Candy Cane Cookies
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
11 mins
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Additional Time
3 mins
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Total Time
24 mins
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Servings
24 cookies
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Calories
113 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Candy Cane Cookies
Description
This recipe for Candy Cane Cookies starts with creamed butter and sugar mixed with egg and vanilla extract. Dry ingredients including flour, salt, baking powder, and baking soda are combined and added gradually to form a soft dough. Crushed candy canes fold into the dough, adding crunch and peppermint flavor throughout.
After shaping dough into balls rolled in powdered sugar, the cookies bake at 350°F until the bottoms just begin to brown and the surface appears matte. This baking time yields a cookie with tender centers and a gentle crispiness on the edges. Cooling briefly before transferring prevents breakage.
Using lighter-colored baking sheets or silicone mats is recommended to prevent over-browning. These cookies offer a minty sweetness ideal for holiday celebrations and gifting.
Ingredients
- 3 candy canes crushed (1/4 cup)
- 1/2 cup butter softened
- 1 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 egg
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350° F. Grease light colored baking sheets with nonstick cooking spray, line with parchment paper or use silicone baking mat and set aside.
- Place candy canes into a plastic food storage bag and crush using a rolling pin. Set aside.
- In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla and egg. Scrape sides and mix again. Stir all dry ingredients together in a small bowl and then in pour into the mixer and slowly mix until just combined, excluding the powdered sugar. Scrape sides of the bowl and mix again briefly. Stir in crushed candy canes.
- Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on the baking sheet and repeat with remaining dough.
- Bake for 9-11 minutes or until bottoms begins to barely brown and cookies look matte (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to a cooling rack.
Notes
- When using dark or nonstick baking sheets, reduce baking time by approximately 2 minutes to avoid over-browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 66mg | 3% |
| Potassium | 15mg | 0% |
| Sugar | 12g | 24% |
| Vitamin A | 130IU | 3% |
| Calcium | 5mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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