Peppermint Sugar Cookies with Cream Cheese Frosting
The recipe Peppermint Sugar Cookies with Cream Cheese Frosting can be made in approximately 36 minutes. One portion of this dish contains roughly 4g of protein, 10g of fat, and a total of 300 calories. This recipe serves 15 and costs 40 cents per serving. 17 people have made this recipe and would make it again. It will be a hit at your Christmas event. If you have baking powder, cake flour, peppermint extract, and a few other ingredients on hand, you can make it. It is brought to you by Cooking Classy. All things considered, we decided this recipe deserves a spoonacular score of 8%. This score is improvable. Mini Gingerbread Cookies with Peppermint Cream Cheese Frosting, All butter sugar cookies with cream cheese frosting, and Soft Cream Cheese Sugar Cookies with Perfect Frosting are very similar to this recipe.
Servings: 15
Preparation duration: 25 minutes
Cooking duration: 11 minutes
Ingredients:
1 1/2 tsp baking powder
2 1/2 cups cake flour, plus more for dusting work surface
Crushed candy canes, for topping
2 tsp cornstarch
4 oz cream cheese, softened
1 large egg
1 large egg white
1 cup granulated sugar
1/2 tsp peppermint extract
2 1/2 cups powdered sugar
1/2 tsp salt
4 Tbsp unsalted butter
2 tsp vanilla extract
1/4 cup all vegetable shortening (unflavored), at room temperature
Equipment:
stand mixer
whisk
bowl
oven
baking paper
baking sheet
wire rack
Cooking instruction summary:
Sift flour, cornstarch, baking powder and salt into a large bowl, then whisk it just a few times, set aside. In the bowl of an electric stand mixer, on medium speed, whip together butter, shortening and sugar until very pale and fluffy, about 4 minutes, scrapping down the sides of the bowl as needed. Add in egg and mix until combine, then add egg white, vanilla and peppermint extract and mix until combine. With mixer running, slowly add in dry ingredients and mix just until combine. Transfer dough to an airtight container and refrigerate 2 hours. Preheat oven to 375 during the last 10 minutes of refrigeration.Scoop dough out about 3 Tbsp at a time and roll into a ball. Place dough ball on a lightly floured surface, sprinkle top lightly with flour, then using something flat and smooth (such as the storage container lid), press and evenly flatten dough to 1/2" thick. Transfer flattened dough to a Silpat or parchment paper lined baking sheet and repeat process with remaining dough (you'll have to use 2 cookie sheets). Bake in preheated oven 9 - 11 minutes. Allow to cool 5 minutes on baking sheet before transferring to a wire rack to cool. Cool completely then frost with Cream Cheese Frosting and sprinkle with crushed candy canes.For the frosting:In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Add peppermint extract and powdered sugar and mix until pale and fluffy.Recipe source: Cooking Classy
Step by step:
1. Sift flour, cornstarch, baking powder and salt into a large bowl, then whisk it just a few times, set aside. In the bowl of an electric stand mixer, on medium speed, whip together butter, shortening and sugar until very pale and fluffy, about 4 minutes, scrapping down the sides of the bowl as needed.
2. Add in egg and mix until combine, then add egg white, vanilla and peppermint extract and mix until combine. With mixer running, slowly add in dry ingredients and mix just until combine.
3. Transfer dough to an airtight container and refrigerate 2 hours. Preheat oven to 375 during the last 10 minutes of refrigeration.Scoop dough out about 3 Tbsp at a time and roll into a ball.
4. Place dough ball on a lightly floured surface, sprinkle top lightly with flour, then using something flat and smooth (such as the storage container lid), press and evenly flatten dough to 1/2" thick.
5. Transfer flattened dough to a Silpat or parchment paper lined baking sheet and repeat process with remaining dough (you'll have to use 2 cookie sheets).
6. Bake in preheated oven 9 - 11 minutes. Allow to cool 5 minutes on baking sheet before transferring to a wire rack to cool. Cool completely then frost with Cream Cheese Frosting and sprinkle with crushed candy canes.For the frosting:In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy.
7. Add peppermint extract and powdered sugar and mix until pale and fluffy.Recipe source: Cooking Classy
Nutrition Information:
covered percent of daily need
