Candy Cane Amish Sugar Cookies

Candy cane Amish sugar cookies are simple to make, with no rolling required! These easy drop sugar cookies are crispy on the edges and soft in the middle. Crushed candy canes are the perfect holiday topping for these delicate peppermint sugar cookies.

Course Holiday Recipes

Cuisine American

Keyword Amish sugar cookies, drop sugar cookies, peppermint sugar cookies

Prep Time 25 minutes

Cook Time 12 minutes

Total Time 37 minutes

Servings cookies

Calories 202kcal

Author Marsha Maxwell

Equipment

Measuring Cups and Magnetic Measuring Spoons Set
Baker's Joy The Original No-Stick Baking Spray with Flour, 5 oz (Pack of 3)
KitchenAid KSM180QHSD 100 Year Limited Edition Queen of Hearts Stand Mixer, Passion Red
Professional French Rolling Pin for Baking - 15.75" Smooth Stainless Steel Metal has Tapered Design Best for Fondant, Pie Crust, Cookie, Pastry, Pasta, Pizza Dough - Chef Baker Roller by Ultra Cuisine
"Cuisinart GreenGourmet Beechwood Basting Brush "

Ingredients

For the cookies:

1/2 cup 1 stick or 110g unsalted butter, softened (see notes to substitute salted butter)
1/2 cup 125ml vegetable oil
1/2 cup 100g sugar
1/2 cup 60g powdered sugar
1 large egg
1 teaspoon 5ml butter vanilla bakery emulsion (or substitute vanilla extract)
3/4 teaspoon 4 ml peppermint bakery emulsion (or substitute peppermint extract)
2 1/2 cups 315g all-purpose flour
1/2 teaspoon 3g baking soda
1/2 teaspoon 3g cream of tartar
1/4 teaspoon 2g salt

For the icing:

2 tablespoons 28g unsalted butter, melted (see notes to substitute salted butter)
1/2 teaspoon 3 ml butter vanilla bakery emulsion (or substitute vanilla extract)
3/4 teaspoon 4ml peppermint bakery emulsion (or substitute peppermint extract)
3 tablespoons 45ml whole milk
2 1/4 cups 270g powdered sugar
1/8 teaspoon 1g salt

For the garnish:

Approximately 1/2 cup finely crushed candy canes or peppermint candy

Instructions

Preheat oven to 375 degrees F.
Line a cooking sheet with parchment paper or a silicone baking mat.

Make the cookie dough:

Using a stand mixer or hand-held electric mixer, beat together the butter, oil, sugar, and powdered sugar until well blended. Continue to mix while adding in the egg, vanilla bakery emulsion, and peppermint bakery emulsion.
In a separate mixing bowl, whisk together the flour, baking soda, cream of tartar, and salt.
Add the flour mixture to the butter/sugar mixture, one cup at a time. Mix to combine after each addition.
Using a 2-tablespoon cookie scoop, scoop 12 balls of dough onto the prepared cookie sheet.
Bake at 375 degrees for 8-12 minutes, or until the bottoms and
edges of the cookies are browned slightly.
Let the cookies cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Repeat the scooping and baking process to make 12 more cookies.

Make the icing:

Using the whisk attachment of a stand mixer, or a hand-held electric mixer, blend together the melted butter, vanilla bakery emulsion, peppermint bakery emulsion, and milk.
Add half the powdered sugar and mix to blend. Add the other half of the powdered sugar and blend again until smooth.
Add a bit more milk or powdered sugar as needed to get a spreadable
consistency. The icing should be thin enough to seep into the cracks on the top of each cookie, but not so thin that it runs off the sides of the cookie.
Using an offset spatula, frost each cookie. Immediately after frosting each cookie, sprinkle the top with finely crushed peppermint candy.
Return to the wire rack for the icing to set.

Notes

Note 1: You can substitute salted butter for unsalted butter. If using salted butter, omit the salt from the recipe. Note 2: You can freeze Candy Cane Amish Cookies to eat later. Freeze the cookies in a single layer. Once they are frozen, you can stack them in an airtight container with waxed paper between the layers.

Nutrition