Peppermint Sugar Cookies With Cream Cheese Frosting
Classic sugar cookies with a festive peppermint twist.
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.