Candy Cane Kiss Cookies

Adorably festive candy cane kiss cookies come together with a handful of basic baking ingredients. These are drop-style cookies (no rolling pin needed!) with plenty of colorful Christmas sprinkles and candy cane-flavored Hershey’s Kisses pressed in the center. They’re the nut-free, peppermint version of classic peanut butter blossoms!

What’s red and white and sweet all over? Well, a puppy in a holiday sweater, obviously. But also: THESE COOKIES! Similar to these Christmas cookie sparkles, but with a peppermint twist and a candy cane kiss!

Candy Cane Version of Peanut Butter Blossoms

These “blossom”-style cookies are like a candy cane-sugar cookie version of classic peanut butter blossoms. Same easy-to-make process, but instead of peanut butter and chocolate, you get a sugar cookie and candy cane flavor combo. They’re an excellent nut-free alternative if you need one, but also, who says you can’t make both?! *whispers* You should make both.

In fact, you can leave out the peppermint extract, swap the flavor of Hershey Kiss, choose your sprinkle color, and make these sugar cookie blossoms for pretty much any holiday! Have you tried these red velvet kiss cookies, or these Valentine’s Day sparkle sweetheart cookies? All so much fun.

Here’s Why You’ll Love Them

• Very easy to make
• Simple ingredient list
• Change flavors by omitting the peppermint extract and swapping type of Hershey’s Kiss
• Soft and chewy cookie with a little crunch from the sprinkle coating
• Sparkly, colorful, striped, and so so festive!

Grab These Ingredients

• Butter: A sugar cookie staple! Butter adds creaminess and delicious flavor. Make sure you have proper room temperature butter before beginning.
• Sugar: We use all granulated in these sugar cookies.
• Egg: An egg binds everything together. If you’re ever looking for an egg-free holiday cookie, these snowball cookies are my top choice.
• Vanilla + Peppermint Extracts: Flavor! Be sure to use peppermint extract and not mint extract. I find the latter tastes more like toothpaste, and less like dessert.
• Flour: Sturdy all-purpose flour is the base of these cookies.
• Baking Powder: So the cookies rise.
• Salt: To balance the sweetness.
• Sprinkles: The FUN part! I recommend using either nonpareils (the teeny-tiny balls) or sparkling sanding sugar for rolling these cookies. Both add a delightful crunch when you bite into the soft cookies. Note: I forgot them in the ingredients photo above!
• Candy Cane Hershey’s Kisses: These red-and-white-striped candy cane-flavored chocolates appear in American grocery stores around the holidays. If you can’t find them, you can swap them for another flavor/color.

Can I make a chocolate cookie version? Yes, absolutely! See recipe Note below.

Best Way to Make Candy Cane Kiss Cookies

I love that these are simple drop-style sugar cookies—no rolling out cookie dough like we have to do when making traditional sugar cookies.

After the dough comes together, you’re going to roll the cookies and chill them just like we do when making brown butter sugar cookies.

Roll in Sprinkles & Chill

Measure 1 scant Tablespoon, or 20g, of dough per cookie. Roll into a ball. If the dough feels too sticky to roll in your hands, chill it in the refrigerator for 10 minutes and then try again.

Roll the dough balls in a dish of sprinkles—nonpareils or colored sparkling sugar—and place on a lined baking sheet or a plate. You need to chill the dough balls in the refrigerator for 20 minutes before baking, so if you don’t have room in your refrigerator for a baking sheet, you can chill them on a plate.

Arrange chilled dough balls on your lined baking sheet. Add the candy cane kisses after they’re done in the oven.

Avoid Candy Cane Kiss Puddles

Here’s how to prevent candy cane kiss puddles: While the cookies are baking, clear a space in your freezer, get out a small baking sheet (or plate), and unwrap the candy cane kisses.

After the cookies bake, let them cool on the baking sheet for 5 minutes. Then carefully transfer them (I use a metal spatula/turner for this) to a smaller baking sheet or a plate. Press a candy cane kiss ever-so-lightly in the center of each cookie. Immediately transfer the cookies to the freezer for 10 minutes. The warm cookies help the candies adhere, and the cold freezer temperature keeps them from melting.

No more candy kiss puddles. Phew! We can sleep soundly tonight. 😉

3 Success Tips

• Add 1 random extra Tablespoon of flour. 2 cups + 1 Tablespoon of flour seems like an odd amount to print in a recipe, but, in testing, my team and I found that the extra spoonful of flour really made a difference. The dough is easier to handle/roll.
• Chill the dough balls. To prevent cookie puddles.
• Freeze the cookies for 10 minutes. To prevent Hershey’s Kiss puddles.

Everything holds shape nicely using these 3 success tips. Enjoy!

Sally’s Cookie Palooza

This recipe is part of my annual cookie countdown called Sally’s Cookie Palooza. Every year since 2013, I publish 10 new cookie recipes in a row. It’s the biggest, most delicious event of the year! Browse dozens of Christmas cookie recipes over on the Sally’s Cookie Palooza page including:

and here are 75+ Christmas cookies with all my best success guides & tips.

Description

These are festive sugar cookies stuffed with a candy cane-flavored Hershey’s Kiss. Soft, chewy, and easy to make! Don’t forget to place the cookies in the freezer for 10 minutes to prevent the candy from melting.

