i’ve officially decided to do away with the cutesy post titles. it gets kinda difficult to come with something and i’m over. plus i figure most people would rather know what they’re getting into from the get go….
so i have a confession. i don’t like the holidays. this time of year makes me feel very scrooge like. there’s too much stress that comes with this time of year. if i could remove november 20 – december 31 from the calendar, i probably would. i’m all for winter (especially since it doesn’t get bitterly cold here) and all the parties and food and such. i just wish it was parties and foods because it’s fun. that being said, now that i know about these cookies, i might just have to change my tune.
see these cookies are like crack. seriously. think i’m lying? bake yourself a batch and see how long they last around you. maybe you have better will power than i do (which isn’t too hard to say you do). normally when i bake something, i try it but then i bring everything to work… but these little jewels, let’s just say i didn’t bring all of them to work. but now they are gone. and i’m thankful and sad for that.
what is more quintessentially christmastime than peppermint?? just as i feel like maple flavors represent fall (like we have that here!), i feel like peppermints represent winter and christmas. i mean what other time of year do you see candy canes?!? and candy canes combined with a pillowy soft sugar cookie? oh geez. i might have to stash some candy canes away just so i can make these cookies all year long.
peppermint sugar cookies
- 3 c powdered sugar, divided
- 1 1/4 c butter, softened
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 egg
- 3 c flour
- 1 tbs baking powder
- 1/2 tsp salt
- 3/4 c finely crushed candy canes, divided
- 1/2 c granulated sugar
- 2-3 tbs milk
- preheat oven to 350F.
- beat 1 1/2 cup powdered sugar and butter until fluffy. add vanilla and egg and beat until combined.
- in a separate bowl, combine flour, baking powder and salt. stir to combine. slowly add to mixing bowl, beating until just incorporated. stir 1/2 c finely crushed candy canes.
- roll dough into small balls using just under a teaspoon of dough (or use your handy dandy cookie scoop!). rolls balls through granulated sugar to coat and place on baking sheet (because of the crushed candy canes, this dough might stick to your parchment paper or cookie sheet so you might want to use a silpat or cooking spray). bake for 10-12 minutes. remove to wire cooling racks and let cool completely.
- while cookies are cooling, stir together remaining 1 1/2 c powdered sugar with 2-3 tbs of milk (you want just enough milk to form a thick glaze). spread or drizzle over cooled cookies and top with remaining crushed candy canes immediately.
go make these cookies. trust me.
they make me want to say bah humbug less!
recipe slightly adapted from: cooking during stolen moments