I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure even baking and easy release for these festive sugar cookies.

In a medium bowl, I whisk 2¾ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt to create a balanced base for these minty frosted cookies.

In a large bowl, I beat ¾ cup softened butter and 1 cup granulated sugar with a mixer for 2–3 minutes until light and fluffy, ensuring a cakey texture for these Peppermint Lofthouse Cookies.

I add 2 eggs one at a time, beating well after each, then mix in ½ cup sour cream, 1 tsp vanilla extract, and ½ tsp peppermint extract for a smooth, aromatic dough that defines this pillowy mint treat.

I gradually add the dry mixture to the wet ingredients, mixing just until combined to keep the dough tender for these festive sugar cookies.

I scoop 2 tbsp of dough per cookie, roll into balls, and place 2 inches apart on the baking sheets. I flatten each slightly with my palm for a thick, even shape and bake for 8–10 minutes, until set but pale. I cool on the baking sheet for 5 minutes, then transfer to a wire rack.

I beat ½ cup softened butter until creamy, gradually add 3 cups powdered sugar, 2–3 tbsp heavy cream, ½ tsp vanilla extract, and ¼ tsp peppermint extract. I add a drop of red or pink gel food coloring (if using) and whip until fluffy for a festive Peppermint Lofthouse Cookies frosting.

I spread frosting generously on cooled cookies and top with holiday sprinkles or crushed peppermint candies for a vibrant minty frosted cookie finish. I let the frosting set for 15 minutes before serving.