- Mix in peppermint extract.
- In a separate bowl, whisk together flour, cornstarch, and salt. Gradually add to butter mixture.
- Mix just until combined. Wrap and chill dough for at least 1 hour.
- Preheat oven to 350°F (175°C). Roll dough into 1-inch balls and place on parchment-lined baking sheet.
- Bake 11–13 minutes until set but not browned. Cool completely.
- For the frosting: mix powdered sugar, milk, and peppermint extract until smooth. Add food coloring if desired.
- Frost cooled cookies and sprinkle with crushed peppermint. Let icing set before storing.
Notes
- Chill the dough to prevent spreading.
- Crushed candy canes work great as topping.
- Store in single layers or with parchment between cookies.
- Cookies can be frozen without frosting.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg