Candy Cane Crinkle Cookies are the best peppermint cookies you will ever eat! Perfect cookie for you cookie swap with an easy recipe! Chewy inside, creamy texture, loaded w/ chunks of candy cane.
Peppermint is absolutely my husbands favorite holiday flavor. He would probably eat peppermint burgers if they were available. Candy Cane Ice Cream, Peppermint Oreo Candy Bark, Chewy Double Chocolate Candy Cane Cookies, Candy Cane Martini and Candy Cane Shooters. have all made the site and we have a ton of other candy cane recipes just waiting to make their debut.
Well I decided to transform a favorite cookie of ours into a candy cane cookie to surprise him. I served these at our Christmas party and they were devoured.
A crisp exterior and a chewy interior, its loaded with peppermint flavor with bits of candy cane throughout and certain to please those holiday cravings.
I can't wait to get to my candy cane baking. Can you really have too many candy cane treats during the holidays?
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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Adapted from this recipe
Candy Cane Crinkle Cookies
makes 7 dozen 1 tablespoon cookies
10 candy canes, unwrapped
2 cups granulated sugar
1 cups unsalted butter, room temperature
2 large eggs, room temperature
1 tablespoon vanilla extract
½ teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
3 ¼ cups all purpose flour
½ cup powdered sugar
Preheat oven 350°F. Prepare baking sheets with parchment paper. Set aside.
Double bag 2 resealable 1 gallon plastic bags. Place candy canes inside and seal. Crush candy canes with a rolling pin until pieces are smaller than a pea. Set aside.
In the bowl of a stand mixer or an electric mixer combine sugar and butter, cream until light and fluffy, approximately 3-5 minutes. Add in vanilla extract and eggs. Mix until combined. Scrape sides down as needed. Add salt, powder, soda and flour. Mix until combined. Scrape sides of bowl as necessary. Add crushed candy canes (powder and all).
Pour powdered sugar onto a large plate. Scoop 1 tablespoon portions of dough and roll into a ball. Roll in powdered sugar until coated. Place on baking sheet and repeat with remaining dough. I made 12 per sheet, but you could easily fit 18.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack. Serve and enjoy!
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Originally published 12/4/12