Cookies and Christmas - the two are simply synonymous. Gathering the kids 'round for an evening of cookie-baking is a time-honored holiday tradition, but the fun can leave your kitchen looking like a winter storm blew through.
Not so with these easy candy cane cookies; they're a snap (of a candy cane!) to make - and they look as great as they taste. The addition of crushed candy canes will put some peppermint-y goodness in your holiday dessert spread. Get your kids involved in the fun - they'll make great candy cane "crushers" and cookie "dunkers."
Variations to these candy cane cookies are endless; use these techniques but substitute your favorite cookie or frosting. Get creative in your combinations...with cookies and candy canes, you can't go wrong!
One package chocolate cookies (we used Pepperidge Farm)
3 cups confectioners' sugar
1 cup unsalted butter
1 t vanilla extract
1 to 2 T milk or heavy whipping cream
½ t peppermint extract (optional)
How to make it
Take about 4 full-size candy canes and crush into small pieces, but not so much that the candy canes become powdery. We recommend placing the candy canes into a large Ziploc bag and crushing with the side of a rolling pin. Set aside.
Mix together sugar and butter on low speed.
Increase speed to medium and beat for approximately three minutes.
Add vanilla, milk and peppermint extract (if desired), and beat on medium for another minute or so. Add more milk if necessary.
On the flat side of a cookie, spread generously to the edge with frosting. Top with the flat side of a second cookie to make a sandwich. Once all the cookie sandwiches are made, place the crushed candy canes on a plate. Roll each sandwich in the crushed candy canes until the frosting is covered with candy cane bits.