Description
These Candy Cane Frosted Cookies are soft, tender sugar cookies with a luscious peppermint buttercream frosting, perfect for festive holiday treats.
Ingredients
Units
Scale
Cookies
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 egg (room temperature)
- 1/4 cup sour cream (room temperature)
- 1 1/2 teaspoon vanilla extract
Frosting
- 1 cup unsalted butter (room temperature)
- 3 cups powdered sugar
- 1 tablespoon heavy cream or milk
- 1 tablespoon pure peppermint extract
- 2–3 drops red or pink gel food coloring (optional)
- pinch salt (optional)
- crushed candy canes (optional garnish)
Instructions
- Sugar Lofthouse Cookies
Combine the flour, salt, baking powder, baking soda, and cornstarch in a bowl then whisk together and set aside. - Cream Butter and Sugar
Cream the butter and sugar until fluffy then beat in the egg and vanilla until combined. Add the sour cream and mix until combined, scraping the bowl down as needed. - Combine Dry and Wet
Add the dry mixture to the wet and mix on low until just combined. Use your spatula to scrape down the bowl and combine any errant flour. Shape dough into a disk then cover in plastic and chill for an hour. - Bake Cookies
Preheat oven to 375F. Roll the dough out to 1/3 inch then use a 3 inch circular cookie cutter to cut the cookies. Reroll the scraps and cut the remaining cookies. Transfer cookies to parchment-lined baking sheets and bake at 375F for 11-13 minutes or until the cookies are just turning color on the bottom edge. Set aside to cool completely. - Make Frosting
While the cookies bake, make the frosting and top the cookies with a layer of buttercream and candy cane sprinkles. - Candy Cane & Peppermint Frosting
Using mixer, cream the butter for 1 minute. Turn the mixer to low and add powdered sugar one cup at a time. Mix until well blended. - Add Flavor and Color
Add cream/milk, extract and a pinch of salt and continue to beat on medium speed for 1 minute more, adding more cream/milk as needed until desired consistency is reached. Add red/pink food coloring gel to get color desired. - Frost and Decorate
Frost cookies and top with candy cane sprinkles! Enjoy!
Notes
- Chill dough for 1 hour before baking for best texture.
- Optional red or pink gel food coloring adds festive color to the frosting.
- Use crushed candy canes as garnish for added crunch and peppermint flavor.
