Candy Cane Frosted Cookies are a festive delight, perfect for celebrating the winter season. These cookies feature a soft, chewy center, all wrapped in a touch of magical peppermint flavor that fills your kitchen with a warm, inviting aroma. The striking colors of red and white peppermint-frosted cookies are not only visually stunning but also make them a special treat for holiday gatherings. With their simple ingredients, these cookies are easy to whip up, making them an ideal choice for parties or cozy nights at home.
Why You’ll Love This Recipe
Candy Cane Frosted Cookies are the ultimate holiday treat, perfect for everything from festive parties to comforting family gatherings. They bring a cheerful spirit to any occasion and are a hit with both kids and adults alike. The convenience of this recipe is a bonus: with just a few ingredients and straightforward steps, you’ll have a batch of delightful cookies in no time. The blend of buttery sweetness and refreshing peppermint makes every bite a delightful experience, and their versatility means you can enjoy them as gifts or festive snacks.
Seasonal Ingredients Spotlight
This recipe shines with fresh, seasonal ingredients that highlight the best of winter baking. The bright red and white colors of peppermint crushed canes bring cheer, while the sweet scent of creamy butter and vanilla instantly evokes memories of holiday baking traditions. The smooth, velvety texture of the peppermint buttercream frosting contrasts beautifully with the slightly crisp edges of these cookies. Using local and sustainable ingredients not only supports your community but also ensures that your holiday treats are as eco-friendly as they are delicious.
What You’ll Need
To make these delightful Candy Cane Frosted Cookies, you will need the following ingredients:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup peppermint buttercream frosting
- 1 cup BRACH’s crunchy Peppermint Crushed Canes
These ingredients come together to create a cookie that’s soft and fluffy on the inside with a satisfying crunch on the outside. For a gluten-free option, substitute the all-purpose flour with a gluten-free blend, and for a dairy-free version, use dairy-free butter and frosting.
How to Make This Recipe
1. Preheat and Prepare the Dry Ingredients
Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking soda, and salt. The aroma of freshly mixed flour is comforting and signals the start of your delicious sugar rush!
2. Cream the Butter and Sugar
In a large bowl, cream together the softened butter and sugar until light and fluffy—about 3 to 5 minutes. The mixture will turn pale and airy, releasing a delightful sweet aroma as it comes together. Beat in the egg, along with the vanilla and almond extracts, achieving a smooth and creamy consistency.
3. Combine the Wet and Dry Mixtures
Gradually add the flour mixture to the wet ingredients, mixing until just combined. Avoid overmixing; you want a soft dough that maintains a little fluff—half the fun is in the lovely texture!
4. Shape the Cookies
Drop rounded tablespoons of dough onto ungreased baking sheets, leaving space between each for spreading. Each dollop should look fluffy, with a slightly rounded top—perfectly rustic.
5. Bake to Perfection
Bake for 8-10 minutes, or until the edges are lightly golden. The aroma wafting from your oven will be irresistible! Let the cookies cool on the sheets for a few minutes before transferring them to wire racks to cool completely.
6. Frost and Garnish
Once cookies are fully cooled, frost them generously with peppermint buttercream frosting and sprinkle with crushed candy canes. The vibrant red and white topping not only adds visual appeal but enhances the festive flavor. Enjoy every bite of your delicious creation!
Essential Tools
To get started on your Candy Cane Frosted Cookies, you’ll need a few essential tools:
- Mixing bowls (both small and large)
- Measuring cups and spoons
- Electric mixer (handheld or stand)
- Baking sheets
- Parchment paper (optional for easy cleanup)
- Wire rack for cooling
Using quality kitchen tools can elevate your baking experience—make sure to choose sturdy mixing bowls and reliable measuring tools for precise baking results.
Meal Prep & Storage Tips
If you want to prepare these cookies ahead of time, the dough can be made a day in advance and stored in the refrigerator. Just let it soften at room temperature for a few minutes before baking. To store baked cookies, place them in an airtight container at room temperature for up to a week. For longer storage, freeze the frosted cookies in a single layer; they can last up to three months. Just make sure to thaw them at room temperature before serving!
