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Candy Cane Frosted Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://hannahdelgado.com/candy-cane-frosted-cookies-recipe/