• + 1 Tablespoon () all-purpose flour (spoon & leveled)
• and 1/2 teaspoons baking powder
• salt
• () unsalted butter, softened to room temperature
• () granulated sugar
• large egg, at room temperature
• vanilla extract
• peppermint extract*
• – candy cane flavor Hershey’s Kisses, unwrapped

• Whisk the flour, baking powder, and salt together in a medium bowl until combined. Set aside.
• Add the flour mixture to the wet ingredients and mix on low speed until fully combined. The dough will be very thick.
• Place sprinkled dough balls on a baking sheet or plate (whatever will fit in your refrigerator). Chill them in the refrigerator for 20 minutes, and up to 1 day. If chilling for longer than 1 hour, cover them.
• While the cookie dough balls are chilling, preheat oven to 350°F (177°C).
• Set the Hershey’s Kisses: Press a kiss candy into the center of each, then, using a thin spatula, immediately transfer the cookies to a large plate or a few smaller plates (gently—they’re soft). Place the plate(s) of cookies in the freezer for 10 minutes to quickly set the candy in the cookie.
• Remove from the freezer and serve.
• Cookies stay fresh covered at room temperature for up to 1 week.

Notes

• Make Ahead & Freezing Instructions: You can make the cookie dough, roll into balls, roll in sprinkles, and then chill them in the refrigerator for up to 1 day. It’s important to coat the cookie dough balls in sprinkles right after it’s been made because otherwise the sprinkles will not stick. Unbaked (and sprinkle-coated) cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Baked cookies freeze well for up to 3 months.
• Peppermint Extract: Feel free to omit, or replace with almond extract, for a classic sugar cookie flavor.
• Sprinkles: I recommend using nonpareils (the tiny balls), sparkling sanding sugar, or regular jimmies-style sprinkles for coating these cookies.
• Candy Cane Hershey’s Kisses: If you cannot find candy cane-flavored Hershey’s Kisses, you can use regular chocolate Hershey’s Kisses or another flavor of your choice.
• Be sure to check out my top 5 cookie baking tips, and these are my 10 favorite cookie baking tools.

Keywords: candy cane kiss cookies

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My classic Candy Cane And Chocolate Peppermint Bark recipe is a holiday must-have! My peppermint bark, made with dark and white chocolate, is flavored with peppermint oil and topped with crunchy, crushed candy canes. Perfect for any chocolate mint fans!

One of the first candies that come to mind when I think of Christmas and the holidays is candy cane! There’s something about the minty freshness of peppermint treats that scream the winter and holiday season.

My Candy Cane And Chocolate Peppermint Bark recipe is an oldie but a goodie. The creamy, rich white and dark chocolate layers pair so well with the cool and crunchy candy canes. You get a great mix of texture and flavor all in one bite.

Gather up just 4 ingredients and a few tools, and you’ll have homemade Peppermint Bark ready to wrap up as holiday favors or as treats to snack on!

Table Of Contents

What Is Peppermint Bark

Peppermint Bark is a chocolate treat that traditionally consists of peppermint candy pieces spread on white chocolate, which is layered on top of dark chocolate.

Though this is the classic type of Peppermint Bark, you can use any chocolate with peppermint candies. Since this recipe includes candy canes, it’s no wonder it’s very popular during Christmas.

The original inventor of Peppermint Bark was Williams Sonoma’s founder, Chuck Williams, in 1998. Fun fact: December 1st is National Peppermint Bark Day!

Tools You Need

• Bittersweet chocolate: Bittersweet chocolate has a deep chocolate flavor without being too sweet. It balances perfectly with the sweet white chocolate and peppermint.
• Peppermint oil: Peppermint oil will boost the cool and minty peppermint flavor! Do not use peppermint extract.
• White chocolate: Use good quality white chocolate bars rather than baking chips, and be sure to melt gently because it tends to burn. It’s easiest to melt white chocolate in the microwave; white chocolate overheats easily, and it may not become smooth.
• Candy canes: Not only a delicious addition to your bark, but it is also beautiful with white and red colors.

How To Make Peppermint Bark

• Line baking sheets with parchment paper and set aside.
• Double boil bittersweet chocolate and peppermint oil, stirring frequently until melted.
• Pour bittersweet chocolate onto the prepared baking sheet, and spread using an offset spatula into a rectangle.
• Place chocolate in the refrigerator to lightly set.
• Double boil white chocolate and peppermint oil, stirring frequently until melted.
• Let the white chocolate set for a bit, and then pour over the bittersweet chocolate.
• Gently spread white chocolate over bittersweet chocolate, being careful not to swirl layers together.
• Sprinkle crushed candy canes over the surface and gently press into the chocolate to stick.
• Let cool until set and hard. Break into pieces, and enjoy!

How To Crush Candy Canes

Crushing candy canes, in theory, is easy. However, it can quickly become a mess, and you don’t want to deal with that while baking.

A simple yet effective way to crush your candy canes is to use a mortar and pestle or a Ziplock bag with a wooden spoon or a meat tenderizer. If you use a mortar and pestle, cover it with a tea towel to keep pieces from flying out.

How To Double Boil Chocolate

A double boiler, or bain-marie, is a gentler way to melt chocolate. You’re essentially stacking one pot or heatproof bowl on top of a pot filled with water. Heat it to barely a simmer, and the steam from the lower pot will heat the upper pot or bowl, where the chocolate can gradually melt.

