Ingredients:

  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ teaspoon salt
  • 2 teaspoons pure peppermint extract
  • 2 ¼ cups (280g) all-purpose flour
  • ½ cup (55g) finely chopped walnuts or pecans (optional)
  • 1 cup (120g) powdered sugar
  • ½ cup crushed candy canes, finely crushed

Instructions:

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the salt and peppermint extract.
  3. Gradually add the flour and nuts (if using), mixing until just combined. Be careful not to overmix!
  4. Cover the dough and refrigerate for at least 30 minutes to prevent spreading.
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  6. Roll dough into 1-inch balls.
  7. Place cookies on prepared baking sheets, spacing them about 1 inch apart. Bake for 12-15 minutes, or until the bottoms are very lightly golden brown. The tops will still be pale.
  8. Let cookies cool on baking sheets for a few minutes before transferring to a wire rack.
  9. While the cookies are still warm, roll them in the powdered sugar and crushed candy cane mixture. Repeat for a thicker coating if desired.
  10. Let the cookies cool completely on the wire rack. Dust with additional powdered sugar if desired.