Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Peppermint Sugar Cookies
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- Level: Easy
- Total: 6 hr
- Active: 1 hr
- Yield: about 36 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 118
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 0 g
- Sugar
- 11 g
- Protein
- 1 g
- Cholesterol
- 19 mg
- Sodium
- 35 mg
These crisp cut-out cookies are a great make-ahead addition to your holiday cookie lineup. The dough can be made several days ahead and chilled, and once decorated, the cookies will keep for several days or more in a tightly sealed container. While the white color palette conjures up a cozy snowy day, feel free to mix up the decorations if you’d like a little more color.
- Level: Easy
- Total: 6 hr
- Active: 1 hr
- Yield: about 36 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 118
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 0 g
- Sugar
- 11 g
- Protein
- 1 g
- Cholesterol
- 19 mg
- Sodium
- 35 mg
Ingredients
For the Cookies:
For the Royal Icing:
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Directions
- Make the cookies: Sift together the flour, baking powder and salt into a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the egg and peppermint extract and beat until combined. Reduce the mixer speed to medium-low and beat in the flour mixture in batches until just combined. Transfer the dough to a sheet of plastic wrap, pat into a disk and wrap. Refrigerate until firm, at least 2 hours or overnight.
- Line 3 baking sheets with parchment paper. Cut the dough in half. Roll out 1 piece of dough on a lightly floured surface until about 1/8 inch thick, dusting with more flour as needed. Cut out snowflakes using a 3-inch cookie cutter, dipping the cutter in flour as needed. (If the dough becomes too soft, refrigerate 15 to 20 minutes.) Arrange the cutouts 1 inch apart on the prepared pans. Gather the scraps and chill until firm. Roll out the other piece of dough, then the scraps, to cut out more snowflakes. Refrigerate all the cutouts until firm, about 30 minutes.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Bake 2 of the baking sheets, switching them halfway through, until the cookies are lightly browned around the edges, 11 to 13 minutes. Let cool 5 minutes on the pans, then transfer to a rack to cool completely. Repeat with the remaining baking sheet.
- Make the icing: Whisk together the confectioners’ sugar, meringue powder and salt in a mixer fitted with the whisk attachment on low speed. Increase the speed to medium-high and beat in 3 tablespoons water and the peppermint extract until soft, glossy peaks form, 1 to 2 minutes; the icing should be thick enough to pipe (thin with up to 1 tablespoon more water if needed). Transfer to a piping bag fitted with a small tip.
- Pipe a border of icing on the cookies, then fill in with more icing. (Alternatively, dip the tops of the cookies in the icing.) Set on a rack- lined baking sheet. Decorate with sanding sugar or nonpareils while still wet, if desired. Let the icing harden completely, about 2 hours.
