Peppermint is absolutely my husbands favorite holiday flavor. He would probably eat peppermint burgers if they were available. Peppermint ice cream (coming soon), candies, peppermint covered treats, peppermint cakes and cupcakes... 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. My favorite? I am a simple girl when it comes to cookies... You will see my favorite tomorrow.
In the meantime check out Dash to the Holidays! Cookie Party 2012
I've often wondered if only I could find cookie recipes from all over the world in one place–everything from new takes on old classics, heirloom recipes passed down through generations, to creative twists you could never imagine. Now, right here you can view and share fabulous cookie recipes all in one place!
Be sure to check out these scrumptious cookies perfect for the holidays: Click on the image or the link and it will open each one in a new tab.
Spiced Eggnog Cookies are soft & chewy. These cookies are also sweet, rich and packed with flavor. It tastes like you are drinking a glass of delish eggnog.
Butterscotch Pecan Cookies are out of this world delicious. Soft and chewy with the perfect crunch, you are going to love 'em!
Perfectly Chocolate Double Chocolate Chip Cookies - perfectly chocolaty and simply delicious. You are going to love these!
Best-Ever Chewy Chocolate Chip Cookies with a secret ingredient to make them extra puffy and chewy!
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!
Click here for a printable version of this recipe - The Slow Roasted Italian.com