Candy Cane Frosted Cookies are a festive treat that brings a taste of the holidays to your home. The aroma of baking cookies, especially when peppermint is in the air, can instantly lift spirits. These cookies are especially popular during Christmas gatherings or cookie exchanges. With their vibrant colors and a delightful blend of flavors, they’re not just good to eat—they’re also fun to decorate.
Why You’ll Love This
This recipe stands out for several reasons. First, it’s quick and easy to make, perfect for busy days. You’ll spend less time in the kitchen and more time enjoying the holiday cheer. These cookies are great for all ages, making them a fantastic project to share with kids or a delightful surprise for guests.
“This recipe turned out even better than I expected. It’s simple, but the flavor is amazing.”
How It Comes Together
Making Candy Cane Frosted Cookies is a straightforward process that anyone can follow. You start by mixing your dry ingredients, then cream the butter and sugar before adding the wet ingredients. Fold in the crushed peppermint, shape the cookies, and bake them until golden. Once cooled, you’ll whip up a creamy frosting and add that final touch with candy cane sprinkles.
What You’ll Need
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup peppermint crushed canes
- 1 cup powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract (for frosting)
- Additional crushed candy canes for garnish
Helpful Notes
- You can substitute the almond extract with more vanilla if preferred.
- Use high-quality butter for the best flavor in your cookies.
- For an extra delightful touch, add a pinch of sea salt to the frosting.
Directions to Follow
- Preheat your oven to 350°F (175°C).
- Combine the flour, baking soda, and salt in a bowl. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and almond extract until well mixed.
- Gradually add the flour mixture, mixing until just combined.
- Fold in the crushed peppermint canes gently.
- Roll the dough into balls and place them on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool completely on a wire rack.
- For the frosting, whisk together the powdered sugar, heavy cream, and vanilla extract until smooth.
- Frost the cooled cookies and sprinkle additional crushed candy canes on top.
Best Ways to Enjoy It
These Candy Cane Frosted Cookies shine as a holiday treat. Serve them on a cozy dessert table at family gatherings, alongside hot cocoa or coffee. They also make excellent gifts, beautifully packed in a festive tin. Consider pairing them with a scoop of vanilla ice cream for an extra indulgent dessert.
Storage Tips
To keep these cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to store extras, you can freeze the cookies without frosting for up to three months. To enjoy them later, simply thaw at room temperature and frost before serving.
Helpful Cooking Tips
- Avoid overmixing the dough to keep your cookies tender.
- If the dough seems too soft, chill it for 30 minutes before rolling into balls.
- Adding a bit of cream of tartar can give your cookies a softer texture.
Easy Variations
Feel free to swap out the peppermint for other flavors. For instance, you could try crushed pistachios for a nutty flair or use orange zest for a citrus twist. If you’re making these for someone with dietary restrictions, consider using coconut oil in place of butter and a milk alternative in the frosting.
Common Questions
Can I make it ahead?
Yes! You can prepare the cookie dough in advance and refrigerate it for up to two days before baking.
Can I freeze it?
Yes, these cookies freeze well! Store baked cookies in an airtight container for about three months.
Can I substitute an ingredient?
Absolutely! You can swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan option.
Why did mine turn out dry?
If your cookies turned out dry, it might be due to overbaking or measuring too much flour. Ensure the cookies bake just until golden at the edges.
How long does it last?
When stored properly, these cookies last about a week at room temperature.
Quick Recap
These Candy Cane Frosted Cookies are a delightful addition to any holiday spread. They’re easy to make, look fantastic, and taste even better. It’s time to whip up a batch, share them with loved ones, and enjoy the sweet flavor of the season. Don’t forget to save this recipe for your next holiday baking day!
PrintCandy Cane Frosted Cookies
Delightful holiday cookies topped with creamy frosting and crushed candy canes, perfect for festive gatherings.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup crushed peppermint canes
- 1 cup powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract (for frosting)
- Additional crushed candy canes for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the flour, baking soda, and salt in a bowl. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and almond extract until well mixed.
- Gradually add the flour mixture, mixing until just combined.
- Fold in the crushed peppermint canes gently.
- Roll the dough into balls and place them on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool completely on a wire rack.
- For the frosting, whisk together the powdered sugar, heavy cream, and vanilla extract until smooth.
- Frost the cooled cookies and sprinkle additional crushed candy canes on top.
Notes
You can substitute the almond extract with more vanilla if preferred. Use high-quality butter for the best flavor in your cookies.