Go Back
+ servings
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 candy cane cookies, Betty Crocker Christmas cookies, Christmas cookie swap recipe, classic Christmas cookie recipes, how to freeze Christmas cookie dough, how to make Christmas cookies, unique Christmas cookie ideas
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 30 cookies


  • 2 ½ cups flour
  • ¾ cup peppermint crunch crushed peppermints or candy canes
  • 1 teaspoon sea salt
  • 1 cup butter softened
  • ½ cup sugar
  • 1 egg
  • 1 ½ teaspoon almond extract
  • 1 teaspoon vanilla extract


  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. 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. Do not over-mix dough.

  4. Scoop out dough using a cookie scoop or tablespoon and roll each into a ball before placing onto prepared baking sheet. Leave at least one inch between each ball of dough as cookies should not spread much while baking.

  5. Bake for about 9 minutes. Tops will not brown. Cool for at least 10 minutes before serving.

Recipe Notes

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