FOR THE COOKIES
- 1/2 cup (1 stick) butter, softened
- 1/2 cup sour cream
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
FOR THE FROSTING
1/2 cup (1 stick) butter, softened
1/2 teaspoon peppermint extract
2 cups powdered sugar
2 tablespoons milk
A couple drops of red food coloring (just enough to make the frosting very light pink)
Crushed peppermints for decorating
Preheat oven to 400°.
In the bowl of a stand mixer, cream together the butter and sour cream on medium-high for 3 minutes.
Add in the sugar, egg, vanilla, and peppermint extract. Mix for another minute on medium high.
In a separate mixing bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture in three additions—mixing on low after each just until combined.
Using damp hands, roll dough into 2″ balls and place 2″ apart on a parchment lined baking sheet. Using a flat-bottomed glass dipped in water, press the cookie balls flat.Bake for 7 minutes, until the cookies just begin to set up and the bottoms are lightly brown. Im-mediately remove from cookie sheet and let cool completely on a cooling rack before frosting.
Place cooled cookies on a sheet of Bounty, to soak up excess butter from the bottom.
Make the frosting: in the bowl of a stand mixer, cream together the butter and extract on medium-high. Add the powdered sugar and beat just until smooth, then add the milk 1 tablespoon at a time until it reaches the desired consistency. Add the red food coloring 1 drop at a time until it reaches desired color.
Frost cookies, then place cookies in fridge for 15 minutes until the frosting feels set. Remove from the fridge, and gently press a sheet of Bounty onto the frosting. Use your hands to smooth out the frosting under the paper towel sheet to achieve a perfect “fondant-like” effect, without leaving any pesky lint on the frosting!
Press the crushed peppermints into the top of the cookies if desired. Eat!