Candy Cane Cookies

5 from 30 votes

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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!

Candy Cane Cookies come from my 16-year-old ex-boyfriend’s (who I dumped twice) mom. I learned that his mom had adapted my award-winning Lemon Crinkle Cookies into a holiday version. I did a little tweaking myself and voila, holiday heaven in a cookie. Simple, sweet, soft and most of all, the perfect amount of peppermint flavor.

Candy Cane Crinkles

Candy Cane Cookie Recipe

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! Start by gathering these ingredients:

  • Sugar – no brown sugar in this recipe, we are keeping it simple and light with plain ol’ granulated sugar.
  • Butter – for taste and structure.
  • Egg – for structure.
  • Vanilla – for taste. Some of my readers have gotten away with not adding vanilla, but I think it makes a major difference.
  • All-Purpose Flour – this fills out the cookie.
  • Baking Soda – helps create a super soft and chewy texture.
  • Baking Powder – this does most of the leavening (rising) for the cookies.
  • Salt – to balance the sweet and minty.
  • Powdered Sugar – this is used to roll the cookie dough balls in. SO GOOD.
  • Candy Canes – just use regular candy canes here, about 1/4 cup crushed.

Ingredients

How to Make Candy Cane Cookies

  1. Now that you have your ingredients, preheat your 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.
  2. Next step, crush your candy canes. Throw them 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.

Crushed Candy Cane

  1. Ok, now let’s get started with the cookie dough. Cream some butter and sugar together until light and fluffy. This is a super important step for soft cookies.

Creaming Sugar and Butter

  1. Whip in vanilla and an egg. Scrape sides and mix again. My KitchenAid does an amazazazing job at this.

Mixing Ingredients

  1. Measure out your baking powder, baking soda, and salt and stir it into your flour.
  2. Excluding the powdered sugar, dump all your dry ingredients into the bowl and stir it around until it’s just incorporated. Scrape sides of the bowl and mix again briefly.

Adding Dry Ingredients

  1. The last thing to do is add in your crushed candy canes. I don’t know about you but I could eat this whole bowl of dough. Come to momma.

Candy Cane Cookie Recipe

Once I dismounted the bowl from the mixer, a little girl showed up in my kitchen with her “green” {OXO spatula} and requested a taste test. She was so cute that I agreed and then kept her for free child labor.

Brooke Eating Cookie Dough

  1. To form these sweet lil things, start by pouring powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar.
  2. Place on a baking sheet and repeat with remaining dough. It’s not rocket science, people! Super simple stuff.

Rolling Dough in Powdered Sugar

A great job for little hands.

P.S.–> Expect a mess.

Brooke Helping Roll the Dough in Powdered Sugar

  1. Once you have a tray full, pop those babies into a 350-degree oven and let ’em bake 9-11 minutes. 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.

Candy Cane Cookie Dough

  1. See? Not shiny and barely golden {if that} around the edges. Cool them off and serve them up!
Candy Cane Cookies

Candy Cane Cookies Tips and Tricks

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

Peppermint. Want even more minty flavor? Try adding peppermint extract to the dough.

Spreading. If your cookies are spreading too much, it’s because there is too much butter. Try adding in small amounts of more flour until you get that signature cookie dough texture.

Candy Cane Cookies

More Christmas Cookies to Bake!

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

5 from 30 votes

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 mins
Cook Time 11 mins
Total Time 24 mins

Ingredients

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
Polaroid photo of granola bars

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Recipe Rating




87 Responses
  1. Jen

    5 stars
    My daughter and I made these tonight – super duper yummy!! Great recipe! These will be added to our family favorites. Thanks so much!

  2. Becky

    I made these today – well tonight at 11pm cuz if I didn’t now well the last three candy canes I had were gonna go bye-bye into my mouth :p

    THE only two differences in the recipe that I didn’t do/use is a. I didn’t have the vanilla extract sadly :c but I have made cookies without it & they’ve tasted good anyways.. The OTHER thing is.. I should have done like you bang a candy-cane with the rolling pin in a bag.. erm I was like I can do these easy.. HAHA no I ended up putting them into a bowl & using the bottom of a glass coffee cup i ended up powdering more then crushing. :c

    I wish there was more peppermint flavor throughout the cookie but cuz mine was more powdered then crushed I suspect that’s why. :3 THOUGH did make my batter a nice shade of pinky red :3

  3. Tricia

    5 stars
    I just made these cookies. I’m not a baker at all and they came out wonderfully! I’m bringing them to a friend’s house tonight. haha, I love your story too!

  4. Carl Chandler

    5 stars
    This is by far the best way to use up old candy canes, I made these for my wife and they were great. But recipe is overly complex. I just threw everything into a bowl in alphabetical order and scooped it out onto a tray and it worked fine.

    1. Lauren

      How do you measure your flour? That seems to be the one thing that is different when making these cookies. I think you would need 1-2 tablespoons more flour to keep them from spreading as much.

  5. pam

    5 stars
    These are very good cookies. I made them today and the neighbor kids liked them. They did spread however. I suppose its cause of the butter? All in all they were good.

  6. Pam

    I think the butter is why they spread. It seems like all the cookies I make with butter have been spreading alot. Perhaps more flour is the answer. Good luck!

  7. Carol

    I have purchased crushed peppermint candy (yes, it comes in a bag much like chocolate chips). Can you tell me approximately how much (in a measurement) 3 candy canes crushed equals? Guessing 1/3 cup roughly?

  8. Carol

    I purchased crushed peppermint candy (yes it comes in a bag much like chocolate chips). How much would you guess 3 crushed candy canes measures–1/3 cup?

  9. terri vaneveren

    You should probably start the dry ingredients sentence with “excluding the powdered sugar” – not tag it on after “pour into mixer and mix slowly” – otherwise someone (!) will waste a lot of ingredients following the recipe step by step…

  10. Marie Gunn

    5 stars
    These wonderful cookies have become a Christmas tradition in my home. They’re my go-to gift cookie and I bake them every year. I’m even doing a Whole30 this month and can’t have them, but I’m still baking several batches. Thanks so much for this easy and awesome recipe!

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  12. Rachel in Texas

    5 stars
    Omgosh, these cookies are THE BEST!!! I did add a little peppermint extract too. These are super easy and delicious! Thank you for sharing!

  13. Lucia Rodriguez

    Hi – My mom received a lovely floral arrangement from my aunt for Christmas. There were six candy canes included. I found your recipe but I’m not sure how much candy cane to add. Since candy canes and the round hard peppermint candies come in different sizes I’m not sure the amount of candy to add. Can you please share approximately how much crushed candy I should use? Should I add a tablespoon plus or minus? Thanks

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