Candy Cane Cookies

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These sweet and chewy Candy Cane Cookies are adapted from my Lemon Crinkle Cookies recipe. It’s the ever popular holiday version that is chewy, minty and just divine! My favorite way to enjoy a candy cane!

Candy Cane Cookies-Tips and Tricks

I love a soft, chewy and pepperminty cookie, especially at Christmas. So, if you have made a few of my Christmas cookie recipes before, odds are you will like this recipe as written. Here are some tips and tricks to get you cookies that look just like mine!

Baking Time. If using a nonstick darker baking tray, reduce baking time by about 2 minutes.

Peppermint. Want even more minty flavor? Try adding a few drops of peppermint extract to the dough. Start with 1/2 teaspoon and work up from there.

Spreading. If your cookies are spreading too much, it’s because there isn’t enough flour. (The butter to flour ratio is off…happens a lot with cookies because everyone measures their flour a little differently.) Try adding in 1 tablespoon of flour and baking one cookie to see if you get that signature cookie dough texture.

How to Make Candy Cane Cookies

This Candy Cane Cookie Recipe uses everyday ingredients to make soft, chewy and delicious cookies. Perfect for the Christmas season because this recipe uses candy canes! YUM! For full recipe details, including ingredient measurements and baking time see the printable recipe card down below.

Prep

Preheat your oven. Grease light colored baking sheets with nonstick cooking spray, line with parchment paper or use silicone baking mat and set aside.

Crush Candy Canes

Throw the candy canes into a plastic Ziploc bag and bang them up with a rolling pin. I didn’t even unwrap the candy canes either. Once they’re crushed, you can pick out the plastic wrappers. I had a few bigger chunks of candy cane, but for the most part, these were pretty small.

Make Candy Cane Cookie Dough

Cream butter and sugar together until light and fluffy. This is a super important step for soft cookies. Whip in vanilla and egg. Scrape sides and mix again. Measure out your baking powder, baking soda, and salt and stir it into your flour. Excluding the powdered sugar, dump all your dry ingredients into the bowl and mix until it’s just incorporated. Scrape sides of the bowl and mix again briefly.

Add in Crushed Candy Canes

Add in the crushed candy canes. I don’t know about you but I could eat this whole bowl of dough. Come to momma.

Form Into Balls + Roll in Powdered Sugar

Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on a baking sheet and repeat with remaining dough.

Bake

Pop those babies into the oven and let them bake. NOT TOO LONG! The key to this is their chewiness. You want the outside of the cookie to look matte {not shiny} when you pull them out. Mine were done in 8 minutes on the nose.

Storing

Store cooled cookies in an airtight container at room temperature for about a week. Obviously, the longer they sit, the less fresh they will be! Nothing a quick zap in the microwave can’t handle though.

To Freeze: Place baked and cooled cookies into a freezer safe, airtight container with parchment paper separating the layers. Cookies will stay fresh in the freezer for up to 3 months.

More Christmas Cookies to Bake!

• Triple Chocolate Candy Cane Cookies
• Chewy Chocolate Fudge Cookies with Peppermint Glaze
• Chocolate Mint Cookies
• Jumbo Double Chocolate Candy Cane Kiss Cookies

I LOVED these Candy Cane Cookies and hope they make it to your mouth soon. 🙂 Printable recipe card below!

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Candy Cane Cookies

These Candy Cane Cookies are adapted from my Lemon Crinkle Cookie recipe. They are absolutely divine and we can thank my ex’s mom for that!

servings 24 cookies

Prep Time 10 minutes mins

Cook Time 11 minutes mins

Total Time 24 minutes mins

Ingredients

• ▢ 3 candy canes crushed (1/4 cup)
• ▢ ½ cups butter softened
• ▢ 1 cup granulated sugar
• ▢ ½ teaspoons vanilla extract
• ▢ 1 egg
• ▢ ¼ teaspoons salt
• ▢ ¼ teaspoons baking powder
• ▢ ⅛ teaspoons baking soda
• ▢ 1-½ cup all purpose flour
• ▢ ½ cups powdered sugar

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. 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

If using a nonstick darker baking tray, reduce baking time by about 2 minutes.

Nutrition

Calories: 113kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 66mg | Potassium: 15mg | Sugar: 12g | Vitamin A: 130IU | Calcium: 5mg | Iron: 0.4mg

Course: Cookies, Dessert

Cuisine: American

Keyword: Candy Cane, candy cane cookie recipe, Candy Cane Cookies