Candy Cane Frosted Cookies
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.
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.