PEPPERMINT SUGAR COOKIES in Living off the Grid

Frosted Peppermint Sugar Cookies �1 1/3 cup of all-purpose flour �3/4 teaspoon of baking powder �1/4 teaspoon of kosher salt �1/2 cup (1 stick) of softened butter �1 cup of granulated sugar �1 egg �2 teaspoons of vanilla extract �1/2 teaspoon of peppermint extract

Peppermint Frosting �1 cup (2 sticks) of softened butter �3 cups of powdered sugar �1 teaspoon of peppermint extract �1 teaspoon of pure vanilla extract �pinch of kosher salt �2-3 tablespoons of milk �red food coloring

Instructions 1.Preheat oven to 350 degrees and line baking sheet with parchment paper. 2.In a small bowl, whisk together flour, baking powder, and salt. 3.In the bowl of a stand mixer, combine sugar and butter, and beat with paddle attachment until fluffy. 4.Add egg, vanilla extract, and peppermint extract, and continue beating until combined. 5.Add flour mixture and stir just until combined. 6.Scrape down sides of bowl as needed. 7.Roll two tablespoons of cookie dough into a ball and place on baking sheet. 8.Bake for about 10 minutes, or until edges are golden. Don�t over bake. 9.Let cool, and frost. 10.Sprinkle cookies with Andes Peppermint Crunch baking bits 11.To prepare frosting, using the paddle attachment, beat butter, powdered sugar, and pinch of salt in the bowl of a stand mixer. 12.With mixer still running, add in vanilla and peppermint extract. 13.Add 2-3 tablespoon of milk a little at a time until frosting is smooth and creamy. 14.Stir in several drops of red food coloring until frosting is desired pink color.

Frosted Peppermint Sugar Cookies �1 1/3 cup of all-purpose flour �3/4 teaspoon of baking powder �1/4 teaspoon of kosher salt �1/2 cup (1 stick) of softened butter �1 cup of granulated sugar �1 egg �2 teaspoons of vanilla extract �1/2 teaspoon of peppermint extract

Peppermint Frosting �1 cup (2 sticks) of softened butter �3 cups of powdered sugar �1 teaspoon of peppermint extract �1 teaspoon of pure vanilla extract �pinch of kosher salt �2-3 tablespoons of milk �red food coloring

Instructions 1.Preheat oven to 350 degrees and line baking sheet with parchment paper. 2.In a small bowl, whisk together flour, baking powder, and salt. 3.In the bowl of a stand mixer, combine sugar and butter, and beat with paddle attachment until fluffy. 4.Add egg, vanilla extract, and peppermint extract, and continue beating until combined. 5.Add flour mixture and stir just until combined. 6.Scrape down sides of bowl as needed. 7.Roll two tablespoons of cookie dough into a ball and place on baking sheet. 8.Bake for about 10 minutes, or until edges are golden. Don�t over bake. 9.Let cool, and frost. 10.Sprinkle cookies with Andes Peppermint Crunch baking bits 11.To prepare frosting, using the paddle attachment, beat butter, powdered sugar, and pinch of salt in the bowl of a stand mixer. 12.With mixer still running, add in vanilla and peppermint extract. 13.Add 2-3 tablespoon of milk a little at a time until frosting is smooth and creamy. 14.Stir in several drops of red food coloring until frosting is desired pink color.

I like to keep these cookies covered after baking, so the frosting stays nice and soft!

Read more at http://tatertotsandjello.com/2013/11/happy-holidays-peppermint-sugar-cookies.html#U7zKzt3yfrmArpvy.99

I like to keep these cookies covered after baking, so the frosting stays nice and soft!

Read more at http://tatertotsandjello.com/2013/11/happy-holidays-peppermint-sugar-cookies.html#U7zKzt3yfrmArpvy.99

Frosted Peppermint Sugar Cookies

�1 1/3 cup of all-purpose flour �3/4 teaspoon of baking powder �1/4 teaspoon of kosher salt �1/2 cup (1 stick) of softened butter �1 cup of granulated sugar �1 egg �2 teaspoons of vanilla extract �1/2 teaspoon of peppermint extract

Peppermint Frosting �1 cup (2 sticks) of softened butter �3 cups of powdered sugar �1 teaspoon of peppermint extract �1 teaspoon of pure vanilla extract �pinch of kosher salt �2-3 tablespoons of milk �red food coloring

Instructions 1.Preheat oven to 350 degrees and line baking sheet with parchment paper. 2.In a small bowl, whisk together flour, baking powder, and salt. 3.In the bowl of a stand mixer, combine sugar and butter, and beat with paddle attachment until fluffy. 4.Add egg, vanilla extract, and peppermint extract, and continue beating until combined. 5.Add flour mixture and stir just until combined. 6.Scrape down sides of bowl as needed. 7.Roll two tablespoons of cookie dough into a ball and place on baking sheet. 8.Bake for about 10 minutes, or until edges are golden. Don�t over bake. 9.Let cool, and frost. 10.Sprinkle cookies with Andes Peppermint Crunch baking bits 11.To prepare frosting, using the paddle attachment, beat butter, powdered sugar, and pinch of salt in the bowl of a stand mixer. 12.With mixer still running, add in vanilla and peppermint extract. 13.Add 2-3 tablespoon of milk a little at a time until frosting is smooth and creamy. 14.Stir in several drops of red food coloring until frosting is desired pink color.