Iced Peppermint Cookies Recipe

Stack of iced peppermint chocolate cookies topped with crushed candy canes on a counter next to a glass of milk and a bowl of more cookies.

5 from 1 vote

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.

Prep Time10

Cook Time15

Total Time25

Course: Cookies

Cuisine: American

Keyword: candy cane cookies, chocolate mint cookies, christmas cookies, iced peppermint cookies, mint cookies, peppermint cookies

Servings: cookies

Author: Courtney O'Dell

Cost: $10

Equipment

Kitchenaid Artisan Mini Plus 3.5-Qt. Tilt-Head Stand Mixer with Flex Edge Beater
Stainless Steel Medium Cookie Scoop - Heavy Duty Cookie Dough Scoop, Comfortable Handles with Smooth Spring Action Releases Food Easily, #40 Cookie Scoops for Baking, Rust Resistant, Dishwasher Safe
USA Pan Bakeware Cookie Sheet, Large, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel,Silver

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

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