Candy Cane Frosted Cookies are the perfect addition to all your Holiday celebrations! You'll love the taste of BRACH’s crunchy Peppermint Crushed Canes with delicious peppermint buttercream frosting on top of super soft, cakey, and sweet sugar cookies!
Tis the season, right? Especially for peppermint and candy canes in recipes, like this Peppermint Candy Brownie Trifle, this Peppermint Tres Leches Cake and these Peppermint Frosted Chocolate Cookies!
These candy cane frosted sugar cookies are super easy to make and better than the store-bought lofthouse cookies! I loved these Best Soft Lofthouse Cookies so much, I decided to modify these go-to sugar cookies with a little bit of a holiday twist and add PEPPERMINT & CANDY CANES and switched out the cream cheese with sour cream!!
Whooo-hoo! Candy canes are pure Christmas somewhere in the mix when it comes to celebrating the holidays!
I love how cool the red and white candy colored stripes are and how shiny the candy looks for the winter season palette! It's so pretty! That's why we're all about adding them to cookies, not to mention the delicious crunch and taste you get!
Truth be told, I'm not a fan of adding big chunks of peppermint to my cookies, that's why BRACH'S Peppermint Crushed Candy Canes
More About BRACH'S Candy Canes
Candy Canes have been an important piece of BRACH'S almost 120-year long legacy of making moments sweeter. BRACH'S, America's #1 Candy Cane brand, offers a variety of iconic product forms, shapes, textures and flavors perfect for any occasion.
In the spirit of combining what has been beloved for decades with something brand-new, BRACH’S is releasing their latest, limited-edition holiday candy innovations:
- BRACH’S Holiday Heat Candy Canes – sweet and spicy candy canes, deliciously fruity with a hint of chili heat, in assorted boxes of Watermelon Chili, Pineapple Chili and Mango Chili flavors.
- BRACH’S Holiday Lights – Jelly candies shaped like holiday lights in lemon, blue raspberry, lime and cherry flavor- assorted bags, a must-have this year for Gingerbread House decorating.
Find what you need at BRACH'S!
Join in the BRACH'S Sweetness Swap!
America's #1 Candy Cane Brand** is hosting its first-ever holiday tradition exchange: "BRACH'S Sweetness Swap." Now through December 16, fans are invited to share their holiday traditions at BRACHS.com/SweetnessSwap in exchange for a new activity and a voucher for a free* box of BRACH’S Peppermint Candy Canes.
Candy canes are the perfect treat for snacking, baking, decorating or gifting. Our friends at BRACH's Candy sent us a holiday package with BRACH'S Peppermint Candy Canes and their new Holiday Heat Candy Canes and Holiday Lights jelly candies to help kick off their first-ever nationwide holiday tradition exchange BRACH’S Sweetness Swap. And guess what? You can participate!
BRACH’S, is inviting fans nationwide to share their holiday traditions in exchange for a new activity and a voucher for a free box of BRACH'S Peppermint Candy Canes (for the first 5,000 claimants). Submissions will be open from Dec. 5 – Dec. 16, and in exchange fans will receive e-cards from BRACH’S suggesting a new fan-submitted way to sweeten up their holidays.
Ingredients You Need
Sugar Lofthouse Cookies
- all-purpose flour
- baking powder
- baking soda
- cornstarch
- salt
- unsalted butter room temperature
- granulated sugar
- 1 egg, room temperature
- sour cream, room temperature
- vanilla extract
Candy Cane & Peppermint Buttercream Frosting
- unsalted butter, room temperature
- powdered sugar
- heavy cream or milk
- pure peppermint extract
(or vanilla extract if you want to back off the peppermint flavor and just use crushed candy canes)
- 2-3 drops red or pink gel food coloring
, optional
- salt
- crushed candy canes
How to Make Candy Cane Frosted Sugar Cookies
Sugar Lofthouse Cookies
- Combine the flour, salt, baking powder, baking soda, and cornstarch in a bowl then whisk together and set aside.
- 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.
- 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.
- Preheat oven to 375F. Roll the dough out to ⅓ 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.
- While the cookies bake, make the frosting and top the cookies with a thin layer of buttercream and candy cane sprinkles.
Candy Cane & Peppermint Buttercream 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 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.
Frosted Sugar Cookie Tips
- This Lofthouse copycat cookie batch makes 12-15 large sized cookies. Double or triple recipe for larger batches or make smaller cookies for more cookies! I love the big cookies, but for parties and such, smaller cookies may suit better.
- Use parchment paper
works nicely when baking these cookies on large baking sheets
.
- Do not overbake these cookies. Bake until the edges are just set and slightly underdone to get the best cookie texture.
- Refrigerate the cookie dough for about an hour, and in the meantime, make your frosting and tint it the color (s) you want!
- Use a 3 inch circular cookie cutter
to cut cookies or something similar after you roll the dough out ⅓ inch. For smaller cookies, adjust cookie cutter and baking time.
Remember to SUBMIT your favorite holiday tradition using candy in exchange for a box of free Brach's Peppermint Candy Canes* and a new (well, new to you!) festive activity to try this season with family and friends!
The perfect treat for snacking, baking, decorating or gifting during the holiday season, BRACH'S® Peppermint Candy Canes, BRACH'S® Cherry Candy Canes, BRACH'S® Peppermint Mini Candy Canes and BRACH'S® Peppermint Crushed Candy Canes are available at grocery stores, drug stores and mass-market retailers nationwide. To learn more, visit www.brachs.com.
So, hope you're feeling the holiday love? You will when you taste these candy cane frosted sugar cookies! Enjoy Christmas cookie joy in every bite!
More Holiday Treats!
- Christmas Peppermint Oreo Truffles
- Holiday White Chocolate Peppermint Cheesecake Mousse Pie
- Peppermint Chocolate Fudge Brownies
- Chocolate Cake Cheesecake Truffles
- Peppermint Sugar Cookie Bars
- Jumbo Pumpkin Chocolate Chip Cookie Recipe
- 4 Holiday Chocolate Bark Recipes
- Peppermint Marshmallow Fudge
- Best-Ever White Chocolate Cranberry Cookies
Candy Cane Frosted Cookies
Ingredients
Sugar Lofthouse Cookies
- 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
Candy Cane & Peppermint Frosting
- 1 cup unsalted butter room temperature
- 3 cups powdered sugar
- 1 tablespoon heavy cream or milk
- 1 tablespoon pure peppermint extract or vanilla extract (add less peppermint extract if you want less peppermint flavor along with candy canes sprinkles)
- 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 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.
- 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.
- Preheat oven to 375F. Roll the dough out to ⅓ 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.
- 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 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 cookies and top with candy cane sprinkles! Enjoy!
Notes
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