Peppermint Cookies
Delight in these festive peppermint cookies that combine buttery sweetness with minty freshness, perfect for holiday celebrations.
Ingredients
Cookie Base
- 6 oz butter (softened) Use unsalted butter for best results.
- 2 oz granulated sugar
- 2 oz powdered sugar
- 2 egg yolks Provide richness.
- 2 tsp peppermint extract Pure extract enhances flavor.
- 11 oz flour
- 2 oz chopped white chocolate Can also be melted and used for decoration.
Topping
- 1 crushed candy canes For garnish; apply just before serving.
Instructions
Preparation
- Begin by beating together softened butter and granulated sugar in a mixing bowl until the mixture is smooth and well combined.
- Add in the powdered sugar and beat until smooth.
- Mix in the egg yolks one at a time, followed by the peppermint extract until well combined.
- Gradually stir in the flour until a cohesive dough forms.
Chilling
- Dust your countertop with flour, roll the dough into a log approximately 2 inches in diameter, and wrap tightly in parchment paper.
- Chill in the refrigerator overnight.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into rounds about ¾ inch thick and place on the prepared baking sheet.
- Bake for about 14-15 minutes until just golden on the bottom and pale on top.
- Transfer cookies to a wire rack to cool completely.
Decorating
- Melt the chopped white chocolate, then spread over the top of each cookie.
- Sprinkle crushed candy canes over the melted chocolate.
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Notes
Use high-quality ingredients for the best flavor. The dough must chill properly to maintain shape while baking.