Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar
- 1/4 teaspoon peppermint extract
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1/4 cup crushed peppermint candy (for garnish)
Instructions
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes.
- Add the flavoring: Mix in the peppermint extract until well combined.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture, stirring until a soft dough forms.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or up to 3 days.
- Preheat the oven: Set the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Shape and bake: Roll the chilled dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Flatten slightly with your palm. Bake for 10-12 minutes or until the edges are just set and the bottoms are lightly golden.
- Add the garnish: Remove the cookies from the oven and immediately sprinkle crushed peppermint candy on top while they’re still warm.
- Cool and serve: Let the cookies cool completely on a wire rack before serving or storing.
