Peppermint Cookie Frosting

Abby Kimball and Kim Halm

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  • 1 c. unsalted butter – 4 c. powdered sugar – 1/4 tsp. pure vanilla extract – 1 1/4 tsp. peppermint extract – 2 T. water – Pinch of kosher salt – Red gel icing color – 12 mini candy canes, crushed

  • Beat butter until smooth.

  • Add half the powdered sugar and mix until smooth.

  • Add 1/4 teaspoon of vanilla extract.

  • Add 1 1/4 teaspoon of peppermint extract.

  • Add 2 tablespoons water.

  • Add a pinch of salt.

  • Mix until smooth, and add red food coloring.

  • If frosting is too thick, add another tablespoon of water.

  • Spread or pipe frosting onto one cookie, then add second cookie.

  • Place crushed candy canes on a plate and roll cookie sandwiches so candy canes stick to frosting.

  • Store cookies in an airtight container at room temperature for up to 3 days.