Tag Archives: candy canes

Candy Cane Sugar Cookies!!!

I hope you had a delicious holiday weekend! No matter what holiday(s) you may or may not celebrate, it was a good three day weekend to get together with friends and family.

I was lucky enough to get warm and cozy at my parents’ house, and while most of my friends from growing up have moved away, at least a little away, so many were home for the weekend and I loved seeing all of them and sharing some cookies, coffee, donuts, sandwiches, etc. 🙂

My mom and I baked German spice cookies on Saturday, but that recipe will have to wait another week, because this week I’m sharing this yummy and festive candy cane sugar cookie recipe that I made last week.

This is perfect for: a. people who don’t like chocolate (aka crazies but they exist), b. doing something with left-over candy canes.

I adapted this recipe from allrecipes.com for chewy sugar cookies, but with some added twists. In my version, I cut their recipe in half, producing 15 large-ish cookies.

Ingredients:
1 cup + 6 tablespoons flour
1/2 tsp baking soda
1/4 tsp salt (you know I’m not too exact with my salt though)
10 tablespoons butter (I let all the butter come to room temperature and then I half melted 5 of the 10 tablespoons to achieve a slightly flatter, chewier cookie center)
1 cup white sugar
1 egg (room temp)
1 tsp vanilla extract
1-2 candy canes (depending on how minty you like your cookies)

To Make:
1. Set oven to 350 degrees
2. Line 2 baking sheets with parchment paper
3. Smash up your candy canes in a Ziploc bag using the back of a frying pan or meat hammer or whatever other heavy object you have lying around. Definitely don’t grind it into a powder – think little chunks, like marbles or slightly smaller (and for those of you who are too young to know what marbles are, think of small pebbles). Keeping the candy cane chunky will add a good sticky crunch to your cookies.
4. In a small bowl, stir the flour, baking soda and salt
5. In a different (larger) bowl, use a hand mixer or stand mixer to cream (aka beat on low-med speed) the butter and sugar until uniform
6. Beat in the egg to the butter/sugar combo on low-med speed
7. Beat in the vanilla to the butter/sugar/egg combo on low-med speed
8. With a large spoon or with the stand mixer, carefully blend the dry ingredients into the wet until fully incorporated but not overly stirred

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NOW!! HERE’S WHERE YOU CHOOSE YOUR OWN ADVENTURE!!
You can EITHER stir your smashed candy canes into the batter so that the pieces are spread throughout the cookie OR you can save them for last and place them on top of the cookies before they’re baked (see pic below for second version).

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Personally, I think the cookies taste the same either way but they look prettier with candy cane on top, so that’s how I’m going to continue this recipe, but if you’ve already stirred your candy canes in at this point, then you should’ve kept reading until the end of this paragraph to realize that’s not where I was going. 😉 Just kidding – they will still be delicious.

9. So! Moving on!
10. Pour some extra sugar into a small bowl
11. Use your tablespoon to scoop out balls of dough and roll them into balls using your fingers.
12. Roll them in the sugar.

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13. Place them on the baking sheets
14. Slightly tamp them down to spread them out a bit
15. Sprinkle the crushed candy canes on top and press the candy gently into the dough to get them to really sink in. (I found this method was actually kind of a pain in the a** but again, I think they looked more festive in the end.)
16. Bake one sheet at a time. Start checking the cookies at about 10 minutes. Mine ended up going for 13 and were super chewy in the center and nice and crispy around the edges with sticky candy cane bits!
17. Let the cookies cool on the pan until they’re set up a bit and then use a spatula to move them to a cooling rack. (Tip: use a metal spatula to remove cookies from sheets – way sturdier and thinner to really get up under them than a plastic/silicone one.)
18. Enjoy and share! (Perfect to pair with milked coffee, Candy Cane tea from Celestial Seasonings or gingerbread ale.)

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Easy Winter Peppermint Bark

One of my all-time favorite holiday treats is peppermint bark. I’m particularly taken with the Ghirardelli version which uses dark or milk chocolate layered with white chocolate, and what appear to be crushed up bits of candy cane.

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But I sometimes feel like store-bought chocolates can be a bit waxy and I strongly prefer dark chocolate to other kinds. (85% cacao is an excellent mid-afternoon snack to wake up and because it’s so strong, no fear of eating the whole bar!) It seems like most of the peppermint bark in stores has at least some element of white chocolate in it, which I could do without.

So I decided to make my own wintery peppermint bark with deep dark chocolate, crushed up candy canes, and a bit of peppermint extract for an extra minty kick.

Note that you can use other kinds of chocolate to suit your preference! It’s such a simple recipe, but you’ll need wax paper or even better, shallow silicone ice trays which will make perfect little rectangles! Or you could find some fun holiday shapes like pine trees! Or make your own Hanukkah gelt if you find a tray with circlular molds.

Here’s what to do:

Melt your chocolate. I chose a mix of 70% and 86% cacao which is bitter but still palatable as a dessert. (Pick your mix of favorite chocolates!) Use a glass bowl set over a pot of boiling water (not touching the water) and continually stir the chocolate until it’s a smooth glossy liquid. Start with either a bag of chocolate chips or 5 standard size bars. This will make enough treats to eat yourself and share with a few friends.

Depending on how much chocolate you use, you will want a candy cane ratio such that each bite gets some chunks. For 5 chocolate bars, I used a total of 8 regular candy canes (they taste so much better than those round red and white dinner mints). First I finely crushed up 3 candy canes in a Ziploc bag using a meat hammer (you could also use the back of a frying pan).

Once the chocolate was melted and smooth, I turned off the stove heat and mixed in my 3 crushed candy canes and ½ tsp of peppermint extract to really amplify the mint flavor which can get lost in the overpowering dark chocolate (guess that’s why it’s standard to use white chocolate).

Line a pan with a lip (I used a pretty small one since I only used 5 chocolate bars) with the wax paper so that the paper hangs over all the edges. Pour the chocolate mix onto the wax paper and use a spatula to spread it evenly (or evenly pour the mixture into your silicone ice trays).

 

Then, in the Ziploc bag, I crushed up the remaining 5 candy canes into a mix of small and medium chunks. Don’t crush them into too fine a powder or else you won’t get that satisfying candy cane crunch in your bark.

Sprinkle these crushed candy canes over the chocolate along with a smattering of sea salt (a trick I learned from Carla Hall on The Chew).

Refrigerate until hard. Either pop the chocolates out of the silicone mold or break up the large chocolate sheet into bite sized chunks with a knife.

Wrap them up in cellophane or craft paper and make cute tags for friends and family! Yum!

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