Total Time
22mins
Prep 15 mins
Cook 7 mins

Pretty little cookies for the holidays, DO need constant attention while baking, though.

Ingredients Nutrition

  • 1 (16 1/2 ounce) package refrigerated sugar cookie dough
  • 12 cup finely crushed peppermint candy cane (about 8 standard-size candy canes)
  • 12 teaspoon mint extract
  • 34 cup all-purpose flour
  • 34 cup confectioners' sugar

Directions

  1. Heat oven to 350.
  2. Line one or two large baking sheets with nonstick foil and set aside.
  3. In a large bowl, knead together cookie dough, 1/4 cup of the crushed candy canes, the mint extract and flour until combined.
  4. Break off a level teaspoon of dough and roll into a 4 1/2 to 5-inch long rope.
  5. Transfer to prepared baking sheet,spacing ropes at least 1 inch apart.
  6. Repeat until entire sheet is full.
  7. Cover dough and refrigerate in between batches.
  8. Bake at 350 for 7 minutes until puffed and just begining to color.
  9. Do not overbake!
  10. Remove cookies to a wire rack to cool completely.
  11. Repeat using all dough.
  12. To form a glaze, stir together confectioners' sugar and 4 teaspoons of water until smooth, spreading consistency.
  13. Brush some of the glaze over sticks and let dry completely.
  14. With a small, clean paintbrush, use remaining glaze to paint stripes diagonally across sticks, spacing about 1/2 inch apart.
  15. Immediately sprinkle stripes with some of the remaining crushed candy to resemble a candy cane.
  16. Let dry completely.

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