Peppermint Frosted Sugar Cookies Recipe 445 Food

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

Steps:

• 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 degrees 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 7-9 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.
• 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, till light and fluffy.
• Add food coloring, if desired, and thoroughly combine. Frost cookies and allow frosting to set before storing in an airtight container.

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.