Peppermint Sugar Cookies
Tender and soft peppermint sugar cookies paired with a peppermint buttercream.
Ingredients
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
Instructions
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.