Nothing feels more like the holidays than minty peppermint. Instead of making it in bark or sticks, try this delicious peppermint candy canes recipe for the best sugar cookies. These Christmas cookies are not only festive to look at but they’re bursting with delicious flavor. Picture buttery, tender cookies infused with peppermint extract and cream cheese, then topped with pressed crushed candy canes. They’re perfect for cookie exchanges, festive parties or simply enjoying the taste of the season.
When making this peppermint candy canes recipe, we recommend chilling the sugar cookie dough. This prevents them from spreading too much while baking. Aim for at least 30 minutes. For perfectly crushed candy canes, place them in a plastic bag and use a rolling pin. Try getting a variety of sizes for a better textural experience. We also have a pro trick for reheating cookies to try with your leftovers. For more holiday cookies, try our recipes for Easter Carrot Cake Cookies and St. Patrick’s Day Irish Cookies.
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Total Time
Prep Time
Cook Time
Ingredients
- 1 (16.5 oz.) pkg. refrigerated sugar cookie dough, at room temp.
- 1⅓ cups all-purpose flour
- 4 oz. cream cheese, at room temp.
- ½ tsp. peppermint extract
- 6 candy canes, crushed
Instructions
PrintHeat oven to 350°F. Line baking sheets with parchment paper. Knead together dough, flour, cream cheese and extract. Between 2 sheets of wax paper, roll out to scant ¼" thick. Freeze 10 min. Using 4" candy cane cutter, cut out shapes, re-rolling scraps. Transfer to baking sheets. Press on candy. Bake until golden, 8–10 min. Let cool.
Nutrition
- Calories: 100
- Energy: # gram
- Fat: 4 gram
- Saturated Fat: 2 gram
- Protein: 1 gram
- Carbohydrate: 16 gram
- Fiber: # gram
- Cholesterol: 5 mg
- Sugar: 7 gram
- Added Sugar: # gram
- Sodium: 90 mg
- Potassium: # mg
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