Candy Cane Cookies

At Christmas this past year, we hung candy canes from our dining room chandelier as well as on the Christmas tree. Weeks into the New Year, Ben and I were sitting at the table, looked up and decided to do something with those few still remaining. We put them in our food processor and using another recipe, replaced half the sugar with the ground up candy canes. Next year, we’ll add them to the cookies we bring to friends. If you are feeling especially creative, roll the dough out and cut out candy cane shapes.

Candy Cane Cookies
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Cook time: 
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  • 1 ¼ cups (2 ½ sticks) unsalted butter, at room temperature
  • ½ cup sugar
  • ½ cup finely crushed candy canes
  • 1 large egg, at room temperature
  • 3 cups all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  1. Place the butter, sugar and crushed candy canes in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  2. Scrape down the sides of the bowl, add the eggs and mix well.
  3. Scrape down the sides of the bowl, add the remaining ingredients and mix until everything is well incorporated.
  4. Scrape down the sides of the bowl and mix again.
  5. Form into 1 1-½ inch diameter logs and cover with parchment paper. Place the logs in a resealable plastic bag and refrigerate at least 1 hour and up to one month or freeze up to two months.
  6. Preheat the oven to 375 degrees.
  7. Line a cookie sheet with parchment paper or a silpat/exopat.
  8. With the tip of a very sharp knife, cut ¼- ½ inch slices of the dough and place on prepared pan. Transfer to the oven and bake until the cookies are just beginning to brown on the edges, about 12- 14 minutes.
  9. Cool cookie sheet completely between batches. Repeat with remaining dough.