“Crunchy peppermint candies add flavor and texture to these buttery sugar cookies. Perfect for the holidays!” - by Crisco® Baking Sticks
Ingredients
Adjust Servings
Original recipe yields 3 dozen cookies
Directions
- Heat oven to 350 degrees F.
- Beat shortening, brown sugar, sugar, milk and vanilla in large bowl of electric mixer on medium speed until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture at low speed just until blended. Stir in 1/2 cup crushed candy. Shape into 1-inch balls. Place 2-inches apart on ungreased baking sheet.
- Bake 8 to 10 minutes or until lightly browned. Immediately sprinkle each cookie with about 1/4 teaspoon crushed candy. Cool 2 minutes. Remove to rack to cool completely.
- To have enough crushed candy for this recipe, use 9 medium candy canes or 36 peppermint hard candies.
Nutrition
Amount Per Serving (36 total)
- Calories
- 107 cal
- 5%
- Fat
- 4.2 g
- 6%
- Carbs
- 15.9 g
- 5%
Based on a 2,000 calorie diet
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Reviews (23)
Rate This Recipe
"I made these this morning following the recipe exact only using Andes peppermint crunch baking chips instead of crushed candy canes. I loved that I did not have to refrigerate the batter, I just mixed..." See more it up and was able to bake it right away. These cookies were done at nine minutes and once I pulled them off the sheet and let them cool on the kitchen counter, they were absolutely wonderful. One of the best sugar cookies I've ever had--they are soft, chewy and perfect. They look like something you'd get from a bakery!"
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