Candy Cane Frosted Cookies
Delightful cookies featuring a crisp base, creamy peppermint frosting, and festive crushed candy canes to celebrate the holiday season.
Ingredients
Cookie Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
Frosting Ingredients
- 1 cup powdered sugar (for frosting)
- 2 tablespoons milk (for frosting)
- ½ teaspoon peppermint extract (for frosting)
Topping
- Crushed candy canes (for topping)
Instructions
Preparation
- Gather all your ingredients and preheat oven to 350°F (175°C).
- In a bowl, combine flour, baking soda, and salt. Whisk together and set aside.
Mixing
- Cream together softened butter and sugar until light and fluffy, about 2-3 minutes.
- Beat in egg, vanilla extract, and peppermint extract until well combined.
- Gradually mix in the flour mixture until just combined; do not overmix.
Baking
- Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them out.
- Bake for 8-10 minutes or until edges are lightly golden; centers should remain soft.
- Allow cookies to cool on baking sheets for a few minutes before transferring to wire racks.
Frosting
- Whisk powdered sugar, milk, and peppermint extract in a small bowl until smooth.
- Spread frosting over cooled cookies and top with crushed candy canes.
Notes
Store cookies in an airtight container at room temperature for up to a week. To freeze, layer with parchment paper and store in a freezer-safe container.