The double boil method is also a way to temper chocolate. Tempering chocolate is the process of heating and cooling chocolate to stabilize it. This makes the chocolate not melt even after it’s been sitting out for a while.

If you’re in a pinch, you can place your chocolate in a microwave-safe bowl and microwave it in 20-second intervals. Make sure to stir in between.

Can I Make Peppermint Bark Ahead Of Time?

Yes! Peppermint bark can be made in advance and makes for great holiday gifts! Place them in plastic bags or airtight containers, and they make great additions to gift baskets or simple treats for friends and family.

How To Store Peppermint Bark

If you have leftover Peppermint Bark, store them in an airtight container at room temperature for up to 3 weeks.

You can also freeze your bark for up to 3 months in an airtight container or freezer bag.

FAQs

Why are my Peppermint Bark layers separating?

Make sure to give your bark enough time to set. Otherwise, your bark may separate your white chocolate layer from your dark chocolate layer.

You can score the top of the second chocolate layer before setting it so that it’s easier to break later on. If you’re still having trouble, you can score the surface, and pop it in the refrigerator for a few hours to harden.

Why is my white chocolate lumpy?

Melting white chocolate can be a bit tricky to get completely smooth. Be sure to keep it over a gentle heat if you are using a double broiler. If the heat is too high, your white chocolate will clump. Alternatively, melt it in the microwave, 20 seconds at a time, stirring in between.

Why did my chocolate seize?

If your chocolate has turned out grainy or clumpy, your chocolate has seized. This can be the cause of a lot of factors, but most likely, your chocolate has been overheated or cooked for too long.

You want to be sure that your bowl, spoon, and anything that comes in contact with the chocolate is completely dry. Also, be sure to use peppermint oil — NOT peppermint extract. The exact has too much water in it and will cause your chocolate to seize.

In my opinion, the best way to avoid seizing chocolate is to melt it in the microwave. Finely chop your chocolate and heat it in the microwave for 20-second intervals, stirring in between, until it is completely melted.

Gemma’s Pro Chef Tips

• Be sure to use peppermint oil and not extract in this recipe. The extract may cause the chocolate to seize and won’t have as strong of a flavor.
• Peppermint oil is 4 times as strong as extract, so much less is needed.
• If you prefer milk or semisweet chocolate, you can use this instead of dark chocolate.

Want More Peppermint Recipes? Check Out

And don’t miss more everyday baking recipes in my NEW Bigger Bolder Baking Every Day

Candy Cane And Chocolate Peppermint Bark is a holiday must-have! Layers of dark and white chocolate are topped with crushed candy canes for this festive treat.

9×12” rectangle of bark

• chopped bittersweet chocolate (16 oz/450 g)
• plus ⅛ teaspoon peppermint oil
• chopped good quality white chocolate (16 oz/450 g)

Instructions

• Line a baking sheet with parchment paper and set aside.
• Place the bittersweet chocolate and ⅛ teaspoon peppermint oil in a double boiler over simmering water (or microwave 20 seconds at a time in a microwave-safe bowl), stirring frequently, until melted.
• Pour onto the prepared baking sheet and, using an offset spatula, spread into a 9×12-inch (23×30½-cm) rectangle.
• Place the chocolate in the refrigerator to lightly set for 15 minutes while you prepare the white chocolate layer.
• Melt the white chocolate and the remaining ⅛ teaspoon peppermint oil in a double boiler over simmering water (or microwave 20 seconds at a time in a microwave-safe bowl), stirring frequently, until melted.
• Very gently spread the white chocolate over the bittersweet chocolate, taking care to keep the layers from swirling together.
• Sprinkle the crushed candy canes evenly over the surface and, very gently, press the candy into the white chocolate to make sure it will stick.
• Let cool for at least 6 hours or overnight until set and hard, then break into pieces. Store in an airtight container at room temperature for up to 3 weeks.

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

Candy Cane Cookies are made from a simple buttery twisted sugar cookie dough, flavored with peppermint extract, and topped with crushed candy canes.

They’re always a favorite mint recipe at holiday and Christmas parties and cookie exchanges, or make them whenever you want!

I remember making these with my mom as a kid. Maybe because they’re a great cookie to get the kids involved. The dough is fun to work with, like playdough, and easy for little hands to roll into ropes and twist into candy cane shapes.

These cookies will be great at your Christmas cookie exchanges!

We appreciate you

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask. The comments can be easily found using the orange circle on the lower left, then Join the discussion!

How do you make candy canes cookies?

These cookies are actually easier to make than they look, maybe just a little time consuming.

All you have to do is make one sugar cookie dough, split it in two, and add red food coloring to one portion. Roll the two colors of dough into ropes, twist the ropes together, and shape into candy canes.

Be sure to scroll down to the printable recipe card for full ingredient amounts and instructions. But here are the details with pro tips for great cookies! Want more Tips on getting great baked goods? Be sure to check out my Baking Tips Guide that’s chock full of useful information!

Make dough

In a large bowl, cream the shortening, butter, and confectioners’ sugar using a hand mixer or a stand mixer until light and fluffy, about 5 minutes.

Shortening

This recipe calls for shortening and butter. Vegetable shortening contains 100% fat which means it creates baked goods that are more tender than those made with just butter.

The shortening also makes it so these cookies don’t spread as much as an all butter cookie, meaning the candy canes keep their shape better.

Continue making dough

Beat in egg and extracts.

