1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the softened butter and confectioners’ sugar until the mixture is light and fluffy. This should take about 3-5 minutes with an electric mixer.
3. Add the peppermint extract to the buttery mixture and mix until well combined.
4. In another bowl, sift together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until a soft dough forms.
5. If you’re adding crushed peppermint candies, gently fold them into the dough until evenly distributed.
6. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving some space between each to allow for spreading.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will look soft—this is perfect for that meltaway texture!
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Once cooled, dust with additional confectioners’ sugar to give them that festive touch!
Nutritional Information:
Approximate per cookie (makes about 24 cookies): 90 calories, 6g carbohydrates, 5g fat, 1g protein
Time: Preparation time: 15 minutes | Cooking time: 12 minutes
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