This is a fun holiday twist on the classic sugar cookie. I chose easy to use fast drying candy melt as the frosting, making it simple for the whole family to join in on the decorating!
Recipe by Lily K. Noel
*This recipe features our premium Peppermint Extract, which is only available during the holidays.
Preheat oven to 350 degrees.
In a mixing bowl whisk together flour, baking soda, salt and cream of tartar, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar and butter until combined. Mix in egg then mix in egg yolk, vanilla and peppermint extracts.
With mixer set on low speed slowly add in dry ingredients and mix just until combined (dough with will thick, so stop mixer and mix by hand to get flour at bottom if needed). Scoop dough out 1 1/2 Tbsp (about 33g) at a time and shape into balls. Transfer to a baking sheet lined with parchment paper or a silicone liner, spacing cookies 2-inches apart (chill dough balls that aren't currently baking in refrigerator on plates). Bake in preheated oven 10 - 11 minutes (cookies should appear slightly under-baked). Remove from oven and allow to rest several minutes then transfer to a wire rack to cool completely.
Completely cool cookies before you decorate.
Crush peppermints. I used a spoon, but you can use the end of a rolling pin, or whatever works best to create small/non uniform pieces. My method created bigger chunks as well as a “dust” that was so pretty.
Heat candy melt according to directions on the package.
Pour warm melt in to a deep, but small bowl wider than your cookies. Dip one half of the cookie in to the candy melt, and let any excess drip off to avoid puddling while cooling.
More About This Recipe
You can also use a spoon to coat the front more than the back. Place on a parchment lined cookie sheet and immediately sprinkle with peppermint bits. I like to place in the freezer for a few minutes to speed up drying, but they can also dry on the countertop.
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