Ingredients
FOR COOKIES

· 1 c. sugar

· ½ c. salted butter, softened

· 1 large egg, at room temperature

· ½ c. milk, at room temperature

· 1 ¼ tsp. baking powder

· 1 ½ c. all-purpose flour

· ¼ c. cocoa

FOR PEPPERMINT FROSTING

· 250g unsalted butter

· 1kg powdered sugar

· ¼ tsp pure vanilla extract

· 1 ¼ tsp peppermint extract

· water

· Pinch of salt

· Red gel icing color

· 12 mini candy canes, crushed

Method

Preheat 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. Add egg and milk and mix until well combined.

In a separate bowl, whisk together baking powder, flour and cocoa, then add to wet ingredients and mix until combined. Drop level tablespoons of cookie dough onto prepared cooking sheet.

Bake until edges are set and centers look mostly done, six to eight minutes. Let cool on cookie sheet for two to three minutes before transferring to a cooling rack. Make frosting: Beat butter until smooth. Add half the powdered sugar and mix until smooth, then add vanilla and peppermint extracts, two tablespoons water, and a pinch of salt and mix until smooth.

Add remaining powdered sugar and mix until smooth. (If frosting feels too thick, add one more tablespoon water.) Add red gel color to color frosting to your desired shade of red. Assemble cookie sandwiches: Spread or pipe frosting onto one cookie, then add second cookie.

Place crushed candy canes on a plate and roll cookie sandwic-hes so candy canes stick to frosting.