DIRECTIONS:

FOR THE COOKIES

Step 1

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

Step 2

In an electric mixer fitted with a paddle attachment, beat the butter and granulated sugar on medium speed until light and fluffy in color, about three minutes. 

Step 3

Beat in the peppermint extract.  

Step 4

Gradually add flour mixture, beating until just combined, scraping down the sides of the bowl as needed.  

Step 5

Gather the dough into a ball and press into a disc. 

Step 6

Wrap the dough disc in plastic wrap and place in the refrigerator for a couple of hours. 

Step 7

Remove the dough from the refrigerator and place on a lightly floured piece of parchment paper. 

Step 8

Using a rolling pin, roll the dough out between ½ and a ¼ inch thickness. 

Step 9

Use a round 2-inch cookie cutter to cut out the cookies. 

Step 10

Place the cookies on a parchment lined baking sheet and place the baking sheet in the refrigerator for 20 minutes, or the freezer for 10. This ensures the cookies will keep their shape while baking. 

Step 11

Reroll the remaining cookie dough and continue to cut out cookies until all of your dough has been used. 

Step 12

Bake for 12-15 minutes, rotating the baking sheet halfway through.

Step 13

Cool completely on a wire rack before icing. 

FOR THE ROYAL ICING  

Step 1

Beat the egg whites in the bowl of an electric mixer using the whisk attachment until frothy, about 3 to 4 minutes.  

Step 2

Add in ⅓ cup of the sifted confectioner’s sugar and mix well. Gradually add the remaining confectioners sugar, beating on a low speed and scraping down the sides of the bowl as needed. 

Step 3

Increase the speed to high and continue to beat the mixture until it is thick, about 5 minutes. 

Step 4

Add water - a few drops at a time - to thin the icing to the appropriate consistency, a little thicker than heavy cream. 

FOR DECORATING THE COOKIES

Step 1

Take a portion of the icing and remove it from the bowl. Add some red food coloring and mix until well incorporated and you have red royal icing. 

Step 2

Place some of the red icing in a shallow bowl. 

Step 3

Drizzle some of the white icing into the bowl with red icing and use a toothpick to swirl it around and make a tie dye pattern.

Step 4

Dip your cookie and lift it straight up- don’t move it around in the icing.

Step 5

Let it drip for a few seconds before turning it over. 

Step 6

Place it on a wire rack and allow the icing to set. 

Step 7

You will have to keep resetting your bowl of icing, making sure it doesn’t dry out in addition to adding fresh swirls of white icing after each round.

Step 8

Repeat until you have iced all of your cookies, and enjoy!