Total Time
35mins
Prep 20 mins
Cook 15 mins

These cookies are so dainty and pretty that I served them at my daughter's birthday tea. When I make them during the year, I use multicolored sprinkles on top rather than the crushed candy canes. They are on my "must have" list at Christmas. They are always the first to go at a party. I've had several people say, "I just can't stop eating them". Best eaten within about 2 days of baking. Note that dough does need to be chilled for about an hour before baking.

Ingredients Nutrition

Directions

  1. FOR COOKIES, combine sugar, butter and 1/2 teaspoon peppermint extract in large mixer bowl.
  2. Beat at medium speed until creamy (1 to 2 minutes).
  3. Reduce speed to low; add flour and cornstarch.
  4. Beat until well mixed (1 to 2 minutes).
  5. Cover; refrigerate until firm (30 to 60 minutes).
  6. Heat oven to 350°F Shape rounded teaspoonfuls of dough into 1-inch balls.
  7. Place 2 inches apart on ungreased cookie sheets.
  8. Bake for 12 to 15 minutes or until edges are lightly browned.
  9. Let stand 1 minute; remove from cookie sheets.
  10. Cool completely.
  11. FOR GLAZE, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl.
  12. Stir in food color, if desired.
  13. Drizzle over cooled cookies.
  14. Immediately sprinkle with crushed candy.
  15. (I have found it is easier to put the crushed candy in a bowl and"dip" the top of cookies in them right after I frost them).
Most Helpful

I clipped this recipe from a Land O'Lakes ad. These are very good - buttery and not too minty. I also think they would be good with a chocolate-mint drizzle or with other flavorings, such as lemon. I didn't find them as fragile as others; perhaps because I did make them a little smaller than called for. I agree with the poster that said there was alot of glaze and if you double the recipe you don't need to double the glaze.

Robs415 January 31, 2010

I'm not leaving a star review because I think that it's just a matter of taste preference. My hubby and I really didn't care for the texture. I think it was the corn starch that made it more "pasty" for us. The frosting is good and the idea is good - maybe next time I'll make it like a wedding cake, only with the mint flavor and no corn starch. Thanks for posting and it looks like everyone else really is enjoying it! Made for I Recommend Tag game.

Color Guard Mom January 22, 2009

I'm sorry, I made these for a Christmas party bake-off and I won't make them again unless I can find a substitute for the corn starch. The cookies look pretty and had a good amount of peppermint flavor, not too strong or weak, but you could taste the corn starch. My husband and I disliked them, the judge at the bake-off (who is a friend) didn't like them and my friend Lisa straight up said she'd only make them if there was a corn starch substitute. =(

Dr.JenLeddy December 12, 2012

Holiday Central >

Do You See What I See? #PartyBites
You Saved Room For a Reason
57 Homemade Gifts From The Kitchen