- 3 hours
- 10 minutes
- Mix sugar, butter, vanilla and egg in a fridge friendly bowl using an electric mixer or wire whisk. Gradually incorporate flour and baking soda. Wrap in plastic wrap and refrigerate for 2 1 / 2 hours.
- Preheat oven to 375 degrees and spoon 1 tablespoon each cookies onto buttered cookie sheet. Leave room on cookie sheet for cookies to expand as they cook.
- Bake until edges become lightly browned. Wait until cookies are cool before frosting.
- While cookies are cooling, make peppermint cream. Blend all ingredients in a mini-food processor. Scrape the sides of the processor bowl and blend again. Taste and add more sugar if needed. Place bottom cookie right side up and apply peppermint cream. Sprinkle layer of peppermint sugar crystals atop frosting. Top it with a second cookie and repeat to desired cookie height. Garnish with more peppermint sugar crystals and soft peppermints. Store extra peppermint cream in fridge and cookies separately.