Not a fan of peppermint extract? Try substituting an additional teaspoon of vanilla or 1 & ½ teaspoons almond extract.

In a separate bowl, combine flour and salt; gradually add the dry ingredients to the creamed butter mixture.

Divide dough in half; mix the red food coloring into 1 portion.

Cover and refrigerate both doughs for 2 hours or until easy to handle.

How do you make red cookie dough not pink?

This recipe calls for ½ teaspoon liquid red food coloring, and you’ll get a great red color. You can also use red gel food color if you prefer. Just add small amounts of the gel paste to the dough until you get the color you like.

How to twist candy cane cookies

Shape 1 teaspoon plain dough into a 4-inch rope.

Shape 1 teaspoon red dough into a 4-inch rope.

To make cookies about the same size, just measure one cookie rope with a ruler, then use that dough to measure all the rest.

Place the ropes side by side; press together lightly and twist. I like to roll the two doughs together so they have a smooth appearance.

Place the twist on a baking sheet lined with parchment paper, and curve the top of cookie down to form the handle of the candy cane.

Repeat with remaining plain and red doughs, placing cookies about 2 inches apart on baking sheets.

If your dough is too dry and crumbles when you try to roll it out, let it come to temperature before working with it, or sprinkle some cool water over work it into the dough until it comes together.

The white dough will be more likely to crumble a little because it doesn’t have the addition of the red food coloring.

Also, measuring of powdered sugar will vary from person to person based on the way it’s packed into the measuring cup, and this will account for some doughs being dryer than others.

Refrigerate any unused dough as you shape the cookies to keep the dough from warming up too much.

Crushed peppermint candies

Combine the crushed peppermint candy and sugar in a bowl.

Use peppermint starlights or candy canes for the topping.

Place the peppermints in a zip top bag, and crush them with a rolling pin or a sturdy metal measuring cup, the bottom part of the handle of a metal ice cream scoop, or a flat meat pounder.

You can also place the candies in a food processor to break them.

They also sell bags of crushed peppermints sometimes in the baking aisle of well-stocked grocery stores.

Bake the cookies

Bake at 375° for 8-9 minutes or until set.

If your cookies spread too much in the oven, chill the shaped, unbaked cookies in the fridge or the freezer for a few minutes before putting them in the oven.

And be sure to use cool fresh cookie sheets for each batch. Hot cookie sheets can cause the butter in the dough to melt and leak out, resulting in misshapen cookies.

Sprinkle with peppermint sugar

Sprinkle the warm cookies immediately with the candy mixture. Don’t worry if it all doesn’t stick. It won’t. But it really does make a beautiful and even more delicious candy cane cookie when it has the peppermint sugar on top.

Storage Tips

These cookies will keep for up to 2 weeks in an airtight container at room temperature.

Can I make Christmas cookies early?

Yes, these cookies freeze quite well, either unbaked or baked. So, they’re a great cookie to make ahead.

How to freeze these cookies

Shape the cookie dough, and arrange the candy canes close together on a baking sheet lined with parchment paper. Freeze until the cookies are solid, then transfer to a freezer-safe zip top bag.

When you’re ready to bake them, just bake from frozen adding an extra minute or two to the baking time.

Baked cookies

Allow to cool completely, then place in a freezer-safe zip top bag or other airtight container. Store in the freezer for about 2 months.

Fancy them up

Want these cuties to be even fancier?

Use red colored sugar for a fun Christmas look.

Drizzle them with melted dark chocolate. You can even sprinkle sugar and crushed peppermint candies onto the melted chocolate before it hardens.

Dip the bottom of the candy cane in melted chocolate then in crushed peppermint candy.

Looking for More Cookies for Your Cookie Tray?

I love cookies that are a little bit out of the ordinary, and yet over the top delicious!

If you do too, be sure to try my Dulce de Leche Sea Salt Cookies, Yugoslavian Christmas Cookies, and Chocolate Mint Rugelach.

Let’s keep in touch

Don’t forget to pin this recipe!

• softened to room temperature
• liquid red food coloring

• In a separate bowl, combine flour and salt; gradually add to the creamed butter mixture.
• Divide dough in half; mix the red food coloring into 1 portion. Cover and refrigerate both doughs for 2 hours or until easy to handle.
• Shape 1 teaspoon plain dough into a 4-inch rope. Shape 1 teaspoon red dough into a 4-inch rope. Place ropes side by side; press together lightly and twist. Roll together lightly for a smooth candy cane.
• Place on a baking sheet lined with parchment paper; curve top of cookie down to form handle of the candy cane. Repeat with remaining plain and red dough, placing cookies 2 inches apart on baking sheets.
• Combine the crushed candy and sugar in a small bowl.
• Bake the cookies at 375° F for 8-9 minutes or until set. Sprinkle the warm cookies with candy mixture. Remove to wire racks to cool.

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

candy cane, peppermint

Candy Cane Frosted Cookies are the perfect addition to all your Holiday celebrations! You’ll love the taste of BRACH’s crunchy Peppermint Crushed Canes with delicious peppermint buttercream frosting on top of super soft, cakey, and sweet sugar cookies!

Tis the season, right?  Especially for peppermint and candy canes in recipes, like this Peppermint Candy Brownie Trifle, this Peppermint Tres Leches Cake and these Peppermint Frosted Chocolate Cookies!

