Candy Cane Frosted Cookies Recipe

I reimagined Candy Cane Cookies as peppermint-frosted rounds with a surprising ingredient and a simple trick that gives them an unexpected finish.

I couldn’t resist calling these Candy Cane Frosted Cookies a little trouble. I used unsalted butter so the cookie base tastes clean and slightly savory and crushed candy canes give each bite that electric peppermint pop.

It kind of leans into that Crumbl Cookie Copycat Peppermint vibe without trying to be exact, more like a wink than a copy. They’re soft but not soggy, bright but not sickly sweet, and somehow every bite makes you look twice.

I’m warning you now, you won’t just taste the cookie you’ll want to figure out what makes it so addictive.

Ingredients

• All-purpose flour gives structure, lots of carbs, small protein, little fiber, budget friendly
• Unsalted butter adds richness, saturated fats, creamy mouthfeel, helps browning, not a health food
• Granulated sugar gives sweetness, pure carbs, no fiber, makes cookies tender and caramelized
• Egg binds ingredients, adds protein and moisture, helps rise and gives color
• Peppermint extract gives a strong cool mint flavor, tiny amount needed, can be sharp
• Powdered sugar is super fine for smooth icing, adds sweetness and soft texture, clumps sometimes
• Crushed candy canes add crunchy peppermint bits, texture and sparkle, lots of sugar, festive look
• Vanilla extract rounds out flavor, small amount boosts sweetness perception, mostly aroma

Ingredient Quantities

• 2 1/2 cups (312 g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (227 g) unsalted butter softened
• 1 cup (200 g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 2 cups (240 g) powdered sugar (confectioners sugar)
• 4 tablespoons (57 g) unsalted butter softened
• 2 to 3 tablespoons milk or heavy cream
• red gel or liquid food coloring, a few drops
• 3/4 cup (about 90 g) crushed candy canes or peppermint candies

How to Make this

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment or a silicone mat so cookies don’t stick.

2. Whisk together 2 1/2 cups (312 g) all purpose flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt in a bowl and set aside.

3. In a large bowl beat 1 cup (227 g) softened unsalted butter with 1 cup (200 g) granulated sugar until light and fluffy, maybe 2 to 3 minutes; then beat in 1 large egg, 1 teaspoon vanilla extract and 1/2 teaspoon peppermint extract until blended. Yes it might look a little soft but thats ok.

4. Gradually add the dry ingredients to the butter mixture and mix just until a dough forms. Don’t over mix or the cookies will get tough. If the dough seems sticky, chill it 30 to 45 minutes until firm enough to roll.

5. Roll the dough on a lightly floured surface to about 1/4 inch thickness. Cut into shapes with cutters or a glass, transfer shapes to prepared sheets about 1 inch apart. If dough warms up on your counter, pop the sheet back in the fridge for 10 minutes so shapes hold.

6. Bake for about 8 to 10 minutes, until the edges are set and just starting to get golden. Don’t over bake; these are better slightly soft in the middle. Let cookies cool on the baking sheet 5 minutes then move to a wire rack to cool completely.

7. Make the frosting by beating 4 tablespoons (57 g) softened unsalted butter until smooth, then gradually add 2 cups (240 g) powdered sugar. Add 2 to 3 tablespoons milk or heavy cream a little at a time until you get a spreadable consistency. If you want extra peppermint punch add a few drops of peppermint extract, taste carefully it can be strong.

8. Reserve most of the frosting white. Tint a small portion with red gel or liquid food coloring a few drops at a time until you get a bright red. Gel is better cause it won’t thin the frosting as much. Put the red frosting in a small piping bag or a zip top bag with a tiny corner snipped off.

9. Spread or pipe the white frosting onto cooled cookies, then pipe thin red stripes or little swirls to get that candy cane look. Immediately sprinkle about 3/4 cup (about 90 g) crushed candy canes or peppermint candies over the frosting so they stick. Press gently so they adhere, but don’t press so hard you smoosh the frosting out.

10. Let the frosting set at room temp for 20 to 30 minutes. Store cookies in an airtight container with parchment between layers for up to 4 days. If you want to crush candy canes quick: put them in a zip bag and whack with a rolling pin, old towel makes less mess.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)

2. Baking sheets plus parchment paper or silicone baking mats

3. Mixing bowls, at least 2 (one for dry, one for wet)

4. Electric hand mixer or stand mixer, or a sturdy whisk if you dont have one

5. Measuring cups, measuring spoons and a kitchen scale for accuracy

6. Rolling pin and cookie cutters (or a drinking glass to cut rounds)

7. Wire cooling rack and a thin spatula to transfer cookies

8. Small piping bag or a zip-top bag (snip a corner), plus a rubber spatula for spreading frosting

FAQ

Candy Cane Frosted Cookies Recipe Substitutions and Variations

• All-purpose flour: swap for a 1-to-1 gluten-free all-purpose blend that includes xanthan gum. Use the same weight (312 g) and chill the dough a bit longer, cookies may be a touch crumblier.
• Unsalted butter (dough): use a firm vegan stick butter 1:1 (not a spread). Keep it chilled like regular butter so the cookies don’t over-spread.
• 1 large egg: use a flax “egg” – 1 tbsp ground flaxseed + 3 tbsp water, let sit 5-10 minutes. Good binder, cookies may be slightly denser. For a lighter swap use 3 tbsp aquafaba instead.
• 2 cups powdered sugar (frosting): make your own by blitzing 1 cup granulated sugar + 1 tbsp cornstarch until powdery, then sift; repeat to reach the total amount. Sift well before using so the frosting stays smooth.

Pro Tips

Pro tips:

1. Chill the dough until it’s firm enough to roll, especially on warm days. If it softens while you cut shapes, pop the sheet in the fridge for 10 minutes so the edges stay crisp and the shapes dont sag.

2. Use gel food coloring for that bright red because it wont thin the frosting. Add a tiny bit at a time, mix well, cause red can go from perfect to muddy fast and it stains hands and lips.

3. Crush candy canes in a sturdy zip bag by whacking with a rolling pin wrapped in a towel, or pulse briefly in a food processor for more even bits. Save a few larger shards to sprinkle on top for crunch and visual contrast.

4. Let cookies cool completely before frosting, then press the candies on right away so they stick. Store in an airtight container with parchment between layers and keep them out of direct heat so the frosting doesnt weep.