Santa's Glove Peppermint Sugar Cookies

glove shaped sugar cookie propped against large bell, with six more cookies around, red ribbon beside, a red ornament, and fairy lights behind.

Santa's Glove Peppermint Sugar Cookies

Perfectly peppermint-y and melt in your mouth delicious. These Santa's Glove Peppermint Sugar Cookies are not only fun to make, but extra festive! The perfect cookie to make for Christmas, gift giving, parties, or just whenever you need a delicious and festive cookie this holiday season. So. GOOD.

Course: Desserts

Cuisine: American

Prep Time: 25

Cook Time: 15

Freezer Time: 10

Total Time: 50

Servings: cookies

Calories: 304kcal

Ingredients

Cookies

4 cups all purpose flour
¾ teaspoon salt
⅛ teaspoon baking powder
1¼ cups unsalted butter room temperature
1 cup granulated sugar
1 large egg room temperature
1 large egg yolk room temperature
¼ cup whole milk
¼ teaspoon peppermint extract

Buttercream Frosting

¾ cup salted butter room temperature
2 cups powdered sugar sifted
½ teaspoon vanilla extract
1 Tablespoon heavy cream

To Finish

assorted red sprinkles

Instructions

Cookies

Heat oven to 350℉.
Line 3 sheet pans with parchment paper. Set aside.
With an electric mixer, beat butter and sugar just until combined, about 1-2 minutes.
Beat in egg and egg yolk.
Stir in flour, salt, and baking powder just until mixed.
Mix in milk and peppermint extract.
Divide dough in half.
Wrap half in plastic wrap and set aside.
On a non-stick surface (marble, parchment, silicone), roll other half of dough into a rectangle that is 3/16 inch thick.
Use a cookie cutter to cut shapes as closely together as possible.
Remove excess dough.
Place cut dough, still on parchment, on a baking sheet.
Freeze for 10 minutes.
Remove cutouts from parchment and place on prepared pans.
Bake for 15 minutes, until edges just start to brown.
Allow to cool on pans.
Repeat with other half of dough.
Gather and re-roll scraps. Repeating the steps above until no more dough remains.

Buttercream Frosting

In a medium bowl, using an electric mixer, cream butter.
Beat in powdered sugar.
Add vanilla and cream.
Beat until light and fluffy.
Spread thin layer on glove half of cooled cookies, leaving the bottom unfrosted.
Top with decorative sprinkles.
Place remaining frosting in piping bag with a #34 piping tip.
Pipe "fur" at bottom of each cookie. See photos above.

Notes

- Room temperature is about 70℉/21℃.
- Be careful not to over mix the cookie dough!
- When cutting the cookies, try to get each cut as close as you can to each other! The less excess dough you have, the less you have to re-roll.
- While these cookies don't technically need to be refrigerated before baking, freezing the cookie dough REALLY helps when moving the cookies to the baking sheet! If they aren't chilled, they may tear/rip.
- Bake times may vary depending on the thickness you rolled your dough/the size of your cutter. The cookies should be done after about 15 minutes of bake time, but be sure to check on them! You can tell the cookies are done once the edges just start to brown.
- Let the cookies cool ENTIRELY before frosting/decorating!
- I found that sprinkling the sprinkles on top of each cookie really helped keep it even.
- I used a #34 piping tip for the "fur" at the bottom of each cookie! If you don't have piping tips, you can decorate the bottom with white sprinkles.

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