These candy cane frosted sugar cookies are super easy to make and better than the store-bought lofthouse cookies!  I loved these Best Soft Lofthouse Cookies so much, I decided to modify these go-to sugar cookies with a little bit of a holiday twist and add PEPPERMINT & CANDY CANES and switched out the cream cheese with sour cream!!

Whooo-hoo!  Candy canes are pure Christmas somewhere in the mix when it comes to celebrating the holidays!

I love how cool the red and white candy colored stripes are and how shiny the candy looks for the winter season palette!  It’s so pretty!  That’s why we’re all about adding them to cookies, not to mention the delicious crunch and taste you get!

Truth be told, I’m not a fan of adding big chunks of peppermint to my cookies, that’s why BRACH’S Peppermint Crushed Candy Canes

More About BRACH’S Candy Canes

Candy Canes have been an important piece of BRACH’S almost 120-year long legacy of making moments sweeter. BRACH’S, America’s #1 Candy Cane brand, offers a variety of iconic product forms, shapes, textures and flavors perfect for any occasion.

In the spirit of combining what has been beloved for decades with something brand-new, BRACH’S is releasing their latest, limited-edition holiday candy innovations:

• BRACH’S Holiday Heat Candy Canes – sweet and spicy candy canes, deliciously fruity with a hint of chili heat, in assorted boxes of Watermelon Chili, Pineapple Chili and Mango Chili flavors.
• BRACH’S Holiday Lights – Jelly candies shaped like holiday lights in lemon, blue raspberry, lime and cherry flavor- assorted bags, a must-have this year for Gingerbread House decorating.

Find what you need at BRACH’S!

Join in the BRACH’S Sweetness Swap!

Candy canes are the perfect treat for snacking, baking, decorating or gifting. Our friends at BRACH’s Candy sent us a holiday package with BRACH’S Peppermint Candy Canes and their new Holiday Heat Candy Canes and Holiday Lights jelly candies to help kick off their first-ever nationwide holiday tradition exchange BRACH’S Sweetness Swap. And guess what? You can participate!

How to Make Candy Cane Frosted Sugar Cookies

• Combine the flour, salt, baking powder, baking soda, and cornstarch in a bowl then whisk together and set aside.
• Cream the butter and sugar until fluffy then beat in the egg and vanilla until combined. Add the sour cream and mix until combined, scraping the bowl down as needed.
• Add the dry mixture to the wet and mix on low until just combined. Use your spatula to scrape down the bowl and combine any errant flour. Shape dough into a disk then cover in plastic and chill for an hour.
• Preheat oven to 375F. Roll the dough out to ⅓ inch, then use a 3 inch circular cookie cutter to cut the cookies. Reroll the scraps and cut the remaining cookies.
• Transfer cookies to parchment-lined baking sheets and bake at 375F for 11-13 minutes or until the cookies are just turning color on the bottom edge. Set aside to cool completely.
• While the cookies bake, make the frosting and top the cookies with a thin layer of buttercream and candy cane sprinkles.

Candy Cane & Peppermint Buttercream Frosting

• Using mixer, cream the butter for 1 minute. Turn the mixer to low and add powdered sugar one cup at a time. Mix until well blended.
• Add cream/milk, extract and a pinch of salt and continue to beat on medium speed for 1 minute more, adding more cream/milk as needed until desired consistency is reached. Add red/pink food coloring gel to get color desired.

Frosted Sugar Cookie Tips

Remember to SUBMIT your favorite holiday tradition using candy in exchange for a box of free Brach’s Peppermint Candy Canes* and a new (well, new to you!) festive activity to try this season with family and friends!

So, hope you’re feeling the holiday love?  You will when you taste these candy cane frosted sugar cookies!  Enjoy Christmas cookie joy in every bite!

More Holiday Treats!

Sugar Lofthouse Cookies

• heavy cream or milk
• pure peppermint extract or vanilla extract (add less peppermint extract if you want less peppermint flavor along with candy canes sprinkles)
• drops red or pink gel food coloring
• crushed candy canes

• Combine the flour, salt, baking powder, baking soda, and cornstarch in a bowl then whisk together and set aside.
• Cream the butter and sugar until fluffy then beat in the egg and vanilla until combined. Add the sour cream and mix until combined, scraping the bowl down as needed.
• Add the dry mixture to the wet and mix on low until just combined. Use your spatula to scrape down the bowl and combine any errant flour. Shape dough into a disk then cover in plastic and chill for an hour.
• Preheat oven to 375F. Roll the dough out to ⅓ inch then use a 3 inch circular cookie cutter to cut the cookies. Reroll the scraps and cut the remaining cookies. Transfer cookies to parchment-lined baking sheets and bake at 375F for 11-13 minutes or until the cookies are just turning color on the bottom edge. Set aside to cool completely.
• While the cookies bake, make the frosting and top the cookies with a layer of buttercream and candy cane sprinkles.

Candy Cane Peppermint Frosting will also frost a 9×13 inch cake or 12 cupcakes

buttercream frosting, candy, candy canes, cookies, peppermint, sugar cookies

Let us know how it was by commenting below!

Have you ever wondered why many baking recipes call for cane sugar as an ingredient?

While it may seem like any kind of sugar would do, baking with cane sugar has some distinct advantages in terms of sweetening, taste, and texture.

Although, if you need or prefer to use a substitute instead of or in addition to cane sugar, there are several options worth considering.

Knowing how and when to use each one can help ensure your recipe turns out just the way you envisioned.

