Brighten your holiday with Candy Cane Frosted Cookies, soft sugar cookies topped with peppermint buttercream and crushed candy canes. This Festive Holiday Treat bakes up in under an hour, perfect for cookie exchanges or cozy nights. Explore this simple recipe for an easy holiday dessert that sparkles with seasonal joy!
Why You’ll Love Candy Cane Frosted Cookies
- Festive and Flavorful: Candy Cane Frosted Cookies shine in this simple recipe.
- Quick to Make: Ready in under an hour for a festive holiday treat.
- Kid-Friendly: Fun to decorate for this easy holiday dessert.
- Customizable: Tint frosting for these peppermint sugar cookies.
- Crowd-Pleaser: Delights all with this festive holiday treat.
Ingredients for Candy Cane Frosted Cookies
Here’s what you’ll need for these peppermint sugar cookies (makes 24 cookies):
For the Cookies:
- 2 ¼ cups all-purpose flour (270 g)
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 tbsp cornstarch
- ½ tsp salt
- ½ cup unsalted butter, room temperature (115 g)
- 1 cup granulated sugar (200 g)
- 1 large egg, room temperature
- ¼ cup sour cream, room temperature (60 g)
- 1 ½ tsp pure vanilla extract
For the Frosting:
- 1 cup unsalted butter, room temperature (225 g)
- 3 cups powdered sugar (360 g)
- 1 tbsp heavy cream or milk
- 1 tbsp peppermint extract
- 2–3 drops red or pink gel food coloring (optional)
- Pinch of salt
- ¼ cup crushed candy canes (for garnish)
Equipment
- Electric hand or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Rolling pin
- 3-inch round cookie cutter
- Parchment paper
- Baking sheets
- Cooling rack
- Piping bag or offset spatula
Ingredient Tips
- Flour: Ensures structure for this festive holiday treat.
- Sour Cream: Keeps cookies soft in these peppermint sugar cookies.
- Peppermint Extract: Adds minty zing to this easy holiday dessert.
- Candy Canes: Crushed for crunch in this simple recipe.
- Butter: Softened for creamy frosting in this festive holiday treat.
Directions for Candy Cane Frosted Cookies
Let’s create this delightful easy holiday dessert!
Prepare Dough
I whisk 2 ¼ cups flour, ½ tsp baking powder, ¼ tsp baking soda, 1 tbsp cornstarch, and ½ tsp salt. In another bowl, I cream ½ cup butter and 1 cup sugar for 2–3 minutes, add 1 egg, 1 ½ tsp vanilla, and ¼ cup sour cream, then mix in dry ingredients. I chill the dough disk for 1 hour for this simple recipe.
Roll and Bake
I preheat the oven to 375°F (190°C), roll chilled dough to ⅓-inch thickness on a lightly floured surface, and cut 24 rounds with a 3-inch cutter. I bake on parchment-lined sheets for 11–13 minutes until edges are lightly golden, cooling on a rack for these peppermint sugar cookies.
Make Frosting
I beat 1 cup butter until creamy, add 3 cups powdered sugar gradually, then mix in 1 tbsp cream, 1 tbsp peppermint extract, a pinch of salt, and optional 2–3 drops red gel coloring until fluffy for this festive holiday treat.
Frost and Decorate
I spread or pipe frosting on cooled cookies, sprinkling ¼ cup crushed candy canes on top for this Candy Cane Frosted Cookies.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Chill Time: 1 hour
- Total Time: ~1 hour 32 minutes
- Servings: 24
- Calories: ~220 kcal per cookie
- Macros per Serving: 30g carbs, 2g protein, 10g fat
Variations for Candy Cane Frosted Cookies
Try these twists on this festive holiday treat:
- Vanilla Swap: Use vanilla extract for classic peppermint sugar cookies.
- Chocolate Drizzle: Add melted chocolate for this easy holiday dessert.
- Gluten-Free: Use 1:1 gluten-free flour for this simple recipe.
- Berry Twist: Top with crushed raspberries for a festive holiday treat.
- Almond Hint: Add almond extract to frosting for these peppermint sugar cookies.
