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
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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
Directions
- candy cane cookie
-
Sift the flour, baking powder, cinnamon, nutmeg and ginger together. Set aside.
-
In a larger bowl cream together your butter, sugar, brown sugar, egg and molasses. Beat until well blended and creamy.
-
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
-
Mix in crushed candy canes.
-
Gradually blend in dry ingredients.
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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.
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Bake 12-15 minutes at 350.
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Cool on rack.
- candy cane icing
-
Mix all ingredients until smooth. Add milk one tablespoon at a time until desired consistency is reached.
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Ice cookies once completely cooled.
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