Ingredients
1 c. sugar
1/2 c. salted butter, softened
1 large egg, at room temperature
1/2 c. milk, at room temperature
1 1/4 tsp. baking powder
1 1/2 c. all-purpose flour
1/4 c. cocoa
1 c. unsalted butter
4 c. powdered sugar
1/4 tsp. pure vanilla extract
1 1/4 tsp. peppermint extract
tbsp. water
pinch of kosher salt
Red gel icing color
12 mini candy canes, crushed
Preparation
Step 1Preheat oven to 375º and line a cookie sheet with parchment. In a large bowl using a hand mixer, beat sugar and butter just until smooth.Step 2Add egg and milk and mix until well combined.Step 3In a separate bowl, whisk together baking powder, flour and cocoa, then add to wet ingredients and mix until combined.Step 4Drop level tablespoons of cookie dough onto prepared cooking sheet.Step 5Bake until edges are set and centers look mostly done, 6 to 8 minutes. Let cool on cookie sheet for 2 to 3 minutes before transferring to a cooling rack.Step 6Make frosting: Beat butter until smooth. Add half the powdered sugar and mix until smooth, then add vanilla and peppermint extracts, 2 tablespoons water, and a pinch of salt and mix until smooth.Step 7Add remaining powdered sugar and mix until smooth. (If frosting feels too thick, add 1 more tablespoon water.) Add red gel color to color frosting to your desired shade of red.Step 8Assemble cookie sandwiches: Spread or pipe frosting onto one cookie, then add second cookie. Step 9Place 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.
