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Peppermint Sugar Cookies
Ingredients
  • subheading: Cookies:
  • 16 tablespoons (1 cup; 227g) unsalted butter melted and cooled
  • 1 and ½ cups (232g) white, granulated sugar
  • 1 large egg
  • 1 large egg yolk (discard or save the white for another use)
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon pure peppermint extract
  • ½ cup peppermint crunch sprinkles (See Note 1)
  • 3 cups (405g) all-purpose white flour (See Note 2)
  • ¾ teaspoon fine sea salt
  • 2 teaspoons cornstarch
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • subheading: Optional Sugar Coating:
  • ¼ cup (49g) white sugar
  • ¼ cup (50g) white sparkling sugar (or additional white sugar)
  • subheading: Peppermint Cream Cheese Frosting:
  • 1 package (8 oz.; 226g) full-fat cream cheese softened to room temperature
  • 8 tablespoons (½ cup; 113g) unsalted butter softened to room temperature
  • ½ teaspoon vanilla bean paste (or 1 teaspoon pure vanilla extract)
  • 1 teaspoon peppermint extract
  • ⅛ teaspoon fine sea salt
  • 3 and ½ cups (385g) powdered sugar
  • Additional crushed peppermint for topping cookies
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