If you’re dreaming of peppermint, sugar, and everything nice, these Candy Cane Frosted Cookies are the ultimate holiday indulgence. Perfectly soft, buttery, and delicately spiced, they’re topped with creamy peppermint buttercream and a generous sprinkle of crushed candy canes for a wintery crunch. Whether you’re baking for a cozy night in, sharing them at a cookie exchange, or leaving a few for Santa, this Candy Cane Frosted Cookies recipe offers an ideal combination of festive charm and delightful texture. Even better, these cookies look as good as they taste and are a guaranteed showstopper on any dessert tray.
Unlike other cookies that can be overly complicated or dry out quickly, these Candy Cane Frosted Cookies are inspired by Lofthouse-style sugar cookies—those ultra-soft, melt-in-your-mouth treats you see in bakery displays. However, with this homemade version, you control the ingredients and freshness, and the added peppermint twist transforms them into a seasonal favorite. Plus, the recipe is easier than you think, especially when you prepare the dough in advance. You’ll soon find that they’re not only fun to make but also incredibly rewarding once you take your first bite.
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Why Candy Cane Frosted Cookies Are a Holiday Must-Have
There are countless reasons why these Candy Cane Frosted Cookies deserve a spot on your holiday baking list. First and foremost, they capture the essence of Christmas with every single bite. The soft sugar cookie base brings warmth with a hint of vanilla and creaminess from sour cream. Topped with a light peppermint frosting and finished with crushed candy canes, they become a perfect blend of sweet, minty, and rich flavors.
In addition to their irresistible taste, these cookies are incredibly versatile. You can tint the frosting with red or pink gel food coloring for a more festive look or leave them white for a snow-kissed finish. And although the candy canes add a lovely touch, they’re completely optional. For a more subtle version, just stick with the peppermint frosting alone.
Moreover, these Candy Cane Frosted Cookies are ideal for both beginner and experienced bakers. The dough is easy to work with, and the frosting is forgiving, making them suitable for family baking activities. Kids will love decorating the cookies and, of course, eating them afterward. With this recipe in your repertoire, you’ll always have a go-to treat that brings joy and holiday magic.
Who Will Love These Soft and Sweet Cookies?
These Candy Cane Frosted Cookies are for everyone, but especially:
- Holiday bakers who crave soft, bakery-style sugar cookies
- Peppermint lovers who enjoy refreshing seasonal desserts
- Parents looking for fun cookie decorating activities with their kids
- Hosts searching for crowd-pleasing cookie exchange recipes
- Anyone who loves festive sweets that look beautiful and taste even better
And if you’ve enjoyed desserts like Halloween Fudge or Strawberry Frozen Yogurt Bites, these peppermint cookies will be another treasured addition to your collection.
Ingredients Needed for Candy Cane Frosted Cookies
To make the ultimate candy cane cookies, you’ll start with a classic sugar cookie base that’s soft, thick, and rich. Here’s what you need:
- 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 large egg, room temperature
- ¼ cup sour cream, room temperature
- 1 ½ teaspoons pure vanilla extract
These simple ingredients combine to form a dough that’s easy to roll out, shape, and bake into soft, thick rounds that hold their shape beautifully.
Candy Cane Peppermint Frosting: What You’ll Need
The frosting is what takes these cookies over the top. It’s creamy, fluffy, and full of minty goodness. Here’s what you’ll use:
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 tablespoon heavy cream or milk (add more as needed)
- 1 tablespoon peppermint extract or vanilla extract (adjust to taste)
- 2–3 drops red or pink gel food coloring (optional for tint)
- Pinch of salt (to balance sweetness)
- Crushed candy canes (for garnish)
The combination of these ingredients creates a smooth, spreadable frosting with a delightful pop of peppermint flavor, just the right amount to complement the cookie without overpowering it.
Essential Kitchen Tools for Candy Cane Frosted Cookies
Before diving into the baking process, it’s helpful to gather the following tools:
- Electric hand or stand mixer
- Mixing bowls
- Measuring spoons and cups
- Rubber spatula
- Rolling pin
- 3-inch round cookie cutter
- Plastic wrap
- Baking sheets
- Parchment paper
- Cooling rack
- Piping bag or offset spatula (for frosting)
Having the right tools makes the baking process smoother and more enjoyable, especially if you plan to bake several batches.
Step-by-Step Instructions to Make Candy Cane Frosted Cookies
Step 1: Prepare the Dough
In a medium bowl, whisk together the flour, baking powder, baking soda, cornstarch, and salt. Set this dry mix aside. In a large mixing bowl, cream together the butter and granulated sugar using an electric mixer until light and fluffy, about 2–3 minutes.
Next, beat in the egg and vanilla extract until fully incorporated. Add in the sour cream and mix until smooth. Gradually add the dry ingredients to the wet mixture, mixing just until the dough comes together. Do not overmix.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour. Chilling helps the dough firm up and makes it easier to roll out and cut.
Step 2: Roll and Bake
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Lightly flour your work surface and roll the dough out to about ⅓ inch thickness. Using a 3-inch round cookie cutter, cut out the cookies and transfer them to the baking sheets.
Bake the cookies for 11–13 minutes, or until the edges just start to turn golden. Do not overbake—these cookies are meant to be soft. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Make the Perfect Candy Cane Frosted Cookies
To get that signature soft texture of Lofthouse cookies:
- Use room temperature butter and sour cream to create a creamy dough
- Incorporate cornstarch into the flour to ensure tenderness
- Don’t overwork the dough—mix until just combined
- Chill the dough before rolling to prevent spreading
- Bake only until edges are slightly golden for a pillowy center
This method ensures your Candy Cane Frosted Cookies turn out bakery-perfect every time.
