I was happy to find all the staple ingredients at home for this sweet treat. I made a double batch for my husband’s colleagues and he happily reported they were gone from the lounge by 9:00 a.m. Hummmm, maybe they are good. I managed to save a handful, and I do mean a handful for the kid’s school lunches, think six. Try this easy recipe and stash frozen cookie balls in your freezer for unexpected guests or bake several dozen and freeze already baked to maintain freshness. Either way it’s a freezer cookie in my cookbook;)
Adapted from Land O’Lakes
- 1 1/2 cup sugar
- 1 cupButter, softened (2 sticks)
- 2 Eggs
- 1 teaspoon vanilla
- 1/4 teaspoon peppermint extract
- 3 1/3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/4 cup crushed mini candy canes or peppermint candies
- 1/2 cup sugar
- Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
- Combine 3/4 cup sugar, butter, egg, vanilla and peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, cream of tartar, baking soda and salt. Beat until well mixed. Stir 1/4 cup crushed candy into dough. I used my Pampered Chef food chopper, but a rolling pin crushes just as well in a freezer bag.
- Using a 1-inch cookie scoop, place 2 inches apart onto prepared cookie sheets.
- Bake for 8 to 10 minutes or until edges are lightly browned. (DO NOT OVER BAKE.) Cool 1 minute on cookie sheet; remove to wire cooling rack. Cool completely. Freeze baked cookies or dough balls if desired. Bake 12 minutes if frozen.
Save your holiday peppermint and adapt this to a gift at Valentine’s Day.
What’s your favorite holiday cookie?