• Preheat oven to 350º
• Cream butter, sugar, and peppermint extract until smooth
• Add cocoa powder and flour, and mix until dough comes together
• Roll out on a floured surface and cut with cookie cutters
• Transfer cut-outs to an ungreased cookie sheet (tip: cookies are less likely to stick to your countertop if you line it with parchment paper!)
• Gather scraps into a ball, roll again, and cut out. 
• Repeat until all the dough is used. 
• Bake for 12 minutes until the edges are set, and cookies look dry, but before they begin to brown
• Remove from oven, transfer to a wire rack, and let cool
• While cookies cool, beat glaze ingredients together
• Drizzle over cookies, and top with crushed candy canes

Note

• You can make these ahead of time and refrigerate the dough, but make sure you have time to let it warm up before you try to roll it out - it gets stiff when it’s cold!