Description
Soft and chewy peppermint cookies with a bright citrus lift and a classic powdered sugar crackle finish.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon peppermint extract
- 1 tablespoon orange zest
- 2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 cup powdered sugar, for rolling
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the softened butter and granulated sugar in a large bowl until light and fluffy.
- Beat in the eggs one at a time, then stir in the peppermint extract and orange zest.
- In a separate bowl, whisk together the flour, cinnamon, and baking powder.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Cover the dough and refrigerate for at least 2 hours to firm up.
- Scoop tablespoon-sized portions of dough and roll into 1-inch balls.
- Roll each ball generously in powdered sugar until fully coated.
- Place balls on the baking sheet about 2 inches apart.
- Bake for 10-12 minutes until the edges are set but the centers are still soft.
- Cool on the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 2 hours 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American