Ingredients
For the Cookies
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup Dutch process cocoa powder
- 1 cup unsalted butter (2 sticks), softened
- 3/4 cup dark brown sugar
- 1/3 cup granulated white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
For the Peppermint Buttercream Frosting
- 3/4 cup unsalted butter (1 1/2 sticks), softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 1/2 cups powdered sugar
- 1/3 cup crushed candy canes (for topping)
Instructions
- Preheat and prepare: Preheat the oven to 350°F (175°C). Line a large cookie sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all purpose flour, baking soda, baking powder, salt, and Dutch process cocoa powder until evenly combined. Set this mixture aside.
- Cream butter and sugars: Using an electric mixer, beat the softened unsalted butter with both the dark brown sugar and granulated white sugar in a large bowl until the mixture is smooth, fluffy, and lighter in color.
- Add flavorings and egg: To the creamed butter and sugar, add the large egg, vanilla extract, and peppermint extract. Mix well until all ingredients are fully incorporated.
- Incorporate dry ingredients: Add the dry cocoa and flour mixture gradually to the wet ingredients. Use a spatula or wooden spoon to fold and mix until just combined—avoid overmixing to keep cookies tender.
- Shape cookie dough: Using a large cookie scoop, portion out the dough and then roll each scoop into a smooth ball with your hands. Place the dough balls onto the prepared baking sheet about two inches apart, allowing space for spreading.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft. Remove from the oven and allow the cookies to cool completely on the baking sheet before frosting.
- Prepare the peppermint buttercream frosting: In a large bowl, beat the softened butter with vanilla and peppermint extracts on medium speed until creamy and smooth. Gradually add the powdered sugar a little at a time, beating well after each addition until fully incorporated and fluffy.
- Frost and decorate: Transfer the frosting into a piping bag. Pipe a spiral of frosting on top of each cooled cookie. Immediately sprinkle the crushed candy canes over the frosting to add a festive crunch and vibrant color.
- Serve and enjoy: Let the frosting set slightly before serving. These cookies are perfect for holiday parties or gifting and can be stored in an airtight container for several days.
Notes
- Use Dutch process cocoa powder for a richer chocolate flavor and darker color.
- Ensure butter is softened (but not melted) for the best texture in your dough and frosting.
- Crush candy canes finely for easier sprinkling and better adherence to frosting.
- If peppermint flavor is too strong, adjust the peppermint extract amounts to taste.
- Cookies are best stored in an airtight container at room temperature for up to 4 days or frozen for longer storage.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
