Peppermint is the flavor that defines the Christmas season, and there’s no better way to use those leftover peppermint candies or candy canes than to bake them into cookies! If you’d like, freeze the dough after rolling them into balls and save them to bake some other time.
- Makes: 24 cookies
- Prep Time: 15 minutes, plus 1 hour chill time
- Cook Time: 10–12 minutes
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ¼ teaspoon salt
- 3 drops red food coloring
- 2½ cups all-purpose flour
- 1 cup finely crushed peppermint candies (such as Starlight mints)
- 3 tablespoons turbinado sugar
- Using a stand mixer with the paddle attachment, beat the butter and powdered sugar on medium speed until light and fluffy. Add the egg, vanilla and peppermint extracts, salt, and red food coloring; beat until well blended. Gradually add the flour and beat until thoroughly blended. Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 375°F. Coat 2 baking sheets with cooking spray.
- In a small bowl, combine the crushed peppermint candies and turbinado sugar. Shape the chilled cookie dough into 1-inch balls and roll each ball in the candy cane mixture. Place 2 inches apart on the baking sheets. The cookies will spread slightly.
- Bake for 10 to 12 minutes, or until golden. Immediately remove to wire racks to cool completely. Serve.