Description
Fudgy, chocolate-tinged cookies kissed with bright peppermint crunch, perfect for holiday parties.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ¾ cup confectioners’ sugar (plus more for coating)
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 ¼ cups all-purpose flour, spooned and leveled
- â…› teaspoon salt
- â…“ cup crushed candy canes, finely crushed
Instructions
- Cream the butter in a large mixing bowl until creamy.
- Add confectioners’ sugar and beat until smooth and fluffy.
- Mix in vanilla and peppermint extracts until fully incorporated.
- Gradually beat in flour and salt until a soft dough forms.
- Fold in crushed candy canes gently.
- Cover and refrigerate the dough for at least 30 minutes.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough and roll into balls, placing them 2 inches apart on baking sheets.
- Bake for 15 minutes or until the bottoms are lightly golden.
- Cool on the baking sheet for 5 minutes, then roll warm cookies in confectioners’ sugar.
- Transfer to a wire rack to cool completely, rolling again in sugar before serving.
- Arrange on a platter and enjoy.
Notes
Chill the dough well for the best texture; these cookies can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cookies, holiday, peppermint, dessert, seasonal baking