Description
Delight in these buttery, melt-in-your-mouth Peppermint Tea Cakes, rolled in powdered sugar and crushed peppermint candies. A quick and easy holiday cookie recipe that’s festive, refreshing, and perfect for sharing!
Ingredients
- 25 peppermint candies, unwrapped
- 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
- 1/3 cup Gold Medal™ all-purpose flour
- 1/2 cup butter, melted
- 1 egg
- 1 cup powdered sugar
Make With:
Gold Medal™ Flour
Instructions
- Preheat the Oven:
Heat oven to 400°F (200°C). Line a baking sheet with parchment paper. - Crush the Peppermint Candies:
In a food processor, add peppermint candies. Cover and process until very finely crushed. Set aside 1/4 cup of the crushed candies for the dough. - Mix the Dough:
In a large bowl, mix Betty Crocker™ Sugar Cookie Mix, flour, melted butter, and egg with a spoon until a soft dough forms. Stir in 1/4 cup of the crushed peppermint candies. - Shape the Cookies:
Roll dough firmly into 56 (1-inch) balls. Place 1 inch apart on an ungreased cookie sheet. - Bake the Cookies:
Bake 5 to 7 minutes or until cookies are set but not browned. Cool 2 minutes on the cookie sheet. - Coat and Cool:
In one bowl, place powdered sugar; in another, place remaining crushed candies. Roll each warm cookie first in powdered sugar, then in crushed candies. Place on cooling rack and let cool completely (about 20 minutes). - Store:
Keep in an airtight container at room temperature.
Notes
- No food processor? Crush the candies in a zip-top bag using a rolling pin.
- Chill the dough for 10 minutes if your kitchen is warm — it helps cookies hold their shape.
- Add color: Roll cookies in colored sanding sugar before baking for a fun, festive look.
- Double the batch — these cookies disappear fast at holiday parties!
- For extra mint flavor, add ¼ teaspoon peppermint extract to the dough.
- Prep Time: 15 minutes
- Cook Time: 7 minutes