Peppermint Sugar Cookies

Full of holiday flavor, these soft sugar cookies will be a hit all season long.

6 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

1 cup butter, at room temperature
2 cups granulated sugar
3 large eggs
2 teaspoons peppermint extract
1 1/2 cups sour cream

For the frosting:
1 cup butter, at room temperature
1 teaspoon peppermint extract
4 cups powdered sugar
Pinch of salt
6 tablespoons heavy cream
crushed candy canes, for decoration

• Combine the flour, baking powder, baking sod and salt in a medium bowl and mix to combine. 
• Set aside.
• In a large bowl beat the butter and sugar until it is fluffy. 
• Add the eggs, one at a time, scraping down the sides of the bowl as needed.  
• Add the sour cream and the peppermint extract, mix well.  
• Gradually start adding the dry ingredients, beating just until combined.
• Divide the mixture in half and wrap each half in plastic wrap. 
• Refrigerate 2 hours, or overnight.
• Preheat the oven to 425ºF. 
• Line baking sheets with parchment paper or silicone mats.
• Lightly flour a workspace, then turn out one half of the dough onto the counter. 
• Roll the dough to a 1/4-inch thickness. 
• Dough will be a little bit sticky, so use flour as needed to avoid sticking.
• Use a 3-inch round cookie cutter to cut out circles 
• Transfer to prepared baking sheets. 
• Bake the cookies just until set, and still pale, about 7 minutes. 
• Transfer to a cooling rack or to a piece of waxed paper on the counter to cool completely.
• To make the frosting, beat the butter in a large bowl until soft and fluffy. 
• Add the peppermint extract. 
• Start adding in the powdered sugar, 1/2 cup at a time
• Beat until completely combined. 
• Add the salt and the cream and beat until light and fluffy.
• Frost each cookie and top with crushed candy canes.

Recipe: Taste and Tell