Peppermint Christmas Wreath Cookies
Peppermint sugar cookies are festively decorated with peppermint royal icing.
Ingredients
- 4 cups (480 grams) all-purpose flour
- ⅓ cup (47 grams) corn starch
- ½ teaspoon salt
- 1 cup (2 sticks/226 grams) unsalted butter softened to room temperature
- ½ cup (100 grams) granulated sugar
- 2 large eggs room temperature beaten
- 1 teaspoon peppermint extract
- White royal/cookie icing
Yields twelve, 4 inch (10 cm) cookies or twenty-four, 2-inch (5 cm) cookies
Instructions
- To a mixing bowl, sift together the flour, baking powder and salt.
To a separate mixing bowl (using a stand mixer or hand mixer) add the butter and sugar. and Beat on high speed until light in color, smooth and creamy. Scrape down any butter from the sides of the bowl. Add the egg and peppermint extract, beat until well combined. - While mixing on low, slowly add the flour mix until well mixed and comes together. The dough is the right consistency when you hold some in your hand and it does not stick to your fingers. If it is still sticky, add a little more flour and mix.
- Lay out a large piece of plastic wrap. Remove the dough from the bowl and place on the plastic wrap. Flatten the dough and wrap well. Refrigerate for 1 hour.
- Preheat oven to 375°F/190°C with oven rack in the center of the oven.
- Cover a large baking sheet with parchment paper or silicone mat.
Remove the dough from the refrigerator and remove 1/3 of the dough. Wrap the remaining dough and refrigerate. - Dust a clean surface lightly with flour. Roll the dough to 1/4-inch (6 mm) thick and use a 4-inch (10 cm) fluted cookie cutter to cut enough cookies to cover your baking sheet, you will need to work on batches. This recipe yields 12, 4-inch cookies.
- Place the cookies onto the baking sheet, 1-inch (2.5 cm) apart. Use a smaller cookie cutter to cut out the center (do this on the baking sheet so you don’t have to handle them after the center is cut out because they are harder to handle).
- Bake for 10-12 minutes. Do not let them brown. Remove from the oven and cool on the baking sheet for 2 minutes. Use a spatula and transfer the cookies to a cooling rack to cool completely. Repeat with the rest of the dough.
- To frost the cookies, they must be completely cooled. Use your favorite white cookie/royal icing with a few drops of peppermint extract added. Either pipe or spread onto the tops of the cookies. Allow to harden.
Video
Notes
Nutrition
Serving: 1 | Calories: 208kcal | Carbohydrates: 36g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 130mg | Fiber: 1g | Sugar: 3g