Chocolate Protein Sugar Cookies With Candy Cane Buttercream Recipe (with Video)

Preparing the Cookie Dough
1. In a large bowl, whisk together the melted butter, egg, milk and vanilla.
2. Add gluten free flour, chocolate protein powder, granulated sweetener, baking powder, and pink Himalayan salt.
3. Mix until combined well.
4. Cover cookie dough and refrigerate for at least 30 minutes or up until overnight.
Rolling and Baking the Cookies
1. When ready to bake, preheat your oven to 350 degrees.
2. On a large cookie sheet line with parchment paper and set aside.
3. Place a piece of parchment paper over your countertop and sprinkle gluten free flour.
4. Place cookie dough on top.
5. Sprinkle gluten free flour on top of dough and rolling pin.
6. Roll dough out until dough is about 1/4".
7. Using cookie cutters create cookies and transfer them to the cookie sheet keeping them 2" apart.
8. Continue adding gluten free flour and rolling out until all dough is used.
9. Bake for 12-13 minutes or until the centers of the cookies are almost set.
10. Allow the cookies to cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.
Preparing the Homemade Candy Cane Buttercream
1. In a stand mixer using the whisk attachment mix softened butter on medium high speed for about 2 minutes.
2. Butter should be fluffy and lighter in color.
3. Add powdered sugar, milk, and vanilla to the whipped butter.
4. Mix on low speed until powdered sugar is incorporated.
5. Continue to mix on medium high until light and fluffy.
6. Use a spatula to scrape the sides once or twice while mixing.
7. In a food processor place candy canes.
8. Mix for only a few seconds, candy canes will be different sizes (from about a pea size to granulated sugar size.)
9. Fold candy cane mix into buttercream, only until combined.
Frosting the Cookies
1. Add frosting to a frosting bag without a tip.
2. Cut top about 1/4".
3. Frost all cookies with frosting bag and follow up with a butter knife smoothing out the top.