Ingredients:

  • 1 cup unsalted butter, softened to 65°F
  • 0.75 cup powdered sugar
  • 1 tsp peppermint extract
  • 1.5 cups all-purpose flour
  • 0.5 cup cornstarch
  • 0.25 tsp fine sea salt
  • 1.5 cups powdered sugar for glaze
  • 2 tbsp unsalted butter, melted
  • 0.5 tbsp vegetable shortening
  • 0.5 tsp peppermint extract for glaze
  • 3 tbsp whole milk
  • 2 drops red food coloring
  • 0.25 cup crushed peppermint candies

Instructions:

  1. Cream the Base: In a large bowl, cream 1 cup softened butter and 0.75 cup powdered sugar on medium high for 2 minutes. Note: This aeration is what makes the cookies light.
  2. Flavor the Fat: Beat in 1 teaspoon of peppermint extract until the mixture looks like pale, fluffy frosting.
  3. Whisk Dry Goods: In a separate bowl, whisk 1.5 cups flour, 0.5 cup cornstarch, and 0.25 tsp sea salt.
  4. Form the Dough: Turn your mixer to low and gradually add the flour mixture until no white streaks remain.
  5. Chill for Structure: Cover and refrigerate for 60 minutes. Note: Do not skip this; the dough needs to be firm to the touch.
  6. Shape the Balls: Preheat oven to 350°F (175°C). Roll the dough into 1 inch balls and space them 2 inches apart on parchment.
  7. Bake with Care: Bake for 12 minutes until the bottoms are barely golden but the tops are still pale.
  8. Cool Completely: Transfer to a wire rack. Note: The cookies are very fragile while warm; let them firm up.
  9. Whisk the Glaze: Combine 1.5 cups powdered sugar, 2 tbsp melted butter, 0.5 tbsp shortening, 0.5 tsp peppermint, and 3 tbsp milk.
  10. Swirl and Decorate: Drop 2 drops of red food coloring into the glaze, swirl gently with a toothpick, dip the cookies, and immediately sprinkle with crushed candies.