Peppermint Crunch Cookies

Ingredients

3/4 cup / 175 ml

softened, unsalted butter

1 cup / 250 ml

granulated sugar

1 tsp / 5 ml

vanilla extract

1/2 tsp / 2 ml

peppermint extract (or additional vanilla extract)

1/4 cup / 50 ml

Naturegg Simply Egg Whites, shaken well

2 cup / 500 ml

all-purpose flour

2 tsp / 10 ml

baking powder

1/2 tsp / 2 ml

salt

Glaze:

2 tbsp / 30 ml

melted, unsalted butter

2 tbsp / 30 ml

milk

1/2 tsp / 2 ml

peppermint extract (optional)

1 cup / 250 ml

Icing sugar

crushed candy canes or peppermint candies

Directions

1. Beat butter, sugar, vanilla and peppermint extract until fluffy; add egg whites and beat just until smooth, scraping bowl as needed. Blend flour with baking powder and salt; add to mixer and beat on low until a thick dough forms. Chill for 15 minutes.

2. Preheat oven to 350°F (180°C).

3. Scoop tablespoons of dough; roll into a ball and place on parchment paper-lined baking sheets, spacing 3-inches (8 cm) apart. (Do not flatten, cookies will spread as they bake.)

4. Bake, in batches, for 12 to 14 minutes or until golden around the edges. Cool completely on baking sheets.

5. Glaze: Meanwhile, whisk butter, milk and extract (if using) in a small bowl to combine; stir in icing sugar until smooth (adjust consistency as needed with up to 1 tbsp/15 ml extra milk if glaze is too thick for dipping).

6. Dip tops of cooled cookies in glaze; decorate with crushed candies and return to baking sheets until completely set.

Tips

1. Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.

2. Place candies in a ziptop bag and smash gently with a heavy wooden spoon to crush.

3. Not a fan of peppermint? Replace the mint flavour with additional vanilla or even finely grated orange or lemon zest and garnish with extra zest instead of candies.