Thursday, October 23, 2008

Peppermint Cookie Recipe

The peppermint cookie recipe has a rich flavor and a great looking pink glaze. A great way to use up all those leftover candy canes!

1/2 cup powdered sugar
2 sticks (1 cup) salted butter, softened1/2 teaspoon peppermint extract1
1/4 cups all-purpose flour
1/2 cup cornstarch

1 1/2 cups powdered sugar2 tablespoons salted butter, softened1/4 teaspoon peppermint extract1-2 tablespoons milk2-3 drops red food coloringpeppermint candy canes, crushed

Large bowl
Medium bowl
Cookie sheets
Plastic wrap

Step 1: In a large bowl, combine powdered sugar, butter, and peppermint extract. With an electric mixer, beat at medium speed until creamy.
Step 2: Reduce speed to low and gradually add flour and cornstarch, beat until well mixed.
Step 3: Cover bowl with plastic wrap and refrigerate until firm (30-60 minutes).
Step 4: Preheat oven to 350 degrees F.
Step 5: Shape dough into teaspoon size balls. Place 2 inches apart on an ungreased cookie sheet.
Step 6: Bake cookies 12-15 minutes or until edges are lightly browned. Let stand 1 minute; transfer cookies to cooling surface.

Step 1: In a medium bowl, combine powdered sugar, butter, peppermint extract, and enough milk for desired glazing consistency.
Step 2: Stir in a few drops of red food coloring. Drizzle over cookies.
Step 3: While glaze is sticky sprinkle with crushed candy cane pieces.
Makes 30 cookies.
For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

For more great Christmas cookie recipes visit

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