Peppermint Sugar Cookies with Cream Cheese Frosting
Deliciously soft Lofthouse style cookies with a sweet frosting and tempting peppermint flavor!
2 1/2cupscake flour, plus more for dusting work surface
1 1/2tspbaking powder
1/2cupunsalted butter, at room temperature
1/4cupall vegetable shortening(unflavored), at room temperature
1large egg white
Crushed candy canes, for topping
Peppermint Cream Cheese Frosting
4ozcream cheese, softened
2 1/2cupspowdered sugar
Sift flour, cornstarch, baking powder and salt into a large bowl, then whisk it just a few times, set aside. In the bowl of an electric stand mixer, on medium speed, whip together butter, shortening and sugar until very pale and fluffy, about 4 minutes, scrapping down the sides of the bowl as needed. Add in egg and mix until combine, then add egg white, vanilla and peppermint extract and mix until combine. With mixer running, slowly add in dry ingredients and mix just until combine. Transfer dough to an airtight container and refrigerate 2 hours. Preheat oven to 375 during the last 10 minutes of refrigeration.
Scoop dough out about 3 Tbsp at a time and roll into a ball. Place dough ball on a lightly floured surface, sprinkle top lightly with flour, then using something flat and smooth (such as the storage container lid), press and evenly flatten dough to 1/2" thick. Transfer flattened dough to a Silpat or parchment paper lined baking sheet and repeat process with remaining dough (you'll have to use 2 cookie sheets). Bake in preheated oven 9 - 11 minutes. Allow to cool 5 minutes on baking sheet before transferring to a wire rack to cool. Cool completely then frost with Cream Cheese Frosting and sprinkle with crushed candy canes.
For the frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Add peppermint extract and powdered sugar and mix until pale and fluffy.