What’s Cane Sugar?

Cane sugar is an aromatic, richly flavorful sweetener made from the pressed juice of matured sugarcane.

This versatile product can be found in solid form, as granulated and turbinado sugars, or in liquid forms, such as demerara syrup.

Cane sugar has a unique caramel-like flavor compared to refined white sugar, and its larger crystals offer a crunchy mouthfeel when used alone or paired with bakery products.

It can be used to add both flavor and sweetness to dishes, making it an excellent choice for tasty baking treats like cookies, cakes, and pies.

When cooking savory items such as BBQ sauces or glazes, cane sugars are surprisingly good accompaniments that create delectable layers of flavor.

Given its general sweetness and robust aromatics, it’s always important to start slow when experimenting with cane sugars so that any dish you make remains balanced with just the right amount of sweetness.

If you’re looking for healthier alternatives to cane sugar in your baking, here are five of the best substitutes that you can use.

1 – Coconut Sugar

Coconut sugar often referred to as coconut palm sugar, is one of the latest natural sweeteners to join the ranks in the world of healthy and organic alternatives to white cane sugar.

Not only is it made from the sap taken from a variety of coconut palms, but it is also considered a low-glycemic index food, making it ideal for those with diabetes or other related issues.

In addition, its flavor has hints of caramel and butterscotch, along with subtle undertones of cocoa.

It is quite similar to brown sugar in regards of color and texture; however, it shatters more easily than table sugar.

Therefore, if you’re looking for a great alternative to regular sugar consumption, try substituting equal parts of coconut sugar instead – perfect for adding sweetness without much effort.

Great for anything from baked goods, smoothies, or simply sprinkled over porridge or cereal for an extra delightful start to your day.

2 – Honey

It’s no wonder honey is a favorite choice of sweetener.

It has a unique flavor that adds complexity to many dishes and is much sweeter than cane sugar.

It also has a delightfully creamy texture that can take something very simple–like toast with butter–to the next level.

A bonus benefit of using honey in place of cane sugar is that it contains minerals, vitamins, and antioxidants to prevent certain diseases.

Honey is not only tasty but versatile; it can be used in sauces, smoothies, dressings, and even baked goods.

To substitute it for cane sugar in recipes, use 2/3 cup of honey for every cup of sugar and reduce other liquids by 1/4 cup for each cup of honey used, as well as reduce the oven temperature by 25 degrees Fahrenheit as it will cause items to brown quickly.

3 – Maple Syrup

Maple syrup is the star of countless delicious recipes, adding a unique flavor and texture to all kinds of treats.

It’s become so popular that many people find themselves using it more often than cane sugar these days.

The secret to its timeless appeal is in its deep and sweet flavor, which adds an earthy depth to everything from desserts to salads.

With notes of caramel and roasted walnuts, it’s sure to make your palate sing.

Even better, it’s healthier for you than cane sugar since it has fewer calories and contains minerals like zinc, magnesium, and calcium that you won’t get from white sugar.

Plus, those minerals help slow down the absorption of the syrup’s natural sugars, preventing blood sugar spikes after eating.

For a spoonful of natural sweetness with a burst of unexpected complexity and nutrition– maple syrup is definitely the way to go.

4 – Agave Syrup

Agave syrup is a sweetener made from the blue agave plant, native to Mexico.

It is generally sweeter than cane sugar and has less of a glycemic effect in the body – this means it releases energy more slowly, giving you more sustained energy compared to sugar that gives you a ‘sugar rush.

‘ It tastes caramel-like, with slightly floral notes, and is thinner in texture than other syrups like honey or molasses.

Agave syrup makes an excellent substitute for cane sugar due to its stronger sweetness punch with fewer calories.

You can use agave syrup as a 1:1 substitution for most baking recipes that call for regular granulated sugar.

For general cooking, using half the amount of agave syrup for any recipe calling for granulated or caster sugar will work too.

5 – Beet Sugar

Beet sugar is a granular product made from beets.

It has a unique and unmistakable flavor due to its origin as a root vegetable, one of the main differences between beet and cane sugar.

Beet sugar also tends to have small crystals that ensure it dissolves quickly and easily.

With a subtle earthy sweetness, this type of natural sugar can be used in a variety of cooking and baking applications, especially sweet pies and tarts.

Aside from having some veg-friendly applications, beet sugar also browns better than other types of sugars when heated, making it ideal for any recipes calling for heavier caramelization or nutty flavor accents.

Be sure to try out this special ingredient the next time you’re in the kitchen.

Conclusion

In conclusion, cane sugar isn’t the only option when it comes to adding sweetness to your recipes.

There are plenty of healthier and tastier alternatives that you can use if you want to make your baking more nutritious or just add a unique flavor twist.

Coconut sugar, honey, maple syrup, agave syrup, and beet sugar all make excellent substitutes for cane sugar in various baking applications.

So the next time you grab a bag of sugar, why not switch it up and try one of these delicious alternatives instead?

• Coconut Sugar
• Honey
• Maple Syrup
• Agave Syrup
• Beet Sugar

Recipes using candy canes are the perfect way to use up the leftover Christmas candy even after the festive season ends. From sweet desserts with candy canes to delicious drinks that taste like the festive season.

These leftover candy cane recipes will inspire plenty of fun in the kitchen and peppermint flavoured treats the whole family will love!

