1 Combine the fat, sugar, and extracts: Within the bowl of a stand mixer fitted with the paddle attachment, place the butter, shortening, sugar, baking powder, vanilla and peppermint extract and salt.
Combine on sluggish pace till a lot of the elements are blended, then improve to medium pace and blend till the butter is creamy and clings to the facet of the bowl, about 2 minutes. Scrape down the perimeters of the bowl midway via mixing after which afterwards.
2 Add the eggs and flour: Add the egg and egg white to the bowl and blend till integrated. Scrape down once more.
Add the flour and switch the mixer to low. As soon as a lot of the flour has been absorbed, improve the pace to medium low till no dry flour stays. Scrape down the perimeters of the bowl a couple of times to verify the dough is totally homogenized.
3 Put together dough to sit back: Scrape out the dough onto some plastic wrap. Pat the dough down right into a 1-inch thick layer after which wrap tightly.
4 Chill dough: Refrigerate the dough for two hours or in a single day. As soon as the dough has chilled, preheat the oven to 350°F. Line two baking sheets with parchment paper or silicon baking mats.
5 Roll the dough into balls: Break off chunks of the dough and roll them into 1 1/2-inch balls, roughly the dimensions of a golf ball. Place them on the baking sheet, about 2 inches aside, then press them down right into a disk with the palm of your hand or with the underside of a flat glass. You need them to be about 1/2-inch thick disks which might be about 2 1/4 inches in diameter (the dimensions of a normal pint glass backside).
6 Bake the cookies: Bake within the oven for 10 to 12 minutes or till the underside of the cookie is beginning to flip golden brown and the highest of the cookie appears to be like dry and baked. Strive to not overbake them, as you need these cookies to be moist and tender in texture.
7 Cool: Let the cookies relaxation on the nice and cozy baking sheet for five minutes earlier than shifting them to a wire cooling rack to chill fully.
8 Make the frosting: As soon as the cookies have cooled fully, make the frosting by inserting the butter within the clear bowl of a stand mixer fitted with the paddle attachment. Combine the butter on medium low pace till it begins to cling to the facet of the bowl.
Add the powdered sugar, peppermint and vanilla extracts, and salt to the bowl and blend on sluggish pace till a lot of the sugar has been absorbed. Scrape down the perimeters of the bowl and improve the pace of the mixer to medium and beat till mild and fluffy. Cease the mixer and add 2 tablespoons of the milk and the crimson meals coloring. Watch out with the meals coloring as it’ll stain.
Flip the mixer on sluggish and blend till the liquid is absorbed. Improve the pace to medium and beat the frosting till it’s uniform in shade. You could must scrape down the perimeters of the bowl a couple of times to verify it’s fully homogenous in shade. If the frosting appears too thick, add extra milk, 1 teaspoon at a time, to skinny it down.
9 Frost the cookies: Frost the highest of every cooled cookie, then adorn the cookies with the white snowflake sprinkles.
10 Pair with Actual Milk: Pour your self a glass of actual milk and revel in!