Ingredients for Peppermint Candy Cookies
- M & M Mint Chocolate Candies
- Refrigerated Sugar Cookie Dough
- Peppermint Extract
- Vanilla Frosting
- Cookie Cutters
- Green Food Coloring
- Ribbon
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How to Make Peppermint Candy Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the crushed candy canes until evenly distributed.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cool, wrap each cookie individually in a 12x12 inch cellophane square (24 squares needed). This adds a festive touch and helps keep them fresh.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
66g
Fat
8g
Carbs
8g
