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Let Us Begin with Cookies (the Christmas kind, of course!)

November 30, 2014

In my house, Candy Canes are used for more than decorating our tree. I use them in cookie dough and frosting for cookies and cakes as well.

— the first up recipe for Christmas is from Recipe girl’s blog. (give credit where credit is due, I always say) I serve these delightful little bits of heaven every year —

—- cookie one —-

Peppermint Sugar Cookies

Yield: 3 dozen cookies

Prep Time: 25 min + chill time

Cook Time: 10 min

This is a nice, crispy cookie. Be careful not to bake them too long. The cookies that bake up best are those that don’t have large chunks of peppermint in them. It’s best if you crush the peppermint until almost powdered or very small pieces.


2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup powdered sugar
1 large egg yolk
2 large egg whites
1/2 teaspoon peppermint extract
1/2 cup finely crushed hard peppermint candies or candy canes (about 3-ounces)
additional powdered sugar for rolling


1. Sift together dry ingredients- flour, baking powder and salt; set aside.

2. In a large bowl, beat butter and powdered sugar with an electric mixer until light and fluffy. Add egg yolk and beat until blended. Add egg whites and extract and mix well (mixture will look grainy). Gradually beat dry ingredients into butter mixture. Stir in peppermint candies.

3. Gather dough into a ball. Wrap dough in plastic and chill for about an hour.

4. Preheat oven to 350°F. Position rack in middle of oven. Line 2 large baking sheets with parchment, or spray with nonstick spray.

5. Form dough into 1-inch balls. Roll in powdered sugar and place on prepared baking sheets, spacing 2 inches apart. Using tines of a fork, flatten each cookie, creating crisscross pattern.

6. Bake until cookies are golden on bottom, 10 to 12 minutes. Transfer to racks to cool completely.


*Use round peppermint mints or small candy canes (they easier to unwrap than the larger ones).
*These cookies turn out best if mint is crushed finely, with few large “chunks” of peppermint.
*Reader tip: Add white chocolate chips!
*Since readers recommended it, I added some peppermint extract to the original recipe.


—- cookie two —-

I do not bake Vegan. If you do this recipe won 1st Place! So, it must be good —- hopefully.

I do not bake Vegan. If you do this recipe won 1st Place! So, it must be good ---- hopefully.

Chocolate Sugar Cookies with Peppermint Candy Cane Frosting

Topped with peppermint icing and a sprinkling of candy canes, these chocolate sugar cookies from VegNews reader Celeste Hill were an instant hit with VN staffers.

Melt-in-your-mouth chocolate sugar cookies are glazed with a peppermint frosting and crushed candy canes for the ultimate holiday cookie.

Makes 36 Cookies

What You Need:

2 cups sugar

1-1/2 cups vegan margarine

3 teaspoons egg replacer powder plus 4 tablespoons water

2 teaspoons vanilla

3 teaspoons baking powder

4 tablespoons non-dairy milk, divided

3-1/4 cups flour

3/4 cup cocoa powder

1-1/2 teaspoons peppermint extract

1-1/2 cups powdered sugar

6 small or 2 large candy canes

What You Do:

In a large bowl, mix together sugar and margarine. In a small bowl, mix egg replacer and water. Combine egg replacer mixture with sugar mixture, and add vanilla, baking powder, and 1 tablespoon non-dairy milk. Mix well.

In a large bowl, combine wet ingredients with flour and cocoa powder. Separate dough into 3 sections, and refrigerate for 3 to 4 hours or an hour in freezer.

Preheat oven to 350 degrees. Roll out dough to 1/3-inch thick and cut out cookies with cookie cutters. Bake in oven 9 to 12 minutes. Transfer from pan to a cooling rack until completely cooled.

For the icing, in a medium bowl, whisk together peppermint extract, powdered sugar, and 3 tablespoons non-dairy milk. In a food processor or blender, crush candy canes into small pieces. Using a pastry brush, paint icing onto cooled cookies. Sprinkle crushed candy canes on top of icing.

First PlaceChocolate Sugar Cookies Iced with Crushed Candy Cane Topping by Celeste Hill looks interesting to me so I am including it, Enough said about Vegan. (butter!!!)

—- cookie three —-

 Now, for granny’s amazing Ginger Cookies

Mums ginger cookies

I do not have a picture of these cookies! They are always eaten before I can get one (sad to say I’m not Johnny on the spot with a camera) but these are a year round cookie in my household that we dress up with sprinkles of finely crushed candy canes at Christmas. They are a surprise to ones taste buds for sure and for certain.

What You Need:

  • 1/2 cup sugar
  • 1/2 cup packed brown sugar (light or dark)
  • 3/4 cup Crisco shortening
  • 1/4 cup molasses
  • 1 egg
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 and 1/2 teaspoon ginger
  • finely crushed candy canes (for topping for Christmas cookies)

What You Do:

  1.  Cream sugars and shortening until light and fluffy.
  2. Add molasses and egg — beat well to combine.
  3. Fold in dry ingredients — mix well but don’t over mix or dough will be tough.
  4. Drop by teaspoon fulls onto parchment paper or greased cookie sheet.
  5. Dip bottom of glass into water, then sugar (Christmas dip into finely crushed candy canes) and press on the top of dough to flatter slightly or to desired thinness.
  6. Bake in a preheated 350 degree oven on middle rack for 8-10 minutes (turn once, if needed — you know your oven)

Enjoy your baking! Enjoy the Christmas holiday. Nothing says home like the smell of freshly baked cookies.

One Comment
  1. isabella permalink

    Yum! these look delicious– I’ll surly bake them for my Christmas party!! 🙂
    Keep it up!

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