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Ingredients
Scale
- ½ cup sweet cream butter (room temperature)
- ½ cup light brown sugar (packed)
- ½ cup white granulated sugar
- 3 large eggs
- 2 tablespoons light corn syrup
- 1 tablespoon pure vanilla extract
- 3¾ cups all-purpose flour
- 1 cup cocoa powder
- 1 tablespoon cornstarch
- 2 teaspoons baking soda
- 1 teaspoon Kosher salt
- 1 cup unsalted sweet cream butter (room temperature)
- ½ cup confectioner’s sugar
- 1 teaspoon pure peppermint extract
- 10 candy canes (crushed)
Instructions
- Cream butter and sugars until light and fluffy.
- Combine eggs, vanilla, and corn syrup; mix until well blended.
- Whisk dry ingredients together and gradually add to wet ingredients.
- Shape dough into balls and place on lined cookie sheet; flatten slightly.
- Bake at 350°F for 15-17 minutes; cool on wire rack.
- For frosting, beat butter, confectioner’s sugar, cornstarch, and peppermint extract until creamy.
- Pipe frosting on cookies and sprinkle with crushed candy canes.
Notes
Use room temperature ingredients for better texture.
Avoid overbaking to retain softness.
Refrigerate sticky dough for easier handling.
- Prep Time: 30 minutes
- Cook Time: 15-17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10
- Sodium: 100
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 30