If your household is anything like ours, you always end up with a load of extra candy canes leftover after Christmas.

Neither of my kids enjoys eating candy canes on their own.

Which is kind of crazy considering both of them bring home a hefty supply every December with Christmas cards from their friends!

In fact, we made our own really cool novelty candy cane cards using their photos instead of a Christmas card for their classmate gifts a couple of years ago, and they turned out great!

So instead of letting those candy canes go to waste, why not get creative with one of these recipes using candy canes instead?

But first, let’s cover a few candy cane essentials!

How Long Do Candy Canes Last?

As candy canes are made from pure sugar, they can last for 1 to 2 years, if stored correctly.

Individually wrapped candy canes will last longer than unwrapped candy canes unless stored in an airtight container.

There are 2 easy ways to crush candy canes:

• Using a food processor
• Using a rolling pin or mallet

If using a food processor, simply add your candy canes into the processor and process until they reach the designed consistency.

Be careful not to over-process your candy canes if you want larger chunks for baking and desserts.

Or, the method I prefer, add a couple of candy canes to a zip lock bag, place on a chopping board and smash with a rolling pin or mallet until you have crushed the pieces small enough.

The best part about this method is that there is usually no mess or extra washing up.

How To Melt Candy Canes

Melting candy canes is similar to melting chocolate and you can use either the stovetop or the microwave.

However take care, because the process is quick and you don’t want to burn your candy canes!

Using the stovetop, bring a saucepan of water to boil (half-filled).

Place a heatproof bowl over the boiling water and add broken candy cane pieces. Stir the candy cane pieces until they begin to melt. Remove before they are completely melted, stirring the remaining pieces.

Alternatively, use a microwave-safe bowl and heat for 30 seconds. Stir and repeat in 15-second increments, allowing the last pieces to melt by stirring.

Overheating will result in burnt candy that can’t be salvaged so take care not to overheat them.

Recipes Using Candy Canes That Keep The Festivities Going

If you’re wondering what to do with all those leftover candy canes, these dessert recipes and candy cane drinks are the perfect ways to bring sweet peppermint flavours into your cooking after Christmas (or before) for festive treats everyone can enjoy!

Make sure you also check out my reader favourite – simple rum ball recipe and if you want a fun festive treat that looks great when entertaining, try these white chocolate Christmas trees too!

Candy Cane Desserts & Sweet Treat Recipes

These chocolate-coated candy cane truffles are everything you love about rum balls (minus the rum) and loaded with extra chocolate and crushed peppermint.

Peppermint Bark Rice Krispie Treats

These Peppermint Bark Rice Krispie Treats are filled with candy canes and topped with chocolate for a delicious dessert that is also beautiful! A great unique idea for a cookie exchange.

Peppermint Candy Cane Dip

Easy 5 ingredient Christmas dip made with real candy canes. This candy cane peppermint dip will be a festive addition to your holiday party spread.

Sweet and Salty Oreo Peppermint Bark

This Oreo peppermint bark is the BEST mix of sweet and salty! So easy and makes a great holiday food gift.

Chocolate-Peppermint Ice Cream Cake

Layers of creamy peppermint ice cream, decadent chocolate cookie crumbs and crust, sprinkled with crushed candy canes and drizzled with fudge. This Chocolate-Peppermint Ice Cream Cake is the bomb!

Holiday Peppermint Cake

This holiday peppermint cake is a stunning dessert idea for Christmas or beyond.

Peppermint White Chocolate Sweet Rolls

These delicious Homemade Peppermint White Chocolate Sweet Rolls are packed with candy canes and a perfect holiday breakfast or dessert!

Peppermint Hot Chocolate Cookies

These Peppermint Hot Chocolate Cookies bake up soft, thick and taste just like hot chocolate. The tops are frosted with dark chocolate and then topped with crushed candy canes. These cookies are perfect to enjoy all season long!

Chocolate Covered Marshmallows

Homemade marshmallows decorated in chocolate and candy cane pieces. What a beautiful gift idea!

Peppermint Mocha Brownies Recipe

If you love the taste of a Starbuck’s Peppermint Mocha latte, then you’ll really enjoy this Christmas treat!

Candy Cane Hearts Pops

These candy cane hearts a fun way to repurpose candy canes for Valentine’s Day if you’ve still got a few come February!

Peppermint Mocha Overnight Oats

An overnight oats recipe with a festive twist. What a perfect breakfast idea for Christmas morning!

Cookie Tree Using Madeleines

Cookie trees work so well as dessert table centerpieces! While you can make them with any kind of cookies, I find that madeleines look particularly beautiful – especially when coated with or made of crushed candy canes.

Easy Peppermint Dark Chocolate Chip Cookies

Delicious treats for the holidays! These easy peppermint dark chocolate chip cookies are made with whole-wheat flour and are perfectly festive for a holiday cookie swap!

Peppermint Meringues

White meringues with flecks of candy cane make these beautiful for gifting or simply for enjoying as a treat at home.

Double Chocolate Mint Cookies

Rich & chewy Double Chocolate Mint Cookies are not only filled with mint chocolate chips but dipped in chocolate too then sprinkled with crunchy peppermint pieces. A perfect Christmas treat!

Candy Cane Ice Cream

Bright and minty, Candy Cane Ice Cream is one cool Christmas treat you won’t want to miss!

