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Peppermint Lofthouse Cookies
Peppermint Lofthouse Cookies
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Prep Time:
45 minutes
Cook Time:
11 minutes
Total Time:
176 minutes
Festive soft cakey cookies perfect for the holidays, best enjoyed with cold milk. Double the recipe for gifting or freezing!
Ingredients:
  • For the cookie dough:
  • 1/2 cup unsalted butter at room temperature
  • 1/3 cup shortening
  • 1 1/4 cup white sugar
  • 2 teaspoon baking powder
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 large egg white
  • 2 3/4 cup cake flour
  • For the frosting:
  • 1 cup unsalted butter at room temperature
  • 4 cups powdered sugar, sifted
  • 1 teaspoon peppermint extract
  • 1/4 teaspoon vanilla extract
  • 2 to 3 tablespoons real milk
  • 1 tablespoon red food coloring
  • To Finish:
  • White snowflake sprinkles or other white sprinkles
Instructions:
  • Combine the butter, shortening, sugar, baking powder, vanilla and peppermint extract, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on slow speed until ingredients are mostly blended. Increase speed to medium and mix until butter is creamy and clings to the side of the bowl, around 2 minutes. Scrape down the sides of the bowl halfway through and after mixing.
  • Combine eggs and flour in a bowl. Mix until fully incorporated. Scrape down the sides. Add flour and mix on low, then increase to medium low until no dry flour remains. Scrape the bowl to ensure homogeneous dough.
  • Wrap the dough in plastic wrap, pressing it down to form a 1-inch thick layer before wrapping it tightly.
  • Allow the dough to rest in the refrigerator for 2 hours or overnight. After chilling, preheat the oven to 350°F and prepare two baking sheets with parchment paper or silicon baking mats.
  • Shape the dough Press chunks of dough into 1 1/2-inch balls, similar to the size of a golf ball. Arrange the balls 2 inches apart on the baking sheet. Flatten each ball into a 1/2-inch thick disk, roughly 2 1/4 inches in diameter, using your palm or a flat glass bottom.
  • Bake the cookies in the oven for 10 to 12 minutes until the bottom is golden brown and the top looks dry and baked. Be careful not to overbake them; aim for a moist and tender texture.
  • Allow the cookies to sit on the warm baking sheet for 5 minutes, then transfer them to a wire cooling rack to fully cool.
  • Prepare the frosting by placing butter in a clean stand mixer bowl with the paddle attachment. Mix on medium-low speed until butter clings to the bowl. Add powdered sugar, peppermint, vanilla extracts, salt, and mix on slow until sugar is absorbed. Scrape bowl and increase speed to medium; beat until light and fluffy. Add 2 tablespoons of milk and red food coloring slowly. Mix on slow until absorbed, then increase to medium until uniform in color. Adjust consistency with milk if needed, 1 teaspoon at a time.
  • Top each cooled cookie with a layer of frosting and then adorn them with white snowflake sprinkles for a festive touch.
  • Pair with Real Milk: Treat yourself to a refreshing glass of real milk to enjoy alongside the dish!

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