• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Slice Of Honey logo

  • Home
  • About
  • Contact
  • breakfast
  • Dinner
  • Side Dish
  • Dessert
  • Other
  • All Recipes

Cream Cheese Frosting

PEPPERMINT SUGAR COOKIES WITH CREAM CHEESE FROSTING

December 20, 2021 by Sarah Baade 1 Comment

Holiday Cookies

Cookies are always a hit this time of year and these Peppermint Sugar Cookies with Cream Cheese Frosting are no exception. I was inspired by these Key Lime Sugar Cookies but wanted to put a winter twist on them. I essentially subbed the lime flavor for peppermint, tweaked the cookie recipe itself slightly, and opted for a cream cheese frosting. For that peppermint flavor, the recipe includes crushed candy canes as well as peppermint extract. (*I crushed my candy canes by putting them in a large zip lock bag and gently smashing them with a hammer.) Let’s get into the full details on how to make these peppermint sugar cookies…

Sugar cookies covered in cream cheese frosting and sprinkled with bits of candy cane.

Peppermint Sugar Cookies

Peppermint Sugar Cookies with Cream Cheese Frosting. Let’s start with the dry ingredients – whisk them together to ensure you don’t have any clumps of baking soda or corn starch. In a separate bowl, cream the butter and sugar. Beat the heck out of that butter and sugar together until it is light in both color and texture. Don’t forget to scrape the sides of the bowl periodically. Now add in the egg and peppermint extract. Finally, you want to gradually stir in the dry ingredients and half of the crushed candy cane pieces. Save the other half of the candy for decorating the cookies. Now the part everyone hates, chill the dough for an hour. Yes, you could make these straight away without chilling but they absolutely turn out better if you take the time to chill the dough. Once chilled, form the dough into 1″ balls, place them on a parchment lined baking sheet, and bake at 350 degrees F for 14-16 minutes. Exact time will vary based on your individual oven.

Sugar cookie covered in cream cheese frosting and sprinkled with bits of candy cane.

Peppermint Cream Cheese Frosting

Yes, you could eat the cookies as is. However, peppermint sugar cookies WITH cream cheese frosting is what really puts this recipe over the top. While your cookies are cooling, you can make the peppermint cream cheese frosting. In a large bowl, beat the cream cheese, butter, and peppermint extract together. Gradually stir in the powdered sugar. Don’t add it all at once as the powdered sugar and easily puff up out of the bowl, making a huge mess. Spread the frosting over the cookies and sprinkle on the candy cane pieces reserved from the cookie recipe to decorate. FYI, this frosting would also be incredible on chocolate cake/cupcakes.

Sugar cookies covered in cream cheese frosting and sprinkled with bits of candy cane.

Peppermint Sugar Cookies With Cream Cheese Frosting

Classic sugar cookies with a festive peppermint twist.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 30 Cookies

Ingredients
  

Cookies

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons corn starch
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • ½ teaspoon peppermint extract
  • 5 oz crushed candy cane, divided (This is 12 candy canes)

Cream Cheese Frosting

  • 4 oz cream cheese, softened
  • 4 oz unsalted butter, softened
  • ¼ teaspoon peppermint extract
  • 1½ cups powdered sugar

Instructions
 

Cookies

  • In a medium bowl, whisk together flour, baking soda, corn starch, and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light in color. Scrape sides of the bowl as needed.
  • Mix in egg and peppermint extract.
  • Gradually add in flour mixture and half of the crushed candy canes. Again, scrape the bowl periodically. Mix until just combined.
  • Chill dough 1 hour.
  • Once dough is chilled, preheat oven to 350°F.
  • Roll cookie dough into 1” balls then place on parchment covered cookie sheet, leaving 2 inches between cookies.
  • Bake 14-16 minutes or until edges are lightly browned. Let cool completely before frosting.

