Author Notes: My Nina’s candy cane cookies have become a staple on Christmas day. They truly are the perfect cookie and can be made with or without the icing —TylerSangermano
Makes: 20-30
Ingredients
candy cane cookie
-
1 3/4
cups flour
-
1/2
teaspoon baking powder
-
1/2
teaspoon nutmeg
-
1/2
teaspoon ginger
-
1/2
teaspoon cinnamon
-
2/3
cup butter
-
1/4
cup sugar
-
1/4
cup brown sugar
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1
egg
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2
tablespoons molasses
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1/2
cup crushed candy cane
candy cane icing
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2
cups powdered sugar
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2
tablespoons butter
-
2
teaspoons crushed candy cane
-
1-3
tablespoons milk
Directions
candy cane cookie
- Sift the flour, baking powder, cinnamon, nutmeg and ginger together. Set aside.
- In a larger bowl cream together your butter, sugar, brown sugar, egg and molasses. Beat until well blended and creamy.
-
Candy cane crushing time!
You can either do this my way or Nina’s way.
My way: break up the candy canes and throw them in the food processor. Nina’s way: place the candy canes in between two pieces of wax paper. Get smashing! I guess this is good if you’ve had a rough day or are a little frustrated.
Note: 1/2 cup is about 6 canes - Mix in crushed candy canes.
- Gradually blend in dry ingredients.
- Once your dough is smooth and slightly sticky, form small balls and place on a greased baking sheet. If your balls are too big, they will flatten in the oven.
- Bake 12-15 minutes at 350.
- Cool on rack.
candy cane icing
- Mix all ingredients until smooth. Add milk one tablespoon at a time until desired consistency is reached.
- Ice cookies once completely cooled.