Lizzy was over this weekend for a visit, and we decided to do some cookie baking. The oven at her Mom’s house is not working, so they were not able to make Christmas cookies. I had some Andes Peppermint Pieces in my baking cupboard, and this recipe pinned on Pinterest. They turned out so yummy! I will have a few notes at the end as to what we changed as we made them. 🙂
The recipe is from a fun blog called We Are Not Martha.
This pan was almost ready for the oven. 🙂
SPARKLING PEPPERMINT SUGAR COOKIES
(Makes approx 24 cookies)
3/4 cup sugar
1/2 cup butter (1 stick), softened
1/2 teaspoon vanilla extract
1/4 teaspoon mint extract
1 2/3 cup all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup crushed candy canes or peppermint candies (approx 3-4 candy canes)
1/4 cup crushed candy canes or peppermint candies
1/4 cup sugar
Preheat oven to 350 degrees. Combine sugar and butter in a mixer (or in a bowl with hand mixer) and blend at medium speed until creamy. Then add egg, vanilla, and mint extract and blend to combine. In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Slowly combine that to the butter/sugar mixture and blend on low speed until fully mixed. Then stir in 1/4 cup of crushed candy cane pieces. Mix the coating ingredients together in a small bowl. Shape the dough into 3/4 inch balls and roll in sugar/candy mixture. Place dough balls about 2 inches apart on a cookie sheet lined with parchment paper. Bake the cookies 8-10 minutes. (8 minutes for a softer cookie) at 350 degrees. Let them cool for about one minute on the cookie sheet before moving them to a wire rack to finish cooling. Enjoy!
We used Andes Peppermint Pieces instead of crushing candies. I have peppermint extract, so we used that in place of mint extract. We put everything in the bowl for the Kitchen Aid and mixed it all at once. We used red and green sugar to roll the dough in. We used the Medium Scoop from Pampered Chef to make the balls, and this made 45 cookies out of a double batch of dough.