Peppermint Sugar Cookies in 35 Minutes

Instructions:

1. Preheat the oven to 180°C (350°F) and line baking sheets with parchment paper or silicone mats.
2. In a large bowl, cream together 115g softened unsalted butter and 150g granulated sugar until the mixture is pale and fluffy.
3. Beat in 1 large egg, 5ml vanilla extract, and 5ml peppermint extract until fully incorporated.
4. In a separate small bowl, whisk together 250g all-purpose flour, 5g baking powder, and 1.5g salt, then slowly stir them into the wet ingredients.
5. Gently fold in 30g crushed candy canes by hand using a spatula to prevent the colors from bleeding into the dough.
6. Using a cookie scoop, portion the dough into balls and place them on the baking sheet approximately 2 inches apart.
7. Bake for 8–10 minutes; remove from the oven when the edges are just set but the centers still look slightly underbaked.
8. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
9. While the cookies cool, whip 115g softened cream cheese and 30g plain Greek yogurt together until smooth.
10. Gradually add 180g powdered sugar and 2.5ml peppermint extract, beating on low then high until the frosting is velvety.
11. If the frosting is too stiff, add 15-30ml milk one tablespoon at a time until the desired consistency is reached.
12. Once the cookies are completely cool, pipe or spread the cream cheese frosting over the top and sprinkle with extra candy cane shards.