Ingredients

Servings 48
Cookie Ingredients:
• 1 C unsalted butter ( soft)
• 1 C vegetable oil
• 1 C sugar
• 1 C powdered sugar
• 2 large eggs
• 2 tsp vanilla
• 1 1/2 tsp peppermint extract
• 4 1/2 C flour
• 1 tsp baking soda
• 1 tsp cream of tartar
Icing Ingredients:
• 4 TBSP unsalted butter (melted)
• 1 tsp vanilla
• 1 1/2 tsp peppermint extract
• 1/4 C + 1-2 TBSP whole milk
• 4 1/2 C powdered sugar
• Garnish: 1 C finely crushed peppermint candies

Instructions

1. Preheat oven to 375F
2. Prep cookie sheets with parchment paper.
Cookie Directions:
3. Using an electric mixer and mixing bowl beat the three ingredients together. (butter, oil, sugar, and powdered sugar) until well blended. Continue to mix while adding in the eggs, vanilla, and peppermint extract.
4. In the large bowl add flour, baking soda, and cream of tartar. Whisk to incorporate.
5. Add 1 cup of the flour mixture at a time to the butter/sugar mixture. Mix after each addition of the flour mixture.
6. (Careful do not over mix.)
7. Using the mini cookie scoop down the dough balls on the prepared cookie sheets.
8. Bake at 375 degrees for 8-12 minutes. (Or until the bottoms and edges of the cookies are slightly brown)
9. Set aside to slightly cool while on the cookie sheets.
10. Transfer the cookies to the wire rack to cool completely.
Icing Directions:
11. Add butter, vanilla, peppermint extract, and milk. Blend until the mixture is smooth.
12. Slowly add in 1 cup of powdered sugar at a time. Mixing directly after each addition. (Until the total of 4 cups of powdered sugar has been added.
13. Add additional milk or powdered sugar as needed to get a spreadable consistency. (If the icing runs off the cookies, add more powdered sugar.)
14. With the off set spatula frost each cookie. Immediately after frosting each cookie sprinkle each cookie with finely crushed peppermint.
15. Return to the wire rack for the icing to set.
16. ENJOY!