Ingredients:

  • 1 cup (225g) unsalted grass-fed butter, softened but cool
  • 0.5 cup (60g) powdered sugar, sifted
  • 1.5 tsp pure peppermint extract
  • 0.5 tsp vanilla bean paste
  • 2 cups (250g) all-purpose flour
  • 0.25 cup (30g) cornstarch
  • 0.5 tsp fine sea salt
  • 0.75 cup (90g) powdered sugar (for glaze)
  • 2 tbsp heavy cream
  • 0.25 cup (35g) crushed candy canes
  • 4 oz (113g) dark chocolate (70% cocoa)

Instructions:

  1. Cream the butter. Beat 1 cup unsalted butter with 0.5 cup powdered sugar until pale and fluffy.
  2. Add aromatics. Mix in 1.5 tsp peppermint extract and 0.5 tsp vanilla paste until fully combined and fragrant.
  3. Whisk dry ingredients. Combine 2 cups flour, 0.25 cup cornstarch, and 0.5 tsp salt in a separate bowl.
  4. Incorporate flour. Add dry ingredients to the butter mixture on low speed until just combined.
  5. Form the log. Turn dough onto plastic wrap and shape into a 2 inch diameter cylinder.
  6. Chill the dough. Refrigerate for at least 2 hours until firm to the touch.
  7. Slice and bake. Cut into 1/2 inch rounds and bake at 325°F for 12 minutes until the edges are barely set.
  8. Cool completely. Leave on the tray for 10 mins before moving to a wire rack. They must be cold before glazing.
  9. Prepare glaze. Whisk 0.75 cup powdered sugar with 2 tbsp heavy cream until it forms a thick ribbon.
  10. Decorate. Dip half the cookie in melted 4 oz dark chocolate, then drizzle with glaze and 0.25 cup crushed candy canes.