Peppermint Candy Cookies (Print Version)
# Ingredients:
01 -
1 1/4 cups all-purpose flour.
02 -
1/2 teaspoon peppermint extract.
03 -
1 cup butter, softened.
04 -
1/2 cup cornstarch.
05 -
1/2 cup confectioners' sugar.
06 -
2 tablespoons of butter for the frosting.
07 -
1/4 teaspoon peppermint extract for frosting.
08 -
Red food coloring (optional).
09 -
2 tablespoons of 2% milk.
10 -
1 1/2 cups confectioners' sugar for frosting.
11 -
1/2 cup crushed peppermint candies.
# Instructions:
01 -
Mix the butter and sugar until it looks light and fluffy—this should take about 3-4 minutes. Stir in the peppermint extract.
02 -
Combine flour and cornstarch in a bowl, then slowly mix it into the creamed butter blend.
03 -
Put dough in the fridge, covered, and let it firm up for about 30 minutes.
04 -
Heat your oven to 350°F.
05 -
Roll the dough into 1-inch balls and space them 2 inches apart on a baking tray. Bake for 9-11 minutes, watching for light browning underneath.
06 -
Move cookies to a cooling rack and let them sit until fully cooled.
07 -
Blend butter, milk, extract, and food dye together. Mix in sugar until smooth and creamy.
08 -
Spread frosting over the cookies and scatter crushed peppermint on top.
# Notes:
01 -
Keep these cookies in a sealed container.
02 -
Cornstarch makes them extra soft and flaky.
03 -
Add food coloring to tint frosting pink if you'd like.