It’s December and that means it’s officially cookie baking season. It’s our most favourite time of the year and I always seem to get carried away with how many treats I end up making. This cookie dough is really easy to make. Buttery, light, and tender-crumbed, sweetened just right and full of classic peppermint candy cane flavour. Everyone will love these cute, delicious and fun to make butter cookies. I always make these with my boys. They love to make these yummy cookies. You can make these anytime with peppermint extract or vanilla extract. They taste just like Christmas!
Happy Holidays Everyone!
They are delicious, melt in your mouth buttery cookies. One of my favourite holiday treats!
Ingredients:
- 2/3 cup of unsalted softened butter
- 1/2 cup of sugar
- pinch of salt
- 1 egg
- 1 Tsp vanilla
- 1 1/2 cups flour
- 1/4 cup of crushed candy canes for garnish
Cream Filling Ingredients:
- 1/4 cup unsalted butter softened
- 1/4 Tsp peppermint extract or vanilla extract
- 1 1/2 cups powdered sugar
- 2-3 Tbsp milk
Directions:
- In a large bowl, beat butter and sugar until fluffy. Add egg, salt and vanilla extract mix well. Gradually add flour beating just until combined. Cover and refrigerate until firm, about 30 minutes.
2. You can break up the candy canes and pulse them in your or food processor a few times, and you can make them as fine or as coarse as you want. 
3. Shape rounded 1 tbsp of dough into 1-inch balls. Place 1-2 inches apart onto ungreased cookie sheet. Bake @ 350 for 10-12 minutes or until edges are lightly browned. Transfer to a cooling rack or a piece of waxed paper to cool completely before frosting.
4. To make the filling: In a large bowl, beat butter until soft and fluffy. Add peppermint or vanilla extract. Add powdered sugar 1/2 cup at a time and beat until combined completely. Add salt and cream and beat until light and fluffy. Decorate with your favourite style. I usually use a piping bag with a star tip or you can just spoon them and put on the cookies too. 
These delicate cookies have a great mix of textures. The mildly sweet butter cookie is a wonderful contrast to the sweet peppermint buttercream topping…
Store cookies, in airtight containers between layers of parchment paper, for up to 5 days. Or, freeze for up to 1 month.
Enjoy 😉
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