Peppermint Sugar Cookies with Cream Cheese Frosting

Ingredients

• 2 1/2 cups cake flour, plus more for dusting work surface
• 2 tsp cornstarch
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, at room temperature
• 1/4 cup all vegetable shortening, unflavored, at room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 large egg white
• 2 tsp vanilla extract
• 1/2 tsp peppermint extract
• Crushed candy canes, for topping
• 4 oz cream cheese, softened
• 4 Tbsp unsalted butter
• 2 1/2 cups powdered sugar

Directions

1. Sift the flour, cornstarch, baking powder, and salt into a large bowl, then run a whisk through the mixture a few times and put it aside. Add the butter, shortening, and sugar to the bowl of a stand mixer and beat on medium speed until the mixture looks very light and airy, about 4 minutes, pausing to scrape the bowl when needed. Mix in the egg until it disappears into the batter, then add the egg white, vanilla, and peppermint extract and mix again until blended. While the mixer is on, add the dry mixture gradually, stopping as soon as the dough comes together. Move the dough into an airtight container and chill it for 2 hours. During the last 10 minutes of chilling, heat the oven to 375.
2. Portion the dough into about 3 Tbsp pieces and shape each one into a ball. Set a dough ball on a lightly floured work surface, dust the top with a little flour, and press it with a smooth, flat object, such as the lid from the storage container, until it is even and 1/2" thick. Place the flattened dough on a baking sheet lined with a Silpat or parchment paper, then continue with the rest of the dough; you’ll need 2 cookie sheets. Bake in the heated oven for 9 – 11 minutes. Leave the cookies on the baking sheet for 5 minutes, then move them to a wire rack and let them cool all the way. Frost the cooled cookies with Cream Cheese Frosting and finish with crushed candy canes.
3. To make the frosting, use a stand mixer with the paddle attached to beat the cream cheese and butter together until the mixture turns light and fluffy. Add the peppermint extract and powdered sugar, then continue mixing until the frosting is pale and fluffy.