Maximize your leftover peppermint candies or candy canes by turning them into Peppermint Cookie Balls that elevate your usual cookie flavor to a whole new level.
Author:Addie Gundry
Prep Time:15 minutes
Chill Time:1 hour
Cook Time:10 minutes
Total Time:1 hour 25 minutes
Yield:24 cookies 1x
Category:Bakery
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
1 cup powdered sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/4 teaspoon salt
3 drops red food coloring
2 1/2 cups all-purpose flour
1 cup finely crushed peppermint candies (such as Starlight mints)
3 tablespoons turbinado sugar
Instructions
Using a stand mixer with the paddle attachment, beat the butter and powdered sugar on medium speed until light and fluffy. Add the egg, vanilla and peppermint extracts, salt, and red food coloring; beat until well blended. Gradually add the flour and beat until thoroughly blended. Cover the bowl with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 375 degrees F. Coat 2 baking sheets with cooking spray.
In a small bowl, combine the crushed peppermint candies and turbinado sugar. Shape the chilled cookie dough into 1-inch balls and roll each ball in the candy cane mixture. Place 2 inches apart on the baking sheets. The cookies will spread slightly.
Bake for 10 to 12 minutes, or until golden. Immediately remove to wire racks to cool completely. Serve.
