These peppermint sugar cookies take my taste buds right to winter. Their crisp, distinct taste reminds me of the peppermint bark I buy every holiday season. —Emily Hutchinson, The Hutch Oven
Peppermint Sugar Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup confectioners' sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2-3/4 cups (365 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup cornstarch
Directions
- In the bowl of a stand mixer, beat butter and salt for 30 seconds. Add sugars; beat 1 minute. Add egg and extracts and mix to combine.
- Combine dry ingredients; add to butter mixture. Mix just until dough forms. Cover and chill at least 15 minutes.
- Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 3-in. cookie cutter. Place 2 in. apart on parchment-lined baking sheets. Bake until cookie puffs up and is a dull matte on top but not browned, 6-8 minutes. Let stand 1 minute before removing to wire racks to cool completely.
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