I had so much fun making the peppermint truffles the other day! I had leftover peppermints, so I wanted to make another fun treat. I came across a peppermint crunch ball cookie recipe, and I decided to try it out. The cookies did not turn out exactly how I thought they would (I thought they would be crunchier and I didn't think they would flatten - I guess names of recipes can be deceiving), but they were really yummy. The cookie is sweet, but not too sweet - with just the right amount of peppermint. The texture is nice & I love the slight crunch from the crushed mint and sugar. They are cute & festive and perfect for the holidays - enjoy!
2 sticks of unsalted butter, softened at room temperature
1 cup of confectioners sugar
1 egg
1/4 tsp. of vanilla extract
3/4 tsp. of peppermint extract
2 1/3 cups of all-purpose flour
1/8 tsp. of salt
10 - 15 crushed mini candy canes or Starlight mints
2 Tbsp. of granulated sugar
Decorative Sugar (optional)
DIRECTIONS:
In a large mixing bowl, beat together the softened butter and confectioners sugar with an electric hand mixer set on medium speed. Mix for a few minutes, until the mixture is smooth and creamy. Add in the egg and mix to incorporate. Stir in the vanilla extract and peppermint extract. Slowly add the flour to the mixture, by pouring in 1/3 cup at a time. Use the hand mixer to beat on low for several seconds after each addition of flour. Mix in the salt. Make sure all ingredients are well blended together. Cover the bowl with a lid and put into the fridge for 1 - 2 hours.
Preheat the oven to 375 degrees. Line baking sheets with parchment paper. In a small bowl, mix together the crushed peppermints (I grind up the Starlight mints in my food processor) and granulated sugar. Take the mixture out of the fridge. Use a cookie dough scoop to scoop the mixture up and roll into 1 1/2-inch balls. Coat the balls in the crushed mint and sugar mixture and place on baking sheet. Space each ball about 2-inches apart from each other. Place in oven and bake for 12 - 14 minutes.
Optional: About 3 minutes before the cookies are finished baking, sprinkle decorative sugar on top of each cookie and then put back into the oven.
Once cookies are finished baking, transfer them to a wire rack to cool.
*Makes about 3 dozen cookies.
Recipe Adapted from: Mr. Food
Recipe for Peppermint Sugar Cookies
INGREDIENTS:
1 cup of confectioners sugar
1 egg
1/4 tsp. of vanilla extract
3/4 tsp. of peppermint extract
2 1/3 cups of all-purpose flour
1/8 tsp. of salt
10 - 15 crushed mini candy canes or Starlight mints
2 Tbsp. of granulated sugar
Decorative Sugar (optional)
DIRECTIONS:
In a large mixing bowl, beat together the softened butter and confectioners sugar with an electric hand mixer set on medium speed. Mix for a few minutes, until the mixture is smooth and creamy. Add in the egg and mix to incorporate. Stir in the vanilla extract and peppermint extract. Slowly add the flour to the mixture, by pouring in 1/3 cup at a time. Use the hand mixer to beat on low for several seconds after each addition of flour. Mix in the salt. Make sure all ingredients are well blended together. Cover the bowl with a lid and put into the fridge for 1 - 2 hours.
Preheat the oven to 375 degrees. Line baking sheets with parchment paper. In a small bowl, mix together the crushed peppermints (I grind up the Starlight mints in my food processor) and granulated sugar. Take the mixture out of the fridge. Use a cookie dough scoop to scoop the mixture up and roll into 1 1/2-inch balls. Coat the balls in the crushed mint and sugar mixture and place on baking sheet. Space each ball about 2-inches apart from each other. Place in oven and bake for 12 - 14 minutes.
Optional: About 3 minutes before the cookies are finished baking, sprinkle decorative sugar on top of each cookie and then put back into the oven.
Once cookies are finished baking, transfer them to a wire rack to cool.
*Makes about 3 dozen cookies.
Recipe Adapted from: Mr. Food
