Peppermint Cutout cookies made with classic ingredients + crushed candy canes and a simple vanilla glaze! Buttery, festive cut out sugar cookies perfect for Christmas!
Preheat the oven to 375°F. Line a baking sheet with parchment and set aside.
In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
In a medium mixing bowl or with a stand mixer, mix the butter and sugar until smooth and combined. Add the egg and vanilla extract to the butter mixture until fully combined.
Add in the dry ingredients and crushed candy canes slowly into the butter mixture. Combine until the dough starts pulling away from the bowl.
Flour a spot on your countertop, and roll the dough out to about 1/4 “ thickness. Be sure to use a light dusting of flour on your rolling pin to prevent sticking.
Cut out your cookies and use a metal spatula to help lift them off the counter onto the baking sheet. Once you have cut as many cookies as you can out of your dough, roll the dough back into a ball and roll out again, repeat cutting cookies.
Bake in your preheated oven for 6-8 minutes, the cookies should not be shiny on top anymore and maybe a little brown on the edges. Remove the baking sheet from the oven and let the cookies cool for 2 minutes on the sheet before transferring to a cooling rack to finish cooling.
While the cookies are cooling, mix up your frosting. In a mixing bowl or stand mixer, mix together the meringue powder and whole milk on medium speed. Once frothy, add in the powdered sugar and vanilla extract. Mix until combined. Add food coloring, if desired.
Place the frosting in a frosting bag or ziplock and cut off a tiny bit of the tip. Frost your cookies & add sprinkles. Enjoy!