Equipment Needed
- Electric hand mixer or stand mixer
- Medium mixing bowl
- Measuring cups and spoons
- Baking sheets (2)
- Parchment paper or silicone baking mats
- Small shallow bowl (for powdered sugar)
- Wire cooling rack
Step-by-Step Instructions
My process begins with the most important step: properly softening the butter. I take it out of the fridge at least two hours ahead. It should be cool to the touch but yield easily when pressed—pliable but not greasy or shiny. In my mixing bowl, I combine the softened butter and the ½ cup of powdered sugar. Using my electric mixer on medium speed, I cream them together for a full 3-4 minutes. This isn’t just mixing; it’s incorporating air and creating a pale, fluffy base, which is essential for the light texture.
Next, I add the peppermint extract and mix until combined. In a separate bowl, I whisk together the all-purpose flour and cornstarch. With the mixer on its lowest setting, I gradually add the dry ingredients to the butter mixture. I mix just until the dough comes together and no dry streaks remain. It will be very soft, almost like a thick frosting. At this point, I cover the bowl and chill the dough in the refrigerator for 30 minutes. This firms it up just enough to handle without overworking it.
Once the dough is chilled, I preheat my oven to 350°F (175°C) and line my baking sheets with parchment paper. I use a small cookie scoop (about 1 tablespoon) to portion the dough, rolling each portion gently between my palms to form a smooth ball. I place the balls about 2 inches apart on the sheets—they don’t spread much, but they need room for air to circulate. I then use the flat bottom of a glass or measuring cup to gently flatten each ball to about a ½-inch thickness. This helps them bake evenly.(See the next page below to continue…)