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Recipe for peppermint stained glass sugar cookie - baking- holiday recipes- Christmas-baking

Peppermint Christmas Tree Sugar Cookie

  • Author: Posh Little Designs
  • Yield: 8 1x
  • Category: baking
  • Method: stained glass
  • Cuisine: sugar cookies

Description

Peppermint infused 10″ sugar cookie baked with peppermint candies, then decorated with sweet vanilla peppermint royal icing. A festive and fun treat to bake and serve this holiday season!


Scale

Ingredients

FOR THE PEPPERMINT CHRISTMAS TREE SUGAR COOKIE

3/4 cups vegan butter (or real butter softened)

1 cups organic white sugar

2 eggs

1 dash peppermint extract

2 tsp Vanilla

1/3 cup peppermint (starbright candies) broken into small pieces

2 1/22 3/4 cups flour

1 tsp baking powder

1/2 tsp salt

FOR THE PEPPERMINT ROYAL ICING:

2 Cups Powdered Sugar

2 TBSP Meringue Powder

1/4 warm water (+ extra to thin icing)

1 tsp Clear vanilla extract or regular vanilla extract

Dash of peppermint extract

EXTRA SUPPLIES:

10” tree or cutters of choice.

1 inch circle cutter or use the bottom of any piping tip for cutting shapes in dough.

Tipless piping bags

Wilton star tip 4B

Wilton star tip 16

Pink food coloring (Americolor)


Instructions

FOR THE PEPPERMINT CHRISTMAS TREE SUGAR COOKIE

Preheat oven to 400 degrees.

Cream together butter and sugar in a mixing bowl, until combined.

Mix in eggs and vanilla and peppermint until combined.

Stir in flour, baking powder and salt, 1/3rd at a time.

Mix on med until combined.

You’ll know your cookie mix is ready when it pulls away from the mixing bowl.

Roll dough out onto a piece of parchment paper (about 1/2 inch thick)

Cut into 10″ tree shape, or festive shapes of choice. 

Use the bottom of a piping tip, to cut 10 1″ circles of dough out of the large tree shaped cookie. 

Fill the empty circles on the tree with the peppermint candy pieces, keeping the peppermint stripes on top.

Bake the 10″ cookie or cookies on a parchment lined baking sheet for about 5 minutes. At 3 minutes you’ll notice the peppermints beginning to melt into the dough. At 4-5 minutes the candy should be completely melted and smooth, creating a shiny and decorative finish.. (Pull from oven before brown)

Remove from heat and cool.

FOR THE PEPPERMINT ROYAL ICING:

Prep the piping bags with Wilton tips 4B and 16

Combine powdered sugar and meringue powder in the bowl of an electric mixer.

Add extract and water and beat on high for about 5 minutes.

For piping:

The icing will be very thick. Add warm water a few splashes at a time until the frosting is the consistency of toothpaste. This is for piping. Spoon out 1/2 of the toothpaste-like icing to a tipless piping bag fitted with Wilton tip 4B. Seal closed.

Color the second half of the stiff royal icing with a few drops of pink food coloring, mix until combined. Transfer stiff pink icing to a tipless piping bag fitted with a star tip (16) and seal closed.

DECORATING:

Pipe 9 stars of stiff royal icing onto the cooled cookie.

Use the pink royal icing with tip 16 to decorate the cookie with small rosettes.

Pipe small pink stars onto the cookie with tip 16. 

Allow royal icing one hour to dry.

Cut into pieces and enjoy!

Recipe for peppermint stained glass sugar cookie - baking- holiday recipes- Christmas-baking


Notes

This cookie can be done in any shape of choice. The recipe is also made with dairy free butter but regular butter can be used if preferred.

Keywords: Christmas cookies, peppermint cookies, holiday baking, winter baking, sugar cookies, stained glass