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Candy Cane Cookies

Festive Candy Cane Cookies

These chewy and delicious candy cane cookies are perfect for the holiday season. Easy to make and even easier to enjoy!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Cookie, Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup (2 sticks) Unsalted Butter softened
  • 1 1/2 cups Granulated Sugar
  • 1/2 cup Packed Light Brown Sugar
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 3 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Crushed Candy Canes reserve some for garnish
  • optional Red and White Sprinkles for extra decoration

Equipment

  • Mixing Bowls
  • Electric Mixer (handheld or stand)
  • Baking Sheets
  • Measuring Cups and Spoons
  • Rubber Spatula

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Gently fold in the crushed candy canes.
  7. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  8. Bake for 9-11 minutes, or until the edges are lightly golden brown. Cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
  9. Garnish with reserved crushed candy canes and/or red and white sprinkles, if desired.

Notes

For extra festive flavor, consider adding a teaspoon of peppermint extract along with the vanilla. Store cookies in an airtight container at room temperature for up to a week.