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! [image:1]
- 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.
- Prepare frosting.
- 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.