Candy Cane Frosted Cookies are the ultimate festive treat for your holiday celebrations! These delicious sugar cookies are topped with creamy peppermint buttercream frosting and crunchy bits of candy canes, making them a delightful blend of sweet and refreshing flavors. They’re not just cookies; they’re an edible celebration of the season! Perfect for cookie swaps, gifting, or enjoying with a cup of hot cocoa, these cookies are as beautiful as they are tasty.
Growing up, baking holiday cookies was the highlight of my December. My mom and I would spend hours in the kitchen, rolling out dough and singing along to Christmas carols. This recipe for Candy Cane Frosted Cookies takes me back to those cherished moments. It’s a little bit of nostalgia, a little bit of joy, and a whole lot of deliciousness in every bite.
Why Our Candy Cane Frosted Cookies Are the Best
Our Candy Cane Frosted Cookies are a showstopper at any holiday party. Here’s why they stand out:
- Soft and Cakey Texture: The sugar cookies are tender and moist, with a melt-in-your-mouth feel.
- Peppermint Buttercream Frosting: Creamy, sweet, and with just the right amount of minty zing.
- Festive Candy Cane Crunch: BRACH’s crushed candy canes add both texture and a holiday sparkle!
Ingredients Notes for Candy Cane Frosted Cookies
Each ingredient in our Candy Cane Frosted Cookies contributes to its soft texture, rich flavor, and festive flair:
For the Sugar Cookies
- All-purpose flour: The base for these soft and cakey cookies.
- Cornstarch: Adds a tender, melt-in-your-mouth quality.
- Unsalted butter: Creamy and rich, it’s essential for flavor.
- Sour cream: Keeps the cookies moist and tender.
- Vanilla extract: Adds warmth and enhances sweetness.
For the Peppermint Frosting
- Butter: The base of the frosting, making it creamy and smooth.
- Powdered sugar: Provides sweetness and structure.
- Peppermint extract: Adds a festive, minty flavor.
- Crushed candy canes: For that holiday sparkle and crunch.
Pro Tip: Adjust the peppermint extract to your taste, or swap it for vanilla if you prefer a milder flavor.
Kitchen Equipment Needed for Candy Cane Frosted Cookies
Here’s what you’ll need to bake these cookies:
- Mixing bowls
- Hand or stand mixer
- Whisk
- Measuring cups and spoons
- Rolling pin
- 3-inch circular cookie cutter
- Parchment-lined baking sheets
How to Make Candy Cane Frosted Cookies
1. Prepare the Dough
Combine flour, baking powder, baking soda, cornstarch, and salt in a bowl. Whisk to mix. In a separate bowl, cream butter and sugar until light and fluffy. Beat in the egg, vanilla extract, and sour cream. Gradually mix the dry ingredients into the wet until combined. Shape dough into a disk, cover with plastic wrap, and chill for 1 hour.
2. Roll and Cut Cookies
Preheat your oven to 375°F. Roll the dough to 1/3-inch thickness on a lightly floured surface. Use a cookie cutter to cut 3-inch rounds. Transfer to parchment-lined baking sheets.
3. Bake the Cookies
Bake for 11–13 minutes, or until the bottoms just start to turn golden. Allow cookies to cool completely on a wire rack.
4. Make the Frosting
Cream the butter for 1 minute until smooth. Gradually add powdered sugar, mixing well. Add the cream/milk, peppermint extract, and a pinch of salt. Add food coloring if desired. Beat until fluffy.
5. Decorate the Cookies
Spread a generous layer of frosting on each cooled cookie. Sprinkle with crushed candy canes for a festive finish.
How to Store Candy Cane Frosted Cookies
To keep your Candy Cane Frosted Cookies fresh and delicious:
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week for longer storage.
- Freeze unfrosted cookies for up to 3 months; thaw and frost when ready to enjoy.
Candy Cane Frosted Cookie Variations
Looking to mix things up? Try these ideas:
- Chocolate Peppermint Cookies: Add cocoa powder to the dough for a chocolaty twist.
- Orange-Peppermint Frosting: Substitute orange extract for a citrusy flavor that pairs beautifully with peppermint.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend.
What to Serve with Candy Cane Frosted Cookies
Pair your Candy Cane Frosted Cookies with:
- Hot Cocoa: The warmth and richness of cocoa perfectly balance the minty cookies.
- Peppermint Mocha: Double the peppermint, double the holiday cheer!
- Vanilla Ice Cream: Crumble cookies over ice cream for a festive dessert.
Top Tips for Perfect Candy Cane Frosted Cookies
- Chill the Dough: Cold dough ensures the cookies hold their shape while baking.
- Don’t Overbake: Remove cookies when the edges just start to turn golden.
- Use Fresh Candy Canes: For the best flavor and crunch, crush candy canes just before decorating.
- Room-Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for smooth mixing.
- Customize the Frosting: Adjust the peppermint extract to suit your taste preference.
Helpful Notes
- Avoid Sticky Dough: If your dough is too sticky, chill it for an extra 30 minutes.
- Piping Frosting: For a professional look, use a piping bag and decorative tips.
- Crushed Candy Cane Alternative: Use peppermint bark or sprinkles if you prefer.
Tips from Well-Known Chefs
- Ina Garten: “Always use pure extracts for the best flavor in baked goods.”
- Sally McKenney: “Chilling cookie dough is a must for achieving soft, thick cookies.”
- Martha Stewart: “Parchment paper prevents sticking and promotes even baking.”
Frequently Asked Questions (FAQ)
1. Can I make the dough ahead of time?
Yes! Store the dough in the fridge for up to 3 days or freeze it for 2 months.
2. Can I use store-bought sugar cookies?
Absolutely! This frosting and candy cane topping can elevate any cookie.
3. What’s the best way to crush candy canes?
Place them in a zip-top bag and crush with a rolling pin or mallet.
4. Can I double the recipe?
Yes, just adjust baking sheets and cooling space accordingly.
5. Is there a way to make these dairy-free?
Swap butter for vegan butter and sour cream for a dairy-free alternative.
More Delicious Holiday Recipes
Make these Candy Cane Frosted Cookies part of your holiday tradition and watch the smiles light up around you. Happy baking!
Candy Cane Frosted Cookies
Ingredients
For the Cookies:
- – 1 cup unsalted butter softened
- – 1 cup granulated sugar
- – 1 large egg
- – 1 tsp vanilla extract
- – 2 1/4 cups all-purpose flour
- – 1/2 tsp baking powder
- – 1/4 tsp salt
For the Frosting:
- – 1/2 cup unsalted butter softened
- – 2 cups powdered sugar
- – 2-3 tbsp milk
- – 1/2 tsp peppermint extract
- – Red food coloring optional
- – 1/2 cup crushed candy canes
Instructions
- Make the Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Flatten slightly with your palm.
- Bake for 8-10 minutes, or until the edges are lightly golden. Let cool completely on a wire rack.
- Make the Frosting: Beat the butter in a bowl until smooth. Gradually add the powdered sugar and mix until fluffy. Add the peppermint extract and milk, one tablespoon at a time, until the desired consistency is reached. Mix in red food coloring if desired.
- Frost the cooled cookies and sprinkle with crushed candy canes.
- Serve and enjoy!
Notes
- Store cookies in an airtight container for up to 5 days.
- For extra festive presentation, swirl red food coloring into the frosting for a marble effect.
- Freeze unfrosted cookies for up to 2 months; thaw before frosting.