Prep 8 mins Shape Cookies 20 mins Bake 8 mins Decorate 5 mins Eat 41 mins
I love minty things and these Peppermint Crescent Cookies are easy to make, pretty and festive on your cookie plate. We made these Peppermint Crescents last year in our Holiday Cookie Baking class and they were one of my favorites.
Looking at the pictures of the Peppermint Crescents, it reminds me of how much fun our Holiday Cookie Baking class has been for the past eleven years. Our kitchen at Holy Nativity is being remodeled, so there was no Cookie Class this year. But I am going to make these cookies to have around during the coming weeks.
If you are planning some cookie baking, make these Peppermint Crescents to share and you won’t be disappointed. They will look great next to something chocolate on your cookie plate and they won’t break the way the cookies shaped like candy canes often do. This makes them a lot easier to make too. Just mix up the simple 5-ingredient dough, add red food color to half the dough. Roll the dough to make the candy cane swirl. Cut and place on the cookie sheet. After baking, drizzle a 3-ingredient icing over the cookies and sprinkle smashed candy canes over the top.
I promise the Peppermint Crescents will be a hit! Merry Christmas to your family from ours!
1 cup butter (2 sticks), softened
1 2/3 cup powdered sugar, divided
1 1/4 teaspoon peppermint extract
1/8 teaspoon salt
2 1/2 cups flour
3 peppermint candy canes
2 1/2 Tablespoons milk
few drops red food coloring
1. Preheat oven to 325°. In large bowl, beat butter and 2/3 cup of powdered sugar with mixer on medium speed until creamy. Mix in 1 teaspoon of peppermint extract and the salt.
2. Gradually add in flour and beat on low speed after each addition just until combined. Do not overmix.
3. Divide dough in half and add red food color to one half until desired color is reached. Divide each half into four pieces so you have eight pieces of dough. Roll each piece into a rope 18 inches long. Twist one red rope with a white rope to form a cany cane spiral. Cut each rope into 1″ pieces. Curve ends to form a crescent shape and place on ungreased cookie sheets, 2″ apart. Repeat with 6 remaining pieces of dough.
4. Bake 8-10 minutes or until a light golden brown on bottom. Cool on racks.
5. While cookies are baking and cooling, place candy canes into a ziploc bag. smash into bits with a mallet and set aside. In small bowl, mix remaining 1 cup of powdered sugar, the milk and remaining 1/4 teaspoon peppermint extract, stirring until smooth. Place icing in a ziploc bag with small corner cut off. Drizzle icing over cooled cookies. Sprinkle with crushed candies.
Yield: 72 cookies – 41 calories per serving
Oven Temperature: 325°F