Candy Cane Frosted Cookies

There’s just something magical about the holiday season, isn’t there? For me, it’s not just the twinkling lights or the cozy sweaters, but the smell of peppermint filling my kitchen. Every year, I look forward to making these festive treats. These Candy Cane Frosted Cookies are a holiday tradition that brings so much cheer to our home.

Why You’ll Love This Candy Cane Frosted Cookies

• They’re super soft and chewy, just like your favorite bakery cookies.
• The peppermint frosting is refreshing and perfectly balanced.
• They’re easy to make, even if you’re new to baking.
• Perfect for holiday parties, cookie exchanges, or just a cozy night in!

Ingredients You’ll Need

• All-Purpose Flour: This is the base of our cookies. Don’t substitute with self-rising flour, as it contains leavening agents we’re adding separately.
• Cornstarch: This secret ingredient helps make the cookies extra soft and tender. It’s key for that Lofthouse-style texture.
• Unsalted Butter (room temperature): Using unsalted butter gives you control over the salt content. Room temperature butter creams beautifully for a light, fluffy cookie and frosting.
• Sour Cream (room temperature): Adds moisture and a slight tang that makes these cookies incredibly tender and rich. Full-fat works best!
• Pure Peppermint Extract: This gives our frosting that classic candy cane flavor. If you’re not a huge fan of strong peppermint, start with a little less and taste as you go.
• Red or Pink Gel Food Coloring: Gel coloring gives a vibrant color without thinning out your frosting like liquid food coloring can.

How to Make Candy Cane Frosted Cookies Step by Step

First things first, let’s get our cookie dough ready. You’ll start by whisking all your dry ingredients together in one bowl. This ensures everything is evenly distributed for a perfect cookie texture. Set that aside for a moment.

Next, in a separate, larger bowl, you’ll cream together your room temperature butter and sugar until it’s light and fluffy. This step is important for incorporating air, which makes your cookies soft. Then, beat in the egg and vanilla, followed by the sour cream. Don’t worry if it looks a little curdled at this stage; it will come together!

Now, gradually add your dry mixture into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops gluten, which can make cookies tough. Once your dough is ready, shape it into a disk, wrap it in plastic, and chill it in the fridge for at least an hour. This chilling time helps prevent the cookies from spreading too much in the oven.

When you’re ready to bake, preheat your oven to 375°F (190°C). Roll out your chilled dough to about 1/3 inch thick – this thickness is key for those soft, chewy cookies. Use a 3-inch circular cookie cutter to cut out your shapes. Place them on parchment-lined baking sheets and bake for about 11-13 minutes, or until the edges are just starting to turn a light golden color. While those are baking, you can whip up your delightful peppermint frosting!

My Top Tips for Success

• I always make sure my butter, egg, and sour cream are at room temperature. It really makes a difference in the texture of the cookies.
• Don’t skip the cornstarch! Trust me, it’s the secret to that wonderfully soft, tender crumb.
• Chilling the dough for at least an hour is crucial. It helps prevent spreading and makes the dough easier to work with.
• In my experience, gel food coloring works best for frosting. It gives vibrant color without adding extra liquid.
• When baking, watch for just a hint of color on the bottom edge. Overbaking will make them dry, so pull them out when they still look a little soft in the middle.
• For the frosting, add the heavy cream or milk a little at a time until you reach your desired consistency. You might not need all of it, or you might need a tiny bit more.

Common Mistakes to Avoid

• Overmixing the Dough: This is a big one! Overmixing develops gluten, which leads to tough, chewy cookies instead of soft ones. Only mix until just combined.
• Not Chilling the Dough: If you skip chilling, your cookies are more likely to spread too much and lose their shape. The cold dough holds its form better.
• Overbaking: These cookies are meant to be soft. Baking them too long will dry them out. Look for just a slight golden edge.
• Using Cold Butter for Frosting: Cold butter won’t cream properly, leading to lumpy frosting. Always use room temperature butter for a smooth, fluffy result.
• Adding Too Much Liquid to Frosting at Once: It’s easy to make frosting too thin. Add heavy cream or milk a tablespoon at a time until you get the perfect consistency.

How to Store Candy Cane Frosted Cookies

• At Room Temperature: Store frosted cookies in an airtight container for up to 3-4 days.
• In the Refrigerator: For longer storage, you can refrigerate them in an airtight container for up to a week. Let them come to room temperature before serving for the best texture.
• Freezing (Frosted): Place frosted cookies in a single layer on a baking sheet and freeze until solid. Then transfer to an airtight, freezer-safe container or bag for up to 2-3 months. Thaw at room temperature.

What makes these cookies so soft?

The combination of sour cream and cornstarch is key! Sour cream adds moisture and richness, while cornstarch helps create that wonderfully tender, cake-like texture that these cookies are known for.

Can I make the cookie dough ahead of time?

Absolutely! You can prepare the cookie dough and keep it covered in the refrigerator for up to 2-3 days before baking. This makes holiday baking much easier.

Can I use vanilla extract instead of peppermint in the frosting?

Yes, you can! If you’re not a fan of peppermint, simply substitute the peppermint extract with pure vanilla extract for a delicious vanilla buttercream. You can still add the crushed candy canes for crunch and color.

How do I get my frosting to be bright red or pink?

Using a gel food coloring is the best way to achieve vibrant colors without thinning out your frosting. Add just a few drops at a time and mix well until you reach your desired shade.

Why did my cookies spread too much?

This usually happens if your butter was too soft, your dough wasn’t chilled enough, or if you didn’t measure your flour correctly. Make sure butter is room temperature (not melted) and always chill your dough!

I hope these Candy Cane Frosted Cookies bring as much joy and festive cheer to your kitchen as they do to mine. They’re truly a special treat that embodies the spirit of the season. If you bake them, I’d absolutely love to hear how they turned out for you!

Print