Peppermint and candy canes scream Christmas to me. I don’t know any other aromas or candies around this time of year that resound Christmas as much as peppermint and candy canes do. They usher in the Christmas season!
When I was younger, I would always ask my parents to buy a box of candy canes whenever they were available. I loved the red and white striping and the minty taste. I really disliked the ones that were chocolate mint flavored and fruity flavored ones. They all just tasted weird and I always thought it was a dumb marketing ploy to make new flavors. I always thought they should’ve stuck with the tried and true red, white, and peppermint :)
I can’t really take credit for these cookies though. A food blogger friend, Lauren at Lauren’s Latest, came up with these cookies. Aren’t they just the best? I love that it has a sugar cookie base but then you get the subtle peppermint blast in your mouth. It’s not too harsh either. I know there are folks out there that don’t like peppermint or mint flavors but the ones that I have tried this cookie have given it rave reviews. Thanks, Lauren for such an awesome cookie :)
Not a lot of people at work know I’m a food blogger outside of work but most of them know I love to cook and bake. I figured why not bake some goodies for them this year (6 dozen to be exact!) instead of handing out cards? These were a hit and I think they also say so much because of the homemade quality to them. It’s a labor of love, people! ;)
Adapted from Lauren’s Latest
Candy Cane Crinkle Cookies
Yield: 2 dozen cookies
3 whole peppermint candy canes
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 tsp. vanilla extract
1/4 tsp. salt
1/4 tsp. baking powder
1/8 tsp. baking soda
1 1/2 cup all purpose flour
1/2 cup powdered sugar
- Preheat oven to 350 degrees. Line baking sheets with silicone baking mat or parchment paper. Set aside.
- Put your candy canes in a ziploc bag and use a rolling pin to crush them into pieces. I actually used a hammer, it worked better for me :)
- In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Add in the vanilla and egg and mix well.
- Slowly mix in the dry ingredients (excluding the powdered sugar) until dough forms.
- Gently mix in the crushed candy canes until just combined.
- Pour powdered sugar on a large plate.
- Roll a tablespoon sized amount of dough into a ball and roll it in the powdered sugar, shaking off the excess.
- Place on prepared baking sheet and repeat with remaining dough.
- Bake for 9-10 minutes or until bottoms begin to barely brown and the cookies have a matte sheen to them. Remove and let sit for 3 minutes before transferring to a cooling rack.
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