Candy Cane Frosted Cookies are a delightful treat perfect for the holiday season. The combination of soft cookies with creamy peppermint frosting and crunchy peppermint bits creates a festive flavor that everyone will love. They are not just a tasty snack but also a wonderful way to spread holiday cheer, making them ideal for cookie exchanges and gatherings.
How to Make Candy Cane Frosted Cookies
Ingredients:
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 tsp salt
- 1 cup powdered sugar
- 1/2 cup peppermint buttercream frosting
- 1/2 cup crushed peppermint candies
Directions:
- Preheat your oven to 375°F (190°C).
- In a bowl, mix together the flour, baking soda, and baking powder; set aside.
- In a large bowl, cream together the softened butter and white sugar until smooth.
- Beat in the egg, vanilla extract, and almond extract until well combined.
- Gradually blend in the dry ingredients until everything is mixed together.
- Roll rounded teaspoonfuls of dough into balls and place them onto ungreased cookie sheets.
- Bake in the preheated oven for 8 to 10 minutes, or until lightly golden.
- Allow cookies to cool completely on wire racks.
- Frost with peppermint buttercream frosting and sprinkle with crushed peppermint candies before serving.
How to Serve Candy Cane Frosted Cookies
Serve these cookies on a decorative platter during holiday parties or family gatherings. They look great alongside other festive treats and can also be packaged in cute boxes for gifts. Don’t forget to enjoy them with a cup of hot cocoa or your favorite holiday beverage!
How to Store Candy Cane Frosted Cookies
To keep these cookies fresh, store them in an airtight container at room temperature. They can last for about a week. If you want to keep them longer, you can refrigerate them or freeze the unfrosted cookies. Just make sure to thaw them before frosting.
Tips to Make Candy Cane Frosted Cookies
- Ensure your butter is softened for easier mixing.
- Don’t overbake the cookies; they should be slightly soft in the center when you take them out.
- Use extra crushed peppermint for a stronger mint flavor if desired.
Variation
You can try adding chocolate chips to the dough for a richer flavor. Another fun idea is to use different flavored extracts, like peppermint or orange, for a unique twist.
FAQs
1. Can I freeze the dough?
Yes, you can freeze the cookie dough. Just roll it into balls and place them in a freezer-safe bag. When you’re ready to bake, thaw and follow the baking instructions.
2. How can I make the frosting?
If you want to make your own peppermint buttercream frosting, mix 1 cup of softened butter with 4 cups of powdered sugar, adding milk and peppermint extract to reach your desired consistency and flavor.
3. Are these cookies suitable for shipping?
Yes, they are great for shipping! Just make sure to package them properly in a sturdy box to keep them from getting crushed. Keep them away from heat or moisture.
Candy Cane Frosted Cookies
Ingredients
Equipment
Method
- Whisk together flour, baking soda, and salt in a medium bowl; set aside.
- In a large bowl, cream softened butter and granulated sugar until light and fluffy, then beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form the cookie dough.
- Chill the dough for at least 30 minutes, then roll it out on a floured surface and cut into desired shapes.
- Bake at 375°F (190°C) for 8-10 minutes, or until the edges are lightly golden; transfer to a wire rack and cool completely.
- Beat softened butter in a medium bowl until creamy, then gradually add powdered sugar, milk, vanilla extract, and peppermint extract until the frosting is smooth.
- Stir in ½ cup of crushed candy canes until evenly distributed.
- Once the cookies are completely cool, spread an even layer of candy cane frosting over each.
- Garnish with additional crushed candy canes for a festive touch.