Design Eat Repeat

0 Preheat oven to 350°F. Line baking sheet with parchment paper.
1 In a large bowl, cream together unsalted butter [adjustable](½ cup, i.e. 1 stick), powdered sugar (¾ cup), and granulated sugar (¼ cup)[/adjustable] on medium speed for 2 minutes, until light and fluffy. 
10 While mixer is still on medium speed, add in egg [adjustable](1 large), vanilla extract (2 teaspoons), peppermint extract (¼ teaspoon), and light corn syrup (1 tablespoon)[/adjustable].
4 Once mixed, add in baking powder [adjustable](1 teaspoon), salt (½ teaspoon), and all-purpose flour (1 ¾ cups)[/adjustable]; 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.
6 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.)
8 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:
17 In a small microwave-safe bowl, melt white chocolate chips [adjustable](1 cup)[/adjustable] 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.
12 In a large mixing bowl, add unsalted butter [adjustable](½ cup, i.e. 1 stick), vanilla extract (1 teaspoon), peppermint extract (⅛ teaspoon), and salt (¼ teaspoon)[/adjustable]. Cream together on medium speed for 1 minute, or until it has lightened in color and has become fluffy.
13 On medium/low speed begin adding in powdered sugar ([adjustable]1 cup) [/adjustable]until all is incorporated. Beat for 20-30 seconds to combine.
18 Pour slightly cooled melted white chocolate into the frosting.
14 Turn mixer to high speed, and beat for 1-2 minutes until light and fluffy.
16 Add food coloring, if desired (divide into different bowls for multiple colors).
15 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 chips, or sprinkles and enjoy!