Yield: Yields 29 small cookies
1 1/4 cups (178g) all-purpose flour*
1/2 cup (68g) cornstarch
1/4 tsp salt
1 cup (226g) unsalted butter, softened
1/2 cup (68g) powdered sugar
1/2 tsp peppermint extract
2 Tbsp (28g) salted butter, softened
2 Tbsp half and half
1/4 tsp peppermint extract
1 1/2 cups (200g) powdered sugar
1/4 cup (42g) finely crushed peppermint bits or candy canes
1. In a mixing bowl whisk together flour, cornstarch and salt, set aside.
2. In the bowl of an electric stand mixer cream fitted with the paddle attachment cream together butter and powdered sugar until combined. Mix in peppermint extract then with mixer set on low speed slowly add in flour mixture and mix just until combined. Cover bowl with plastic wrap and chill until nearly firm, about 1 hour, while preheating oven to 350 degrees during last 10 minutes of chilling.
3. Scoop dough out 1 even tablespoon at a time, shape into a ball then transfer to an ungreased 18 by 13-inch baking sheet, spacing cookies 2-inches apart (keep dough that’s wont be baking chilled). Bake in preheated oven until cookies are set and bottoms are lightly golden brown, about 10 – 13 minutes. Let cool on baking sheet several minutes then transfer to a wire rack to cool completely.
4. For the frosting:
5. In the bowl of an electric stand mixer cream together butter, half and half, peppermint extract and powdered sugar until light and fluffy (if frosting is too thick add a little more half and half, if it’s too thin add a little more powdered sugar). Working with one cookie at a time spread frosting over cookie and immediately after frosting each cookie add crushed peppermint bits before frosting starts to set, repeat process with all cookies. Store cookies an in airtight container at