Think of these Candy Cane Frosted Cookies as the edible version of a warm holiday hug. Buttery, melt-in-your-mouth cookies topped with cool peppermint frosting and a joyful crunch of candy cane bits – they’re festive, delicious, and made for sharing (even if you don’t want to). Whether you’re gearing up for a cookie swap, making memories with the kids, or simply want to add a little cheer to your dessert table, this recipe delivers all the seasonal vibes.
Ingredients You’ll Need
For the Cookies:
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2 3/4 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp baking powder
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1/4 tsp salt
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1 cup unsalted butter, softened
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1 1/2 cups granulated sugar
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1 egg
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1 tsp vanilla extract
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1/2 tsp almond extract
For the Frosting:
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1/2 cup unsalted butter, softened
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3 cups powdered sugar
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2–3 tbsp milk
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1/2 tsp peppermint extract
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A few drops red food coloring (optional)
For Garnish:
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1/2 cup crushed candy canes
How to Make Candy Cane Frosted Cookies (Step-by-Step)
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Preheat & Prep: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
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Mix Dry Ingredients: In a bowl, whisk flour, baking soda, baking powder, and salt. Set aside.
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Cream Butter & Sugar: In a large bowl, beat softened butter with sugar until light and fluffy.
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Add Egg & Flavoring: Beat in egg, vanilla extract, and almond extract until well combined.
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Combine: Gradually mix in dry ingredients until a soft dough forms.
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Shape & Bake: Roll dough into 1-inch balls and place on baking sheets. Bake 8–10 minutes until edges are golden.
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Cool: Let cookies rest on sheets for a couple of minutes before transferring to wire racks.
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Make Frosting: Beat butter until smooth, then gradually add powdered sugar and milk. Stir in peppermint extract and red coloring (if using).
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Frost & Decorate: Once cookies are completely cool, frost each with peppermint frosting and top with crushed candy canes.
Why You’ll Love These Cookies
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Buttery, soft cookies that stay tender for days
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Peppermint frosting adds holiday flavor and flair
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Eye-catching red-and-white sparkle makes them ideal for gifting
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Easy to bake in batches for parties or swaps
Storage & Make-Ahead Tips
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Room Temp: Store frosted cookies in an airtight container for up to 5 days.
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Freezer-Friendly: Freeze unfrosted cookies up to 1 month; thaw and frost as needed.
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Transporting: Layer between wax paper in a tin or sturdy container for gifting or shipping.
Variations & Substitutions
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Add white chocolate chips to the dough for a creamy twist
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Swap almond extract for peppermint extract in the dough for a double mint hit
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Use gluten-free flour blend to make them allergy-friendly
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Skip food coloring for a minimalist frosted look
Serving Suggestions
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Serve with hot cocoa or peppermint mochas for a cozy combo
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Pair with other red-and-white desserts for a themed cookie tray
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Gift in mason jars with a ribbon and hand-written tag
Conclusion: Cookies That Taste Like Christmas
These Candy Cane Frosted Cookies bring the holiday spirit in every bite. They’re fun to make, festive to look at, and perfect to share (or not). With their tender crumb and minty sweetness, they’ll disappear fast – so maybe double the batch. Bake them, gift them, enjoy them… and let your kitchen smell like Christmas magic.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! Chill the dough up to 2 days ahead or freeze for later use. Let it come to room temp before baking.
What if I don’t have almond extract?
You can omit it or add a touch more vanilla. It adds a nice depth but isn’t essential.
How do I keep the candy canes from melting?
Apply them right after frosting and store in a cool, dry place. Avoid humid environments.
Candy Cane Frosted Cookies
Ingredients
Equipment
Method
- Whisk together flour, baking powder, and salt in a medium bowl; set aside. In a large bowl, cream softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined and a dough forms.
- Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and chill for at least 1 hour or until firm.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out one dough disc to 1/4-inch thickness and cut shapes using cookie cutters.
- Place cut cookies on prepared baking sheets and bake for 8-10 minutes, or until edges are lightly golden. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, alternating with milk, until smooth and desired consistency is reached.
- Stir in peppermint extract and a few drops of red food coloring, if using. Once cookies are completely cool, spread frosting on top of each cookie.
- Immediately sprinkle generously with crushed candy canes before the frosting sets. Allow frosting to set before storing.