- 72
Ingredients
- Cookie ingredients
- 1 c butter, room temp
- 2 c sugar
- 3 eggs
- 2 t vanilla
- 1 1/2 c greek yogurt
- 6 c flour
- 1 t baking soda
- 1 t baking powder
- 1/2 t salt
- Frosting ingredients
- 1 c butter, room temp
- 1 t peppermint extract
- 4 c 10x sugar
- pinch of salt
- 6 T heavy cream
- food coloring, if desired
- colored sprinkles and crushed candy canes for decoration
Preparation
Step 1
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.
When ready to bake, preheat oven to 425 degrees F. Prepare two cookie sheets by lining them with parchment paper or silpat.
Using a 2 1/2-inch round cookie cutter, cut the dough into circles and place on cookie sheets about 1 inch apart.
Peppermint Frosting Directions
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.
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, til light and fluffy.
Add food coloring, if desired, and thoroughly combine.
Frost cookies and allow frosting to set before storing in air tight container.