Name: Chocolate Peppermint Cookies
Ingredients: 2 sticks unsalted butter, room temp; 1 1/2 cups sugar; 2 tbsp glucose or corn syrup; 2 eggs; 2 tsp clear vanilla extract; 1 3/4 cups flour; 3/4 cup cocoa powder; 2/3 cups milk powder; 1 tsp baking soda; 2 tsp cream of tartar; 1 1/4 tsp kosher salt; 2 sticks unsalted butter, at room temperature; 3 to 4 cups confectioners’ sugar, sifted; 1⁄8 teaspoon salt; 1 1/2 teaspoons pure peppermint extract; 2 tablespoons heavy cream; Crushed candy canes, or festive sprinkles

Ingredients

For the Chocolate Cookies:

2 sticks unsalted butter, room temp
1 1/2 cups sugar
2 tbsp glucose or corn syrup
2 eggs
2 tsp clear vanilla extract
1 3/4 cups flour
3/4 cup cocoa powder
2/3 cups milk powder
1 tsp baking soda
2 tsp cream of tartar
1 1/4 tsp kosher salt

For the Peppermint Frosting:

2 sticks unsalted butter, at room temperature
3 to 4 cups confectioners’ sugar, sifted
1⁄8 teaspoon salt
1 1/2 teaspoons pure peppermint extract
2 tablespoons heavy cream

Topping:

Crushed candy canes, or festive sprinkles

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Instructions

Make the sugar cookies:

Combine the butter, sugar and glucose in the bowl of an electric mixer fitted with a paddle attachment and cream together on medium-high for 2-3 minutes. Scrape down the sides, add in the eggs and vanilla and beat for 7-8 minutes.
Reduce mixer speed to low and add in the flour, cocoa powder, milk powder, cream of tartar, baking soda, and salt. Mix just until the dough comes together – no longer than 1 minute. Scrape down the sides of the bowl.
Using a 2 3/4 oz. ice cream scoop (1/3 cup measure) portion out the dough onto a parchment paper lined baking sheet – you should get 15-20 large balls of dough. Pat the tops of the cookie balls flat – wrap the sheet pan tightly in plastic wrap and chill for at least 1 hour or up to 1 week. Do not bake the cookies from room temp – they will not bake properly!
Heat the oven to 350°F. Arrange the chilled dough at least 4 inches apart on the baking sheet and bake for 18 minutes – the cookies will puff, crackle and spread. The cookies should look lightly browned on the edges (golden brown on the bottom) – the centers will show just the beginning signs of color. If they haven’t reached that color yet, leave them in a for an extra minute or two. Cool the cookies completely on the sheet pans before frosting.

Make the frosting:

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until soft, about 1 minute.
Add 2 cups of the confectioners’ sugar, the salt, and peppermint extract. Beat on low speed until the sugar is well incorporated.
Add another 2 cups sugar and the cream. Add remaining 2 cups of sugar as needed to thicken the frosting. Beat on medium speed until the frosting is smooth and fluffy, about 4 minutes.
Frost cookies generously. Fill a bowl with crushed candy canes or sprinkles. Place cookies frosting side down into bowl of sprinkles and press firmly to coat.