Peppermint Butter Cookies
Preparation: 20 min.
Cooking: 7 min.
Total: 27 min.
- 6 Cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 Cup sugar
- 3 eggs
- 1 1/2 Cup sour cream
- 1 Cup butter , at room temperature
- 1 tsp peppermint extract
- 4 Cup powdered sugar
- 1/4 pinch salt
- 3 Fl Oz heavy cream
- crushed candy cane pieces , for decoration
For cookie dough (Ingredients 1-9): 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 ℉. 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 inch to 2.5 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 (Ingredients 10-15): 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.