Candy Cane Cookies

Cut-Out Sugar Cookies topped with Peppermint Marshmallow Frosting and Candy Cane bits!

I spent a good part of yesterday in the kitchen.  I’m in a baking mood and peppermint has been calling my name.  I picked up a couple bags of those Hershey’s Kisses – the candy cane flavored ones – and I can’t stop eating them.  Peppermint everything sounds good to me this time of year.  So I went ahead and made some cut-out sugar cookies, topped them with a fluffy spread of peppermint marshmallow frosting, and threw some crushed candy canes on top.  Mmm, mmm, mmm.  Festive and easy, you know you want to make some of these Candy Cane cookies!

Candy Cane Cookies - sugar cookies topped with Peppermint Marshmallow Frosting and Candy Cane bits!

I’ve shared this sugar cookies recipe in the past, but it’s always nice to have it handy – especially heading into prime sugar cookie time!!  The almond extract in the dough really makes this a standout, in my opinion.

Cut-Out Sugar Cookies

(mom’s recipe)
Cream together (beat until the pale yellow and fluffy):
1 C. butter, softened
1 C. granulated sugar
Add and beat in well:
1 egg
3/4 t. almond extract
Mix in:
2 3/4 C. flour
1/2 t. baking soda
1/2 t. salt
Mix up the dough.  Flour a board and your rolling pin.  Roll out the dough to desired thickness.  I like a thicker, softer sugar cookie.  Cut the cookies out in desired shapes and transfer to a baking sheet.  Bake at 350 degrees for about 8 minutes.  Remove from the oven as soon as you see the tiniest bit of browning along the bottom edges.  Cool for 2-3 minutes and transfer to a cooling rack; cool completely.
Candy Cane Cookies - sugar cookies topped with Peppermint Marshmallow Frosting and Candy Cane bits!
Now, for the frosting.  I first shared this marshmallow buttercream recipe when I changed it up with some strawberry extract, but this time, I gave it a peppermint makeover.  The frosting is mostly whipped marshmallow and butter and it is delicious.  It’s a softer frosting, perfect for topping a cookie or cupcake without intricate designs.  It also doesn’t harden, so keep that in mind when transferring, storing, and serving the cookies.  Because the candy cane pieces rested above the frosting level, I was able to stack these cookies without the frosting sticking to the cookie on top of it.

Peppermint Marshmallow Frosting

Whip together:
14 oz. marshmallow whipped topping/marshmallow fluff
Add:
3 sticks of butter, softened, adding 2-3 Tbs. at a time
Add in:
1 Cup powdered sugar
1 teaspoon peppermint extract
That’s it!  Whip it up, spread it on the cookies with a small knife or spatula and top with crushed candy canes.  Yum!!
Candy Cane Cookies - sugar cookies topped with Peppermint Marshmallow Frosting and Candy Cane bits!
What have you been baking?
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Comments

  1. Way to make these look delicious stef! I think we have the same taste in treats, I love peppermint!

  2. These look delicious! I have a go-to sugar cookie recipe but I am intrigued by the frosting recipe. Does it taste too much like marshmallow though? I will have to stick with our own recipe for the decorating part of our cookie baking tradition, but would love to try this on a cookie similar to yours–just candy cane. As for the Hershey Candy Cane kisses–I chopped those up and added them to my Gourmet Chocolate Chip Cookie recipe with Hershey semi-sweet morsels. OH MY!!! On tap for this weekend–homemade candy cane ice cream and the best homemade fudge sauce! Mmmmm Mmmmm!

  3. Oh YUM these look amazing…bet they’d be awesome with chocolate cookies, too!

  4. Yummy Steph! Will have to try this delicious recipe.

  5. These are fantastic… both the tender sugar cookies and the unbelievable frosting. I had LOTS of frosting left over, even after a double batch of sugar cookies, so I made a quick batch of small chocolate cake mix cookies and sandwiched the frosting in the middle. My coworkers went crazy! Thanks for the great recipes!

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