Equipment
- 1 stand mixer or hand mixer
- 2 cookie sheets
Ingredients
Sugar Cookies
- 227 g salted butter, room temperature
- 200 g granulated sugar
- 56 g sour cream
- 2 large egg whites
- 1 Tbsp vanilla extract
- 315 g cake flour, spooned and leveled
- 1/2 tsp fine sea salt
- 1 Tbsp baking powder
Peppermint Frosting
- 113 grams unsalted butter, room temperature
- 240 grams powdered sugar
- Tiny pinch of fine sea salt
- 30 mL heavy whipping cream
- 1 tsp peppermint extract
- 2 tsp vanilla extract
- chocolate peppermint chocolates*
Method
Sugar Cookie
- Preheat oven to 325F (163C) convection (can do conventional if you don’t have convection but mine get too dark on the bottom).
- Place the butter and sugar into a medium-large bowl or the bowl of a stand mixer.227 g salted butter room temperature, 200 g granulated sugar
- Use an electric mixer to beat them together for 2-3 minutes, until they’re pale and fluffy, make sure to scrape the edge of the bowl too.
- Then add the sour cream, egg white, and vanilla and beat together for another minute or so, until it's smooth and has lightened in color.56 g sour cream, 2 large egg whites, 1 Tbsp vanilla extract
- Add the flour, salt and baking powder and fold the cookie dough just until there are no more streaks of flour left.315 g cake flour spooned and leveled, 1/2 tsp fine sea salt, 1 Tbsp baking powder
- Scoop 16 cookie dough balls, just a smidge under 2 ounces each and place them on a cookie sheet. Refrigerate the tray for 10 minutes or just until they’re slightly less sticky so you can roll them into even balls. Roll them so the sides are smooth and then gently press down on them so they’re more like a slightly flattened disc.
- Bake one sheet on the middle rack for 6ish minutes, remove, bang on the counter, use a round biscuit cutter to scoot them around so they’re round and return to the oven for another 6ish minutes, just until the edges/bottoms are starting to look like they might get golden and the tops are no longer wet.
- Remove from the oven, give it another quick tap on the counter & scoot them around again so they’re perfectly round.
- If the tops are puffed up/domed, I like to gently press down on them a little with a flat bottom cup so that I can better frost them.
- Allow them to rest for at least 10 minutes on the pan before transferring off of the cookie sheet.
Peppermint Frosting
- For the buttercream, beat the butter with an electric mixer for 1-2 minutes, making sure to scrape the edge of the edge of the bowl so all the butter is pale and fluffy.113 grams unsalted butter room temperature
- Add the powdered sugar, salt, peppermint and vanilla extract and mix on low speed just until the sugar is combined. Then increase the speed to medium-high and beat for a couple of minutes, making sure to scrape the edge of the bowl again so it’s all smooth and fluffy.240 grams powdered sugar, Tiny pinch of fine sea salt, 2 tsp vanilla extract, 1 tsp peppermint extract
- With the mixer going on low speed or in 3-4 increments, slowly add in the heavy whipping cream and beat for another 1-2 minutes until it’s nice and fluffy.30 mL heavy whipping cream
- Use a piping bag fit with a round tip to pipe the frosting onto the cooled cookie and then flip them over onto a parchment lined cookie sheet. Freeze the sheet for 15-30 minutes and then peel the cookies off so the tops are flat. Sprinkle with crushed peppermint chocolates and edible sparkles!chocolate peppermint chocolates*
Notes
*I used crushed candy canes/peppermint candies on these before but those tend tot bleed so I switched to using chopped peppermint chocolates.
Nutrition
Calories: 350kcalCarbohydrates: 42gProtein: 3gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 50mgSodium: 253mgPotassium: 40mgFiber: 0.5gSugar: 28gVitamin A: 581IUVitamin C: 0.04mgCalcium: 58mgIron: 0.3mg