Ruby Snap is a fun and fabulous cookie place in Salt Lake- I found this recipe on ksl.com. I post a photo when I make them…
• 1/2 cup butter, softened
•3/4 cup sugar
•1/2 cup packed brown sugar
•1 large egg
•1/2 cup sour cream
•1 teaspoon vanilla extract
•1-3/4 cups all-purpose flour
•1/2 cup baking cocoa (less for a lighter cookie, more for a heavier cookie)
•1 teaspoon baking powder
•1/2 teaspoon baking soda
•1/4 teaspoon salt
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture.
Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 for 12-15 minutes or until set. Cool for 15-20 completely before frosting. Yield: about 3 dozen.
Buttercream Frosting Ingredients
•1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream.
•3-4 cups confectioners (powdered) sugar, SIFTED
•1/4 teaspoon table salt
•1 tablespoon vanilla extract
•up to 4 tablespoons milk or heavy cream
•1 drop of peppermint oil (peppermint is strong)
Buttercream Frosting Directions
Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, drop of peppermint oil, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
Frost cooled cookies with peppermint frosting and top with your favorite mint or crushed candy canes.