Peppermint Sugar Cookies
Tender and soft peppermint sugar cookies paired with a peppermint buttercream.
Course: Dessert
Cuisine: Cookies
Keyword: Peppermint, Peppermint Sugar Cookies, Sugar Cookies
Servings: 2 dozen, depending on size of the cookie cutter
For the Cookies
- 1 1/2 cups (339 g) unsalted butter, slightyly cold
- 2 cups (400 g) granulated sugar
- 4 large eggs room temperature
- 1 teaspoon (4.2 g) vanilla extract
- 1 teaspoon (4.2 g) peppermint extract
- 5 cups (600 g) all-purpose flour
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (6 g) salt
For the Buttercream
- 2 cups (452 g) unsalted butter, slightly cold
- 6 cups (750 g) powdered sugar, measured then sifted
- 3 tablespoons (44.3 g) heavy whipping cream
- 1 teaspoon (4.2 g) peppermint extract
- Pinch of salt
For the Cookies
Preheat your oven to 400 degrees F. Line two baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy, about 2 minutes.
Add the eggs, vanilla and peppermint extract. Mix until incorporated.
With the mixer on low speed, add the flour, baking powder and salt. Mix until just incorporated.
Cover and refrigerate for at least one hour.
Roll the dough out to about 1/4 inch thick. Use cookie cutters to cut shapes and place the cookie dough 1 inch apart on the baking sheet.
Freeze the cut dough for 10 minutes and then bake for 6 to 7 minutes.
Cool completely before frosting.
For the Buttercream
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 2 minutes, until light and fluffy.
With the mixer on low speed, gradually add the powdered sugar, heavy cream, peppermint and salt.
Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes, until nearly white.
Before frosting or piping, mix the frosting by hand with a wooden spoon or spatula to push out the air pockets.