Peppermint Sugar Cookies
I made these delightful treats just before Christmas, on my last day at work before the holiday break. My goal was to capture the essence of the holiday spirit in a simple treat that wouldn't be too heavy on anyone’s stomach. Sugar cookies are a classic holiday treat, especially for cutout designs. They serve as a great base for any frosting, sprinkle, or chocolate, but are also delicious on their own. Consider enjoying a sugar cookie with hot cocoa or a glass of milk.
This year, I wanted to incorporate that classic holiday peppermint flavor without using actual peppermint in the dessert. With that in mind, let’s discuss the use of extracts:
Extracts vs Flavorings
Though not all extracts are suspended in alcohol, extracts with little-to-no alcohol are more likely to be called a flavoring.
For a long time, I struggled to understand why vanilla extract was so pricey. This is easily clarified when you understand the difference between extracts and flavor emulsions. Extracts typically use a 35% alcohol solution to suspend their flavor compounds, while emulsions use water for suspension. Emulsions are often preferable for recipes that involve high heat, as alcohol evaporates quickly and may not preserve the flavor during cooking. Despite this, vanilla extract tends to have a longer shelf life than emulsions. If you plan to use vanilla frequently, consider opting for the more affordable vanilla flavoring, which will better maintain its taste during baking.
CR:
www.naturesflavors.com
The peppermint frosting recipe that I used for these cookies was helpful but disappointing. I won’t list it, but I will make a few comments.
I almost immediately regretted adding the 2 tablespoons of heavy cream. The recipe calls for 2-4 and to add the 2 tbsp. first, adding more if it is too thick or if you prefer it creamier. I ended up adding about 1/2 cup more powdered sugar than the recipe called for, but it was still runny and needed to be refrigerated immediately after whipping. I waited for it to firm up a little in the fridge before applying it to the cookies. As I was finishing the frosting, I had to quickly refrigerate the cookies because the frosting was melting.
Here are my tips to making a good frosting using heavy cream:
Try whipping the heavy cream to stiff peaks before adding it into the butter and powdered sugar mixture. This will help to stabilize the frosting by whipping air into the cream.
Ensure your butter is softened to room temperature and not heated up in any way, shape, or form.
Continue to whip the frosting after you have folded the whipped cream into the other ingredients. This ensure everything is fully incorporated and also whips more air into the frosting, adding more stability.
The fridge and freezer do help! If you cannot seem to get your frosting stable enough, try adding it to a zip lock bag and putting it in the fridge for 10 minutes or the freezer for 5.
In conclusion, baking sugar cookies can be a delightful yet challenging endeavor, especially when navigating the differences between extracts and emulsions. Both can elevate your cookie experience, but understanding their unique properties can help you achieve that perfect flavor profile. Additionally, mastering the art of stable frosting is crucial; it requires attention to both ingredient ratios and technique. Embrace the process, learn from any setbacks, and remember that even the most experienced bakers face their own struggles. Ultimately, the joy of sharing these sweet treats makes the journey worthwhile, fostering not just delicious outcomes, but also cherished memories.
