candy cane cookies

Old-fashioned peppermint Candy Cane Cookies.

Candy Cane Cookies Recipe

butter (at room temperature)

sugar

vanilla extract

pure peppermint extract

all-purpose flour

salt

red food coloring

For the glaze

peppermint extract

milk

In the bowl of a stand mixer, combine butter and powdered sugar until fluffy.

Add egg, vanilla and peppermint extract, scraping down sides of bowl as needed.

Reduce mixer speed and add flour and salt, mixing until well combined.

Divide dough in half.

In the bowl of the stand mixer, combine 1/2 the cookie dough with red food coloring.

Shape cookie dough into disc and cover tightly with plastic wrap.

Refrigerate one hour or up to overnight.

Once dough has chilled, preheat oven to 375 degrees.

Measure one tablespoon of each color dough and gently roll into 6 inch long log shapes.

Twist cookie dough together and transfer to parchment paper or silpat lined baking sheet.

Chill shaped cookie dough for 15 minutes before baking.

Bake 10-12 minutes, or until bottoms of cookies are a very light golden brown.

While the cookies are baking, prepare peppermint glaze. Spoon over cookies after they have cooled slightly.

Candy cane cookies are fun, festive holiday cookies with a red and white twist,  buttery, crumbly, and sugary with peppermint for a classic Christmas flavor. 

Candy Cane Cookies

cup unsalted butter, softened

cup confectioners' sugar

small egg

teaspoon peppermint extract

teaspoon vanilla extract

teaspoon salt

flour

sugar (optional,

Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 2 minutes.

Add egg, peppermint extract, and vanilla and beat until incorporated. Gradually add the flour and beat on low speed until combined and there are no dry flour particles visible.

Use your hands to shape the dough into a ball and divide it in half. Shape one half into a disc and wrap it tightly in plastic cling wrap. Add red food coloring to the other half and beat slowly until incorporated. Shape into a disc and wrap tightly in plastic cling wrap.

Chill the dough discs for 2 hours, up to overnight.

Preheat oven to 375F. Line a large half sheet baking pan with a silicone baking mat.

Remove the dough from refrigerator. Take one tablespoon of each dough and roll into a 4-inch strip. Place the one white and one pink strip together side by side. Place them slightly together and twist. Transfer the cookies to the lined cookie sheet, curving one end to shape into a candy cane.

Bake the cookies for 7-9 minutes, until the edges start to set. Sprinkle some granulated sugar immediately on the cookies. Leave them on the baking sheet for 5 minutes before transferring them onto a wire cooling rack to cool completely.

Buttery crisp cookies with the snappy taste of peppermint thanks to crushed candy canes!

Buttery Peppermint Cookies

baking soda

butter

white granulated sugar

brown sugar

vanilla

Kick the tires and light the fires to 375 degrees.

Cream together your butter and sugar until it's light and fluffy.&nbsp;

Add in the egg and vanilla, mixing thoroughly.&nbsp;

Beat in the flour, baking soda and salt.&nbsp;

When that is done, mix in the crushed candy cane.&nbsp;

Prepare parchment paper lined cookie sheets.&nbsp;

Roll a heaping tablespoon of cookie dough into a ball, 8 per cookie sheet.&nbsp;

Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off. Flatten each of them as much as you can. This is a dry dough -no sticky chewiness going on here- but it's just wet enough to make perfect little flat cookie patties.&nbsp;

Bake at 375 for 9-11 minutes, until golden brown.&nbsp;

Cool on the sheets completely.

White Chocolate Candy Cane Cookies - a little buttery with bites of candy cane goodness throughout. Perfect for Christmas!

White Chocolate Candy Cane Cookies

butter (one and a half sticks, softened)

flour ((spooned in then leveled))

(3.5 ounce) box instant vanilla pudding mix, not prepared

white chocolate chips ((more for top))

Preheat oven to 350 degrees and line baking sheets with parchment paper.

In a large bowl, cream together butter and sugars. Mix in vanilla, peppermint extracts, and egg until smooth.

In a medium bowl whisk together flour, pudding mix, baking soda, and salt. Add dry mixture to wet ingredients and mix until combined well. Stir in white chocolate chips and peppermint candy.

Take around 2 Tablespoons of dough and roll into a ball. Place on prepared baking sheet.

Bake for 8-10 minutes or until cookies just start to turn golden. Allow cookies to cool completely on the baking sheet - they will continue to bake as they cool. Top with additional white chocolate chips and crushed candy canes as they cool. Store in airtight container at room temperature.

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Candy Cane Cookies

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Top 4 candy cane cookies recipes from across the web

The most viewed candy cane cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Candy Cane Cookies Recipe

Candy Cane Cookies

Buttery Peppermint Cookies

White Chocolate Candy Cane Cookies

The most viewed candy cane cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine