Peppermint cookies that melt in your mouth! These delicate peppermint morsels look truly special on a holiday cookie platter.
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1 cup Land O Lakes® Butter softened
1/2 cup powdered sugar
1/2 teaspoon peppermint extract
1 1/4 cups all-purpose flour
1/2 cup cornstarch
1 1/2 cups powdered sugar
2 tablespoons Land O Lakes® Butter softened
1 to 2 tablespoons milk
1/4 teaspoon peppermint extract
2 to 3 drops red food color, if desired
Candy canes or hard peppermint candy, crushed
Combine 1 cup butter, 1/2 cup powdered sugar and 1/2 teaspoon peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and cornstarch; beat at low speed until well mixed. Cover; refrigerate 30-60 minutes or until firm.
Heat oven to 350°F.
Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake 12-15 minutes or until edges are lightly browned. Cool 5-10 minutes on cookie sheets; carefully remove to cooling rack. Cool completely.
Combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl. Stir in food color, if desired. Drizzle over cooled cookies. Immediately sprinkle with crushed candy.
Explore reviews fromour online community
I first found this recipe several years ago looking for an egg-less cookie. They were for my daughter, who has an allergy to eggs. She loved the cookies-still does. Like many others have suggested, the amount of peppermint in the cookie needed to be changed. We put 3/4 - 1 tsp instead of 1/2. Great cookies, though.
I have made this cookie for Christmas the past two years. It has become a family favorite! Light, airy, flavorful, and delicate! The ladies love them! Easy to make.