Candy Cane Sugar Cookies
One bite and suddenly it’s Christmas! Soft, chewy sugar cookies topped with creamy swirled peppermint frosting adorned with crushed candy canes, Enjoy!
Servings: 12 large cookies
Ingredients
SUGAR COOKIES:
- 2 c. all-purpose flour
- 2 T. corn starch
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 c. unsalted butter
- 3/4 c. granulated sugar
- 1 tsp. vanilla extract
- 1 lg. egg plus 1 egg yolk
PEPPERMINT FROSTING:
- 1/2 c. unsalted butter softened
- 2 oz. cream cheese softened
- 2 c. confectioners’ sugar
- 1 pinch salt
- 1 tsp. peppermint extract
- 1 small drop red gel food coloring
- Crushed peppermint candies for topping
Instructions
- Preheat the oven to 350 degrees. Line two rimmed baking sheet with parchment paper; set aside
- SUGAR COOKIES: In a medium bowl, whisk together the flour, corn starch, baking powder, and salt; set aside.
- In a large bowl, using an electric hand mixer beat the butter and granulated sugar until light and fluffy. Add the egg plus egg yolk and vanilla extract, beat until smooth and creamy.
- Fold the flour mixture into the butter/sugar mixture with a wooden spoon until well combined.
- With a 3-tablespoon cookie scoop, portion out the cookies onto the prepared baking sheet and set about 2 inches apart (6 per sheet).
- Bake the cookies for 8-9 minutes. The cookies may still look shiny; you don’t want them to over bake. If the cookies are brown on the bottom, they are overdone, they should be light and golden. Cool on
- PEPPERMINT FROSTING: In a medium bowl, beat the butter and cream cheese together until smooth. Add the confectioners’ sugar, salt, and peppermint extract, beat for another 2 minutes until smooth and creamy.
- To make the red ribbon, remove 1/4 of the frosting to a small bowl and add red gel food coloring, stirring until well combined.
- Fit a 16-inch piping bag with a 2A tip. Fill two smaller(10-12-inch) piping bags with your individual colors of frosting (one for white frosting and one bag for red frosting).
- Snip a small tip off the end of each small bag, making sure the holes are the same size. Place both small bags side-by-side inside the larger 16-inch piping bag fitted with a tip. Twist the top of the large bag to push both small bags down securely into the tip.
- Beginning in the middle of a cookie, applying even pressure, pipe a swirl. Sprinkle with crushed peppermint candies. Repeat with the remaining cookies. Allow the frosted cookies to set before storing cookies in an airtight container.
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