Ingredients

2 1/4 cups (298 grams) all-purpose flour

1 teaspoon fine sea salt or table salt

1/2 teaspoon baking powder

1 cup (230 grams) unsalted butter, at room temperature, plus more for pan

3/4 cup (149 grams) granulated sugar

1 large egg yolk

1/8 to 1/4 teaspoon peppermint extract

3 ¾ cups (454 grams) powdered sugar

3 large egg whites

1/2 teaspoon cream of tartar

Pinch of fine sea salt or table salt

3 drops peppermint extract, plus more to taste

Food coloring, as needed

Instructions

Step 1: In a large bowl, sift together the flour, salt, and baking powder.

Step 2: Using an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until fluffy and lightened in color, about 2 to 4 minutes. Add the egg yolk and peppermint extract, mixing until combined.

Step 3: With the mixer on low, gradually add the flour mixture, beating until just incorporated. Scrape down the bowl as needed to ensure even mixing.

Step 4: Gather the dough into a ball and press it into a 1-inch-thick disk. Wrap in plastic wrap and refrigerate for at least 1 hour. The dough can be stored in the refrigerator for up to 5 days or frozen for up to 2 months. Thaw in the fridge overnight before using.

Step 5: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 6: Roll out the chilled dough between two sheets of parchment paper until 1/4-inch thick. Remove the top parchment and use a floured 2-inch round cookie cutter to cut out cookies. Place them on the prepared sheets at least 1/2 inch apart. Reroll scraps as needed to make more cookies.

Step 7: Bake for 13 to 17 minutes, rotating the pans halfway through baking, until the edges and bottoms are browned. Transfer cookies to wire racks to cool completely.

Step 8: Prepare the royal icing by combining powdered sugar, egg whites, cream of tartar, salt, and peppermint extract in a mixer bowl fitted with the whisk attachment. Whisk on high speed until stiff and glossy. Add water a few drops at a time if the icing is too thick. Adjust peppermint extract to taste for a strong mint flavor.

Step 9: Divide the icing into two bowls. Leave one white and cover with plastic wrap to prevent drying. Tint the other with red food coloring until vibrant, stirring well and tapping to remove air bubbles.

Step 10: Spoon red icing onto one half of each cookie, aiming for a clean line down the center. Allow to dry, then spoon white icing on the other half. Let the cookies sit until the icing is fully set.

Tips & Variations

For a stronger peppermint flavor that lasts, increase the peppermint extract in both dough and icing, especially if storing cookies for several days.

Use gel food coloring for bright, vivid icing without altering consistency.

To create a festive look, try swirling the red and white icings together before they dry.

Make smaller cookies by using a 1 1/2-inch cutter for bite-size treats.

Storage

Store iced cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze un-iced cookies for up to 2 months. If frozen, thaw cookies overnight in the fridge before decorating. Let iced cookies dry fully before stacking or storing to prevent smudging.

FAQs

Can I use peppermint oil instead of peppermint extract?

Yes, but peppermint oil is much more concentrated. Use it sparingly—start with a drop and adjust carefully to avoid overpowering the cookies.

Is it safe to use raw egg whites in royal icing?

Raw egg whites are traditional in royal icing for a glossy finish but carry a slight risk of salmonella. You can use pasteurized egg whites or meringue powder as a safer alternative.