Milk/Cream

Candy Cane Cookies

January 13, 2011
Author Notes

My Nina's candy cane cookies have become a staple on Christmas day. They truly are the perfect cookie and can be made with or without the icing —TylerSangermano

  • Makes 20-30
Ingredients
  • candy cane cookie
  • 1 3/4 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 2/3 cup butter
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 2 tablespoons molasses
  • 1/2 cup crushed candy cane
  • candy cane icing
  • 2 cups powdered sugar
  • 2 tablespoons butter
  • 2 teaspoons crushed candy cane
  • 1-3 tablespoons milk
In This Recipe
Directions
  1. candy cane cookie
  2. Sift the flour, baking powder, cinnamon, nutmeg and ginger together. Set aside.
  3. In a larger bowl cream together your butter, sugar, brown sugar, egg and molasses. Beat until well blended and creamy.
  4. Candy cane crushing time! You can either do this my way or Nina's way. My way: break up the candy canes and throw them in the food processor. Nina's way: place the candy canes in between two pieces of wax paper. Get smashing! I guess this is good if you've had a rough day or are a little frustrated. Note: 1/2 cup is about 6 canes
  5. Mix in crushed candy canes.
  6. Gradually blend in dry ingredients.
  7. Once your dough is smooth and slightly sticky, form small balls and place on a greased baking sheet. If your balls are too big, they will flatten in the oven.
  8. Bake 12-15 minutes at 350.
  9. Cool on rack.
  1. candy cane icing
  2. Mix all ingredients until smooth. Add milk one tablespoon at a time until desired consistency is reached.
  3. Ice cookies once completely cooled.

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