Serving Ideas:
- Pair with Food and Tips’ hot cocoa for a cozy easy holiday dessert.
- Serve with Food and Tips’ gingerbread bars for a festive holiday treat.
- Enjoy with Food and Tips’ mulled cider for warm peppermint sugar cookies.
Storage
I store these peppermint sugar cookies in an airtight container at room temperature for 2 days or refrigerate for 5 days. For freezing, I store unfrosted cookies for 2 months, frosting before serving for this simple recipe.
Serving Tips
- Presentation: Arrange Candy Cane Frosted Cookies on a festive platter for a festive holiday treat.
- Garnish: Add edible glitter for these peppermint sugar cookies’ sparkle.
- Pairing: Enjoy with Food and Tips’ peppermint latte for an easy holiday dessert.
- Portion Size: 1–2 cookies per person for a satisfying serving.
- Occasions: Perfect for cookie exchanges, holiday parties, or gifting.
FAQs About Candy Cane Frosted Cookies
Here are answers to common questions about this festive holiday treat:
Can I make the dough ahead?
Yes, refrigerate dough up to 3 days for these peppermint sugar cookies.
Can I use store-bought dough?
Yes, but homemade offers better texture for this easy holiday dessert.
Is peppermint extract strong?
Start with less and adjust for this simple recipe.
Can I make them gluten-free?
Use 1:1 gluten-free flour and chill longer for this festive holiday treat.
How do I keep cookies soft?
Don’t overbake and store airtight for these peppermint sugar cookies.
More Delicious Cookie Recipes You’ll Love
- Halloween day : scary good Halloween desserts
- Homemade Samoas Cookies Recipe – Copycat Girl Scout Cookies
- Delicious autumn: yummy fall desserts
Conclusion
Candy Cane Frosted Cookies are a delightful, minty treat with soft cookies and festive peppermint frosting. This simple recipe brings holiday cheer to cookie exchanges or cozy nights. Enjoy the sweet, crunchy joy in every festive bite!
Candy Cane Frosted Cookies
Ingredients
For the Cookies:
- 2 ¼ cups all-purpose flour 270 g
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 tbsp cornstarch
- ½ tsp salt
- ½ cup unsalted butter room temperature (115 g)
- 1 cup granulated sugar 200 g
- 1 large egg room temperature
- ¼ cup sour cream room temperature (60 g)
- 1 ½ tsp pure vanilla extract
For the Frosting:
- 1 cup unsalted butter room temperature (225 g)
- 3 cups powdered sugar 360 g
- 1 tbsp heavy cream or milk
- 1 tbsp peppermint extract
- 2 –3 drops red or pink gel food coloring optional
- Pinch of salt
- ¼ cup crushed candy canes for garnish
Instructions
Prepare Dough
- I whisk 2 ¼ cups flour, ½ tsp baking powder, ¼ tsp baking soda, 1 tbsp cornstarch, and ½ tsp salt. In another bowl, I cream ½ cup butter and 1 cup sugar for 2–3 minutes, add 1 egg, 1 ½ tsp vanilla, and ¼ cup sour cream, then mix in dry ingredients. I chill the dough disk for 1 hour for this simple recipe.
Roll and Bake
- I preheat the oven to 375°F (190°C), roll chilled dough to ⅓-inch thickness on a lightly floured surface, and cut 24 rounds with a 3-inch cutter. I bake on parchment-lined sheets for 11–13 minutes until edges are lightly golden, cooling on a rack for these peppermint sugar cookies.
Make Frosting
- I beat 1 cup butter until creamy, add 3 cups powdered sugar gradually, then mix in 1 tbsp cream, 1 tbsp peppermint extract, a pinch of salt, and optional 2–3 drops red gel coloring until fluffy for this festive holiday treat.
Frost and Decorate
- I spread or pipe frosting on cooled cookies, sprinkling ¼ cup crushed candy canes on top for this Candy Cane Frosted Cookies.
Notes
- Chill the dough to help cookies keep their shape.
- Use gel food coloring for a vibrant frosting hue.
- Store cookies in an airtight container for 2 days at room temp or 5 days in the fridge.
- Freeze unfrosted cookies and frost after thawing for best texture.
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