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Candy Cane Frosted Cookies

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Soft, tender sugar cookies topped with a delightful peppermint buttercream and crunchy candy cane pieces. Perfect for holiday baking!

Ingredients

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  • 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 all-purpose flour, baking powder, baking soda, cornstarch, and salt in a bowl.
  2. Whisk these dry ingredients together.
  3. Set the dry ingredient mixture aside.
  4. Cream ½ cup unsalted butter and granulated sugar in a separate bowl until fluffy.
  5. Beat in the egg and vanilla extract until combined.
  6. Add the sour cream and mix until combined.
  7. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
  8. Add the dry mixture to the wet mixture.
  9. Mix on low speed until just combined.
  10. Use a spatula to scrape down the bowl and combine any remaining flour.
  11. Shape the dough into a disk.
  12. Cover the dough in plastic wrap.
  13. Chill the dough for an hour in the refrigerator.
  14. Preheat your oven to 375°F (190°C).
  15. Roll the chilled dough out to 1/3 inch thickness.
  16. Use a 3-inch circular cookie cutter to cut out cookies.
  17. Reroll any dough scraps.
  18. Cut remaining cookies from the rerolled dough.
  19. Transfer the cut cookies to parchment-lined baking sheets.
  20. Bake at 375°F (190°C) for 11-13 minutes.
  21. Bake until the bottom edges of the cookies are just turning color.
  22. Remove cookies from the oven.
  23. Set aside to cool completely on the baking sheets.
  24. While the cookies cool, prepare the frosting.
  25. In a mixer, cream 1 cup unsalted butter for 1 minute.
  26. Turn the mixer to low speed.
  27. Add powdered sugar one cup at a time.
  28. Mix until the powdered sugar is well blended with the butter.
  29. Add 1 tablespoon heavy cream or milk, peppermint extract, and a pinch of salt.
  30. Continue to beat on medium speed for 1 minute more.
  31. Add more heavy cream or milk as needed to reach desired frosting consistency.
  32. Add 2-3 drops of red or pink gel food coloring if desired.
  33. Beat until the desired color is achieved and the frosting is smooth.
  34. Frost the cooled cookies with a layer of buttercream.
  35. Top the frosted cookies with crushed candy canes.
  36. Enjoy your Candy Cane Frosted 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 just until combined to keep cookies tender.
Chill the dough for the full hour to prevent spreading during baking.
Watch cookies carefully and remove from oven when edges are just barely golden to keep them soft.

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