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Peppermint Butter Cookies

Prep Time 1 day
Cook Time 5 minutes
Total Time 1 day 5 minutes
Author Jennifer Morrisey

Ingredients

Cookies:

  • 6 cups all-purpose flour
  • 1 tsp baking powder
  • 1 baking soda
  • 1/2 tsp salt
  • 1 cup butter softened
  • 2 cups sugar
  • 3 eggs
  • 2 tsp peppermint extract
  • 1 1/2 cups plain
  • Greek yogurt

FOR THE FROSTING::

  • 1 cup butter softened
  • 1 tsp peppermint extract
  • 4 cups powdered sugarpinch salt
  • 6 tbsp heavy cream
  • Crushed candy canes for decoration

Instructions

COOKIES:

  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, scraping between each addition. Add peppermint extract and Greek yogurt, and mix well. Gradually add flour mixture, beating just until combined.
  • Divide the mixture in half, and flatten into a disk. Wrap each disk in plastic wrap. Refrigerate at least 2 hours, or overnight.
  • Preheat oven to 425°F. Line baking sheets with parchment paper or silicone liners.
  • Lightly flour a work surface. Roll dough to 1/4-inch thickness. The dough will be a little sticky, so use flour as needed to avoid sticking. Use a 2 to 2-1/2 inch round cookie cutter to cut out circles and transfer to the prepared baking sheets. Bake cookies until just set and still pale, about 7 minutes. Transfer to a cooling rack or a piece of waxed paper to cool completely before frosting.

FROSTING:

  • To make the frosting: In a large bowl, beat butter until soft and fluffy. Add peppermint extract. Add powdered sugar 1/2 cup at a time and beat until combined completely. Add salt and cream and beat until light and fluffy.
  • Frost each cookie and then sprinkle with crushed candy canes.