Ingredients Jump to Instructions ↓

  1. 1 cup butter, softened

  2. 1/2 cup confectioners' sugar

  3. 1/2 teaspoon peppermint extract

  4. 1-1/4 cups all-purpose flour

  5. 1/2 cup cornstarch FROSTING:

  6. 2 tablespoons butter, softened

  7. 1-1/2 cups confectioners' sugar

  8. 2 tablespoons 2% milk

  9. 1/4 teaspoon peppermint extract

  10. 2 to 3 drops red food coloring, optional

  11. 1/2 cup crushed peppermint candies

Instructions Jump to Ingredients ↑

  1. In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool. In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container. Yield: 3-1/2 dozen.


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