Peppermint Sugar Cookies

Emily Hutchinson Seattle, WA

When Emily ’s infant daughter, Jenny, passed away in 2008, the kitchen was one of the few places Emily found solace and felt hope. With new faith and a reignited passion for baking that’d been largely dormant since her childhood, the home baker began her blog, thehutchoven.com, where cookies abound and Christmas-level cheer lasts all year.

Which one of your recipes are you most proud of? My classic sugar cookie recipe! Many home bakers have created businesses using that recipe, and it brings me joy knowing that it’s loved.

How do you get inspired to come up with new creations? I get inspired thinking of what I loved to bake in my childhood. The smells and flavors of peppermint blondies, pumpkin bread or apple pie can be turned into recipes for cookies that have similar tastes to what I remember making with my grandma.

You’re now a judge on Hallmark Drama’s show “Christmas Cookie Matchup. ” What makes a winning cookie? In my opinion, the perfect cookie should be soft and flavorful— not a cookie with a snap and not one too brown on the bottom. I want sweetness with a hint of salt to enrich all the

Emily’s sugar cookies make a fantastic base for beautiful buttercream designs! flavors of the cookie. Show me the best classic cookie, executed with a little flair or a secret ingredient.

What do you like best about baking? Baking memories is my favorite thing. Truly, the kitchen is the heart of the home and holds so much laughter and joy—it fills my heart. I find a peace and sense of purpose each time I pull out my measuring cups. I find so much joy in teaching others what I know, in hopes that they are going to be baking as many memories as my family and I do.

Buy Emily’s new book, Creative Cookie Decorating for Everyone $30 amazon.com

TRY ONE OF EMILY’S FAVORITE RECIPES

Peppermint Sug ar Cookies

In the bowl of a stand mixer, beat 1 cup softened unsalted butter and ¹ ₂ tsp. salt for 30 seconds. Add 1 cup sugar and ¹ ₂ cup confectioners’ sugar; beat 1 minute. Add 1 room temperature large egg, 1 tsp. vanilla extract and ¹ ₂ tsp. peppermint extract; mix to combine. Whisk together 2³ ₄ cups all-purpose flour, ¹ ₂ tsp. baking powder and ¹ ₄ cup cornstarch; add to butter mixture. Mix just until dough forms. Cover and chill at least 15 minutes. Preheat oven to 375° . On a lightly floured surface, roll out dough to ¹ ₄-in. thickness. Cut with a floured 3-in. cookie cutter. Place 2 in. apart on parchment-lined baking sheets. Bake until cookie puffs up and is a dull matte on top but not browned, 6-8 minutes. Let stand 1 minute before removing to wire racks to cool completely. M a ke s 2 doze n .