By Betty Crocker Kitchens. Ingredients 1 pouch Make With. Steps 1. Heat oven to °F. In large bowl, stir cookie mix, butter, egg and flour until dough forms. Place 2 inches apart on ungreased cookie sheet. Flatten slightly with bottom of glass.

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! I took out the parchment paper because we are at high altitude and it just worked better to have it out.

I think the finishing touches like pressing a few chocolate chips into the top and before they go in the oven and then sprinkling with crushed candy cane after are what really make these cookies look as good as they taste. Perfect for a holiday party. Will be making again!

This is a awesome cookie! It was delicious!!!! I made this today! What a great cookie for Christmas… I did not stick entirely with the recipe or instructions, I had mint chocolate chips on hand so used them and vanilla rather than peppermint extract because I wanted some chocolate richness and not an overpowering peppermint flavour.

I omitted the additional chips on top. Mine baked for 13 minutes at …. My hubby, who is not a cookie eater, did the taste test and loved them… These are an after eight chocolate cookie!!!!! Really good recipe.

Sorry that happened, James! This one is usually a reader favorite. Did you make any modifications? What type of flour were you using? I absolutely love this recipe and have made it for the past few years every December.

I saw that it is freezer friendly. Could you please explain how this works? I was hoping to make them ahead, freeze them and travel with them if possible. You can freeze the already baked cookies and let them thaw at room temperature a few hours before serving.

Freezing the dough would be another option. Make the dough, form into balls, and freeze. Then stick in the fridge the night before to slightly thaw and bake as instructed!

They might need to bake slightly longer, so watch for preferred texture. Hope that helps! This looks lovely and just what I wanted for a holiday cookie. When buying ingredients for these Candy Cane Cookies, please note that we used real butter not margerine or shortening.

Your results may vary if you substitute other ingredients. This Candy Cane Cookies recipe is a family-favorite cookie that creates sweet holiday memories. Keywords: peppermint, 10 ingredients, classic christmas cookie, cookie exchange,.

Have you ever made them for your family? Your email address will not be published. The recipe also was not worth it, you spend over 5 hours for these cookies just to find out that you just wasted a part of your life for this. Not sure what your story has to do with candy cane cookies….

This is a very tasty cookie. 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?

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Page Name. Page Url. Get started! Keep screen on. Get Ingredients. How to make STEP 1 Heat oven to °F. Line cookie sheets with parchment paper; set aside. STEP 5 Bake minutes or until edges are lightly browned.

Tip 1 To crush candy canes or peppermint candies, place into resealable plastic food bag; smash with rolling pin or bottom of heavy saucepan. Tip 2 For a more sparkling affect, mix finely crushed candy canes with coarse grain sugar.

Nutrition 1 cookie. Tried this recipe? Instagram it! Go for it! Sounds delicious! If you roll them, they will melt as they bake — not necessarily a bad thing, but just keep that in mind.

I love these cookies, always make a it the adults with a nice cup of coffee. Skip to primary navigation Skip to main content Skip to primary sidebar Home Recipes Shop About About the Blogger Press FAQs Contact Work With Me Sponsorships, Collaborations, and more Blogging Income Why are Food Blog Posts so Long?

How to Start a Food Blog Subscribe. menu icon. search icon. Facebook Instagram Pinterest RSS Twitter YouTube. Home » Holiday Baking Recipes » Peppermint Sparkle Sugar Cookies. Jump to Recipe - Print 5 from 3 votes. Like these peppermint cookies? Here are some other festive cookies to try: Fresh Ginger Date Cookies.

Peppermint Sparkle Sugar Cookies. With crushed peppermint or candy canes both in the dough and rolled on the outside with sparkly sugar, these festive peppermint sugar cookies are the perfect minty, crunchy cookie to add to your holiday baking repertoire!

Course: Cookies. Cuisine: American. Prep Time: 15 minutes minutes. Cook Time: 10 minutes minutes. Total Time: 25 minutes minutes. Servings: 36 cookies. Calories: kcal. Author: Elizabeth Lindemann. Cook Mode Prevent your screen from going dark. Equipment Rimmed Baking Sheet.

Parchment Paper. Ingredients 1 cup salted butter 2 sticks, see notes for unsalted 1 cup sugar plus about ¼ cup more for rolling 1 large egg 1 teaspoon baking powder ¼ teaspoon fine grain salt ½ cup crushed peppermint plus about ½ cup more for rolling 2 cups all-purpose flour.

Instructions Preheat your oven to degrees F and line a baking sheet or two with parchment paper. In a large bowl, add the two sticks of butter stick in the microwave to soften a bit if necessary and the sugar 1 cup. Cream together with a hand or standing mixer on high speed for about 3 minutes.