Ingredients
1¼cupsall-purpose flour
½cupcornstarch
¼tspsalt
1cupunsalted buttersoftened
½cuppowdered sugar
½tsppeppermint extract
2tbspsalted buttersoftened
2tbsphalf and half
¼tsppeppermint extract
1½cupspowdered sugar
¼cuppeppermint bitsor candy canes, finely crushed
Preparation
In a mixing bowl, whisk together the flour, cornstarch and salt, then set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and powdered sugar until combined.
Mix in peppermint extract.
With mixer set on low speed slowly, add in flour mixture and mix just until combined.
Cover bowl with plastic wrap and chill until nearly firm, about 1 hour.
Preheat the oven to 350 degrees F during the last 15 minutes of chilling.
Scoop dough out 1 even tablespoon at a time then shape them into balls.
Transfer the balls to a 18 by 13-inch baking sheet, spacing the cookies 2-inches apart.
Bake in the oven until the cookies are set and bottoms are lightly golden brown, about 10 to 13 minutes.
Let cool on baking sheet for at least 10 minutes, then transfer to a wire rack to cool completely.
In the bowl of an electric stand mixer, cream together butter, half and half, peppermint extract and powdered sugar until light and fluffy.
Working with one cookie at a time, spread the frosting over the cookies.
Top with crushed peppermint bits before frosting starts to set.
Repeat the process with all the cookies.
Serve, and enjoy!
