Candy Cane Sugar Cookies
Author: The Crafting Chicks
Candy Cane Cookies Recipe Type : Dessert Author: The Crafting Chicks
  • ⅔ cup regular shortening unflavored
  • ⅔ cup unsalted butter room temperature
  • 2 cups white sugar separated
  • 1 large egg + 1 large egg yolk
  • 1 tablespoon corn syrup
  • 2 teaspoons vanilla extract
  • ¼ teaspoon peppermint extract
  • 3½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅔ cup peppermint crunch sprinkles (I crushed up about 6 candy canes for some extra flavor.)
  • Cream Cheese Peppermint Frosting
  • ¼ cup (4 tablespoons) butter softened not melted
  • 4 ounces cream cheese softened but not melted
  • ½ teaspoon vanilla extract
  • ½ teaspoon peppermint extract not mint extract
  • 2 and up to 2 & ½ cups powdered sugar (depending on desired consistency)
  • Peppermint crunch sprinkles to top
  1. Preheat the oven to 350 degrees F.
  2. Beat together the shortening, butter, and 1 and ½ cups white sugar until light and creamy.
  3. Mix in the egg, egg yolk, corn syrup, and vanilla extract.
  4. Beat in the peppermint extract to taste.
  5. Add in the flour, baking powder, salt and crushed candy canes. Mix until just combined.
  6. Drop ball shaped spoonfuls onto baking sheet. Flatten out into a disc for even cooking.
  7. Bake 2 inches apart on a parchment lined cookie sheet.
  8. Bake 9-12 minutes.
  9. *Its best to slightly under-baking the cookies, letting them cool most of the way
  10. Beat together the softened butter, softened cream cheese, vanilla, and peppermint extract.
  11. Beat in the powdered sugar, slowly adding about ½ a cup at a time until a smooth frosting is formed.
  12. You can add a little milk if needed to thin your frosting to desired consistency.
  13. Frost the cookies and add peppermint crunch sprinkles to the top.
  14. Store in an airtight container at room temperature.
Recipe by The Crafting Chicks at