Crushed Candy Cane Cookies
Elevate your holiday baking game with these irresistible Crushed Candy Cane Cookies—a festive treat bursting with the nostalgic flavors of peppermint and a touch of indulgent sweetness! These soft and chewy cookies feature a buttery base infused with vanilla and peppermint, studded with crunchy bits of crushed candy canes that melt slightly in the oven for a touch of magic. Perfectly finished with an optional drizzle of creamy white chocolate, they’re as visually stunning as they are delicious. Whether you’re prepping for a cookie swap or simply craving a seasonal pick-me-up, these cookies come together in just 30 minutes and are guaranteed to spread holiday cheer. Make a batch (or two!) and share the joy of Christmas in every bite!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup, packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 cups crushed candy canes
- 6 ounces white chocolate (optional, for drizzling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, use a hand mixer or stand mixer to cream the unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and peppermint extract, and mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Fold in 1 cup of the crushed candy canes, reserving the remaining 0.5 cup for topping.
Scoop tablespoon-sized amounts of dough and roll into balls. Place them about 2 inches apart on the prepared baking sheets.
Press each dough ball lightly with the palm of your hand to flatten slightly, then sprinkle the tops with the reserved crushed candy canes.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers should appear slightly underbaked, as they will continue to set as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
If desired, melt the white chocolate according to package instructions and drizzle over the cooled cookies for an extra festive touch.
Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 131 mg | 6% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 33.5 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 68 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
