Peppermint Cutout Cookies
These peppermint cutout cookies pack the perfect minty holiday flavor in every bite! A soft, chewy cutout sugar cookie that is delicious plain or iced!
Ingredients
- 1 cup (226 g) Unsalted Butter Chilled, Cubed
- 1 cup (224 g) Granulated Sugar
- 1.5 tsp Peppermint Baking Emulsion (I use LorAnn's brand)
- 1 Egg Chilled
- 2 tsp (9.58 g) Baking Powder
- 1/2 tsp (3 g) Salt
- 3 cups (420 g) All-Purpose Flour
Instructions
- Preheat oven to 350 degrees F.
- I bake on my favorite perforated baking mats to eliminate any chance of spread, for even baking and pretty undersides of our cookies!
- Cream butter and sugar until smooth, about 2 minutes. No need to excessively cream as it can lead to cookie spread.
- Beat in peppermint emulsion and egg
- In a separate bowl, combine baking powder, salt and flour. Add to wet ingredient mixing bowl a little at a time.
- Mix until thoroughly blended.
- Chilling the dough is not necessary! I have tried many different ways of rolling out dough and always come back to the old-fashioned way; a sheet of wax paper that’s been floured.
- I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. In my experience, this dough works best for cookies at 1/4″ thick. I use my Joseph Joseph rolling pin which does the measuring for me – genius!
- Bake at 350 for 7-8 minutes, depending on size of cookie. I also suggest baking similar-sized cookies together.
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
Notes
Cookie Consistency Notes:
The dough should be pulling away from the sides of the mixer. If dough is not pulling away on its own, add flour 1 Tablespoon at a time until it does. It should not take much.
If dough seems too crumbly or dry, it has not come together yet. Mix for another minute.