Perfect Pairings
Pair your Candy Cane Frosted Cookies with a warm cup of hot cocoa topped with marshmallows for the ultimate winter cozy experience. They also go well with a glass of milk or coffee, balancing the sweetness of the cookies. For a festive presentation, place them on a colorful platter and serve alongside a cheerful fruit salad or a festive cheese board.
Nutrition Facts
- Calories: ~180 kcal
- Fat: 8 g
- Carbohydrates: 24 g
- Protein: 3 g
- Fiber: 1 g
- Sugar: 14 g
Avoid These Common Pitfalls
When baking your Candy Cane Frosted Cookies, it’s easy to run into a few hiccups.
Dough Too Dry
If your dough feels too dry, add a splash of milk until it’s pliable and easy to shape.
Unevenly Shaped Balls
To achieve uniform shape, use a cookie scoop to portion out the dough.
Overbaking can lead to hard cookies—keep an eye on them towards the end of baking to ensure they remain soft and chewy.
Pro Tips for Best Results
- Ensure your butter is at room temperature for easier creaming.
- Don’t skip the resting time after baking—this helps develop a better texture.
- For a richer flavor, add an extra splash of extract or try using a mix of extracts for unique taste variations.
- If you love the crunch, be generous with the crushed candy canes on top!
Recipe Variations to Explore
Feel free to get creative with these cookies! Incorporate chocolate chips for a luxurious twist or use white chocolate frosting for a creamy alternative. You could also experiment with other crushed candies like toffee bits or swap the peppermint for almond paste for a nutty flavor. During different seasons, why not try adding seasonal spices like cinnamon or nutmeg for a festive touch?
Dietary Adaptations & Safety Info
This recipe can easily adapt to different dietary needs. For a vegan option, substitute butter with a plant-based spread and use flax eggs instead of regular eggs. For gluten-free cookies, swap the all-purpose flour with a gluten-free blend. Always be mindful of allergens and check all packaging for safety.
Frequently Asked Questions
1. How do I know when my cookies are done baking?
The cookies should be lightly golden around the edges while remaining a bit softer in the center.
2. Can I freeze these cookies after baking?
Yes! Once cooled, you can freeze them for up to three months. Just thaw them at room temperature when you’re ready to enjoy!
3. What if I don’t have peppermint extract?
You can substitute it with additional vanilla or almond extract for a different yet delicious flavor profile.
4. How do I store leftover cookies?
Store them in an airtight container at room temperature for up to a week or freeze them for longer preservation.
5. How can I make these cookies more festive?
Try adding colored sprinkles or drizzling melted chocolate on top for an extra festive flair!
Final Thoughts & Next Steps
In summary, Candy Cane Frosted Cookies are a delightful seasonal treat that will uplift any gathering. With easy preparation and delicious results, you’ll find yourself making these irresistible cookies again and again. Don’t forget to share your results and tag us on social media! For more sweet inspirations, check out our dessert recipe category here. Happy baking!
Candy Cane Frosted Cookies
These festive cookies feature a soft, chewy center with a magical peppermint flavor, wrapped in a delightful peppermint buttercream frosting, making them perfect for the winter season.
Dry Ingredients
- 2 3/4 cups all-purpose flour (Can substitute with gluten-free blend for a gluten-free option.)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened to room temperature (Make sure butter is at room temperature for easier creaming.)
- 1 1/2 cups granulated sugar
- 1 large egg (Can use flax egg for vegan option.)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Frosting and Topping
- 1 cup peppermint buttercream frosting (Generously frost each cookie.)
- 1 cup BRACH’s crunchy Peppermint Crushed Canes (Sprinkle on top of frosting for extra crunch.)
Preparation
- Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy—about 3 to 5 minutes.
- Beat in the egg, along with the vanilla and almond extracts, until smooth.
Mixing
- Gradually add the flour mixture to the wet ingredients and mix until just combined.
- Drop rounded tablespoons of dough onto ungreased baking sheets, leaving space between each.
Baking
- Bake for 8-10 minutes, or until edges are lightly golden. Allow cookies to cool before transferring to wire racks.
Frosting
- Once cookies are cooled, frost them with peppermint buttercream and sprinkle with crushed candy canes.
Dough can be made a day in advance and stored in the refrigerator. Baked cookies can be stored in an airtight container for up to a week or frozen for up to three months.
