Peppermint Candy Cane cookies are a favorite since childhood! Their festive appearance and arrival meant Christmas was on its way. This holiday favorite cookie includes crushed candy canes for another layer of peppermint! Bite into this soft, delicious cookie for a delightful treat to the taste buds!
Chill in the refrigerator overnight12hrs
Course: Baking, Christmas Cookies, Cookies
Keyword: Peppermint Candy Cane Cookies
Cookie cooling rack
Mixing bowl and mixer (ie., stand up mixer or hand mixer)
½ to 1tspLiquid Food Coloring
Preheat oven to 350 F.
Line cookie sheets with parchment paper.
Bake for 8-minutes and cool on baking rack.
In a small bowl, combine the dry ingredients.
In a large bowl, beat butter until creamy using a standing mixer or other method to cream the butter.
Gradually beat in confectioners’ sugar until light and fluffy.
Beat in egg, vanilla, and peppermint extract.
Slowly blend in dry ingredients.
Remove slightly more than half of the dough and place in refrigerator.
In the remaining dough add the crushed candy canes and beat until evenly mixed.
Add ½ tsp food color and blend adding more food color until desired color. Place in refrigerator to chill.
Peppermint Candy Cane Cookies Preparation
To make the candy canes cookies, use a measuring tablespoon.
Take a tablespoon of dough and form it into a ball.
Then take that ball of dough and roll it with your hand into a long rope. About 6 inches long.
Repeat so you have one white and red rope.
Form the two ropes together and roll. Place on a cookie sheet and twist the dough to start forming the candy cane.
Bake for 8 minutes until set and light brown. Start checking after 6 minutes since the cookies will burn!
Remove from cookie sheet and cool on baking rack. About 30-minutes
Carefully store since the cookies are delicate.
Calories are approximate depending upon the cookie size.