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.
Start by mixing 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.
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.
Candy Cane Cookie Recipe
Candy Cane Cookies
Sweet, buttery cookies topped with the most delicious peppermint marshmallow frosting and crushed candy canes!
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Servings: 24
Calories: 364kcal
Ingredients
Cookies
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 3/4 teaspoon almond extract
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Peppermint Marshmallow Frosting
- 14 oz. marshmallow creme/marshmallow fluff
- 1 1/2 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 1/4"-1/2" 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.
Tried this recipe?Follow me on Pinterest @girlinspired!
Notes
Nutrition
Calories: 364kcal | Carbohydrates: 48g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 77mg | Potassium: 24mg | Fiber: 1g | Sugar: 31g | Vitamin A: 601IU | Calcium: 9mg | Iron: 1mg
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