Yield: 36 cookies | Prep Time: 30 minutes plus 1 hour chilling time | Cook Time: 10–12 minutes
Turn on your favorite Christmas movie, light up the Christmas tree, and munch on these peppermint cookies to truly enjoy the spirit of the holiday season. Pair these with a mug of hot cocoa for a late-night Christmas twinkle.
INGREDIENTS
1 cup (2 sticks) unsalted butter, softened
1 cup confectioners’ sugar
1 large egg
½ teaspoon peppermint extract
½ teaspoon vanilla extract
2½ cups all-purpose flour
¼ teaspoon salt
6 Andes mints, chopped
1 cup finely crushed round peppermint candies (or candy canes)
3 tablespoons granulated sugar
DIRECTIONS
1. In a large bowl, cream the butter and confectioners’ sugar using a hand mixer on medium-high speed until light and fluffy.
2. Add the egg, peppermint extract, and vanilla and mix until blended.
3. Slowly add the flour and salt and mix until well combined. Fold in the Andes mints.
4. Cover the bowl and refrigerate for 1 hour.
5. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
6. Combine the crushed candy canes with the sugar in a small bowl. Using a cookie scoop, shape the dough into 1-inch balls. Roll each cookie ball in the candy cane mixture and place on the prepared baking sheets about 2 inches apart.
7. Bake for 10 to 12 minutes, until golden.
8. Cool on wire racks. Serve.