I traditionally make Peppermint Cookies every year during our family Christmas baking time. After buying a box of Starburst candy canes for my family and the candy canes not making it on the Christmas tree.
I decided to crush each candy cane flavor and make an assortment of different flavored Christmas cookies. They turned out AMAZING!! My favorite candy cane cookie was the green apple crushed candy cane cookies.
Thanks to the awesome Starburst flavor these green cookies taste like they have real green apples in them! My green candy cane adds so much color and flavor to the cookies.
This post may contain affiliate links. Read my disclosure policy.
Crushed Candy Canes
Learning how to crush candy canes can be done several different ways. I have experimented with a couple different methods and prefer to use a chopper attachment that comes with my stick blender. If you have a hard time finding Starburst Candy Canes, then shop HERE.
- Heavy Duty Ziplock Bag – Break the candy canes into pieces and place into the bag. Close shut and lay flat on a cutting board. Using a kitchen mallet or rolling pin, crush the candy cane as best you can but be careful not to put a hole into the bag.
- Food Processor – Place broken candy cane into the bowl and chop into small pieces. You do not want to make candy cane dust. You should have a combination of both powder and small pieces.
- Hand Blender with Chopper Attachment – In the chopper bowl make sure the blade is in correctly and place the broken candy cane pieces. Add the lid and place the stick blender into the chopper attachment. Pulse until you have small pieces and some powder.
How to Make Crushed Candy Cane Cookies
Preheat your convection oven to 325°F. Line your baking sheets with parchment paper. In a KitchenAid mixer fitted with a flat paddle, cream butter that has been softened with 6 tablespoons of sugar.
Scrape the sides of the mixing bowl. Add the egg yolk along with the vanilla extract to the creamed mixture.
A quarter cup at a time, combine the flour into the creamed mixture until all the flour is added. This recipe does not call for any baking soda. Make sure to scrap the sides of the bowl and the paddle to help combine the flour mixture.
Add in the crushed candy cane (save some pieces if you would like to garnish your finished cookie) and mix just until combined. Do not over-mix.
Roll into one-inch cookie dough balls. In a separate container, beat the egg white until it is frothy and place into a small bowl.
Add sugar to another small bowl. Dip each cookie ball into the egg white and then roll into the sugar.
Place the cookies onto the prepared baking sheet so that they are spaced out (12 to 18 cookies per pan). With the back of a spoon, flattened each cookie.
How to Bake Candy Cane Cookies
In a preheated convection oven, place the cookie sheet on the rack. Bake cookies for 9-10 minutes until the cookies are lightly golden brown on the bottom.
Once baked, remove from the oven and cool cookies on a wire cooling rack or on a piece of freezer/parchment paper.
How to Decorate Crushed Candy Cane Cookies
Create a glaze drizzle to decorate the top of each cookie. Place 1 cup of powdered sugar in a medium bowl and add about 1 ½ tablespoons of milk.
With a whisk, combine the glaze until smooth and flows easily off the whisk. Add more milk or more powdered sugar if needed to get the right consistency.
With your whisk, dip into the glaze and then swirl around. Pull the whisk from the glaze and fling across the cookies leaving a string like trail of glaze.
Quickly before the glaze dries, sprinkle some of the crushed candy cane on top of the glazed cookie. Let dry before moving the cookies.
You can also make a white chocolate chip drizzle by placing the chips into a small Ziplock bag and microwave in 20 second intervals. Squeeze the bag to help melt the chocolate chips.
Once melted, clip a tiny hole in one of the corners. Drizzle over top the cookies.
How to Store Candy Cane Cookies
In an airtight container, place a single layer of cookies and then lay down a layer of plastic wrap or parchment paper. Continue to stack the cookies in the same process.
Store the crushed candy cane cookies in a sealed container for up to 7 days.
How to Freeze Crushed Candy Cane Cookies
These candy cane cookies freeze very well. Place in an airtight container as described above for storing cookies.
Freeze for up to 3 months. When ready to serve, remove from the freezer and let thaw for an hour.
