This basic sugar cookie could really not be easier to make. You can add any flavored extract to them, vanilla, almond and in this case, peppermint. Adding chocolate chips would be delicious too. The dough is as simple as mixing flour, cornstarch (read below why this is added) salt, butter, sugar and eggs using a stand mixer or hand mixer. You can do it by hand, but it will be a workout. Corn starch is added to the dough to make it easier to handle at room temperature and gives the cookies a cleaner edge when cut. I used a 4-inch (10 cm) fluted cookie cutter (which yields a large cookie) to achieve the wreath edge effect, then a smaller one to cut out the center. Cookie Decorating Ideas To decorate the cookies, I used white royal icing flavored with peppermint extract. I buy a premade mix and all you need to do is add water. I didn’t really have a plan of how I wanted to decorate them, so started by simply drizzling a few with the icing. Others I coated the cookies then piped dots for a festive winter white look. To make an edible wreath, I decorated with fresh dill and pomegranate seeds. You can also use festive sprinkles, or use frosting dye to color the icing. The options are endless, just have fun.
This recipe yields twelve, 4- inch (10 cm) cookies or twenty-four, 2-inch (5 cm) cookies More Christmas Recipes: Christmas Sweet Mince Pies Christmas Pudding Cookies Yule Log (Bûche de Noël) Yields twelve, 4 inch (10 cm) cookies or twenty-four, 2-inch (5 cm) cookies
