Candy Cane Cookies Are The Ultimate Christmas Treat
The holidays are prime time for making your favorite cookies. We love the classics, like chocolate chip, but sometimes we like to get a little creative and innovative. Call us out if you disagree, but candy cane cookies are the perfect way to kick up your cookie game without upsetting your cookie-traditionalist Aunt Janice (who believes paprika is spicy). These cookies have just enough of that minty goodness without making you take a bite and say “Whaaa?” Basically, we guarantee these babies will be on your must-bake list next year, and the year after that, and the year after that…
Candy Cane Cookies
- 1 cup of butter, softened
- 1 cup of white sugar
- 1 egg, beaten
- 1 teaspoon of vanilla extract
- 2 1/2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 cup of finely crushed peppermint candy canes
- 3/4 cup of confectioners’ sugar
- 5 teaspoons of warm milk
- 3 tablespoons of crushed peppermint candy canes
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. In a large bowl, beat the butter and sugar for about five minutes, or until fluffy. Add the egg and vanilla and beat for a few minutes more.
In a separate bowl, add flour and salt and mix together thoroughly. Add the dry mixture into the wet mixture in batches and beat until just combined. Then, fold in the candy canes until completely incorporated. Roll the mixture into one-inch balls and place on the baking sheet, then bake for 10 to 12 minutes, or until just set. Let cool.
In a small bowl, add confectioners’ sugar, warm milk and crushed candy canes and mix until smooth. Then, dip the tops of each cookie into the icing and let it drip off the top. Let stand at room temperature for about 30 minutes.
Pro tip: If you have the time, chill your dough for two to three hours before baking. The dough will set up much more nicely and the flavors will have time to marinate!