A simple, minty cookie for the holidays.
introduction
Candy Cane Frosted Cookies are soft sugar cookies with a peppermint frosting and crushed candy cane on top. They taste fresh and bright. These cookies work well at parties or as gifts, and they pair nicely with treats like frosted Christmas brownies for a holiday tray.
why make this recipe
- The cookies are easy and use common ingredients.
- The peppermint frosting adds holiday flavor without extra fuss.
- You can make a big batch for a party or a small plate for gifts.
- If you like simple frostings and easy sweets, this recipe goes well with a classic frosted Christmas brownie on the dessert table.
how to make Candy Cane Frosted Cookies
Follow the directions below step by step. Work in clean bowls and measure ingredients well. These tips help:
- Mix dry and wet parts in separate bowls first.
- Chill for a short time if dough feels too soft.
- Let cookies cool fully before frosting so frosting does not melt.
You can also serve them with other holiday desserts like frosted Christmas brownies for variety.
Ingredients :
2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 cup unsalted butter, softened, 1 1/2 cups white sugar, 1 egg, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, 1/4 teaspoon salt, 1 cup powdered sugar, 1/2 cup unsalted butter, softened, 1 teaspoon peppermint extract, 1-2 tablespoons milk, Crushed candy canes for topping
Directions :
- Preheat oven to 375°F (190°C).
- In a small bowl, stir together flour, baking soda, and baking powder.
- In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla extract, and almond extract. Gradually blend in the dry ingredients.
- Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden. Let cool on wire racks.
- For the frosting, beat together powdered sugar, softened butter, peppermint extract, and enough milk to achieve desired consistency.
- Frost the cooled cookies and sprinkle with crushed candy canes.
how to serve Candy Cane Frosted Cookies
Serve on a platter at room temperature. These cookies look nice stacked or arranged with red and green napkins. For a dessert spread, add a few pieces of frosted Christmas brownies to give guests a chocolate choice.
how to store Candy Cane Frosted Cookies
Place cookies in an airtight container. Keep them at room temperature for up to 3 days. For longer storage, freeze the cookies (unfrosted) in a single layer on a tray, then move to a freezer bag. To thaw, leave at room temperature. If you want to keep frostings fresh, store frosted cookies in a cool place and separate layers with parchment. For tips on keeping frosted treats fresh, see this frosted dessert idea.
tips to make Candy Cane Frosted Cookies
- Use room temperature butter for smooth dough and frosting.
- Measure flour by spooning it into the cup and leveling it off.
- Cool cookies fully before frosting.
- Crush candy canes in a bag with a rolling pin for small, even pieces.
- If frosting is too thick, add milk one teaspoon at a time.
variation (if any)
- Add a teaspoon of cocoa to the dough for a chocolate mint version.
- Use crushed peppermint candies or red sprinkles for a different look.
- Swap almond extract for extra vanilla if you prefer no almond flavor.
FAQs
Q: Can I make the dough ahead?
A: Yes. You can chill the dough up to 24 hours before baking.
Q: Can I use margarine instead of butter?
A: Butter gives the best flavor. Margarine may change texture and taste.
Q: How do I crush candy canes safely?
A: Put them in a sealed bag and crush with a rolling pin or the bottom of a pan.
Q: Can I use a different extract instead of peppermint?
A: Yes. Use vanilla or leave the frosting plain if you prefer less mint.