Peppermint Sugar Cookies with Crushed Candy Canes

Peppermint candy cane cookies next to a mug of hot chocolate.

Peppermint Sugar Cookies with Crushed Candy Canes

If you want a holiday cookie that actually tastes like Christmas, these peppermint sugar cookies are it. Buttery, chewy, and sprinkled with crushed candy canes, they’ve got just enough peppermint to feel festive without being over the top. They’re the kind of cookie that looks pretty on a platter, disappears at cookie swaps, and tastes great next to a mug of hot chocolate.

Course: Dessert

Cuisine: American

Servings:

Prep Time: 10

Cook Time: 34

Total Time: 44

Ingredients

Instructions

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 it 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 Notes + Tips

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 as you like.
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.

Nutrition