Peppermint Frosted Sugar Cookies

Instructions FOR THE COOKIES: Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper. Mix the flour, baking powder, and salt in a medium bowl. Place the softened butter and sugar in the bowl of your electric mixer. Cream the butter and sugar together on high until light and fluffy, 3-5 minutes. (Don't skimp on the time here.) Then turn the mixer on low and add the eggs, vanilla extract, peppermint extract, and food coloring. Scrape the bowl. With the mixer running on low, slowly add the flour mixture. Scrape the bowl and beat again for 30 seconds. Pour some extra sugar into a bowl to coat the cookies. Scoop the dough out and roll into 1-inch balls. The dough should be soft and delicate – don’t over-handle. Shake each ball in the sugar bowl to coat, then place on the cookie sheets 2 inches apart. Use the bottom of a drinking glass to press down on each ball, until it’s 1/3- to 1/2-inch thick. Bake each sheet of sugar cookies for 9-11 minutes, until the edges are slightly golden and the centers are just barely set. Cool completely on the cookie sheets. FOR THE COOKIE FROSTING: Once the cookies are completely cooled, make the frosting. Using a clean mixing bowl, beat the butter on high speed until light and fluffy. Turn the mixer on medium-low and slowly alternate adding in the powdered sugar and buttermilk. Scrape the bowl and beat in the peppermint extract and salt, on high, until the frosting is smooth and fluffy. Use a spatula to spread a layer of frosting over the top of each cookie, in a circular motion. Immediately sprinkle the top with decorative sugar or candy sprinkles, so they stick before the frosting dries.

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