Peppermint Cookies (Print Version)
# Ingredients:
01 -
1/2 cup powdered sugar.
02 -
1/2 teaspoon mint extract.
03 -
1 cup soft butter.
04 -
1/2 cup cornstarch.
05 -
1 1/4 cups plain flour.
06 -
2 tablespoons butter for frosting.
07 -
1/4 teaspoon mint extract for frosting.
08 -
Red dye (optional).
09 -
2 tablespoons of 2% milk.
10 -
1/2 cup broken peppermint candies.
11 -
1 1/2 cups powdered sugar for frosting.
# Instructions:
01 -
Mix the butter and powdered sugar together until it's light and fluffy. This should take around 3 to 4 minutes. Stir in the mint extract.
02 -
In a separate bowl, blend the flour and cornstarch. Slowly add this mix to the butter mixture while beating.
03 -
Cover and pop the dough into the fridge for about 30 minutes until it's easier to handle.
04 -
Set your oven to 350°F and let it heat up.
05 -
Roll the dough into small balls, about an inch wide. Leave 2 inches between each on the baking sheet. Bake for 9 to 11 minutes, just until the bottoms are lightly golden.
06 -
Take the cookies off the sheet and let them fully cool on wire racks.
07 -
Whip together butter, the milk, extract, and food coloring. Slowly mix in powdered sugar until smooth.
08 -
Spread frosting on top of the cookies, then sprinkle the crushed peppermint on top.
# Notes:
01 -
Keep cookies in a sealed container.
02 -
Cornstarch makes the cookies extra soft.
03 -
You can color the frosting pink if you like.