Peppermint candy cookies -
Mine were large so they baked for 16 mins. They did spread in the oven so they were flat and CRUNCHY. At the cookie swap they were a favorite. Buttery, and the perfect level of mint flavor.
Thanks for posting! However, I had a hard time working with the dough. So I made two slabs of dough, equal in size, one of each color. I stacked them on top of each other and refrigerated them. Then I cut them into strips. So I had strips of white and red. I powdered my hands with powdered sugar while working with the dough to make it easier to manage.
The colors stayed separate. Then I gently twisted the rope and shaped them into canes on a parchment paper on a cookie sheet. After shaping all my cookies I put the sheet into the freezer for 20 minutes to help them firm up.
They still spread out a little but they ended up looking like beautiful candy canes. Like I said, these cookies have a wonderful taste and my family loves them. They are not as soft as I hoped.
I think substituting vegetable shortening for half of the butter would help them soften up and be easier to handle. I accidentally left my two balls of dough out on the counter overnight…should I throw it away and make new? Or is it safe to use? Very difficult to create an actual candy cane shape with two pieces of dough.
I did get it done. Also I tried adding the crushed cane to dough before baking, not good! It melted to a hard neatly impossible to eat mess, also made removing the cookies from baking sheet.
They look pretty😊. My dough is still sticky after being in the fridge overnight. Should I add flour or powder sugar so we can roll them out?
Hi, Would you have the metric conversions for your ingredients? Thanks 🙂. I have been making candy cane cookies every christmas for years. Every 7 or 8 cookies put it in the freezer for 5 minutes. put the entire tray of unbaked cookies in the freezer for 5 more minutes and they will keep their shape better.
My first batch spread quite a bit. I had to take them out of the oven and reshape them back into something that resembled a candy cane.
I also found that 15 grams of dough per color worked well. All in all this will be my go to for these cookies from now on. Can an egg wash be used to make the candies stick on the cookie then be baked or egg washed right after baking? It may sound strange. These are one of my all time favorites.
I learned it in my 12th grade home economics class. EXCEPT we never added peppermint extract nor peppermint candy. They were delicious. The dough tasted delicious however, two batches, chilling dough, chilling after twisting — came out flat both times.
Making the pinwheel ones this time around. Your pics are great — but mine disaster. I did it! These are perfect! Delicious and beautiful. Thank you so much. I am curious if I can make the dough ahead of time and store in the freezer? Or should I prep and cook the same day?
Hi Brandie, I featured your recipe last week at Best of the Weekend. Thanks for sharing! I followed your link and saw a number of cute, festive and easy ideas for this week with my young girls.
Thank you. I began my Christmas baking a few days ago and was unable to find my candy cane cookie recipe. So I tried this one instead. Luckily I located my recipe and am making them now.
Also, I roll mine in coarse sugar prior to baking. Any recommendations on how to prevent this? They taste delicious!!! Do you have to use cream butter made with real milk? I would love to make these for my son that has a milk allergy. Your post is featured on Full Plate Thursday this week.
We have pinned it to our features board and thanks so much for sharing this great post with us! Miz Helen. I started when I was in middle school and every Christmas since then I have made them. My little ones love them! Guess my Mom never made these, because I have no fond memories of them!
I used to be a chocolate-mint hater but now we have a growing love affair. Thankfully this recipe satisfies my deepest chocolate peppermint cravings, perhaps just as much as a double scoop of mint chocolate chip ice cream.
Ughghghg, so good. I come from a long line of bakers, my mom, aunts and grandmothers included. My Grandma Sally makes a mean peanut brittle, my aunts are pie extraordinaires, and my mom taught me the art of making the perfect peanut butter blossom.
Just 30 minutes from start to finish and prepared all in one bowl. I hate having to get out loads of ingredients and multiple bowls just as much as the next person so this cookie has been whittled down to the bare bone necessities.
Ask my coworkers who literally downed the whole batch by 10 a. after I dropped them in the break room. I guess you could say they were a little popular. I think Santa would approve. The possibilities are endless. Consider it our holiday gift to you.
Tag minimalistbaker on Instagram and hashtag it minimalistbaker so we can see all the deliciousness! Facebook Twitter Pin It Round-Up. Have a question? Need help? Check out this tutorial! I Made this. I Have a Question. Notify me of followup comments via e-mail. You can also subscribe without commenting.
