Peppermint Snowdrop Sugar Cookies

These Peppermint Snowdrop Sugar Cookies are the perfect blend of festive and minty, thanks to the subtle addition of sourdough discard and the creamy, dreamy peppermint frosting. With their soft, melt-in-your-mouth texture and a hint of vanilla, these cookies are ideal for holiday gatherings or cozy nights by the fire. Topped with a swirl of vibrant frosting and a sprinkle of natural decorations, these treats will bring a little extra magic to your dessert table.

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Dry Ingredients:

     • 3 cups (360g) bread or cake flour

• ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ¼ tsp cream of tartar

Wet Ingredients:

• ½ cup (113g) unsalted butter, room temperature

• 1¼ cups (150g) confectioner's sugar (Note: you’ll want to use this as it contains cornstarch important for the recipe)

• ¼ cup (60g) Greek yogurt

• 1 tsp vanilla extract

• 1 egg, room temperature

• 1 egg yolk, room temperature

• ¼ cup (60g) sourdough discard

(Note: if you want to omit discard, substitute with Greek yogurt by increasing yogurt to 1/2 cup)

• 3/4 tsp peppermint extract- Note: use 1/2 teaspoon if you like a more subtle minty flavor. I used Frontier Co-op peppermint flavoring linked here https://amzn.to/3ZR8EGg.

Frosting:

• ¾ cup (170g) unsalted butter, room temperature

• 2 cups (240g) powdered sugar

• 1/2 tsp vanilla extract

• 3/4 tsp peppermint extract (use 1/2 teaspoon if you want a more subtle mint flavor)  

• 2-3 tbsp cream or milk 

• ⅛ tsp (pinch) sea salt

Decorations:

• Natural food coloring (I used Supernatural red color packets linked here https://amzn.to/4gaORHH)

• Wilton Sparkling Sugar Crystals (linked here https://amzn.to/4gbyZ7K)

Instructions

1. Prepare Dry Ingredients:

In a medium bowl, whisk together 3 cups (360g) flour, ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, and ¼ tsp cream of tartar. Set aside.

2. Cream Butter and Sugar:

In a large bowl, cream ½ cup (113g) butter and 1¼ cups (150g) confectioners’ sugar until light and fluffy. You can use a stand mixer or hand beaters for this.

3. Add Wet Ingredients:

Mix in ¼ cup (60g) Greek yogurt, 1 tsp vanilla extract, 1 egg, 1 egg yolk, ¼ cup (60g) sourdough discard, and 3/4 tsp peppermint extract until fully incorporated.

4. Combine Dry and Wet Ingredients:

Gradually add the dry ingredients into the wet mixture, mixing until a soft dough forms. Don’t overmix or your dough will be tough, just combine.

5. Chill Dough:

Scoop dough onto plastic wrap and wrap into a square.

Chill the dough for 1 hour or overnight in the fridge.

6. Bake:

Preheat oven to 350°F (175°C). Roll out dough to about ¼ inch thick and cut out cookie shapes- I used these circular cookie cutters (linked here https://amzn.to/4gwwRY2). Gather scraps and re-roll and cut shapes until you’ve used all your dough (Note: dough can get tough if overworked so try not to knead too much). If dough is too firm, allow to sit out 30 minutes before rolling. Place on a lined baking sheet and bake for 15 minutes, until edges are just set but not browned. Allow cookies to cool completely.

7. Prepare Frosting:

In a large bowl, beat ¾ cup (170g) butter until smooth. Gradually add 2 cups (240g) powdered sugar, 3/4 tsp peppermint flavoring, 1/2 tsp vanilla extract, 1/8 tsp sea salt, and 2-3 Tablespoons cream or milk. Adjust milk according to consistency I start with 2 Tablespoons and slowly add more by the teaspoon till frosting is how I like. Frosting should be fluffy but still stiff enough to pipe.

Separate 1/2 of your frosting to another bowl and leave half white. Add Supernatural red food coloring to the frosting in one of your bowls by mixing 1/2 teaspoon of water with color and blend well to activate color in a small bowl prior to adding to frosting. Note: I used a 1/2 packet of the red coloring. Beat color into your frosting until blended. 

8. Decorate:

To make the peppermint swirls, you’ll need 3 pastry bags. Fill one pastry bag with white frosting, and another with red frosting. Cut off 1/2 inch of the tip on each bag. Lay out a sheet of plastic wrap, and pipe alternating rows of white and red until you have 6 rows of frosting. Roll up the plastic wrap, and twist off the ends. With your 3rd pastry bag- fit and cut bag with a 1A pastry tip. 

Trim the plastic wrap off of one end of your frosting “log”, and place trimmed end down into your pastry bag fitted with the 1 A tip. Squeeze and pipe your peppermints onto your cookie. It’s okay if it doesn’t cover the whole cookie- mine starting out only covering about half.

Take parchment paper cut into 5x5 inch squares and press down on your frosting and smooth with your finger to spread frosting to edge of cookie. Leave parchment on top of cookie and freeze on a parchment lined cookie sheet 15 minutes.

After frosting has set, peel off parchment and press cookies face down into a shallow bowl filled with Wilton sparkling sugar crystals.

Have fun eating these minty delights! 

Frosting is shelf stable for up to 2 days. Keep stored in an airtight container. If refrigerating frosting, allow to come to room temperature before using. 

Enjoy! Makes 16-18 sugar cookies 

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