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!
I like to use my super easy cut out sugar cookie recipe for these candy cane cookies because there are so few ingredients, it mixes up in a snap, and there’s no chill time needed! You could even cut these out into cute little candy cane shapes!!
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.
Candy Cane Cookies
Ingredients
Cookies
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 1 large egg
- ¾ teaspoon almond extract
- 2 ¾ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
Peppermint Marshmallow Frosting
- 14 oz. marshmallow creme/marshmallow fluff
- 1 ½ cups salted butter, softened
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- 1 cup crushed candy canes
Instructions
Cookie Instructions
- Cream together butter and sugar in the bowl of a standing mixer or with a hand mixer.
- Add in egg and almond extract and beat together well.
- Sift together flour, salt, and baking soda and add to butter mixture.
- Mix until combined and the dough comes together.
- Dough does not need to be chilled, but can be wrapped in plastic wrap and stored in the refrigerator (up to 3 days) or freezer (up to 3 months) until ready to bake.
- Preheat oven to 350°F.
- Roll out dough between two sheets of parchment, waxed paper, or plastic wrap to ¼"-½" thick.
- Use cookie cutters to cut shapes. Transfer to baking sheets lined with parchment paper.
- Bake for 8-10 minutes or until the bottom of the cookies are just barely showing a bit of browning.
- Remove from oven and let cool for 2-3 minutes before removing cookies from baking sheet and transferring to a cooling rack.
- Frost, if desired, when cookies have cooled completely.
Frosting Instructions
- Beat marshmallow creme with a whisk. Gradually add butter, 2-3 tablespoons at a time.
- When all the butter has been incorporated, add powdered sugar and peppermint extract. Whisk 1-2 minutes more until frosting is fluffy and smooth.
- Top each cookie with a layer of frosting and sprinkle with crushed candy cane pieces.
Notes
Nutrition
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Comments & Reviews
Candyce stamer says
Hi,
Would it be ok to make the dough the night before or would it mess it up?
girlinspired says
You can definitely pre-make the sugar cookie dough. I put mine in a Ziploc bag and store in the fridge.
Heidi G says
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!
Queenie says
Yummy Steph! Will have to try this delicious recipe.
kristin says
Oh YUM these look amazing…bet they’d be awesome with chocolate cookies, too!
kristin says
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!
kate says
Way to make these look delicious stef! I think we have the same taste in treats, I love peppermint!