Best Traditional Christmas Cookies W Crushed Peppermint Candy Icing Recipes

PEPPERMINT HOLIDAY COOKIES

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.

TRADITIONAL CHRISTMAS COOKIES W/ CRUSHED PEPPERMINT CANDY ICING

Steps:

• COOKIE DOUGH Cream butter, sugar, eggs and vanilla together with a mixer until smooth and creamy. Add flour, baking soda and salt to butter mixture. Continue to mix on medium speed until dough is soft, scraping the bowl at least once. Divide dough into two parts and chill for a couple of hours. Bake at 375 degrees for 8-10 min. Makes 2 dozen cookies. BUTTER CREAM FROSTING 1/4 cup butter, softened 1 tsp vanilla 1 cup or more Powdered Sugar 1 to 3 tbsp Milk Beat on medium until smooth and creamy. Add more powdered sugar/milk if necessary to achieve a light, smooth frosting. Crush candy canes and sprinkle on frosted cookies.

CRUSHED PEPPERMINT-CHOCOLATE COOKIES

Steps:

• Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt chocolate and butter in a heatproof mixer bowl set over a pan of simmering water. Attach bowl to mixer fitted with the paddle attachment. Add sugar, both extracts, and eggs; mix on medium-low speed until combined. Reduce speed to low; mix in flour mixture. Stir in one-third of the candies. Refrigerate dough until firm, about 30 minutes (or wrap in plastic wrap, and refrigerate overnight).
• Using a 1-inch ice cream scoop, form mounds of dough; dip tops into remaining candies to coat. Place cookies, candy sides up, on baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through until just set, about 15 minutes. Let cool on sheets on wire racks. Store in an airtight container at room temperature up to 3 days.