Give cutout cookies extra flavor with festive peppermint. High them with monstrous granulated sugar or possess time with coloured sugars and chocolates! No longer entirely are sugar toppings simpler than icing, nonetheless they have not less than 70% fewer energy than frosting–and no rotund.
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- 1 1/4 C all-motive flour
- 1/4 C entire wheat flour
- 1/4 tsp. salt
- 1/2 C sugar
- 1/4 C + 2 Tbsp butter
- 2 Tbsp. 50/50 butter blend unfold (we aged trim balance)
- 1 lg egg
- 3/4 tsp. peppermint extract
- 1/4 C sugar, coloured sugar, sprinkles, or candy decorations
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- Step 1Poke flours and salt in bowl. Beat sugar, butter, and unfold in medium bowl with electric mixer on medium velocity until combined. Add egg and peppermint extract and beat until combined. Add dry substances in thirds, beating until refined.
- Step 2Roll out half of the dough between 2 pieces of plastic wrap until 1/4″ thick. Repeat with remaining dough. Relax Half-hour.
- Step 3Heat oven to 350°F. Line 2 baking sheets with foil and lightly coat with cooking spray.
- Step 4Remove high sheet of plastic wrap and cut cookies with 2″ cookie cutters. Beautify with coloured sugar or sprinkles. Peel cookies from bottom sheet and quandary 1 1/2″ aside on involving baking sheets. Reroll scraps and repeat until all dough is aged, chilling as wanted. Sprinkle with sugar or press ornamental chocolates lightly into dough.
- Step 5Bake cookies until edges are golden, 13 to 15 minutes.
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