Ingredients: |
Ingredients: For the cookies:
6 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, at room temperature
2 cups sugar
3 eggs
2 teaspoons peppermint extract
1 1/2 cups sour cream
For the frosting:
1 cup (2 sticks) butter, at room temperature
1 teaspoon peppermint extract
4 cups powdered sugar
Pinch of salt
6 tablespoons heavy cream
Crushed candy canes, for decoration
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Directions: |
Directions:In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, scraping between each addition. Add peppermint extract and sour cream, and mix well. Gradually add flour mixture, beating just until combined.
Divide mixture – in half and wrap each in plastic wrap. Refrigerate at least 2 hours, or overnight.
Preheat oven to 425°F. Line baking sheets with parchment paper or silicone liners.
Lightly flour a work surface. Roll dough to 1/4-inch thickness. Dough will be a little sticky, so use flour as needed to avoid sticking. Use a 2 to 2-1/2 inch round cookie cutter to cut out circles and transfer to the prepared baking sheets. Bake cookies until just set and still pale, about 7 minutes. Transfer to a cooling rack or a piece of waxed paper to cool completely before frosting.
To make the frosting: In a large bowl, beat butter until soft and fluffy. Add peppermint extract. Add powdered sugar 1/2 cup at a time and beat until combined completely. Add salt and cream and beat until light and fluffy.
Frost each cookie and then dip into crushed candy canes. |
This recipe for Peppermint Butter Cookies is from