Bake up a batch of chewy sugar cookies for the holidays with crushed candy canes baked inside. They’re sure to be a hit for your next cookie exchange or holiday party.
I’ve been posting about some non-traditional Christmas cookies lately, like walnut cream cheese shortbread, but there is nothing wrong with the traditional ones. It’s just not Christmas if there isn’t peppermint incorporated somewhere. So I’m challenging you to change up a simple sugar cookie and try these candy cane sugar cookies this holiday season.
One reason they’re unique is that the peppermint flavor comes only from the candy that is baked on top, so it’s not overwhelming. This allows you to adjust how pepperminty you want them to be. My daughter who does not typically like peppermint, loved these and gave her two thumbs up recommendation.
These sugar cookies with peppermint are nothing fancy, just a spruced up buttery sugar cookie, they’re scrumptious with a mug of hot chocolate.
If you’re in the mood for peppermint and it’s not the holiday season, you can use peppermint candies instead of candy canes.
Why you’ll love peppermint sugar cookies
- A perfect chewy sugar cookie recipe.
- There is just the right amount of peppermint in the cookie. It’s not overpowering!
- This is a great use for leftover candy canes.
Pro tip: An easy way to remove the stubborn plastic around a candy cane is to break the candy cane in half and then you can easily peel it off.
What you’ll need
- Candy canes – (about 6 candy canes) smash them with your rolling pin!
- Sugar, butter, flour, vanilla, baking powder, eggs, salt
How do you make candy cane sugar cookies
Use an electric stand mixer, or hand mixer to beat the butter and sugar. Add eggs and vanilla and beat until combined. Add flour mixture, and beat until combined. If your dough is too sticky to work with, refrigerate briefly.
Using an ice-cream scoop, roll dough into balls. Roll in about ½ cup of sugar and place on the prepared cookie sheet. If the scoop gets sticky, rinse with water.
Using a buttered and sugared bottom of a flat bottomed drinking glass, flatten each ball to about ¾ inch thickness.
Sprinkle with crushed peppermint candies, make sure they go all the way to the edges so you get peppermint in every bite.
Bake for 10-12 minutes, until edges are set and beginning to brown but centers are still soft and puffy.
Enjoy your holidays!
FAQs and tips
When you bake the cookies, be sure they are just starting to brown on the edges but puffy in the middle. Take them out of the oven and let them sit 8-10 minutes on the cookie sheet to finish setting. This will help ensure a delicious chewy candy cane sugar cookie.
Yes, if you want a sugar cookie that is more of a peppermint cookie, use a teaspoon in your dough. You can decide if you want the crushed pieces on top as well.
If you work quickly to get them onto the pan, you shouldn’t. However, if you find it is a bit sticky, refrigerate them briefly before scooping.
No, this is not a cut out sugar cookie recipe. If you want a good recipe to make different shapes and decorate for christmas, I recommend this best sugar cookie recipe.
One reason that can happen is the fat in the dough melted and didn’t have enough flour to hold onto. The best way to avoid that is to be more intentional about measuring your flour and then leveling it out by using a knife to make sure the container is full.
More Cookie Exchange Recipe Inspiration
- Enjoy a cake-like frosted eggnog cookie with the favorite holiday drink egg nog incorporated into the batter!
- Christmas sprinkle cookies bring our your inner artist as you enjoy decorating another sensational sugar cookie recipe!
- Just 5 ingredients helps bake up these chocolate toffee brownie cookies with very little effort for a perfect chocolate treat!
- Surrounded by crunchy delicious walnut pieces is a cream cream cheese dough that you’ll want to keep for yourself but make a great cream cheese walnut cookie to share during the holidays!
Candy Cane Sugar Cookies
- 2 ½ cups flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups sugar
- 14 tablespoons butter softened
- 2 large eggs
- 2 teaspoons vanilla
- ½ cup candy canes crushed (about 6 candy canes)
- Preheat oven to 350º and line baking sheets with parchment paper.
- Whisk flour, baking powder and salt together in a bowl.
- With an electric stand or hand held mixer, beat butter and sugar on medium until fluffy, 3-6 minutes. Add eggs, one at a t time, and vanilla and beat until combined. Reduce speed to low, slowly add flour mixture, and beat until combined. If your dough is too sticky to work with, refrigerate briefly.
- Using a 2 tablespoon ice-cream scoop, roll dough into balls. Roll in about ½ cup of sugar and place on the prepared cookie sheet. Using a buttered and sugared bottom of a flat bottomed drinking glass, flatten each ball to about ¾ inch thickness. Sprinkle with crushed peppermint candies.
- Bake for 10-12 minutes, until edges are set and beginning to brown but centers are still soft and puffy. Let cool on sheet for 10 minutes and then transfer to a wire rack.
Barbara’s Tips + Notes
- To crush candy canes, place in a ziplock bag and smash with a rolling pin or wine bottle.
- To remove the plastic from candy canes, break it in half first and the plastic will come right off.
- Add as little or as much peppermint candy to the top.
- If the dough sticks to the scoop, rinse it off and continue.
- If the cookies stick to the bottom of the glass, dip it in sugar again.