Recipe Index

Ingredients

• 1 cup unsalted butter, (softened)
• 1/2 cup powdered sugar
• 1 teaspoon peppermint extract
• 1 1/4 cup all-purpose flour
• 1/2 cup cornstarch
• candy canes for garnish, (crushed)
• 1 package cream cheese (8 oz.)
• 1/2 cup salted butter, (softened)
• 1 cup powdered sugar, (sifted)
• 1 teaspoon peppermint extract

Method

1. Combine the flour and cornstarch in a small mixing bowl and set the dry mixture aside.
2. Cream the softened unsalted butter with the first measure of powdered sugar in another bowl, add the peppermint extract, then slowly mix in the flour and cornstarch mixture until the dough comes together, and refrigerate it for an hour.
3. Heat the oven to 350°F once the dough has chilled.
4. Roll the dough into balls of 1 to 1½ inches and space them 2 inches apart on a parchment-lined baking sheet.
5. Bake the cookies for 10 to 12 minutes, until their edges are just starting to turn light brown, then let them cool completely.
6. For the frosting, cream the cream cheese with the softened salted butter, add the second measure of peppermint extract and slowly beat in the sifted powdered sugar until smooth.
7. Frost each cooled cookie and garnish the frosting with crushed candy canes.

Prep: 10 min · Cook: 10 min · Total: 20 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data