More Holiday Treats to Bake
Christmas Candies
- Caramel Peanut Clusters
- Chocolate Sea Salt Caramel
- Kahlua Fudge with Nuts
- Pecan Turtle Candy
- White Chocolate Fudge
- Creamy Kahlua Chocolate Fudge
Holiday Cookies
- Date Cookies
- Cut Out Sugar Cookies
- Cranberry Pinwheel Cookies
- Filled Date Cookies
- Pumpkin Spice Sugar Cookies
Hot Chocolate Bombs
Candy Cane Cookies – Tips and Tricks
- Make sure to use parchment paper or wax paper under your cookies when baking. Once the candy cane is baked, it will stick to the pan and your cookies will be destroyed when you try and remove them.
- Do not over bake the cookies. You want them to be lightly golden brown on the bottom but soft and chewy on the inside.
- Substitute any flavor candy cane that you like.
Crushed Candy Cane Cookie – FAQ
Make a dessert charcuterie board with an assortment of other holiday desserts.
Yes, Yes, and Yes!! I have made this cookie several times for a cookie exchange and it is a big crowd pleaser. This cookie is easy to make and stays fresh for a long time.
Crushed Candy Cane Cookie Recipe
Green Candy Cane Cookies
My favorite candy cane cookie was the green apple crushed candy cane cookies. Thanks to the awesome Starburst flavor these green cookies taste like they have real green apples in them!
Ingredients
- Butter, Softened 3/4 cup
- Sugar, Granulated, plus more for dipping 6 tablespoons
- Egg, Separated into 2 Bowls 1 each
- Vanilla 1 teaspoon
- Flour, All Purpose 2 cups
- Candy Cane, Crushed 1/2 cup
Instructions
- Preheat your oven to 325°F.
- Line your baking sheets pans with parchment paper.
- Crush your candy canes.
- In a KitchenAid mixer fitted with a flat paddle, cream the softened butter with 6 tablespoons of sugar. Scrape the sides and paddle of the mixing bowl. Add the egg yolk along with the vanilla to the creamed mixture.
- Combine the flour into the creamed mixture, 1/4 cup at a time, until all the flour is added. Make sure to scrap the sides of the bowl and the paddle.
- Add in the candy cane pieces (save some pieces if you would like to garnish your finished cookie) and mix just until combined. Do not over beat the dough.
- Roll into 1 inch dough balls.
- In another container, beat the egg white until it is frothy and place into a small bowl.
- Place some granulated sugar into a small bowl.
- Dip the top of each cookie dough ball into the egg white and then into the granulated sugar.
- Place the cookies sugar side up onto the parchment lined baking sheet so that they are spaced out (12 to 18 cookies per pan).
- Flatten each cookie with the back of a spoon.
- Place the cookie sheet pan in the preheated oven. Bake the candy cane cookies for 9-10 minutes until they are lightly browned on the bottom. Once baked, remove from the oven and cool cookies on a rack or on a piece of freezer/parchment paper.
- To decorate the cookies, create a glaze drizzle for the top of each cookie. Place one cup of powdered sugar in a bowl and add about 1 ½ tablespoons of milk. With a whisk, combine the two ingredients until smooth and flows easily off the whisk. Add more powdered sugar or milk if needed to get the right consistency. With your whisk, dip into the glaze icing and then swirl around. Pull the whisk from the glaze and swipe across the cookies leaving a string like trail of glaze. Quickly before the glaze icing dries, sprinkle some of the crushed candy cane pieces on top of the glazed cookie. Completely dry before moving the cookies.
Notes
- Use different flavored candy cane to achieve different cookies.
- Make sure to use parchment paper under your candy cane cookies when baking. Once the candy cane is baked, it will stick to the baking sheet and your cookies will be destroyed when you try and remove them.
- Do not over bake the candy cane cookies. You want them to be lightly golden brown on the bottom as well as soft and chewy on the inside.
Recommended Products
As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
Nutrition Information
Yield
36Serving Size
1Amount Per Serving Calories 111Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 111mgSodium 70mgCarbohydrates 9gFiber 0gSugar 2gProtein 4g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
Did you enjoy this recipe? Your comment and 5-star rating take just seconds but helps other readers and helps our site gain more readers! Thank you for taking the time to share your comments!
Stay in touch with me through social media!
Tried this recipe? Snap a picture and tag #frommichigan2019 on Instagram @frommichigan2019.
Like my page on Facebook.
Follow me on Pinterest
Join my Blackstone Griddle Facebook Pages: Blackstone Griddle Lovers & Outdoor Cooking – Recipes & Food Talk for Smokers, Blackstone, Grill & More
If you enjoy this recipe, you may enjoy the following: Dessert Charcuterie Board
Crushed Candy Cane*
