Peppermint Crunch Sugar Cookies

those Peppermint Crunch Sugar Cookies are what minty goals are manufactured from! Buttery, smooth sugar cookies flavored with peppermint crunch goodies, a drizzling of white chocolate, and overwhelmed sweet canes. pleasant!

now and again it’s tough to recognize the gravity of those herbal failures if you aren’t at once related to a person (or are someone) who has lost the entirety. It simply looks as if a far-away tragic event that you have no actual reference to; i am getting it. We donate our time and money if we will spare it, and we send our mind and prayers.

but understanding my sweet, bubbly former co-worker’s house was completely obliterated kills me. I figured there needed to be some thing I could do to embellish her day a little extra, even supposing I couldn’t have enough money to donate financially. So when my buddy Bridget and Imperial Sugar teamed up with their #GiveAFriendACookie marketing campaign and requested me to be part of it, I jumped on the threat.

Ingredients :

• 2 sticks unsalted butter, softened
• 1 cup vegetable or canola oil
• 1 cup granulated sugar (such as Imperial Sugar)
• 1 cup confectioners' sugar (such as Imperial Sugar)
• 2 tsp vanilla extract
• 1 tsp peppermint extract
• 2 large eggs
• 1 tsp baking soda
• 1 tsp cream of tarter
• 1 tsp salt
• 4 cups + 2 Tbsp all-purpose flour
• 1 & ½ cups Andes peppermint chips
• 1 cup white chocolate chips
• 2 Tbsp heavy cream
• ⅔ cup crushed candy cane pieces

Instructions :

1. In the bowl of a stand mixer, cream the butter until fluffy, about 1 minute. Slowly beat in the oil, sugars, and extracts until combined. Beat in the eggs, one at a time, mixing well after each addition. Gradually add in the dry ingredients and mix on low-speed until incorporated, scraping the sides of the bowl as needed. Beat in the peppermint chips until combined. Cover loosely with foil or plastic wrap and chill for 2 hours. Chilling is MANDATORY.
2. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or parchment paper. Drop rounded Tablespoonfuls of dough onto the baking sheets about 1-2" apart. Bake for approximately 9-11 minutes, rotating pans halfway through the baking time to ensure even cooking. Cool completely on the baking sheets.
3. Once cookies are cooled, melt the white chocolate chips and heavy cream together in a small bowl for 30 seconds in the microwave. Stir, then heat for another 10 seconds until melted and smooth. Drizzle evenly over the cookies and immediately top with crushed candy cane sprinkles.