The peppermint cookie recipe has a rich flavor and a great looking pink glaze. A great way to use up all those leftover candy canes!

Ingredients

Cookie:

1/2 cup powdered sugar
2 sticks (1 cup) salted butter, softened
1/2 teaspoon peppermint extract
1 1/4 cups all-purpose flour
1/2 cup cornstarch

Glaze:

1 1/2 cups powdered sugar
2 tablespoons salted butter, softened
1/4 teaspoon peppermint extract
1-2 tablespoons milk
2-3 drops red food coloring
peppermint candy canes, crushed

Hardware

Large bowl
Medium bowl
Cookie sheets
Plastic wrap
Mixer

Step 1: In a large bowl, combine powdered sugar, butter, and peppermint extract. With an electric mixer, beat at medium speed until creamy.
Step 2: Reduce speed to low and gradually add flour and cornstarch, beat until well mixed.
Step 3: Cover bowl with plastic wrap and refrigerate until firm (30-60 minutes).
Step 4: Preheat oven to 350 degrees F.
Step 5: Shape dough into teaspoon size balls. Place 2 inches apart on an ungreased cookie sheet.
Step 6: Bake 12-15 minutes or until edges are lightly browned. Let stand 1 minute; transfer cookies to cooling surface.

Glaze:

Step 1: In a medium bowl, combine powdered sugar, butter, peppermint extract, and enough milk for desired glazing consistency.
Step 2: Stir in a few drops of red food coloring. Drizzle over cookies.
Step 3: While glaze is sticky sprinkle with crushed candy cane pieces.

Makes 30 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

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