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Candy Cane Frosted Cookies

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Soft, tender sugar cookies topped with a delightful peppermint buttercream and festive crushed candy canes. Perfect for holiday celebrations!

Ingredients

Scale
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • ½ cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 1 egg room temperature
  • ¼ cup sour cream room temperature
  • 1 ½ teaspoon vanilla extract
  • 1 cup unsalted butter room temperature
  • 3 cups powdered sugar
  • 1 tablespoon heavy cream or milk
  • 1 tablespoon pure peppermint extract or vanilla extract
  • 2-3 drops red or pink gel food coloring optional
  • pinch salt optional
  • crushed candy canes optional garnish

Instructions

  1. Combine the flour.
  2. Add the salt.
  3. Mix in the baking powder.
  4. Stir in the baking soda.
  5. Add the cornstarch in a bowl.
  6. Whisk all dry ingredients together and set aside.
  7. Cream ½ cup unsalted butter and 1 cup granulated sugar in a separate bowl until fluffy.
  8. Beat in the egg until combined.
  9. Add 1 ½ teaspoon vanilla extract and beat until combined.
  10. Add ¼ cup sour cream and mix until combined, scraping the bowl down as needed.
  11. Add the dry mixture to the wet mixture.
  12. Mix on low speed until just combined.
  13. Use a spatula to scrape down the bowl and combine any errant flour.
  14. Shape dough into a disk.
  15. Cover the dough in plastic.
  16. Chill the dough for an hour.
  17. Preheat oven to 375F.
  18. Roll the chilled dough out to 1/3 inch thick.
  19. Use a 3 inch circular cookie cutter to cut the cookies.
  20. Reroll the dough scraps.
  21. Cut the remaining cookies from the rerolled dough.
  22. Transfer cookies to parchment-lined baking sheets.
  23. Bake at 375F for 11-13 minutes.
  24. Check if the cookies are just turning color on the bottom edge.
  25. Set aside to cool completely.
  26. While the cookies bake, prepare the frosting.
  27. Cream 1 cup unsalted butter for 1 minute using a mixer.
  28. Turn the mixer to low speed.
  29. Add powdered sugar one cup at a time.
  30. Mix until well blended.
  31. Add 1 tablespoon heavy cream or milk.
  32. Add 1 tablespoon pure peppermint extract or vanilla extract.
  33. Add a pinch of salt.
  34. Continue to beat on medium speed for 1 minute more.
  35. Add more cream/milk as needed until desired consistency is reached.
  36. Add 2-3 drops red or pink gel food coloring to get desired color.
  37. Frost the cooled cookies with a layer of buttercream.
  38. Top the frosted cookies with crushed candy cane sprinkles.
  39. Enjoy the cookies!

Notes

Ensure all cold ingredients like butter, egg, and sour cream are at room temperature for best results.
Do not overmix the cookie dough; mix until just combined to keep cookies tender.
Chill the cookie dough for at least an hour to prevent spreading during baking.
Bake cookies until edges are just lightly golden; overbaking will result in dry cookies.

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