Candy Cane Frosted Cookies

Oh, the holidays! For me, they just aren’t complete without a batch of something sweet and festive. Every year, as soon as the first carol plays on the radio, I start dreaming of these Candy Cane Frosted Cookies. They bring back so many happy memories of baking with my grandma, her kitchen filled with the scent of vanilla and peppermint.

There’s just something magical about biting into a soft, pillowy cookie topped with a swirl of minty frosting and crunchy candy cane bits. They’re not just a treat; they’re a little piece of holiday cheer you can hold in your hand. I can’t wait for you to try making these!

Why You’ll Love This Candy Cane Frosted Cookies

• They’re incredibly soft and chewy, like a dream cloud in cookie form.
• That peppermint frosting is bright and festive, perfect for holiday gatherings.
• The crushed candy canes add a delightful crunch and extra burst of mint.
• They look absolutely beautiful on a cookie platter and are surprisingly easy to make!

Ingredients You’ll Need

• All-Purpose Flour: This is our cookie’s structure! Don’t substitute with self-rising flour, as it contains leavening agents we’re adding separately.
• Cornstarch: This secret ingredient is key to making these cookies super soft and tender. It helps prevent them from becoming tough.
• Unsalted Butter: Using unsalted butter gives you control over the salt content in your cookies. Make sure it’s at room temperature for both the cookies and the frosting – it creams much better!
• Sour Cream: This is another secret weapon for soft, moist cookies. It adds a lovely tang and tenderness. Make sure it’s at room temperature.
• Pure Peppermint Extract: This gives our frosting that classic candy cane flavor. If you prefer a milder mint, you can use a little less or even swap for vanilla extract for a subtle flavor.
• Heavy Cream or Milk: This helps thin out the frosting to the perfect consistency. Start with a little and add more if needed.
• Gel Food Coloring: Gel coloring is best for frosting as it’s concentrated and won’t thin out your buttercream. A few drops give a beautiful pink or red hue.

How to Make Candy Cane Frosted Cookies Step by Step

Alright, let’s get baking! First up, we’re making the cookie dough. Grab a bowl and whisk together all your dry ingredients – that’s the flour, baking powder, baking soda, cornstarch, and salt. Set that aside for a moment.

In another bowl, you’ll cream together your room-temperature butter and granulated sugar until it’s light and fluffy. This step is important for getting that soft cookie texture! Then, beat in your egg and vanilla, followed by the sour cream, making sure to scrape down the sides of the bowl so everything gets mixed in nicely.

Now, gently add your dry mixture to the wet ingredients. Mix on low speed until everything is just combined. Don’t worry if there are a few flour streaks; you can use your spatula to finish mixing. Form the dough into a disc, wrap it up, and pop it in the fridge for an hour to chill. This makes it much easier to roll out!

Once your dough is chilled, preheat your oven to 375°F. Roll out the dough to about 1/3 inch thick – not too thin! Use a 3-inch round cookie cutter to cut out your cookies. Gather up the scraps, re-roll them, and cut more cookies until all the dough is used. Transfer these beauties to parchment-lined baking sheets.

Bake them for 11-13 minutes, or until the edges are just barely turning golden. You don’t want to overbake them; we’re aiming for soft cookies! While they cool completely, you can whip up that amazing candy cane frosting. Cream your room-temperature butter for a minute, then gradually add the powdered sugar, a cup at a time. Then, beat in the cream, extract, and a pinch of salt until it’s smooth and fluffy. Add your food coloring if you like, and then it’s time to frost and sprinkle with crushed candy canes!

My Top Tips for Success

• Room Temperature Ingredients are Key: I always make sure my butter, egg, and sour cream are at room temperature. This helps everything combine smoothly and results in a better texture.
• Don’t Overmix the Dough: Trust me on this one. Overmixing develops the gluten in the flour, which can lead to tough cookies. Mix just until combined.
• Chill Your Dough: In my experience, chilling the dough makes it easier to handle and prevents the cookies from spreading too much in the oven.
• Don’t Overbake: These cookies are meant to be soft! Remove them from the oven when the edges are just barely golden. They will continue to set as they cool.
• Crush Candy Canes Finely: For the best texture and flavor distribution, crush your candy canes into small pieces. A food processor or a Ziploc bag and a rolling pin work great.
• Scrape the Bowl: I always scrape down the sides of my mixer bowl frequently, especially when making the frosting. This ensures everything is incorporated evenly.

Common Mistakes to Avoid

• Using cold butter or sour cream: This will make your dough lumpy and the frosting difficult to achieve a smooth consistency. Always use room temperature ingredients.
• Overbaking the cookies: If you bake them too long, they will lose their signature softness and become dry. Watch for just a slight golden edge.
• Adding too much liquid to the frosting at once: If your frosting is too thin, it will run off the cookies. Add heavy cream or milk a little at a time until you reach the desired consistency.
• Not chilling the cookie dough: This can lead to cookies that spread too much in the oven and lose their shape. Don’t skip the chilling step!

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 Fridge: If you want them to last a bit longer, you can store them in an airtight container in the refrigerator for up to a week. Let them come to room temperature before serving for the best texture.
• Freezing Frosted Cookies: Place frosted cookies in a single layer on a baking sheet and freeze until firm. Then, transfer them to an airtight freezer-safe container or bag for up to 2-3 months. Thaw at room temperature.

Frequently Asked Questions

Can I make these cookies ahead of time?

Absolutely! You can make the cookie dough and chill it for up to 2-3 days before baking. You can also bake the cookies and freeze them unfrosted for up to 3 months, then thaw and frost when ready to serve.

What if I don’t have cornstarch?

Cornstarch is key for that super soft texture, so I highly recommend using it. If you absolutely don’t have it, you can omit it, but the cookies might be slightly less tender.

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

Yes, you can! If you’re not a fan of peppermint, simply swap the peppermint extract for pure vanilla extract. You’ll still get a delicious, creamy frosting.

My cookies are spreading too much, what went wrong?

This usually happens if your butter was too soft, your dough wasn’t chilled enough, or your oven temperature is off. Make sure your butter is room temperature, not melted, and always chill the dough for at least an hour.

How do I get the frosting to be smooth?

Make sure your butter is at room temperature and beat it well before adding powdered sugar. Add your liquid (cream/milk) gradually, and beat the frosting on medium speed for at least a minute after all ingredients are combined.

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 holiday favorite! If you make them, please come back and share how they turned out – I can’t wait to hear about it!

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