Sort ingredients
teresakendrick
QR Code
Listen
Pdf
Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on low speed for a few seconds to begin incorporating, then increase to medium speed and beat until light and airy—about 3 minutes. Scrape the sides and add the eggs and vanilla. Mix on low for 5-10 seconds, then slowly increase the speed to medium-high and beat until the eggs are fully emulsified with the butter—no more than 30 seconds.
In a medium-size bowl, whisk the flour, baking powder, salt, and ¼ cup of crushed candy canes until combined. Add the flour mixture to the dough, then mix until just combined. Do not overmix. Scoop the dough into 2-ounce portions, rolling the top of each cookie dough ball in additional granulated sugar. Chill the cookie dough balls in the fridge for at least 30 minutes or up to 1 hour.
Meanwhile, make the frosting by beating the butter and cream cheese with a stand mixer until smooth and combined, about 1 minute. Add the vanilla, powdered sugar, and salt. Slowly pulse to incorporate the powdered sugar, then increase the speed to medium-high and beat until the frosting is light, airy, and smooth, about 3 minutes. Store in an airtight container in the fridge until ready to use.