Iced Peppermint Cookies Recipe
My iced peppermint cookies are a festive treat with a crisp, buttery base, a cool peppermint flavor, and a sweet, glossy icing that adds the perfect holiday touch.
Servings: 20 cookies
Cost: $10
Equipment
Ingredients
For the Cookies:
- 15.25 oz German Chocolate Cake Mix premixed box
- ¼ cup butter softened
- 2 large eggs
For the Icing:
- ½ cup butter at room temperature
- 3?½ cups confectioners' sugar
- 3 tablespoons milk
- ½ teaspoon peppermint extract
- 2-3 candy canes crushed, to garnish
Instructions
- Preheat oven to 350 degrees.
- Prepare a baking sheet with nonstick cooking spray or parchment paper.
- In a larger bowl, mix cake mix, butter, and eggs.
- Using a cookie scoop or spoon, shape into 20-22 balls.
- Bake 10-15 minutes, until edges are lightly browned.
- Remove from oven and let cool on baking rack until completely Cool.
- In a large bowl, or bowl of a stant mixer, add butter, confectioners sugar, milk, and peppermint extract.
- Beat with hand mixer or stand mixer until light and fluffy.
- Spread over cooled cookies.
- Garnish with crushed candy canes to top.
- Enjoy!
Nutrition
Serving: 1g | Calories: 151kcal | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 62mg | Potassium: 12mg | Sugar: 21g | Vitamin A: 240IU | Calcium: 7mg | Iron: 0.1mg
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