Peppermint Twist Candy Cookies

  0.0 – 0 reviews  • Dessert
Level: Easy
Total: 2 hr 25 min
Active: 25 min
Yield: About 2 dozen cookies
Level: Easy
Total: 2 hr 25 min
Active: 25 min
Yield: About 2 dozen cookies

Ingredients

  1. 2 1/2 cups all-purpose flour, plus more for flouring work surface
  2. 1 teaspoon baking powder
  3. 1 teaspoon kosher salt
  4. 1 cup (2 sticks) unsalted butter, softened
  5. 1 cup granulated sugar
  6. 1/2 cup packed light brown sugar
  7. 1 teaspoon peppermint extract
  8. 2 large eggs
  9. 4 cups confectioners’ sugar
  10. 3 tablespoons meringue powder
  11. 1/4 teaspoon peppermint extract
  12. Red food coloring, for tinting icing
  13. 1/4 cup crushed peppermint candies

Instructions

  1. For the cookies: In a medium bowl, whisk together the flour, baking powder and salt. In a separate large bowl using an electric mixer, beat together the butter, granulated sugar and brown sugar, mixing until pale yellow and fluffy, 3 minutes. Add in the peppermint extract and eggs and mix well. Slowly incorporate the dry ingredients into the wet ingredients and mix well. 
  2. Transfer the dough to a floured work surface, divide into two disks, wrap in plastic and chill in the refrigerator for about an hour. 
  3. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. 
  4. Working with one disk at a time, roll out the dough to 1/4-inch thickness. Cut out candy cane shapes with the cookie cutter and place the cookies about 2 inches apart on the prepared baking sheets. Re-roll the scraps to get as many cookies as possible, returning the dough to the refrigerator to chill if necessary. 
  5. Bake just until the edges start to brown, 10 to 12 minutes. (Bake one sheet at a time for even cooking and browning). Transfer the cookies to a wire rack and let cool. 
  6. For the royal icing: In the bowl of a stand mixer using a whisk attachment, combine the confectioners’ sugar and meringue powder and mix for 30 seconds. Add 1/3 cup water and the peppermint extract and continue mixing on low until the icing forms peaks, 8 to 10 minutes. Adjust the consistency of the icing with additional water if necessary. 
  7. Set aside some of the icing in a small bowl and add enough food coloring until the desired shade of red is reached. 
  8. Ice the cookies with the white icing and let dry completely. Decorate with the red icing and crushed candies to make a candy cane pattern.

Nutrition Facts

Serving Size 1 of 24 servings
Calories 261
Total Fat 9 g
Saturated Fat 5 g
Carbohydrates 45 g
Dietary Fiber 0 g
Sugar 34 g
Protein 2 g
Cholesterol 36 mg
Sodium 103 mg
Serving Size 1 of 24 servings
Calories 261
Total Fat 9 g
Saturated Fat 5 g
Carbohydrates 45 g
Dietary Fiber 0 g
Sugar 34 g
Protein 2 g
Cholesterol 36 mg
Sodium 103 mg

 

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