This is another cookie creation that was spawned by watching an inspiring fifteen minute video by cookie artiste Susan Spungen last week. Thankfully I found the article: 12 Stunning Cookies that will Impress Everyone You Know that featured Spungen's recipes and more gorgeous photos of her creations.
Pepermint Sugar Cookies
- 2-3/4 C flour
- 1 t baking powder
- 1 t salt
- 3/4 C butter, softened
- 1 C organic granulated sugar
- 2 eggs
- 1 t pure peppermint extract
- 3 egg whites, or more to thin icing
- 6 C organic powdered sugar
- juice from 1 to 2 organic lemons (I used a Meyer lemon)
- 1/4 t pure peppermint extract
- red food dye (I used a natural dye)
- 1/2 t pure peppermint extract
- Also needed: clean paintbrush
Sift together flour and baking powder. Set aside in a bowl.
Beat butter and sugar until creamy. Add eggs and peppermint extract. Mix well. Gradually add flour mixture, until completely combined.
Wrap dough in plastic wrap and chill dough for 1 to 2 hours. Roll out between two pieces of parchment paper.
Shape them with your cutters, using flour to keep them from sticking. Place on a silicone mat-lined baking sheet. Put the sheet in the freezer for 5 to 10 minutes to firm up.
Bake at 400 degrees F for 9-11 minutes, depending on size of cookies. Cool completely on wire racks. Make the royal icing while the cookies cool.
Beat the whites until stiff but not dry. Add sugar, peppermint extract, and lemon juice. Beat for another minute. If the icing is too thick, add more egg whites; if it's too thin, add more sugar.
Once the icing is set, stir together the red food dye and peppermint extract in a small bowl. How much dye you use depends on your preference of shade; I wanted mine more dark, so I used more dye.
Pull your brush across the cookies, creating uneven peppermint stripes. Let dry before serving.
To FinishSmooth the royal icing over cooled cookies. Let icing set completely before painting.