Peppermint Lofthouse Sugar Cookies

By sandycon

Ingredients

• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon peppermint extract
• 1/2 teaspoon salt
• 2 and 1/4 teaspoons baking powder
• 2 and 1/4 cups all-purpose flour
• 2 and 1/2 cups powdered sugar
• 3 tablespoons unsalted butter, softened
• 1/2 teaspoon peppermint extract
• 4-5 tablespoons water
• Sprinkles, optional

Details

Servings 1
Preparation time 75mins
Cooking time 87mins
Adapted from rachelcooks.com

Preparation

Step 1

In the bowl of a stand mixer fitted with the paddle attachment, Cream together butter and sugar until light in color and fluffy. Add in the egg, egg yolk, peppermint extract, and vanilla extract, mix until combined. Add in the dry ingredients (salt, baking powder and flour) and mix until just combined.

When ready to bake, preheat oven to 350 degrees Fahrenheit. Scoop out about two tablespoons of the dough and roll into a ball. Flatten ball slightly and place on a parchment paper or Silpat-lined baking sheet, about 9 per sheet. Bake for 10-12 minutes or until just starting to barely brown around the edges. Cool a couple of minutes on baking sheet before moving to a wire rack to cool completely.

When ready to frost, use a hand mixer (or a stand mixer) to whip together butter, powdered sugar, peppermint extract and water. Add water in one tablespoon at a time until a spreadable consistency is achieved. Spread over cooled cookies and immediately add sprinkles. Let frosting harden before storing in an airtight container. If they last that long.