I adapted my candy cane cookies recipe from Betty Crocker’s Cooky Book back in high school. The book is a keepsake of mine that I hope to give to one of my future children who will [ideally] share my love for the domestic stuff. Our version of the cookbook was printed in the year my Mommy was born and passed down from my late great grandmother Pearlie Mae so it’s very special to me.
Now that the sappy stuff is out of the way, on to the cookies themselves. These cookies are addictive. Like…shocked-to-look-down-at-your-plate-and-only-see-crumbs addictive. I guarantee you can’t eat just one! One of my closest cousins requests that I make them every year and she doesn’t let me hear the end of it if I don’t get around to it. Writing this post brings back so many memories of making a mess in my parents’ kitchen during winter breaks from school. The original recipe calls for separating and dyeing half the dough red then making twists using bits from each half to form truly candy cane shaped cookies. I did that the first couple of times I made them but always had leftover uncolored dough for some reason and would make simple little round cookies out of it. A bit of laziness and a desire to minimize my usage of artificial food coloring meant that I eventually just stuck with the simple round versions and kept it moving.
Another helpful shortcut is to use pre-crushed peppermint bits rather than smashing candy canes. Unless you have some frustration to work out, this is the way to go.
I just add them right into the dough.
So now, they look more like peppermint drops than candy canes. They’re still cute, though! No matter how they look, they always get eaten in record time because they are just that good! The insides are so buttery soft and the flavor simply evokes the feeling of Christmas time. There’s a hint of almond flavor and, of course, peppermint. Obviously, I don’t believe in Santa Claus anymore but if I did, these candy cane cookies are what I’d leave for him to ensure I get the Manolo Blahniks of my SATC dreams. 🙂
I hope your holiday season is filled with family time and lots of yummy baked goods. Thanks for reading!
- 2 1/2 cups flour
- 3/4 cup crushed candy canes or peppermints
- 1 1/2 teaspoon almond extract
- 1 teaspoon vanilla
- 1/2 cup sugar
- 1 cup butter softened
- 1 egg
- 1 teaspoon salt
Preheat oven to 375 degrees. Mix flour, crushed peppermint, and sea salt in one bowl.
Thoroughly mix butter, sugar, egg, and extracts in another.
Combine and mix until a dough forms.
Scoop out dough by the tablespoon and roll into balls before placing on baking sheet.
Bake for about 9 minutes. Tops will not brown.
Adapted from the original candy cane cookie recipe, found in Betty Crocker's Cooky Book.