Peppermint Crunch Cookies

These tender soft sugar cookies are terrific on their own but made extra festive with a simple glaze and candy cane topper.

  • Prep time: 20 min
  • Makes: about 2 dozen cookies
  • Cook time: 12 min

Nutritional Information

  • Calories
    .
    150
  • Saturated Fat
    .
    4.5 g
  • Fat
    .
    7 g
  • Cholestérol
    .
    20 mg
  • Carbohydrates
    .
    21 g
  • Sugar
    .
    13 g
  • Protein
    .
    1 g
  • Sodium
    .
    80 mg
  • Potassium*
    .
    50 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Ingredients

3/4 cup / 175 ml softened, unsalted butter
1 cup / 250 ml granulated sugar
1 tsp / 5 ml vanilla extract
1/2 tsp / 2 ml peppermint extract (or additional vanilla extract)
1/4 cup / 50 ml Naturegg Simply Egg Whites, shaken well
2 cup / 500 ml all-purpose flour
2 tsp / 10 ml baking powder
1/2 tsp / 2 ml salt
Glaze:
2 tbsp / 30 ml melted, unsalted butter
2 tbsp / 30 ml milk
1/2 tsp / 2 ml peppermint extract (optional)
1 cup / 250 ml Icing sugar
crushed candy canes or peppermint candies

Directions

  1. Beat butter, sugar, vanilla and peppermint extract until fluffy; add egg whites and beat just until smooth, scraping bowl as needed. Blend flour with baking powder and salt; add to mixer and beat on low until a thick dough forms. Chill for 15 minutes.

  2. Preheat oven to 350°F (180°C).

  3. Scoop tablespoons of dough; roll into a ball and place on parchment paper-lined baking sheets, spacing 3-inches (8 cm) apart. (Do not flatten, cookies will spread as they bake.)

  4. Bake, in batches, for 12 to 14 minutes or until golden around the edges. Cool completely on baking sheets.

  5. Glaze: Meanwhile, whisk butter, milk and extract (if using) in a small bowl to combine; stir in icing sugar until smooth (adjust consistency as needed with up to 1 tbsp/15 ml extra milk if glaze is too thick for dipping).

  6. Dip tops of cooled cookies in glaze; decorate with crushed candies and return to baking sheets until completely set.

Tips

  1. Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.

  2. Place candies in a ziptop bag and smash gently with a heavy wooden spoon to crush.

  3. Not a fan of peppermint? Replace the mint flavour with additional vanilla or even finely grated orange or lemon zest and garnish with extra zest instead of candies.

This recipe was made with:

Naturegg Simply Egg Whites

Made from 100% pure egg whites. We mean simple.

Learn More

Tips: Whipping

In order to get the proper rise, avoid deflating your whipped egg whites when mixing into cake batters.

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