Buttery, soft meltaway cookies topped with rich peppermint cream cheese frosting and crushed candy canes – perfect for the holidays!
1 cup butter, softened
1/2 cup powdered sugar
1 1/4 cup flour
1/2 cup corn starch
1/2 teaspoon vanilla extract
1/2 cup butter
2 tablespoons cream cheese, softened
3 cups powdered sugar
1/2 teaspoon peppermint extract
red food coloring (optional)
1/4 cup finely crushed candy canes
Mix together butter and powdered sugar til smooth. Add flour, corn starch and vanilla and mix again until dough comes together. Cover and chill for 30 minutes.
Preheat oven to 350 degrees. Scoop about 2 tablespoons of dough and roll into a ball. Place on a lightly greased baking sheet. Repeat with remaining dough.
Gently press each dough ball with the heel of your hand to flatten slightly. Bake for 10-12 minutes, allow to cool completely on a cooling rack.
Make the frosting by creaming together cream cheese, and butter. Mix in powdered sugar and peppermint extract. If desired, mix in a drop or two or red food coloring. Spread over cooled cookies and top with crushed candy canes.