Ingredients
For the cookies
- 2 cups granulated sugar
- 1 1/2 cups unsalted butter, softened to room temperature
- 1 teaspoon fine salt
- 4 large eggs
- 5 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract (for a clear mint punch)
- 2 teaspoons baking powder
For the peppermint buttercream
- 2 cups unsalted butter, softened
- Pinch of salt
- 3 tablespoons heavy cream
- 1 teaspoon peppermint extract
- 6 cups powdered (icing) sugar, sifted
Instructions
Preheat the oven to 400°F (200°C). Line two baking sheets with parchment or silicone liners so cookies bake evenly and release easily.
In a stand mixer fitted with the paddle, beat the room-temperature butter and sugar on medium until pale and fluffy, about 2 minutes. Add the eggs, then stir in the vanilla and peppermint extracts until everything looks smooth.
Drop the mixer to low and gradually add the flour, baking powder, and salt. Mix just until the dough comes together — avoid overworking it. Cover the bowl and chill the dough for at least one hour; this firms it up and makes rolling a breeze.
Bold tip: Chilling the dough prevents spreading and helps the cutters keep crisp edges.
On a lightly floured surface, roll the dough to roughly 1/4-inch thickness. Use cookie cutters to stamp out shapes and place them on the prepared sheets, leaving an inch between pieces. Pop the trays in the freezer for 10 minutes before baking — this step helps the cookies hold their shape.
Slide the sheets into the preheated oven and bake for 6–7 minutes, or until the rims just begin to color. Rotate pans halfway for even browning. Let cookies rest on the sheet for a few minutes, then transfer to a wire rack to cool completely.
Bold tip: Watch closely — a minute too long and the peppermint flavor turns out dry.
In a clean mixer bowl, beat the softened butter on medium-high until light and soft (about 2 minutes). Reduce speed and gradually add the sifted powdered sugar, heavy cream, peppermint extract, and a pinch of salt. Once combined, crank the mixer back up and beat 3–5 minutes until the frosting is pale and fluffy.
Bold tip: Sift your icing sugar to avoid lumpy frosting — trust me.
Stir the frosting gently by hand with a spatula to remove any large air pockets before piping. Use a piping bag or an offset knife to spread frosting on fully cooled cookies. Garnish with crushed candy cane or colored sprinkles if you like.
Notes
- Storage & make-ahead notes
- Dough keeps in the fridge for up to 48 hours, or freeze portions for longer storage.
- Baked cookies store in an airtight container at room temp for 3 days, or in the fridge up to a week.
- Frosted cookies freeze okay if double-wrapped; thaw in the fridge and let them come to room temp before serving.
- FYI: If you prefer a softer cookie, lower the oven to 375°F and add a minute or two to the bake time. IMO, the chill steps are the real game changer for neat shapes.
- Quick troubleshooting: if your dough spreads, it was too warm; pop it back in the fridge. If your buttercream looks runny, beat it longer or add a bit more sifted sugar until it holds shape.