Ingredients

The following ingredients have 4 Servings
  • 2 cups + 2 tablespoons all-purpose flour
  • 2 tsp cornstarch
  • 1 cup salted sweet cream butter (softened)
  • 3 cups powdered sugar (divided (2 cups and 1 cup))
  • 1 tsp pure peppermint extract
  • ½ tsp pure vanilla extract
  • 1¼ cup mini semi sweet chocolate chips
  • 5-6 drops hot pink/rose food color gel
  • ¼ cup finely crushed peppermint candies

Instruction

  • Whisk together the flour and cornstarch. Set it aside.
  • Using either a stand mixer, or a large mixing bowl and a handheld mixer on medium-high, beat the softened butter for 30 seconds. Add the 1 cup of powdered sugar and beat for another 1-1½ minutes.
  • Lower the mixer speed to medium-low, add in the peppermint and vanilla extracts.
  • Keeping the mixer speed on medium-low, add in the flour mixture. Mix just until the ingredients are well incorporated.
  • Increase the mixer speed to medium and add the red food color. Mix just until the color is uniform.
  • Add in the mini chocolate chips and mix just until combined and well distributed.
  • Cover the dough and chill in the refrigerator for 10 minutes.
  • Preheat the oven to 350°F. Line 2 baking sheets with parchment paper, 1 for baking the dough balls, and one for the rolled cookies to finish cooling on . Set them aside.
  • Using a 1 tablespoon cookie dough scoop, scoop out the cookie dough. Roll the dough into a ball and place on the prepared baking sheet. Space the rolled cookie dough balls 1 inch apart. Bake for 10-12 minutes.
  • Add the remaining 2 cups powdered sugar and the crushed peppermint candies to a medium size mixing bowl. Whisk to combine. Set it aside.
  • Remove the cookies from the oven and allow them to rest on the cookie sheet for 5 minutes. Roll the cookies in the powdered sugar mixture. Transfer the coated cookies to the 2nd prepared cookie sheet.
  • Once the coated cookies have completely cooled, roll them again in the powdered sugar mixture.