Ingredients
Scale
- 3 cups unbleached, all-purpose flour
- 2 teaspoons baking powder
- 1 cup (2 sticks) salted butter, cold and cut into cubes
- 1 cup sugar
- 1 egg
- 3/4 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup meringue powder
- 1 scant cup (almost full) water
- 2 pounds (32 ounces) powdered sugar
- 2 teaspoons light corn syrup
- 1 teaspoon peppermint extract (if desired)
- Super white gel icing color
- Pink, red or green icing color
- Small squeeze bottles
- Toothpicks
- 3X4 treat bags
- Twine or twist ties
Instructions
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour and baking powder; set aside.
- In a stand mixer, cream cold butter and sugar until light and fluffy.
- Add the egg and extracts, mixing until combined.
- Gradually add the flour mixture, mixing on low speed until just combined.
- Roll out the dough to about 1/4 inch thick and cut out shapes with a cookie cutter.
- Freeze the cut cookies for about 10 minutes to prevent spreading.
- Bake for 9-12 minutes until edges are lightly golden.
- Cool cookies on a wire rack.
- Mix royal icing with meringue powder, peppermint extract, and water until foamy.
- Sift in powdered sugar and corn syrup, mixing until fully combined.
- Pipe and outline cookies with icing using squeeze bottles; use toothpicks for details.
- Allow icing to dry completely for 24 hours.
Notes
Store cookies in an airtight container at room temperature for up to a week. They can also be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: peppermint cookies, sugar cookies, holiday baking, festive treats, dessert recipe