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Candy Cane Cookies Recipe

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3.8 from 9 reviews

These festive Candy Cane Cookies combine the cool crunch of crushed candy canes with a soft, buttery sugar cookie base. Rolled in powdered sugar and baked to a delicate matte finish, these cookies are perfect for holiday celebrations, offering a sweet peppermint flavor and a delightful texture.

Ingredients

Cookies

  • 3 whole candy canes, crushed
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 1/2 cups all-purpose flour

Coating

  • 1/2 cup powdered sugar (for rolling)

Instructions

  1. Preheat Oven: Preheat your oven to 350° F to ensure it reaches the right temperature for baking the cookies evenly.
  2. Prepare Baking Sheets: Grease light-colored baking sheets with nonstick cooking spray, then line them with parchment paper or a silicone baking mat. Set aside to keep cookies from sticking.
  3. Crush Candy Canes: Place the candy canes into a plastic food storage bag and crush them finely using a rolling pin. Set the crushed pieces aside for later use in the dough.
  4. Cream Butter and Sugar: In a large bowl, use an electric hand mixer to cream the softened butter with granulated sugar until the mixture is light and fluffy, ensuring a good base for your cookies.
  5. Add Vanilla and Egg: Whip in the vanilla extract and the large egg to the butter mixture. Scrape down the sides of the bowl and mix again to incorporate all ingredients fully.
  6. Mix Dry Ingredients: In a separate small bowl, combine the salt, baking powder, baking soda, and all-purpose flour to prepare the dry ingredients evenly.
  7. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing slowly until just combined. Be careful not to overmix. Scrape the bowl sides and mix briefly once more.
  8. Incorporate Crushed Candy Canes: Stir the crushed candy canes into the cookie dough gently, distributing the peppermint pieces throughout.
  9. Prepare Coating: Pour the powdered sugar onto a large plate for rolling the dough balls.
  10. Form and Coat Cookies: Roll a heaping teaspoon of dough into a ball, then roll the ball thoroughly in the powdered sugar. Place the coated dough balls onto the prepared baking sheet, spacing them adequately. Repeat for the remaining dough.
  11. Bake Cookies: Bake for 9-11 minutes, or until the bottoms of the cookies just begin to turn light brown and the tops look matte rather than shiny or melty.
  12. Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheet for about 3 minutes before transferring them to a cooling rack to cool completely.

Notes

  • For best texture, do not overbake; cookies should look matte and not shiny when done.
  • Using lightly colored baking sheets helps prevent excessive browning.
  • Crushing candy canes finely helps distribute the peppermint flavor evenly throughout the cookies.
  • Rolling cookies in powdered sugar adds a festive look and slight sweetness to the outer layer.
  • Store cookies in an airtight container at room temperature for up to one week to maintain freshness.

Find it online: https://cozyplatter.com/candy-cane-cookies-recipe/