Candy Cane Cookies with Chocolate Mint
A buttery soft shortbread cookie studded with crushed candy canes, a crackly coating and topped with a chocolate mint. This is my family's signature holiday recipe and the one I can't live without every Christmas!
Servings cookies
Ingredients
- 12 Tablespoons salted butter (1 ½ sticks) at room temperature
- ¼ cup granulated sugar
- 1 large egg, separated
- 1 teaspoon vanilla extract
- 2 cups (260g) all purpose flour food scale recommended. Otherwise lightly spoon into measuring cup and level.
- ½ cup crushed peppermint candy canes
- 1 pinch salt
- 30-40 Junior Mint candies 1 of the large 3.5 oz boxes is usually perfect. I like to get a couple to be safe or make a double batch!
Additional Ingredients
- additional sugar, for rolling. About ½ cup
Instructions
- Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside. *It's important to use parchment. An unlined or foil-lined baking sheet will cause the cookies to stick.
- Using a stand mixer if you have one, cream butter and sugar until light and fluffy. Add in egg yolk only (save white in a bowl) and vanilla.
- Add flour gradually, a little at a time, and mix on low until fully incorporated. It might take a minute or two.
- Mix in crushed candy canes and stir until incorporated.
- Add a pinch of salt to the reserved egg white. Using a fork or small whisk, beat well until very light and frothy. When you lift up your fork/whisk, the white should not be goopy and thick, it should be thin and liquid-y. Set out another bowl with about 1/2 cup additional sugar for rolling.
- Use a cookie scoop to scoop dough into 1 tablespoon portions. Use hands to roll into balls.
- Working with just a few at a time, dip* them into the egg white and use clean hands to make sure excess drips off and only a thin coating remains on dough. (*See notes below for some tips on this). Then roll the dough balls in sugar and place on a baking sheet about 2 inches apart. Tip: if your sugar starts to get clumpy, switch it out for fresh.
- Using a finger other than your thumb, make an indentation in the center of each cookie. Bake for about 9-10 minutes, until puffed and almost set. While cookies are baking, get your Jr. Mints ready- I like to pour them into a small bowl to make them easier to grab quickly.
- Working quickly to not lose too much heat, pull your pan out and place a single Junior mint on the indentation of each cookie and return pan to oven.
- Continue baking until set, about 1-2 minutes longer. Cookies should not brown on top, or really on the bottom, either. Once you make them you'll get a feel for what they look like when perfectly done! The edges will start to crackle just a bit and they won't appear "wet".
- Remove pan from oven and let cool for a few minutes before transferring cookies to a cooling rack.
- I prefer to let them cool completely before serving.
Notes
Rolling Tips:
The dough balls really only need a very light, but thorough coating of egg white. If you're heavy handed with the egg white, they'll still taste great but the egg/sugar coating will melt off and spread. I've found 2 easy ways to do this. For both methods, it's important that your egg white is beaten very thoroughly. 1. Instead of rolling your dough in the egg white and trying to spoon it out, dip your fingers in the egg white and then gently roll the balls around in your hand before dropping them in the sugar. Another option is 2- Place all of your dough balls in a flat dish (like a 9x13 pan) and then pour your well-beaten egg white over the top and use your hand to lightly coat each one. Then take a few at a time, letting any excess egg white drip off first, and transfer to your sugar bowl and then onto your baking sheet.
Storage and Other Tips
These are a unique cookie in that I think they are not only better after they are completely cooled, but I think they're better the next day, too! If kept in an airtight container, layered between parchment, they're also good for several days after baking. This makes them an excellent choice for a make-ahead cookie. They also freeze well.
Make Ahead Tips:
- To make 1-2 days ahead, cool completely and then immediately store in an airtight container with cookies between layers of parchment paper
- To freeze baked cookies, cool completely and then immediately store in an airtight container with cookies between layers of parchment paper and place in freezer for up to 2 weeks. To freeze longer, take frozen cookies as just explained and vacuum seal
- To freeze dough: Make cookies through the rolling in sugar step, and imprinting your finger. Flash freeze shaped dough and then store between layers of parchment, handling them gently as to not rub off the sugar coating. Let cookies thaw in fridge, then set at room temp before baking as directed. Note, you can obviously freeze the dough or dough balls before rolling, coating, and shaping, but I find it more difficult to shape and indent once they've been chilled.
Nutrition
Serving: 1cookie, Calories: 77kcal, Carbohydrates: 8g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 12mg, Sodium: 37mg, Potassium: 10mg, Fiber: 0.2g, Sugar: 2g, Vitamin A: 140IU, Calcium: 3mg, Iron: 0.4mg
Calories: 77kcal
Cost: 15
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