Chocolate Peppermint Mini Bundt Cakes

These chocolate peppermint mini bundt cakes are super easy to make! They use a combination of cake mix, frosting and crushed peppermint on top.

Dairy Free Peppermint Bark

Dairy Free Peppermint Bark is one of the easiest desserts of the season! Just 5 simple ingredients, and a few minutes from start to finish!

Candy Cane Whoopie Pies

This Peppermint Bark Recipe is one of the quickest and most delicious holiday treats you can make! Dark Chocolate, candy and white chocolate infused with peppermint is the perfect dessert combination. You’ll love this candy!

Peppermint Roulade – Peppermint Stripe Cake Roll

Peppermint Roulade is a candy cane cake roll. A red & white striped sponge-cake-roll is filled with white chocolate-peppermint cream and chunks of crushed candy canes.

Christmas Reindeer Brownies

These cute-as-a-button and Christmas Reindeer Brownies are sure to be a hit at class Christmas parties and end of year celebrations!

Candy Cane Fudge

Our Candy Cane Fudge recipe is the perfect holiday dessert for gift-giving and serving! A rich chocolate layer is topped with candy cane studded white chocolate making Candy Cane Fudge an easy to make dessert and the perfect Christmas fudge gift to give!

3-Ingredient Vegan Peppermint Fudge

This vegan peppermint fudge is so delicious and easy to make! Just 3 ingredients and topped with crushed candy canes for a delicious and festive flavor!

Candy Cane Amish Sugar Cookies

These Candy cane Amish sugar cookies are crispy on the edges and soft in the middle. Crushed candy canes are the perfect holiday topping for these delicate peppermint sugar cookies.

Chocolate Peppermint Cookies

The easiest festive cookies that you can make in under 30 minutes! These chocolate peppermint cookies are soft, chewy, and the chocolate chip peppermint combo is amazing!

Slow Cooker Hot Chocolate

Creamy dreamy hot chocolate made in the slow cooker! Ditch store-bought dry powder hot chocolate mix, and make the best ever hot chocolate at home topped with your favorite toppings!

Peppermint Sugar Cookie Whoopie Pies

Peppermint Sugar Cookie Whoopie Pies are a simple, sweet, festive dessert made with frosting between two sugar cookies and rolled in crushed candy cane.

Chocolate Shortbread Sandwich Cookies | BAKED

A rich buttery refrigerator cookie to fill with your favourite frosting! These easy chocolate shortbread cookies are filled with a decadent vanilla mint frosting and rolled in candy canes for festive flair.

No-Bake Sugar Cookie Truffles [V, GF, Nut-Free]

These festive No-Bake Sugar Cookie Truffles are perfect for the holiday season! Decorate them with your favourite holiday toppings such as crushed candy canes and sprinkles.

Dark Chocolate Candy Cane Cookies

The classic combination of chocolate and peppermint make these Dark Chocolate Candy Cane Cookies the perfect treat for the holidays!

Chocolate Peppermint Cake

A fun holiday treat, this chocolate peppermint cake is topped with a homemade chocolate ganache and lots of crushed peppermint candy.

Candy Cane Cupcakes

Candy cane cupcakes are the perfect Christmas cupcakes! With an easy vanilla base and a delicious peppermint whipped cream frosting with real candy canes, they’re delicious yet simple to make.

These delicious drink recipes are a fun way to use leftover candy canes, with beverage recipes for adults only plus plenty of sweet minty drink recipes for the whole family.

Peppermint Mocha Spiked Hot Chocolate Recipe

This alcoholic Peppermint Mocha Spiked Hot Chocolate takes traditional hot chocolate to the next level with the addition of the flavours of mocha, peppermint, and the optional splash of Irish cream.

Peppermint Hot Chocolate (Video)

This homemade Peppermint Hot Chocolate recipe is made with 6 ingredients in 6 minutes! It has two kinds of chocolate so it’s ultra-rich and creamy and it’s flavoured with candy canes instead of expensive extracts.

Baileys Candy Cane Cocktail

Baileys Candy Cane Cocktail is sure to get you in the festive mood! Creamy Baileys is shaken with creme de menthe and creme de cacao for a mint chocolate taste explosion. And don’t forget that candy cane and dark chocolate rim!

Christmas Candy Cane Eggnog

Eggnog is a Christmas time favourite! Adding delicious candy canes brings a unique and delicious twist to a classic!

4 Ingredient Peppermint Martini

A festive 4-ingredient peppermint martini made with peppermint and vanilla vodkas. This brisk, refreshing drink is sure to be a hit with friends and family.

45-Minute Candy Cane Vodka

This DIY Candy Cane Vodka makes a fabulous Christmas gift and it’s ready in less than an hour! Perfect for sipping or to spike a hot chocolate or coffee!

Christmas Hot Chocolate – Christmas

This Candy Cane Hot Chocolate is the best warm drink recipe this winter! Sip in front of the fire on Christmas Eve or all through winter – with whipped cream made from real candy canes and hot chocolate made from only cocoa powder, sugar and milk it’s a deliciously simple peppermint treat for kids and adults alike.

After this collection of leftover candy cane recipes and beverages, you may end up rushing to the stores for some post-Christmas sale candy canes just so you can try them all! It’s tempting, right?

Don’t forget to you plan your Christmas breakfast with these make-ahead recipe ideas.

Try some of these recipes for your New Years Eve celebrations, along with these simple appetisers for entertaining!

Want more festive leftover ideas?