Ingredients
Cookie
1 cup butter, at room temperature
2 cups of sugar
3 eggs
2 teaspoons vanilla
1 1/2 cups of natural Greek yogurt
6 cups of all-purpose flour
1 teaspoon of baking powder
1 teaspoon baking soda
1/2 teaspoon of salt
Mint frost
1 cup butter, at room temperature
1 teaspoon of mint extract
4 cups of confectioner’s sugar
a pinch of salt
6 tablespoons of heavy cream
food coloring, if desired
colored sprinkles and crushed candy canes for decoration
Instructions
Cookie
In an electric mixer equipped with the paddle accessory, put butter and sugar until it is light and fluffy, about 4 minutes.
Add the eggs, one by one, completely incorporating each one. Mix with the vanilla and the yogurt.
In a large bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the wet ingredients with the mixer on low speed. The dough will be sticky, but it’s okay.
Divide the dough in half into separate sheets of plastic wrap. Form each half into a rectangle about 1 1/2 inches thick. Cover it with a plastic sheet and refrigerate it overnight.
When you are ready to bake, preheat the oven to 425 degrees F. Prepare two sheets of cookies by lining them with parchment paper or Silpat.
Make enough flour on your work surface and remove one half of the dough from the refrigerator. Also bake the top of the dough, and the rolling pin if necessary.
Roll out the dough until it is about 1/4 inch thick.
Using a 2 1/2-inch round cookie cutter, cut the dough into circles and place them on cookie sheets about 1 inch apart.
Bake for 7-9 minutes until barely golden brown. Remove cookies from sheets immediately and transfer to a wire rack to cool completely before glazing. Repeat the process with the remaining refrigerated dough.
Frosting
In the bowl of an electric mixer, with the paddle attachment, butter cream and mint extract until light and fluffy.
With the mixer at low speed, gradually add the sugar and salt from the confectioners.
The glaze will be dry but should be smooth and creamy. Add the cream, one spoonful at a time, incorporating each one completely.
After having mixed all the cream, beat at medium-high speed for about two minutes, until it is light and fluffy.
Add the food coloring, if desired, and mix well. Frost the cookies and let the glaze set before storing them in an airtight container.