Tips for Getting Soft, Thick, and Tender Cookies Every Time
For the best possible outcome:
- Don’t skip the chilling step—it’s essential for maintaining thickness
- Avoid adding too much flour when rolling; a light dusting is enough
- Bake one tray at a time for even heat distribution
- Let cookies cool completely before frosting to avoid melting the buttercream
Every step plays a role in achieving that perfect texture, so follow closely and don’t rush the process.
Mixing and Tinting the Peppermint Frosting
Start by beating the butter for one minute until creamy. Add the powdered sugar, one cup at a time, mixing on low speed until fully combined. Add the peppermint extract, milk, and a pinch of salt. Continue beating until the frosting is fluffy and smooth.
If using food coloring, add 2–3 drops of red or pink gel and mix to your desired color. You can also divide the frosting and tint each batch a different color for a more decorative effect.
Use an offset spatula or piping bag to apply a generous layer of frosting to each cooled cookie.
How to Decorate with Crushed Candy Canes Like a Pro
While the frosting is still soft, sprinkle crushed candy canes over the tops of the cookies. You can either use finely crushed pieces for a subtle crunch or larger shards for dramatic presentation.
Other decoration ideas include:
- White chocolate drizzle
- Edible glitter
- Mini peppermint candies
- Crushed freeze-dried raspberries for color contrast
For more presentation inspiration, check out other holiday-ready recipes like Christmas Cruffins or Gingerbread Cheesecake Cookies.
Storing and Freezing Frosted Cookies
These Candy Cane Frosted Cookies can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Because of the buttercream frosting, they stay fresher when chilled.
To freeze, place the unfrosted cookies in a single layer and freeze until solid. Transfer to a freezer-safe bag or container for up to 2 months. Thaw and frost before serving for best results.
Fun Variations: From Vanilla Frosting to Chocolate Drizzle
Want to switch things up? Try one of these creative twists:
- Replace peppermint extract with vanilla for a classic taste
- Add a touch of almond extract for nuttier flavor
- Use a white chocolate peppermint ganache as frosting
- Swap in a chocolate drizzle instead of candy canes
You can also use the cookie base for other holidays and skip the candy canes altogether. Just change the color of the frosting and sprinkles.
Frequently Asked Questions (FAQ)
Can I make these cookies in advance?
Yes! The dough can be made and refrigerated up to 3 days ahead. Baked cookies can also be frozen for later use.
Can I use pre-made sugar cookie dough?
You can, but the texture and flavor won’t match the richness of this homemade version.
Is peppermint extract strong?
It can be! Start with less if you’re unsure and adjust to your preference.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend and chill the dough slightly longer before baking.
Final Thoughts + Call to Action
There’s truly nothing more festive than a batch of Candy Cane Frosted Cookies on your holiday table. With a soft, thick sugar cookie base and fluffy peppermint frosting topped with crushed candy canes, each bite is a perfect blend of cozy and refreshing. Whether you’re baking for a holiday party, making edible gifts, or simply treating yourself, these cookies are a joy to create and even more fun to eat.
Try this Candy Cane Frosted Cookies and share it with your friends and family! If you loved these cookies, don’t forget to pin this post, share it on social media, and subscribe to the blog for more creative cookie recipes like Peppermint Ricotta Stuffed Dates or Strawberry Crunch Cheesecake Tacos.
Print
Festive and Fluffy Candy Cane Frosted Cookies Recipe
- Total Time: 1 hour 32 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
These Candy Cane Frosted Cookies are soft, thick, and topped with creamy peppermint frosting and crushed candy canes. A festive and fluffy holiday treat perfect for cookie swaps, parties, or a cozy night in.
Ingredients
For the Sugar Cookie Dough:
- 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 large egg, room temperature
- ¼ cup sour cream, room temperature
- 1 ½ teaspoons pure vanilla extract
Peppermint Frosting:
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 tablespoon heavy cream or milk
- 1 tablespoon peppermint extract or vanilla extract
- 2–3 drops red or pink gel food coloring (optional)
- Pinch of salt
- Crushed candy canes (for garnish)
Instructions
- Make Dough: Whisk flour, baking powder, baking soda, cornstarch, and salt in a bowl. In another bowl, cream butter and sugar until light. Add egg, vanilla, and sour cream. Mix in dry ingredients until just combined. Form into a disk, wrap in plastic, and chill for 1 hour.
- Roll and Bake: Preheat oven to 375°F (190°C). Roll dough to ⅓-inch thick, cut into 3-inch circles, and place on parchment-lined baking sheets. Bake 11–13 minutes or until edges are lightly golden. Cool completely.
- Make Frosting: Beat butter until smooth. Add powdered sugar gradually, then mix in peppermint extract, cream, salt, and food coloring. Beat until fluffy.
- Decorate: Frost cooled cookies using an offset spatula or piping bag. Top with crushed candy canes while frosting is soft. Serve and enjoy!
Notes
- Chill the dough to help cookies keep their shape.
- Use gel food coloring for a vibrant frosting hue.
- Store cookies in an airtight container for 2 days at room temp or 5 days in the fridge.
- Freeze unfrosted cookies and frost after thawing for best texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 20g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
