Peppermint Candy Cane Cookies
These soft fluffy candy cane cookies are the ultimate peppermint cookies!
Servings: 14 cookies
Calories: 253kcal
Equipment
Ingredients
Peppermint Cookies
- 1/2 cup unsalted sweet cream butter softened
- ½ cup sugar
- 2 large eggs
- 1/2 tsp peppermint extract
- ½ tsp vanilla extract
- 1 ½ cups flour
- 1 tsp baking powder
- 1/2 tsp salt
Peppermint Frosting
- ½ cup butter
- 1 ½ cups powdered sugar
- 1 tsp peppermint extract
- ½ cup crushed candy canes about 5
Instructions
- preheat the oven to 350°
- line two baking sheets with parchment and set aside
- cream the butter and sugar until very soft and fluffy, 4-5 minutes
- Beat in eggs and extract [mv_schema_meta name="beat in the eggs and extracts"]
- in a separate bowl mix the flour, baking powder, and salt together
- stir into the wet ingredients[mv_schema_meta name="stir flour mix into wet ingredients"]
- divide the dough into 14 cookies, roll into balls[mv_schema_meta name="flattened dough on cookie sheets"]
- place on the prepared sheets
- dip a cup in flour and press until the cookies are about 1/3 inch thick
- bake for 10 minutes or until the cookies are just set
- let the cookies rest on the baking sheet for 5 minutes and then move to a cooling rack
- make the icing by beating together the butter and powdered sugar
- add the peppermint extract and stir until smooth
- put the candy canes in a food processor and pulse until finely chopped
- frost each cookie in a spiral and then with the crushed candy canes
Nutrition
Serving: 1g | Calories: 253kcal | Carbohydrates: 30g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 176mg | Potassium: 28mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 439IU | Calcium: 27mg | Iron: 1mg