Food Coloring (any color)Americolor Gels Deep Pink used for the cookies in the photos
½cupcrushed candy canesabout 6-7 full size candy canes
Making the Cookies
Preheat oven to 350 degrees. Prepare a cookie sheet with a non-stick baking spray or line the sheet with parchment paper.
In a large bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
In second large bowl, using a hand mixer or stand mixer, cream together the butter and sugar.
Add in the eggs, one at a time and mixing between each one.
Add the vanilla extract, almond extract, and sour cream and mix until just combined.
Slowly add the flour mixture while mixing on a low speed, continue adding and mixing until the dough is formed and the ingredients are well combined.NOTE: The mixture will be very wet, like a really thick cake batter.
Scoop a heaping tablespoon amount of dough, or use a medium sized cookie scoop, and place dough onto a cookie sheet 2 inches apart. Using the backside of a spoon, lightly dip the spoon into flour and flatten out the cookie.
Bake for 8-10 minutes, or until the top of the cookie no longer appears wet.
Transfer the cookies to a cooling rack and prepare the frosting once cooled.
Making the Frosting
In a large bowl, using a hand mixer or stand mixer, combine the powdered sugar and butter until it’s mixed together. NOTE: it will not be creamy at this stage, just mixed.
Add in the peppermint extract, vanilla extract, corn syrup, salt and half of the heavy cream. Mix everything until well combined and the frosting has formed.If a thinner consistency is desired continue adding the heavy cream and mixing until the desired consistency has been reached.
Add a few drops of food coloring and mix until well incorporated.
Topping the cookies
Frost the cookies, top the cookies with crushed candy canes. Place on a cooling rack or piece of wax paper until frosting sets (15 to 20 minutes).
Storing the CookiesStore in an airtight container separating single layers of the cookies with wax paper in the refrigerator for up to 3 days. The peppermints on the tops of the cookies can get sticky. Be sure the container is air tight. Moisture will cause them to become stickier.Pro Tips + Notes
These cookies are super soft on the outside and on the inside. They don’t spread much in the oven so flatten them to the desired size before baking.