Ingredients

2 cups white sugar

1 1/2 cups unsalted butter (softened to room temperature)

1 tsp salt

4 large eggs

5 cups all-purpose flour

1 tsp vanilla essence

1 tsp peppermint essence

2 tsp baking powder

For the peppermint frosting:

2 cups unsalted butter
1 pinch salt
3 tbsp heavy cream

1 tsp peppermint essence
6 cups icing sugar (sifted)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside.

Step 2: In a stand mixer with a paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, vanilla essence, and peppermint essence, mixing until combined.

Step 3: On low speed, gradually add flour, baking powder, and salt to the wet ingredients. Mix just until combined. Cover and refrigerate the dough for at least one hour.

Step 4: Roll the chilled dough to about 1/4 inch thickness on a lightly floured surface. Cut shapes with cookie cutters and place on prepared baking sheets, spacing about 1 inch apart. Freeze for 10 minutes.

Step 5: Bake cookies for 6 to 7 minutes or until edges are lightly golden. Let cool completely on a wire rack.

Step 6: To make the frosting, beat butter until fluffy, then gradually add icing sugar, heavy cream, peppermint essence, and salt. Beat for 3-5 minutes until fluffy and almost white.

Step 7: Stir the frosting gently by hand to remove air pockets. Once cookies are cooled, frost and decorate as desired.

Tips & Variations

Use coconut oil or vegan butter as a dairy-free alternative, but chill the dough if using coconut oil.

Substitute all-purpose flour with a gluten-free blend containing xanthan gum for gluten-free cookies.

Replace white sugar with coconut sugar or a stevia-erythritol blend for a lower glycemic option; adjust sweetness accordingly.

Freezing the cut dough before baking helps maintain the shape of intricate cookie cutters.

Storage

Store frosted cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze unfrosted cookies in a sealed container or freezer bag for up to 3 months. Thaw completely before frosting. Reheat cookies by allowing them to come to room temperature; avoid microwaving to preserve texture.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made and refrigerated for up to 24 hours before rolling and cutting, which helps develop flavor and makes shaping easier.

How do I prevent my cookies from spreading too much?

Chilling the dough before baking and freezing the cut shapes for 10 minutes helps the cookies hold their shape better in the oven.