Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (90g) powdered sugar, sifted
  • 1/2 tsp peppermint extract
  • 1 1/4 cups (155g) all-purpose flour
  • 1/2 cup (64g) cornstarch
  • 1/4 tsp salt
  • 1 1/2 cups (180g) powdered sugar (for glaze)
  • 2 tbsp (28g) unsalted butter, melted
  • 3 tbsp heavy cream
  • 1/4 tsp peppermint extract (for glaze)
  • 1 drop red food coloring
  • 1/4 cup (28g) candy canes, crushed

Instructions:

  1. Cream the fats. Beat the 226g of softened unsalted butter with 90g of sifted powdered sugar until the mixture is pale and fluffy. Note: This usually takes 3 full minutes on medium speed.
  2. Add aromatics. Mix in the 1/2 tsp peppermint extract until you smell a clear, cooling scent.
  3. Sift dry ingredients. In a separate bowl, whisk 155g of flour, 64g of cornstarch, and 1/4 tsp salt.
  4. Combine slowly. Add the dry mixture to the butter until the dough texture resembles soft clay. Note: Do not overmix or the cookies will become tough.
  5. Chill the dough. Wrap the dough in plastic and refrigerate for 30 minutes until firm enough to handle.
  6. Portion the cookies. Roll the dough into 1 inch balls and place them on a parchment lined sheet.
  7. Bake the base. Bake at 350°F for 10 minutes until the edges are set but still pale. Note: They should not turn brown at all.
  8. Cool completely. Transfer to a wire rack and wait until the cookies feel cool to the touch.
  9. Prepare the glaze. Whisk 180g of powdered sugar, 28g of melted butter, 3 tbsp heavy cream, 1/4 tsp peppermint extract, and a drop of red food coloring until smooth and glossy.
  10. Final garnish. Dip each cookie into the glaze and immediately sprinkle with 28g of crushed candy canes until they stick to the wet icing.