Candy Cane Cookies

January 13, 2011
0 Ratings
  • Makes 20-30
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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • AntoniaJames
  • rpepper

2 Reviews

rpepper January 15, 2012
These just came out of the oven; they are really wonderful. I was not sure about the combination of spices and peppermint, but it is a lovely blend--mostly peppermint, with a hint of molasses and spice. They did flatten out; I made balls just over an inch in diameter. I like them that way, though.
AntoniaJames January 13, 2011
What in interesting recipe! My mother's recipe for candy cane cookies, circa 1965 and probably courtesy of Woman's Day or Family Circle, has you form candy canes using a sugar cookie type dough, dying half of it pink using red food coloring. Those cookies are nice, but much too fragile to ship. These looks like a terrific alternative!! I especially like the inclusion of molasses. The combination of the molasses / spice flavors with the peppermint in the candy canes is intriguing. It sounds perfectly delicious. Thanks so much for sharing this. I'm going to try it!!