Ww Peppermint Crisscross Cookies – a delicious recipe with flour, baking powder, salt, unsalted butter, sugar, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place oven racks in upper and lower thirds of oven and preheat oven to 350u00b0F.
2
Combine flour, baking powder, and salt in a meduim bowl. With electric mixer on med speed, beat butter until creamy, about 1 minute.
3
Add sugar and beat until well blended, about 4 minutes.
4
Reduce speed to low. Beat in egg and vanilla until blended.
5
Add flour mixture, beating until well blended.
6
Stir in crushed candies.
7
Form dough by tablespoonfulls into 1-inch balls.
8
Place balls on 2 large ungreased baking sheets 2 inches apart. Firmly press top of each cookie with tines of fork to form crisscross pattern.
9
bake until cookies are golden on bottom and firm in center, 14-15 minutes, rotating baking sheets halfway through baking time. Let cookies cool slightly on baking sheets, about 3 minutes. Transfer cookies to racks and let cool completely. If making ahead, trasfer to airtight containers with wax paper between layers. Cover and store room temperature up to 1 week or freeze up to 1 month.
870
kcal
Calories
49
g
Fat
97
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 3/4 teaspoon baking powder, 1/4 teaspoon salt, 1 cup unsalted butter, softened, and more.
Yes, Ww Peppermint Crisscross Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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