Frosted Peppermint Sugar Cookies
Serves 9
10 mins prep
11 mins cook
30 mins total
These soft & thick frosted sugar cookies are inspired by the store-bought Lofthouse cookies and are perfect for holiday cookie platters! This recipe makes 9 large or about 30 mini cookies + includes my recipe for the best homemade buttercream!
Buttercream Frosting
Decorating
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Preheat oven to 350°F. Line baking sheet with parchment paper.
In a large bowl, cream together ½ cup unsalted butter (i.e. 1 stick), ¾ cup powdered sugar, and ¼ cup granulated sugar on medium speed for 2 minutes, until light and fluffy.
While mixer is still on medium speed, add in 1 large egg, 2 teaspoons vanilla extract, ¼ teaspoon peppermint extract, and 1 tablespoon light corn syrup.
Once mixed, add in 1 teaspoon baking powder, ½ teaspoon salt, and 1 ¾ cups all-purpose flour; adding flour half-cup at a time on low speed.
Mix until all flour disappears (it may look crumbly at first but will come together). When pinched between your fingers, dough should be similar to a thick playdoh consistency.
For large cookies: Scoop dough into 3-tablespoon sized scoops, roll into balls, then gently flatten each dough ball into a 1/2" thick disc. Place on parchment-lined baking tray and bake at 350°F for 11-12 minutes, or until most of the tops no longer look wet.
For mini cookies: Scoop dough into 1-tablespoon-sized scoops, roll into balls, then gently flatten each dough ball (you don't need to flatten much). Place on a parchment-lined baking tray and bake at 350°F for 8-9 minutes, or until most of the tops no longer look wet.
Don't overbake or they won't be soft; they may look slightly underdone in the very center, but they will finish baking on the hot cookie sheet after you take it out of the oven. (Of course, because ovens bake differently use your best judgment to keep them in a minute longer if they look severely under baked.)
After removing from oven, allow the cookies to cool on the hot baking sheet for 10 minutes before removing them from cookie sheet. Allow to cool completely before frosting.
To Make Frosting:
In a small microwave-safe bowl, melt 1 cup white chocolate chips at 50% power in 30 second increments, stirring between each increment. It's important to mix each time, even if the chocolate chips don't look melted. This will prevent hot spots from burning the chocolate chips. Set aside.
In a large mixing bowl, add ½ cup unsalted butter (i.e. 1 stick), 1 teaspoon vanilla extract, ⅛ teaspoon peppermint extract, and ¼ teaspoon salt. Cream together on medium speed for 1 minute, or until it has lightened in color and has become fluffy.
On medium/low speed begin adding in 1 cup powdered sugar until all is incorporated. Beat for 20-30 seconds to combine.
Pour slightly cooled melted white chocolate into the frosting.
Turn mixer to high speed, and beat for 1-2 minutes until light and fluffy.
Add food coloring, if desired (divide into different bowls for multiple colors).
Spread on top of cooled sugar cookies or place frosting in a large piping bag with a metal tip (see post above for my favorite tips) to achieve a more intricate design. Top with crushed peppermint, chopped white chocolate, or sprinkles and enjoy!