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

• Preheat the oven to 375°F (190°C).
• Line baking sheets with parchment paper.

Cookie Directions:

• In a large bowl with an electric mixer, beat the butter, vegetable oil, sugar and powdered sugar until well blended. Add eggs, vanilla and peppermint extract and mix until incorporated.
• In a separate bowl, whisk together the flour, baking soda and cream of tartar.
• Add the flour mixture to the butter mixture one cup at a time, mixing after each addition until just combined. Be careful not to overmix.
• Use a mini cookie scoop to place dough balls on the prepared baking sheets, spacing them apart.
• Bake at 375°F for 8–12 minutes, or until the edges and bottoms are lightly browned.
• Allow the cookies to cool slightly on the baking sheets, then transfer them to a wire rack to cool completely.

Icing Directions:

• Combine melted butter, vanilla, peppermint extract and the milk in a bowl and blend until smooth.
• Slowly add powdered sugar, about 1 cup at a time, mixing after each addition until you’ve added the full amount. Adjust with more milk or powdered sugar until the icing is spreadable. If it runs off the cookies, add more powdered sugar.
• Use an offset spatula to frost each cooled cookie. Immediately sprinkle the crushed peppermint candies (or sprinkles) on top so they adhere to the icing.
• Place the cookies back on the wire rack until the icing sets.
• Enjoy!