Description
Soft and light minty cookies topped with smooth peppermint buttercream and crushed candy canes, perfect for holiday plates.
Ingredients
Scale
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 2/3 cup (80g) confectioners’ sugar
- 1 egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1/4 cup (30g) cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 Tablespoons (85g) unsalted butter, softened
- 1 and 1/2 cups (180g) confectioners’ sugar
- 1–2 Tablespoons milk, at room temperature (dairy or nondairy)
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- Optional: 1 drop red or pink food coloring
- 1/4 cup (40g) crushed candy canes (about 2–3 large candy canes)
Instructions
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1 minute.
- Add the confectioners’ sugar and beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes, until light and fluffy.
- Add the egg yolk, vanilla extract, and peppermint extract and beat on high speed until combined.
- Add the flour, cornstarch, baking powder, and salt and beat on low speed until combined. Cover dough tightly and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350°F (177°C) and line large baking sheets with parchment paper.
- Scoop and roll dough into balls, about 1 Tablespoon each, and flatten slightly.
- Bake for 13–14 minutes or until edges appear set, then cool on baking sheets for 10 minutes before transferring to a cooling rack.
- For the buttercream, beat the butter on medium speed until creamy, then add confectioners’ sugar, milk, vanilla extract, and peppermint extract; beat until light and fluffy.
- Spread frosting onto cooled cookies and sprinkle with crushed candy canes.
Notes
Chill the dough for best texture. Store frosted cookies in an airtight container for up to 1 day, or refrigerate for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg