Peppermint Frosted Sugar Cookies Recipe 445

PEPPERMINT SUGAR COOKIES

Steps:

• In a stand mixer with the paddle attachment, cream together butter, shortening and sugar until fluffy.
• Add whole egg, egg white, vanilla extract, and peppermint extract. Mix until combined.
• Sift in dry ingredients and mix until just combined.
• Transfer dough to an airtight container and refrigerate at least 2 hours.
• Once ready to bake, preheat oven to 375 degrees F.
• Scoop 1 tbsp of dough and roll into a ball.
• On a lightly floured surface, flatten dough ball into a ½-inch thick disc. Place on a cookies sheet lined with parchment paper or a silicone baking mat.
• Bake 9-12 minutes. Bottom edges should not be browned. Remove from oven and cool 1-2 minutes on the pan before removing to a wire rack to cool completely.
• In a bowl, cream together cream cheese and butter until fluffy. Add peppermint extract. Slowing mix in powdered sugar. If the frosting is too thick, add milk a teaspoon at a time.
• Frost completely cooled cookies. Sprinkle crushed peppermints on top of each cookie.

PEPPERMINT FROSTED SUGAR COOKIES RECIPE - (4.4/5)

Steps:

• COOKIES: In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, completely incorporating each. Mix in vanilla and yogurt. In a large bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the flour mixture to the wet ingredients with the mixer on low speed. The dough will be sticky, but that's ok. Divide the dough in half onto separate sheets of plastic wrap. Form each half into a rectangle about 1 1/2 inches thick. Cover in plastic wrap and refrigerate overnight. When ready to bake, preheat oven to 425°F. Prepare two cookie sheets by lining them with parchment paper or silpat. Sufficiently flour your work surface and remove one of the dough halves from the refrigerator. Flour the top of the dough, also, and rolling pin if necessary. Roll the dough out so that it is about 1/4-inch thick. Using a 2 1/2-inch round cookie cutter, cut the dough into circles and place on cookie sheets about 1 inch apart. Bake for 7 to 9 minutes until just barely golden. Remove cookies from sheets immediately and transfer to a wire rack to cool completely before frosting. Repeat process with remaining refrigerated dough. PEPPERMINT FROSTING: In the bowl of an electric mixer, fitted with the paddle attachment, cream butter and peppermint extract until light and fluffy. With the mixer on low speed, gradually add the confectioners' sugar and the salt. Frosting will be dry, but should be smooth and creamy. Add the cream, one tablespoon at a time, incorporating each completely. After all the cream has been mixed in, beat on medium-high speed for about two minutes, until light and fluffy. Add food coloring, if desired, and thoroughly combine. Frost cookies and allow frosting to set before storing in an airtight container. Cook's note: Should you choose to decorate with the candy canes, I suggest frosting and decorating them the day you will serve them. I frosted and put the candy canes on, storing them in an airtight container and the next day the candy canes were soft (chewy, actually) and the red ink had run into the frosting. They didn't look too festive at that point. If you're going to frost, decorate, and store, then the colored sprinkles work well and are still very pretty.

PEPPERMINT FROSTED SUGAR COOKIES (LOFTHOUSE STYLE)

Steps:

• Preheat oven to 350 degrees. Prepare a cookie sheet with a non-stick baking spray or line the sheet with parchment paper.
• In a large bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
• In second large bowl, using a hand mixer or stand mixer, cream together the butter and sugar.
• Add in the eggs, one at a time and mixing between each one.
• Add the vanilla extract, almond extract, and sour cream and mix until just combined.
• Slowly add the flour mixture while mixing on a low speed, continue adding and mixing until the dough is formed and the ingredients are well combined.NOTE: The mixture will be very wet, like a really thick cake batter.
• Scoop a heaping tablespoon amount of dough, or use a medium sized cookie scoop, and place dough onto a cookie sheet 2 inches apart. Using the backside of a spoon, lightly dip the spoon into flour and flatten out the cookie.
• Bake for 8-10 minutes, or until the top of the cookie no longer appears wet.
• Transfer the cookies to a cooling rack and prepare the frosting once cooled.
• In a large bowl, using a hand mixer or stand mixer, combine the powdered sugar and butter until it's mixed together. NOTE: it will not be creamy at this stage, just mixed.
• Add in the peppermint extract, vanilla extract, corn syrup, salt and half of the heavy cream. Mix everything until well combined and the frosting has formed.If a thinner consistency is desired continue adding the heavy cream and mixing until the desired consistency has been reached.
• Add a few drops of food coloring and mix until well incorporated.
• Frost the cookies, top the cookies with crushed candy canes. Place on a cooling rack or piece of wax paper until frosting sets (15 to 20 minutes).

PEPPERMINT SUGAR COOKIES

Steps:

• In the bowl of a stand mixer, beat butter and salt for 30 seconds. Add sugars; beat 1 minute. Add egg and extracts and mix to combine. , Combine dry ingredients; add to butter mixture. Mix just until dough forms. Cover and chill at least 15 minutes., Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 3-in. cookie cutter. Place 2 in. apart on parchment-lined baking sheets. Bake until cookie puffs up and is a dull matte on top but not browned, 6-8 minutes. Let stand 1 minute before removing to wire racks to cool completely.