Candy Cane Frosted Cookies
These festive cookies are soft and buttery, topped with a creamy peppermint frosting and crushed candy canes for the perfect holiday treat.
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.