Directions

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment. Add sugar and butter to a large bowl and use a hand mixer to beat until smooth.
2. Mix in egg and milk until well blended.
3. In a different bowl, mix together baking powder, flour and cocoa. Add ingredients to the first bowl and mix until combined.
4. Separate cookie dough into tablespoons and arrange onto the prepared cooking sheet.
5. Bake for about 6 to 8 minutes. Allow cookies to cool on the cookie sheet for 2 to 3 minutes before moving them to a cooling rack.
6. To make the frosting, start by beating the butter until smooth. Mix in half of the powdered sugar until smooth, and then mix in vanilla and peppermint extracts, 2 tablespoons water, and a pinch of salt until smooth.
7. Mix in the remaining powdered sugar. Add desired amount of red gel color to color frosting.
8. Assemble cookie sandwiches by first spreading frosting onto one cookie, then adding a second cookie on top.
9. Lay crushed candy canes on a plate and roll cookie sandwiches so that candy cane pieces stick to the frosting. Serve or store cookies in a container at room temperature for up to 3 days.