Peppermint Sugar Cookies Food

PEPPERMINT HOLIDAY COOKIES

Peppermint Holiday Cookies image

A nice candy cane cookie treat.

Provided by pchanner

Categories Desserts Cookies

Time 25m

Yield 36

Number Of Ingredients 9

Ingredients

1 cup butter, softened
¾ cup white sugar
1 egg, beaten
3 cups all-purpose flour
¼ teaspoon salt
½ cup crushed peppermint candy canes
¾ cup confectioners' sugar
5 teaspoons warm water
2 tablespoons crushed peppermint candy canes, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Beat the butter and white sugar with an electric mixer in a large bowl until smooth. Beat egg into butter mixture until completely incorporated. Mix flour and salt into the butter mixture until just incorporated. Fold crushed candy canes into the batter, mixing just enough to evenly combine. Roll dough into balls 1 tablespoon at a time; arrange on baking sheets.
Bake in the preheated oven until firm, 8 to 10 minutes. Allow cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Whisk confectioners' sugar and warm water together in a small bowl until you have a smooth icing. Dip top of each cookie in the icing, Top with additional crushed candy cane, if desired. Set aside to let the icing dry, at least 5 minutes.

Nutrition Facts : Calories 127.8 calories, Carbohydrate 18.8 g, Cholesterol 18.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 56.2 mg, Sugar 9.4 g

PEPPERMINT-CANDY SUGAR COOKIES

Peppermint-Candy Sugar Cookies image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 2h25m

Yield Makes about 30

Number Of Ingredients 9

Ingredients

1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon coarse salt
1 stick unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
4 ounces flat round peppermint candies
2 tablespoons coarse sanding sugar

Steps:

Preheat oven to 325 degrees. In a medium bowl, whisk together flour, baking powder, and salt.
With a mixer on medium speed, beat butter with granulated sugar until light and fluffy, about 2 minutes. Beat in egg and vanilla until just blended, scraping down sides of bowl. Reduce speed to low and beat in flour mixture until combined. Refrigerate dough until firm, about 1 hour.
Meanwhile, place peppermints in a resealable plastic bag and finely crush with a meat mallet. Transfer to a shallow bowl and mix with sanding sugar.
Form rounded teaspoons of dough into balls for small cookies, or rounded tablespoons for larger ones. Roll in crushed-candy mixture to coat. Arrange 2 inches apart on parchment-lined baking sheets.
Bake, rotating sheets once, until edges are starting to brown, about 11 minutes for small cookies, 14 minutes for larger ones. Let cool completely on sheets on wire racks. (Break off any bits of melted candy from edges of cookies, if necessary.) Cookies can be stored in an airtight container, between sheets of parchment or waxed paper, up to 1 week.

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