This Christmas, I’ve decided to share with the blogging world the refreshingly minty, sweet joy of these cookies, which my mom has made at Christmas since we were kids. Over the years, I’ve changed the recipe a bit and now use a brown sugar spiced cookie, which, combined with the minty buttercream frosting, makes for one delicious holiday bite. I look forward to making them every year, and hope you will, too.
Cookies (makes 64, 2-inch diameter cookies):
- 2 3/4 c unbleached all-purpose flour
- 1 1/2 packed light brown suagar
- 1 c unsalted butter, room temperature
- 2 eggs, room temperature
- 2 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 1/2 c powdered sugar, sifted
- 7 1/2 TB unsalted butter, room temperature
- 4-5 TB whole milk
- 1 3/4 tsp vanilla
- a generous pinch of salt (just under 1/4 tsp)
- 15 peppermint candy canes, pulverized
Preheat oven to 375. In stand mixer fitted with a paddle attachment, beat brown sugar and butter until fluffy. Add eggs, one at a time, until just incorporated. Stir in vanilla.
In seperate bowl, whisk together your flour, baking powder, cinnamon, nutmeg, and salt.
Add flour mixture to wet ingredients in 3 parts, beating until just incorporated. Optional: chill dough for 30 minutes prior to rolling cookies
Use small scoop to portion out cookie dough, roll into balls and place on a cookie sheet lined with parchment paper. Use measuring cup (or bottom of a glass) lightly dusted in flour to gently flatten balls. Brush off any excess flour.
Bake at 375 for 8 minutes, or until golden brown. Remove and let cool on racks.
Remove wrappers from candy canes and break each one into 4-5 pieces.
Place candy canes in a mini-chop and pulse on high until you have a good mixture of finely ground and some smaller pieces.
Add softened butter to bowl of stand mixer, fitted with a paddle attachment. Sift powdered sugar into bowl and mix, adding 4 TB milk and vanilla until very smooth. Stir in pulverized candy canes and salt, adding milk as necessary to achieve good spreading consistency.
Use teaspoon to place dollop of frosting on each cooled cookie, using a knife to spread it over the top. Let dry, then package as you’d like. This year, I used glassine treat bags from Michael’s that came with a foiled cardboard insert and tied them off with red and white butcher’s twine. These make great, festive little gifts!