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Ingredients
- 1 package (18-ounce) refrigerated sugar cookie dough, room temperature (recommended: Pillsbury)
- 1/2 teaspoon peppermint extract (recommended: McCormick)
- 1/3 cup crushed peppermint candies, plus more for garnishing
- 1 cup powdered sugar, divided
- 1 package (18-ounce) refrigerated sugar cookie dough, room temperature (recommended: Pillsbury)
- 1/2 cup all-purpose flour
- 1/2 teaspoon peppermint extract (recommended: McCormick)
- 1/2 teaspoon red food coloring
Details
Servings 36
Adapted from foodnetwork.com
Preparation
Step 1
Preheat the oven to 350 degrees F.
Cut the cookie dough into 8 pieces. In bowl of electric mixer, on medium speed thoroughly combine the dough pieces, peppermint extract, 1/3 cup crushed peppermint candies, and 1/2 cup of the powdered sugar.
Roll the dough into 1-inch diameter balls. Arrange, 2 inches apart, on parchment lined cookie sheets and bake until set, about 8 to 10 minutes. Remove from the oven and let cool slightly on cooling racks.
Add 1/2 cup of the remaining powdered sugar to a small bowl. While the cookies are still warm, roll them in the sugar. Sprinkle with crushed peppermint candies and serve.
As the cookies cool, they will flatten slightly.
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