Ingredients
2 cup flour, plus more for rolling
¼ tsp salt
½ tsp baking powder
½ cup unsalted butter, at room temperature
1 cup granulated sugar
1 egg
½ tsp peppermint extract
¼ cup crushed peppermint candies or candy canes
Icing and Decoration
1 ½ cup icing sugar
3-4 tablespoons milk or water
½ cup crushed peppermint candies or candy canes
Directions
- 1. Preheat oven to 325 F. In a bowl, combine flour, salt and baking powder.
- In the bowl of a standing mixer or with an electric mixer, beat butter for approximately 2 minutes. Add granulated sugar and beat for an additional 2 minutes. Add egg and peppermint extract and beat to combine thoroughly.
- With mixer on low, add dry ingredients and beat until just combined. Add crushed peppermint candy and mix through.
- Divide dough in half and roll out on clean, floured counter or pastry board to about 1/8″ thick, dusting with more flour as necessary. Cut out shapes and using a spatula, transfer to an ungreased cookie sheet (use parchment or a silpat). Re-roll scraps and cut more shapes. Repeat with other half.
- Refrigerate cut out cookies for about 15 minutes while oven preheats. Bake for about 12 – 18 minutes, depending on size of cookies (rotating sheets half-way through). Transfer to cooling rack and then decorate.
Icing and Decoration
1. With icing sugar in a small bowl, whisk in liquid 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon.
2. Brush icing on cookies where you want candy to adhere and sprinkle candy on top. Brush off excess.