Candy Cane Cookies


Everyone has their favorite Christmas goodie, and this recipe is mine. There’s just something perfect about sugar cookies and peppermint. Especially when they’re shaped like a delicious candy cane! Whenever my Mum asked what cookie I most wanted to make for Christmas, this was always my request. Best of all, they’re simple to make but look impressive.

Candy Cane Cookies
Yields about 15 cookies


For the cookies:
2 sticks (226 grams) butter, softened
1 cup powdered sugar
1 egg
2 tsp. vanilla extract
2 1/2 cups all-purpose flour
Red food coloring

For the topping:
1/2 cup crushed candy canes (about 7 whole candy canes)
1/2 cup granulated sugar

Start by preheating your oven to 375* Fahrenheit (190* Celsius). In a large bowl, cream the butter on high until smooth. Add the powdered sugar and mix until it returns to a creamy, smooth state. Add the egg and vanilla extract. Mix again until everything is well incorporated, and there are no little lumps of butter or egg. Add the flour one cup at a time, mixing between each new addition. The dough should no longer be sticky and should be beginning to clump together in the bowl. If it’s still a little stick, add more flour until you reach the correct consistency. Divide the dough between two bowls, and add red food coloring to one. Mix and add more food coloring as needed to reach the desired color. Once the dough is ready, take a one inch ball from both the red and white dough, roll them out until they’re about 6 inches long, and then twist together. I like to start in the middle and twisting out to one end, then the other. This seems to minimize breaking, at least for me. Once the dough is twisted together, transfer it to a baking sheet and bend one end so it looks like a candy cane. Bake for 9-10 minutes until the cookie dough is just starting to brown on the bottom.

candy_cane_cookies_originalTwisting the cookies

In a small bowl, combine the crushed candy canes and the sugar. I found that about 7 whole candy canes make about 1/2 cup crushed candy cane, but you can add more or less depending on how much candy cane you want. Once you remove your cookies from the oven, immediately sprinkle the candy cane/sugar mixture over the top. You want to do it while the cookies are still hot so the sugar has the best chance of melting a little and sticking to the cookie. After the cookies have cooled a little, transfer them to a cooling rack until they are no longer warm.

IMG_1893Finished and ready for eating!

Happy baking!


One thought on “Candy Cane Cookies

  1. Pingback: Thumbprint Jam Cookies | The Simple, Sweet Life

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