Christmas Peppermint Sugar Cookies
Festive sugar cookies flavored with vanilla and peppermint, baked until the edges are delicately golden and finished with a light, fluffy peppermint butter frosting. These cut-out cookies are well suited to Christmas decorating and holiday gatherings.
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Ingredients
For the Cookies
- 5 cups all-purpose flour
- 4 large eggs
- 1 teaspoon peppermint essence for a pronounced peppermint taste
- 1½ cups unsalted butter softened to room temperature
- 2 teaspoons baking powder
- 1 teaspoon vanilla essence
- 1 teaspoon salt
- 2 cups granulated white sugar
For the Peppermint Frosting
- 6 cups icing sugar sifted for a smooth, lump-free consistency
- 1 teaspoon peppermint essence
- 3 tablespoons heavy cream
- Pinch of salt
- 2 cups unsalted butter with Kerrygold suggested for a richer flavor
Instructions
- Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper and set them aside. The parchment will help prevent sticking and encourage even baking.
- Place the softened butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat at medium speed for approximately 2 minutes, or until the mixture appears pale, light, and fluffy.
- Add the eggs along with the vanilla essence and peppermint essence. Continue mixing until the ingredients are thoroughly incorporated.
- Reduce the mixer to low speed. Gradually incorporate the all-purpose flour, baking powder, and salt into the butter mixture.
- Mix only until the dry ingredients have been incorporated, taking care not to overwork the dough. Cover the prepared dough and refrigerate it for at least 1 hour so that it becomes firm enough to handle easily.
- Transfer the chilled dough to a lightly floured work surface and roll it to approximately ¼ inch thick.
- Cut the dough into shapes using cookie cutters of your choice. Carefully arrange the cut cookies on the parchment-lined baking sheets, allowing roughly 1 inch of space between each piece.
- Place the shaped cookies in the freezer for 10 minutes. Transfer them directly to the preheated oven and bake for 6–7 minutes, or until the edges develop a light golden color.
- Allow the baked cookies to cool completely before applying the frosting.
- Using a stand mixer fitted with the paddle attachment, beat the unsalted butter at medium-high speed for about 2 minutes, until noticeably light and fluffy.
- Reduce the mixer speed and gradually add the sifted icing sugar, heavy cream, peppermint essence, and pinch of salt.
- Return the mixer to medium-high speed and beat for another 3–5 minutes. The finished frosting should become fluffy and nearly white in appearance.
- Before decorating the cookies, stir the frosting manually with a wooden spoon or spatula. This removes trapped air pockets and creates a smoother texture.
- Once the cookies have cooled completely, apply the peppermint frosting with a piping bag or knife and decorate as desired.
Notes
Sifting the icing sugar helps produce a smoother frosting without lumps. Kerrygold unsalted butter may be used in the frosting when a particularly rich butter flavor is preferred.