Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 30 cookies
For the Cookies:
- 3 1/4 cups all purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2/3 cup butter, softened
- 1 1/4 cup sugar
- 2 large eggs
- 2 teaspoons peppermint extract
For the Frosting:
- 1 cup butter, softened
- 2 cups confectioner's sugar
- 1 teaspoon peppermint extract
- 2 drops red food colouring
- 2 drops green food colouring
- 1 cup sprinkles
Begin by beating together the butter and the sugar until light and fluffy.
Add the eggs one at a time and mix in well
Add the peppermint extract and beat into the butter and sugar mixture. Scrape down the sides of the bowl and beat again.
Add the flour, cornstarch, salt, baking soda, and baking powder. Beat until just incorporated.
Turn cookie dough out onto plastic wrap. Wrap well and place in refrigerator for a minimum of 30 minutes.
Next, preheat oven to 350 degrees and line a baking sheet with a silicone baking mat or parchment paper.
Remove the plastic wrap from the dough and roll the dough on a lightly floured surface. Roll the dough to 3/8 inch thick. Using a cookie cutter, cut out the rounds and gently transfer them to the prepared baking sheet, leaving 2 inches of space between each cookie.
Gather up the remaining dough and form into a ball to roll out again to make the rest of the cookies. Repeat until all dough has been used up.
Bake the cookies for exactly 10 minutes. Remove from oven and allow to cool for 5 minutes before transferring to a wire cooling rack to finish cooling.
Once the cookies are completely cooled, start the frosting. To do so, add all ingredients to a large bowl and use a hand held mixer to beat the ingredients until light and fluffy.
Divide the frosting into three separate bowls. Add the red food colouring to one bowl and the green food colouring to the other. The third bowl is just left the way it is. No food colouring is needed for the third bowl. Once again, beat the two coloured frostings. Clean the beaters in between to keep the colours completely separated.
To frost, use a one-tablespoon cookie scoop to portion the frosting onto the center of the cookie. Use a small off-set spatula to spread the frosting evenly over the cookie, leaving about 1/4 inch space around the outside. Immediately top with candy sprinkles and set aside to allow the frosting to set up and dry a bit. (This frosting will not dry completely like royal icing!)
You will get 10 white cookies, 10 red cookies, and 10 green cookies.
Serve immediately, or transfer to a food-safe container with a lid. Cookies will last for 5 days. Refrigeration not recommended.
Calories: 232kcal | Carbohydrates: 32g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 39mg | Sodium: 152mg | Potassium: 28mg | Fiber: 0g | Sugar: 21g | Vitamin A: 6.7% | Calcium: 1% | Iron: 3.8%