Ingredients
For the Peppermint Cookies
3 cups all-purpose flour, measured then sifted
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
1 1/2 cups unsalted butter, softened (3 sticks)
1 1/2 cups granulated sugar + extra for rolling
2 large eggs
2 1/2 teaspoons pure vanilla extract
1/2 teaspoon peppermint extract
2-3 drops red food coloring (optional)
For the Peppermint Cookie Frosting
1 cup unsalted butter, softened (1 cup)
6 cups powdered sugar
2 1/2 tablespoons buttermilk
1/8 teaspoon peppermint extract
1 pinch salt- sprinkles
Instructions
- FOR THE COOKIES: Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper. Mix the flour, baking powder, and salt in a medium bowl.
- Place the softened butter and sugar in the bowl of your electric mixer. Cream the butter and sugar together on high until light and fluffy, 3-5 minutes. (Don't skimp on the time here.) Then turn the mixer on low and add the eggs, vanilla extract, peppermint extract, and food coloring. Scrape the bowl.
- With the mixer running on low, slowly add the flour mixture. Scrape the bowl and beat again for 30 seconds.
- Pour some extra sugar into a bowl to coat the cookies. Scoop the dough out and roll into 1-inch balls. The dough should be soft and delicate – don’t over-handle. Shake each ball in the sugar bowl to coat, then place on the cookie sheets 2 inches apart. Use the bottom of a drinking glass to press down on each ball, until it’s 1/3- to 1/2-inch thick.
- Bake each sheet of sugar cookies for 9-11 minutes, until the edges are slightly golden and the centers are just barely set. Cool completely on the cookie sheets.
- FOR THE COOKIE FROSTING: Once the cookies are completely cooled, make the frosting. Using a clean mixing bowl, beat the butter on high speed until light and fluffy. Turn the mixer on medium-low and slowly alternate adding in the powdered sugar and buttermilk. Scrape the bowl and beat in the peppermint extract and salt, on high, until the frosting is smooth and fluffy.
- Use a spatula to spread a layer of frosting over the top of each cookie, in a circular motion. Immediately sprinkle the top with decorative sugar or candy sprinkles, so they stick before the frosting dries.
Notes
This Frosted Sugar Cookies Recipe is a variation of our most-loved classic sugar cookies. If you want to make a simple (non-peppermint) frosted sugar cookie, just take out the peppermint extract! You can also substitute any extract flavoring you like: coconut, lemon, strawberry, rum, etc!
Serving: 1cookie, Calories: 212.8kcal, Carbohydrates: 29.15g, Protein: 1.24g, Fat: 10.5g, Saturated Fat: 6.55g, Cholesterol: 34.41mg, Sodium: 58.27mg, Potassium: 29.23mg, Fiber: 0.23g, Sugar: 22.42g, Vitamin A: 326.25IU, Calcium: 12.1mg, Iron: 0.44mg
Source link
0 Komentar