Peppermint Sugar Cookies with Peppermint Frosting
When it's holiday baking time, it's hard to find a cookie that kicks off the season better than these delightful peppermint sugar cookies with peppermint frosting.
Servings: 12 cookies
Calories: 588kcal
Equipment
- Cookie sheets
- parchment paper or silicone mats
- 2 Tablespoon Cookie scoop
Ingredients
Cookie Ingredients:
- ¾ cups butter softened
- 8 ounces cream cheese softened
- 1 cup sugar
- ½ cup powdered sugar
- 1 egg
- ½ teaspoon almond extract
- ½ teaspoon peppermint extract
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Frosting Ingredients:
- ⅓ cup butter softened
- 4 ½ cups powdered sugar
- ⅓ - ½ cup milk
- ½ teaspoon vanilla extract
- 1 teaspoon peppermint extract
- pinch salt
- crushed candy canes or peppermints ~ 21 mini candy canes
Instructions
- In your stand mixer cream together butter, cream cheese, egg, both sugars and both the almond and peppermint extract until fluffy.
- Add flour, baking powder and salt. Mix until soft dough forms. Cover and refrigerate at least one hour.
- Preheat over to 375 degrees and line a couple baking pans with parchment paper or silicone mats.
- Scoop dough desired size onto baking sheets with a 2 Tablespoon cookie scoop or a spoon. Bake for 8-10 minutes.
- While cookies are baking, work on the frosting. With a stand mixer, add the powdered sugar slowly to the softened butter until incorporated. Add extracts and salt. Add milk slowly until you've reached desired consistency. Start with 1/3 cup of milk and add more if needed.
- Once cookies are cooked and completely cool, spread or pipe icing onto cookies and sprinkle with crushed candy canes.
Nutrition
Calories: 588kcal | Carbohydrates: 90g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 315mg | Potassium: 78mg | Fiber: 1g | Sugar: 67g | Vitamin A: 797IU | Calcium: 49mg | Iron: 1mg