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
- 2 1/2 cups all-purpose flour, plus more for flouring work surface
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon peppermint extract
- 2 large eggs
- 4 cups confectioners’ sugar
- 3 tablespoons meringue powder
- 1/4 teaspoon peppermint extract
- Red food coloring, for tinting icing
- 1/4 cup crushed peppermint candies
Instructions
- 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.
- Transfer the dough to a floured work surface, divide into two disks, wrap in plastic and chill in the refrigerator for about an hour.
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- 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.
- 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.
- 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.
- Set aside some of the icing in a small bowl and add enough food coloring until the desired shade of red is reached.
- 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 |
