Description
These Candy Cane Cookies are a festive Crumbl copycat recipe perfect for the holiday season. Soft, buttery cookie dough is infused with peppermint and almond extracts, rolled in sugar, and baked to golden perfection. Finished with crushed candy canes for a crunchy, minty topping, these cookies are a delightful treat for any peppermint lover.
Ingredients
Scale
Cookie Dough
- 1 Cup unsalted butter, softened
- 1 Cup sugar
- 2 large eggs
- 1 teaspoon pure peppermint extract
- 1/2 teaspoon pure almond extract
- 3 Cups all-purpose flour
- 2 teaspoons baking powder
Coating and Topping
- 1 Cup sugar (for coating)
- 10 candy canes, crushed
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, beat together the softened butter, sugar, eggs, peppermint extract, and almond extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a medium bowl, whisk the flour and baking powder until thoroughly combined.
- Make Dough: Gradually add the dry ingredients to the wet mixture, beating continuously until a dough forms.
- Shape Cookies: Using a large ice cream scooper, scoop dough into your hand and roll into balls.
- Coat with Sugar: Spray the bottom of a flat cup with cooking spray, dip the cup into the 1 cup of sugar to coat the bottom, and use the sugar-coated cup to gently press and flatten each dough ball into a thick disk.
- Prepare Remaining Cookies: Repeat the scooping, rolling, and pressing process with the remaining dough.
- Bake: Place one tray at a time into the oven and bake for about 11 minutes until the cookies are lightly golden around the edges.
- Cool: Remove the cookies from the oven and allow them to cool completely on the cookie sheet or a wire rack.
- Add Topping: Once cooled, sprinkle the crushed candy canes generously over the cookies to add a festive crunch and peppermint flavor.
Notes
- Make sure the butter is softened to room temperature for easy mixing.
- Do not overbake the cookies; they should be slightly soft in the center when removed from the oven.
- For extra peppermint flavor, consider adding crushed candy canes to the dough or sprinkling a small amount of leftover powdered sugar mixed with peppermint extract on top.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Use parchment paper to avoid cookie sticking and make cleanup easier.