Cream Cheese Frosting

  • In a large mixing bowl, beat cream cheese, butter, and peppermint extract until fully combined.
  • Gradually stir in powdered sugar.
  • Spread frosting over cooled cookies and top with remaining crushed candy cane pieces.
Keyword Christmas Cookies, Cookies, Cream Cheese Frosting, Peppermint, Peppermint Sugar Cookies, Sugar Cookies

More Cookie Recipes

Lemon Iced Ginger Cookies

Peppermint Cocoa Cookies

Oatmeal Cherry Cookies

Filed Under: Recipe Tagged With: Baking, Christmas Cookies, Cookies, Cream Cheese Frosting, Dessert, Peppermint, Peppermint Sugar Cookies, Sugar Cookies

One Bowl Dark Chocolate Cake

March 28, 2018 by Sarah Baade 2 Comments

Sometimes the timing is so bad it is actually perfect. One year ago I was taking my daughter to daycare for the first time and preparing myself to go back to work after having been home with her for the first few months of her life. Those crazy postpartum hormones were still raging and I needed a distraction so I wouldn’t cry all day while being away from her.  I had thought about blogging for quite a while and had been encouraged to do so by friends (some of them hadn’t even known it was on my mind). So I did it. I took an old recipe out of my grandmother’s recipe box and I started my food blog. It was a bit scary and I wasn’t sure how I would find time to continue with it once I went back to work, but I did it. I took that first step, made that first post. Here I am, one year later, still going and going stronger than I thought I could. Aren’t friends amazing?! They knew I had it in me and encouraged me to go for it. I huge thank you to those ladies as well as my husband for supporting me on this journey.

One Bowl Dark Chocolate Cake - Slice Of Honey Blog

Now let’s get to today’s recipe. What is a birthday without cake?! I love it when you can toss all ingredients into one bowl and come out with something delicious so that’s what I did here. One bowl, guys! Fewer dishes to wash when you’re cleaning up. This is a two layer cake that I made a little bit fancier by spreading ganache between the layers and covering the frosting with sprinkles. To me, sprinkles just scream “LET’S CELEBRATE!” I hope you’ll join me in celebrating one year of blogging with a slice of this chocolate cake!

One Bowl Dark Chocolate Cake - Slice Of Honey Blog

Tips:

1)There is no need to do a crumb coat of frosting here since the sprinkles will hide the few crumbs you might otherwise see in the frosting.

2)If you’d like to simplify the layering a bit, make a little extra of the cream cheese frosting and use that instead of the ganache in between layers of cake.

3)When applying the jimmies (sprinkles), put cake dish on a baking sheet to help catch any that fall off as you go.

One Bowl Dark Chocolate Cake - Slice Of Honey Blog

One Bowl Dark Chocolate Cake

Cake Ingredients:

2 cups flour

2 cups sugar

1 cup dark cocoa powder

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup milk

¾ cup mayonnaise

3 eggs

1 ½ teaspoons vanilla extract

¼ cup water, lukewarm

 

Ganache Ingredients:

3oz dark chocolate chips

3oz heavy cream

 

Frosting Ingredients:

8oz cream cheese, softened

1/2 cup unsalted butter

1 teaspoon vanilla extract

3 cups powdered sugar

10oz rainbow jimmies

 

Directions:

Preheat oven to 350°F. Line two 9″ round cake pans with parchment paper.

In a large mixing bowl, stir together flour, sugar, cocoa powder, baking powder, baking soda and salt. Slowly add in milk. Mix in mayonnaise, eggs and vanilla until well combined. Pour in water and mix until fully incorporated.

Pour equal amounts of cake mixture into cake pans. Bake for 30 minutes or until a test stick can be inserted and removed clean. Once cakes are baked, let cool 20 minutes before removing from pans. Let cakes finish cooling on a wire rack.

Once cakes are fully cooled, you can make the ganache. place chocolate ships in a medium bowl. In a small sauce pan, heat cream to a simmer. Pour cream over chocolate ships and let sit for 5 minutes. Whisk mixture until fully combined and smooth. Let cool another 5 minutes. Cut domed tops off of each cake. Place first layer of cake on a serving platter of your choice. Pour ganache over bottom layer of cake and spread until it is evenly coated. Place top layer of cake on ganache.

For the frosting, mix cream cheese and butter on medium speed in a mixing bowl. Stir in vanilla and add powdered sugar one cup at a time. Once all ingredients are fully combined and smooth, cover cake in frosting. Using your hands, gently press jimmies onto sides and top of cake. Remove any unwanted jimmies that fell onto the dish as you decorated the cake.

One Bowl Dark Chocolate Cake - Slice Of Honey Blog

Filed Under: Recipe, Uncategorized Tagged With: Baking, Birthday Cake, Cake, Chocolate, Chocolate Cake, Cream Cheese Frosting, Dessert, Frosting, Ganache, Sprinkles, Two Layer Cake

Primary Sidebar

Connect With Me

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Follow Blog via Email

Enter your email address to follow this blog and receive notifications of new posts by email.

Archives

Copyright © 2023 Slice Of Honey on the Foodie Pro Theme

 

Loading Comments...