Peppermint Holiday Cookies
Peppermint Holiday Cookies are the perfect blend of buttery sweetness and refreshing minty flavor, making them ideal for festive celebrations.
Servings: 24 cookies
Calories: 100kcal
Ingredients
Cookie Ingredients
- 1 cup butter, softened 225 g
- 0.75 cup white sugar 150 g
- 1 large egg, beaten
- 3 cups all-purpose flour 375 g
- 0.25 teaspoon salt 1.5 g
- 0.5 cup crushed peppermint candy canes 60 g
Icing Ingredients
- 0.75 cup confectioners' sugar 90 g
- 5 teaspoons warm water 25 mL
- 2 tablespoons crushed peppermint candy canes, or to taste 30 g
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C). Lightly grease baking sheets or line them with parchment paper.
- In a large bowl, beat together the softened butter and white sugar using an electric mixer until the mixture is light and fluffy.
- Add the beaten egg to the bowl and continue to mix until it is fully incorporated.
- Gradually mix in the all-purpose flour and salt to form a soft dough. Once combined, gently fold in the crushed peppermint candy canes.
- Roll the dough into walnut-sized balls and place them about one inch apart on the prepared baking sheets.
Baking
- Bake in your preheated oven until the edges are golden, about 8 to 10 minutes.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Icing
- While the cookies are cooling, prepare the icing. In a small bowl, whisk together the confectioners' sugar and warm water until smooth.
- Dip the top of each cookie into the icing, then sprinkle with additional crushed candy canes.
- Repeat this step with the remaining cookies, and let the icing set for at least 5 minutes before serving.
Notes
Dough can be prepared in advance and stored in the refrigerator for up to 3 days. Consider adding a teaspoon of vanilla extract for extra flavor. Adjust baking time if cookie size changes.