2 and up to 2 & 1/2cupspowdered sugar(depending on desired consistency)
Peppermint crunch sprinklesto top
Preheat the oven to 350 degrees F.
Beat together the shortening, butter, and 1 and 1/2 cups white sugar until light and creamy. (Do not melt or soften your butter.)
Beat in the egg, egg yolk, corn syrup, and vanilla extract. Beat in the peppermint extract to taste. (I like less extract and more actual peppermint so I only add 1/4 tsp. Add 1/2 tsp for a stronger flavor)
Add in the flour, baking powder, salt and peppermint crunch. Mix until just combined.
Shape into thick, flat discs (see picture).
In a small bowl toss together the remaining 1/2 cup white sugar with the coarse sparkling sugar (or just use the white sugar). Roll the cookie balls in the sugar to coat.
Bake 2 inches apart on a parchment lined cookie sheet.
Bake 9-12 minutes.
*The key to soft sugar cookies is slightly under-baking the cookies, letting them cool most of the way, and then placing them in a bag (sealing the bag) when they are still a little warm. This keeps your cookies ultra soft!*
While the cookies are cooling, you can make the frosting:
Beat together the softened butter, softened cream cheese, vanilla, and peppermint extract.
Beat in the powdered sugar by slowly adding about 1/2 a cup at a time until a smooth frosting is formed. Add a little milk if needed to thin your frosting to desired consistency.
Again, feel free to increase the peppermint extract amount if desired in the frosting.
Frost the cookies and add peppermint crunch sprinkles to the top.
Store in an airtight container at room temperature.
For even softer and more flavorful cookies, chill the dough overnight (or a few hours) and bake the next day.