1 package (18-ounce) refrigerated sugar cookie dough, room temperature
1/2 teaspoon peppermint extract
1/3 cup crushed peppermint candies, plus more for garnishing
1 cup powdered sugar, divided
Preheat the oven to 350 degrees F.
Cut the cookie dough into 8 pieces. In bowl of electric mixer, on medium speed thoroughly combine the dough pieces, peppermint extract, 1/3 cup crushed peppermint candies, and 1/2 cup of the powdered sugar.
Roll the dough into 1-inch diameter balls. Arrange, 2 inches apart, on parchment lined cookie sheets and bake until set, about 8 to 10 minutes. Remove from the oven and let cool slightly on cooling racks.
Add 1/2 cup of the remaining powdered sugar to a small bowl. While the cookies are still warm, roll them in the sugar. Sprinkle with crushed peppermint candies and serve.
As the cookies cool, they will flatten slightly.
I actually used the Betty Crocker Sugar Cookie Cookie Mix (prepared as directed) instead of refrigerated dough and they were awesome!