Description
Delightfully soft and buttery cookies infused with peppermint, dusted with powdered sugar for a festive holiday treat.
Ingredients
Scale
- 1 cup unsalted butter
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2 cups all-purpose flour
- ¼ cup cornstarch
- Pinch of salt
- ½ cup crushed candy canes
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the butter and confectioners’ sugar until light and fluffy.
- Add the vanilla and peppermint extracts, mixing until combined.
- In a separate bowl, whisk together the flour, cornstarch, and salt.
- Gradually add the dry mixture to the butter mixture, blending until smooth.
- Fold in the crushed candy canes.
- Scoop the dough and roll into small balls, placing them on a parchment-lined baking sheet.
- Bake for 10-12 minutes, until the bottoms are golden.
- Dust with powdered sugar while still warm, then cool on a wire rack and dust again before serving.
Notes
Allow cookies to cool before rolling in powdered sugar to avoid a gooey mess. Ensure butter is at room temperature for even mixing.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: cookies, holiday treats, peppermint, Christmas cookies, dessert