Crispy Peppermint sugar cookies

Sugar cookies
0 Using a stand or hand mixer, cream together the brown butter, and granulated sugar until smooth and creamy. Add in the eggs and peppermint extract for 3-4 minutes until the texture is light and fluffy.
2 Add in the flour, baking soda, and salt and mix until thoroughly combined.
3 Spoon a generous 1 large cookie scoop of dough and roll into balls. Roll the balls in sparkling sugar.
4 Cover the dough and chill in the fridge overnight
5 Preheat your oven to 350°F and line a baking sheet with parchment paper.
6 Place dough balls at least 2-3 inches apart on the baking sheet.
7 Bake cookies for on the center rack of the oven for 12 minutes or until the edges are set and the centers are still soft.
8 Remove from the oven and let rest on the baking sheet for 2-3 minutes, then transfer to a cooling rack.
Butter ganache
10 Combine dark chocolate and butter in a microwaveable safe bowl.
11 Microwave in 30 second intervals, stirring after each one until chocolate and butter are combined and fluid.
12 Spoon a teaspoon amount over each cookie. Sprinkle with crushed peppermint candies and a peppermint bark snowman if desired.
13 Ganache will set up to not be runny in approximately 30 minutes at room temperature and quicker in the fridge.
14 Cookies can be stored sealed at room temperature or the fridge.