Peppermint Frosted Sugar Cookies Recipe 445

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 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 HOLIDAY COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat the butter and white sugar with an electric mixer in a large bowl until smooth. Beat egg into butter mixture until completely incorporated. Mix flour and salt into the butter mixture until just incorporated. Fold crushed candy canes into the batter, mixing just enough to evenly combine. Roll dough into balls 1 tablespoon at a time; arrange on baking sheets.
• Bake in the preheated oven until firm, 8 to 10 minutes. Allow cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
• Whisk confectioners' sugar and warm water together in a small bowl until you have a smooth icing. Dip top of each cookie in the icing, Top with additional crushed candy cane, if desired. Set aside to let the icing dry, at least 5 minutes.

CHOCOLATE-FILLED COOKIES WITH PEPPERMINT FROSTING

Steps:

• Cream shortening and granulated sugar until light and fluffy. Beat in egg. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. Break each candy bar into 12 pieces. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. square cookie cutter. Place half of squares 2 in. apart on ungreased baking sheets. Place a chocolate piece in the center of each square; cover with remaining squares, pressing edges to seal., Bake until edges are golden brown, 9-11 minutes. Remove from pans to wire racks to cool completely., For frosting, combine confectioners' sugar, butter, extract and enough milk to reach a spreading consistency. Spread over cookies; sprinkle with candies., To make ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Refrigerate., Freeze option: Place wrapped dough in resealable plastic freezer bag and freeze. If necessary, let dough stand 15 minutes at room temperature before cutting. Prepare and bake cookies as directed. Iced cookies can be frozen up to 1 month., , ,

PEPPERMINT-CANDY SUGAR COOKIES

Steps:

• Preheat oven to 325 degrees. In a medium bowl, whisk together flour, baking powder, and salt.
• With a mixer on medium speed, beat butter with granulated sugar until light and fluffy, about 2 minutes. Beat in egg and vanilla until just blended, scraping down sides of bowl. Reduce speed to low and beat in flour mixture until combined. Refrigerate dough until firm, about 1 hour.
• Meanwhile, place peppermints in a resealable plastic bag and finely crush with a meat mallet. Transfer to a shallow bowl and mix with sanding sugar.
• Form rounded teaspoons of dough into balls for small cookies, or rounded tablespoons for larger ones. Roll in crushed-candy mixture to coat. Arrange 2 inches apart on parchment-lined baking sheets.
• Bake, rotating sheets once, until edges are starting to brown, about 11 minutes for small cookies, 14 minutes for larger ones. Let cool completely on sheets on wire racks. (Break off any bits of melted candy from edges of cookies, if necessary.) Cookies can be stored in an airtight container, between sheets of parchment or waxed paper, up to 1 week.

EASY PEPPERMINT CANDY COOKIES

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms. Roll dough into 1 1/4-inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten slightly with bottom of glass.
• Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
• In small bowl, mix frosting and peppermint extract. Spread each cookie with frosting. Using small spoon, sprinkle red sugar onto cookies in spiral design to look like peppermint candies.