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Candy Cane Frosted Cookies
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5 from 5 votes

Candy Cane Frosted Cookies

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!  
Prep Time15 minutes
Course: Dessert
Keyword: buttercream frosting, candy, candy canes, cookies, peppermint, sugar cookies
Servings: 12 Servings
Calories:
Author: Kim Lange

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 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.
  • 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

Candy Cane Peppermint Frosting will also frost a 9×13 inch cake or 12 cupcakes