Print

Irresistible Candy Cane Frosted Cookies for Your Holidays

Print Recipe

Experience the magic of the holidays with these delightful Candy Cane Frosted Cookies! Soft, buttery cookies topped with creamy frosting and crunchy candy canes make for a festive treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 cups powdered sugar (confectioners' sugar), sifted
  • 4–6 tablespoons milk or cream
  • 1 teaspoon peppermint extract
  • 8–10 regular-sized candy canes, crushed

Instructions

  1. In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
  2. Beat in the eggs, one at a time, until just combined, then stir in the vanilla extract.
  3. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; the dough will be soft.
  5. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
  6. When ready to bake, preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disk of chilled dough to about ¼-inch thickness and cut out shapes using cookie cutters.
  8. Transfer the cut-out cookies to the prepared baking sheets, leaving about an inch between each, and bake for 8-10 minutes, or until the edges are lightly golden.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. While the cookies cool, place the candy canes in a sturdy zip-top bag and crush them into small pieces.
  11. In a clean large bowl, beat the softened unsalted butter until creamy. Gradually add the sifted powdered sugar, alternating with the milk (or cream), beating until smooth and fluffy.
  12. Stir in the peppermint extract, adjusting the consistency with more milk or powdered sugar as needed.
  13. Once the cookies are completely cool, spread or pipe a generous amount of frosting onto each cookie and immediately sprinkle the crushed candy canes over the frosting.

Nutrition

Keywords: For a dairy-free option, use vegan butter and plant-based milk. Ensure cookies are completely cool before frosting to prevent melting.

Find it online: https://mamablueberry.com/irresistible-candy-cane-frosted-cookies-for-your-holidays/