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Chocolate Peppermint Roll-Out Cookies

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Ingredients
  

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • ½ tsp peppermint extract
  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa
  • ½ tsp baking soda
  • ¼ tsp salt

Instructions
 

Cookies:

  • Combine 1 cup butter, 1 cup sugar, 1 egg, 1/2 tsp vanilla, and 1/2 tsp peppermint extract in mixing bowl. Beat at medium-high speed until creamy, scraping bowl often.
  • Reduce speed to low. Add 2 cups flour, 1/2 cup unsweetened cocoa, 1/2 tsp baking soda, and 1/4 tsp salt. Mix well.
  • Wrap dough in wax paper or plastic food wrap. Refrigerate until firm (1 hour or overnight).
  • Heat oven to 400 degrees. Roll out dough on lightly floured surface to 1/8 inch thickness. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake 5-6 minutes, or until set. Let stand 1 minute, then remove to wire racks to cool completely.
  • Frost and decorate cookies with a Peppermint Royal or Buttercream Frosting.

Peppermint Royal Icing:

  • Combine 3 T Meringue powder, 4 cups powdered sugar, and 6 T water, 1/2 tsp peppermint extract, and beat at low speed for 7-10 minutes until icing forms peaks.

Peppermint Buttercream Frosting:

  • Combine 2 cups powdered sugar, 1/4 cup butter, and 1/2 tsp peppermint extract in mixing bowl. Beat at low speed, scraping bowl often. Add milk until desired spreading consistency is reached.