You will not be subscribed to our newsletter list. I love this recipe, I made it for my friends birthday and am now making them again for Valentines day for family.
This was an easy and very delicious recipe. I doubled the ingredients and gave to friends and family for Christmas. They loved them. Thank you for sharing this awesome cookie recipe. These cookies turned out so dry they were inedible. I think it has to do with having both baking soda AND baking powder, combined with cocoa powder.
Other highly-rated recipes for peppermint-chocolate cookies only use baking soda, when calling for cocoa powder. Some also use melted chocolate mint bars instead of straight up cocoa powder. Wishing you better luck with the next recipe! These came out great! I did make a few small modifications.
I doubled the recipe to yield about 80 cookies. I added 1 tsp vanilla. Scooped with a small cookie scooper. I used one crushed organic candy cane for the double batch since I used peppermint chips. Loved this recipe. these are perfect.
directions were easy. i made little bite sized ones and baked for 10 minutes. as per another commenter, i used andes mints chopped up instead of chips.
they are so beautiful with candy cane shards pressed on top. these are very dangerous for me to have in the house! thank you so much for this fabulous recipe. Yum, that sounds amazing, Jude. Thank you for the lovely review and for sharing your modifications!
I made this last night and they turned out pretty darn good, but I did make a few modifications after reading the comments complaining that they were dry.
This recipe as written could easily become overly dry if you measure with Imperial and accidentally pack your flour. Once my dry ingredients were incorporated, I added a few more tbsp of melted butter, about 4 — so 2tbsp would probably suffice for a 1x. I added it a little at a time until it was about my preferred consistency for cookie dough.
They came out chewy in the middle and delicately crisp on the outside, pleasantly pepperminty without being overpowering.
Made these today for a cookie exchange! Followed the recipe exactly. They are delicious and pretty! Perfect for the holidays! We followed the directions perfectly, but the cookies were so dry we had to throw them all away.
felt so criminal! bad proportions on this recipe! should have just kept it as dough! The dough was yummy. Would you mind sharing what type of flour you were using? No dryness at all- they were soft and delicious.
Worked great for me! Made these for a Christmas cookie tray and they got GOBBLED up. Everyone loved them and was asking for the recipe. Will be making these every year now! The cookies are delicious.
Thank you for stream lining the recipe and making it so much easier to make. This recipe brings back fond memories from Christmas pasts with my mother and sisters.
Thank you for your comment, Robin. I'm so glad to hear you enjoyed these Christmas cookies. Happy Holidays! These are my favorite Christmas cookies! I like to put a little vanilla frosting on them. Would love for you to make a chocolate version of this recipe chocolate cookie with candy cakes.
So good! Thanks, Krysten--so glad you enjoyed these cookies! I will definitely work on a chocolate version. I love this recipe! They were always a family favorite every year. When he passed in , I realized no one had written this recipe down.
Thank you for sharing! My peppermint loving son devoured these cookies! They will absolutely be a part of every holiday cookie tray from now on. They are so tasty and I love that they're not overly sweet. Hi, Merci! This recipe makes about 30 cookies. Full serving details are available in the recipe card.
I have made these for years. However, this time they were a flop! Old age perhaps! Cannot find my BC cookbook so perhaps the printed recipe I have is not the same. I shall use this one of yours. Fingers crossed! I roll mine into a ball, press design stamp on top then sprinkle peppermint and sugar mixed on top.
Some white, some red, some green and some two-three colors. Hi, K! Sorry I'm just seeing your comment but I hope that the cookies turned out better than you remember! My recipe is slightly different from the BC cookbook version but the family loves it every year. Almost time to make them again!
Hi Jazz, your cookies look great! I am anxious to make them; hopefully, tomorrow. recipe uses confectioner's sugar 1 cup. Was the change from confectioner's to granulated done to produce a crispier cookie?
Thank you, Jo. Hi, Jo! Yes, this recipe calls for granulated sugar. The cookies are not much crisper than the Betty Crocker version.
They come out soft and chewy! Hi Jill! You're welcome to use a different extract just note that it will change the flavor of the cookies. Almond extract lends a bakery sugar cookie flavor to the end result.
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