Ingredients:

  • 1 cup (2 sticks | 227g) Unsalted Butter, softened
  • 1/2 cup (100g) Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Peppermint Extract
  • 2 1/2 cups (300g) Sifted All-Purpose Flour
  • 1/4 teaspoon Salt
  • 1 cup Confectioners’ (Powdered) Sugar (for dough)
  • 1 cup Confectioners’ (Powdered) Sugar (for glaze)
  • 2-3 tablespoons Milk (Whole or 2%)
  • 1/4 teaspoon Peppermint Extract (for glaze)
  • 1/4 cup Crushed candy canes (Optional Garnish)

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3 minutes).
  3. Beat in the vanilla and 1/2 teaspoon of peppermint extract until just combined.
  4. Whisk together the sifted flour, 1 cup of confectioners' sugar, and salt in a separate bowl.
  5. Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Do not overmix; the dough will be slightly crumbly.
  6. Wrap dough and chill for 30 minutes to make handling easier.
  7. Roll the dough into small balls (about 1 inch/2.5 cm diameter). Place them 2 inches apart on the prepared sheets. Lightly flatten the tops with the bottom of a floured glass.
  8. Bake for 10–12 minutes until the edges are just beginning to turn pale golden. They must remain very light in colour.
  9. Let cookies cool on the sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
  10. While cookies cool, whisk together the remaining 1 cup of confectioners' sugar, milk, and 1/4 teaspoon of peppermint extract until smooth and thick enough to drizzle.
  11. Once cookies are completely cool, dip the top of each cookie into the glaze, or drizzle decoratively. Sprinkle immediately with crushed candy canes, if using.
  12. Allow the glaze to set fully before storing.