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© Meredith Corporation. All rights reserved. Used with permission.
(about 36 cookies)
Preheat oven to 350°F. Line baking sheets with parchment paper; set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 2/3 cup confectioners’ sugar, 1/2 cup crushed peppermint candies, vanilla and salt. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
Shape the dough into 1-inch balls. Place the balls 2 inches apart on the prepared pans. Bake for 9 to 11 minutes or until the cookies are set and the bottoms are light golden. Cool on the pans for 1 minute. Transfer to a wire rack and let cool for 5 minutes. Roll the warm cookies in the remaining 1 cup confectioners’ sugar. Cool completely on the wire rack. Roll the cooled cookies in the sugar again. If desired, dust the cookies lightly with very finely crushed peppermint candies.