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My candy cane cookies are a Christmas family favorite, cute as a button and deliciously addictive! Adapted from Betty Crocker's Cooky Book recipe by Dash of Jazz

My Candy Cane Cookies

Easy to make and lightly sweet, these cookies are Christmas classics with delicious peppermint and almond flavors.

Course Dessert
Cuisine American
Keyword Betty Crocker Christmas cookies, Christmas cookie swap recipe, classic Christmas cookie recipes, how to make Christmas cookies
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 30 cookies

Ingredients

  • 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

Instructions

  1. Preheat oven to 375 degrees. In one bowl, mix together flour, crushed peppermint, and sea salt.

  2. In another bowl, thoroughly mix butter, sugar, egg, and extracts.

  3. Combine wet and dry mixtures and mix until a dough forms.

  4. Scoop out dough by the tablespoon and roll each into a ball before placing on a non-stick or parchment-lined baking sheet.

  5. Bake for about 9 minutes. Tops will not brown.

Recipe Notes

Adapted from the original candy cane cookie recipe, found in Betty Crocker's Cooky Book.