Candy Cane Frosted Cookies Recipe

Introduction

These Candy Cane Frosted Cookies are a festive treat perfect for holiday gatherings. Soft, fluffy sugar cookies topped with creamy peppermint frosting and sprinkled with crushed candy canes create a delightful combination of flavors and textures.

Ingredients

• 2 ¼ cups all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon baking powder
• 1 tablespoon baking soda
• ½ teaspoon cornstarch
• ½ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg, room temperature
• ¼ cup sour cream, room temperature
• 1 ½ teaspoons vanilla extract
• 1 cup unsalted butter, room temperature (for frosting)
• 3 cups powdered sugar (for frosting)
• 1 tablespoon heavy cream or milk (for frosting)
• 1 tablespoon pure peppermint extract or vanilla extract (for frosting)
• 2-3 drops red or pink gel food coloring (optional, for frosting)
• Pinch of salt (for frosting)
• Crushed candy canes (optional garnish)

Instructions

1. Step 1: In a bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. Set aside.
2. Step 2: Cream the butter and granulated sugar until fluffy. Beat in the egg and vanilla extract until combined, then mix in the sour cream, scraping the bowl as needed.
3. Step 3: Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Scrape down the bowl to incorporate any flour. Shape the dough into a disk, cover with plastic wrap, and chill for one hour.
4. Step 4: Preheat oven to 375°F (190°C). Roll out the dough to about 1/3 inch thickness. Use a 3-inch circular cookie cutter to cut out cookies. Reroll scraps to cut remaining cookies. Place cookies on parchment-lined baking sheets.
5. Step 5: Bake cookies for 11-13 minutes or until the edges begin to turn color. Let cool completely on a wire rack.
6. Step 6: While the cookies bake, prepare the frosting. Using a mixer, cream the butter for one minute. Slowly add powdered sugar one cup at a time, mixing well after each addition.
7. Step 7: Add the heavy cream or milk, peppermint extract (or vanilla), and a pinch of salt. Beat on medium speed for one minute. Add more cream or milk if needed to reach desired frosting consistency. Add food coloring if using and mix until evenly colored.
8. Step 8: Frost the cooled cookies with the peppermint buttercream. Sprinkle crushed candy canes on top for garnish. Enjoy!

Tips & Variations

• For a milder peppermint flavor, reduce the amount of peppermint extract in the frosting and use vanilla extract instead.
• If you don’t have cornstarch, you can omit it or substitute with an equal amount of flour for a slightly different texture.
• The frosting recipe also works beautifully on cupcakes or a 9×13 inch cake for a cohesive holiday dessert tray.
• Use gel food coloring sparingly as it provides more vibrant color without thinning the frosting.

Storage

Store the frosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. Allow refrigerated cookies to come to room temperature before serving. Frosted cookies are best enjoyed fresh but can be frozen un-frosted for up to 1 month; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and chill it in the refrigerator for up to 24 hours before baking. This can enhance the flavor and make rolling easier.

What if I don’t have candy canes for garnish?

You can substitute crushed peppermint candies or red and white sprinkles for a similar festive look and flavor.

Candy Cane Frosted Cookies Recipe

Print Recipe

★★★★★

4.5 from 82 reviews

These Candy Cane Frosted Cookies feature soft and fluffy sugar Lofthouse-style cookies topped with a creamy peppermint frosting and festive crushed candy cane sprinkles. Perfect for holiday celebrations, these cookies combine a tender texture with refreshing peppermint flavor, making them a delightful seasonal treat.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Total Time: 1 hour 33 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sugar Lofthouse Cookies

• 2 ¼ cups all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon baking powder
• 1 tablespoon baking soda
• ½ teaspoon cornstarch
• ½ cup unsalted butter, room temperature
• 1 cup sugar
• 1 egg, room temperature
• ¼ cup sour cream, room temperature
• 1 ½ teaspoon vanilla extract

Candy Cane & Peppermint Frosting

• 1 cup unsalted butter, room temperature
• 3 cups powdered sugar
• 1 tablespoon heavy cream or milk
• 1 tablespoon pure peppermint extract or vanilla extract (adjust peppermint amount to taste)
• 2–3 drops red or pink gel food coloring (optional)
• Pinch of salt (optional)
• Crushed candy canes for garnish (optional)

Instructions

1. Prepare Dry Ingredients: In a bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch until well combined. Set aside.
2. Cream Butter and Sugar: In a separate large bowl, beat the unsalted butter and sugar until the mixture becomes light and fluffy. This usually takes a few minutes with an electric mixer.
3. Add Wet Ingredients: Mix in the egg and vanilla extract until incorporated. Then, add the sour cream and continue mixing, scraping down the bowl as necessary to ensure even blending.
4. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Use a spatula to scrape down the sides of the bowl to incorporate any leftover flour. Shape the dough into a disk, cover with plastic wrap, and refrigerate for 1 hour to chill.
5. Preheat Oven and Shape Cookies: Set your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to approximately 1/3 inch thickness. Use a 3-inch circular cookie cutter to cut out cookies. Re-roll any scraps to make additional cookies.
6. Bake Cookies: Place the cut cookies on parchment paper-lined baking sheets. Bake at 375°F for 11-13 minutes or until the edges just begin to turn color. Remove from oven and allow cookies to cool completely on a wire rack.
7. Make Peppermint Frosting: While cookies bake, use a mixer to cream the butter for about 1 minute. Reduce mixer speed to low and gradually add the powdered sugar, one cup at a time, mixing well after each addition.
8. Add Cream and Flavoring: Stir in heavy cream (or milk), peppermint or vanilla extract, and a pinch of salt. Beat on medium speed for 1 more minute, adding more cream or milk as needed to reach your preferred frosting consistency. Optionally add red or pink food coloring to create a festive hue.
9. Decorate Cookies: Spread or pipe a layer of the peppermint frosting over each cooled cookie. Sprinkle crushed candy canes on top as a garnish. Allow the frosting to set slightly before serving.
10. Enjoy: These festive cookies are perfect for holiday gatherings or as a sweet seasonal treat. Store in an airtight container to maintain freshness.

Notes

• This peppermint frosting can also be used to frost a 9×13 inch cake or 12 cupcakes.
• Adjust peppermint extract amount to control the intensity of the peppermint flavor.
• Using room temperature ingredients ensures better mixing and texture.
• For a softer cookie, avoid over-baking; watch for the edges just turning color.
• For a more vibrant color, add food coloring gradually until the desired shade is reached.
• Store cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.

Keywords: Candy Cane Cookies, Peppermint Frosted Cookies, Holiday Cookies, Christmas Cookies, Sugar Cookies, Lofthouse Cookies