Step 1: Crush Those Candy Canes

Unwrap candy canes and place them in a heavy-duty ziplock bag. Get out your aggression—smash them with a rolling pin, meat mallet, or the bottom of a pan until you have small pieces (not powder, but small chunks).

Mix crushed candy canes with coarse sugar in a shallow bowl. Set aside.

Pro tip: Do this over the sink or outside because peppermint dust gets EVERYWHERE.

Step 2: Make the Cookie Dough

In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

In a large bowl (or stand mixer), beat softened butter and sugar on medium-high speed for 3-4 minutes until light, fluffy, and pale. Don’t rush this—it matters.

Add egg, vanilla extract, and peppermint extract. Beat until combined. Scrape down the sides.

Add the flour mixture gradually, mixing on low speed until just combined. Don’t overmix or your cookies will be tough.

The dough should be soft but not sticky. If it’s too sticky, add 1-2 tablespoons more flour.

Cover and refrigerate for at least 30 minutes. This makes the dough easier to handle and prevents spreading.

Step 3: Shape the Cookies

Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.

For wreath shapes: Roll dough into balls (about 1 tablespoon each), then roll into ropes about 6 inches long. Form into circles and pinch the ends together. You’ve got wreaths!

For round cookies: Just roll into balls and flatten slightly. Easy mode activated.

Roll each cookie in the candy cane/sugar mixture, coating completely. Really press the coating in so it sticks.

Place on prepared baking sheets about 2 inches apart.

Press a few extra crushed candy cane pieces on top if you want them extra festive.

Step 4: Bake

Bake for 8-10 minutes. The cookies should be SET but still look slightly pale—they should NOT be brown. They’ll have barely any color except the candy cane pieces.

DO NOT OVERBAKE. These are meant to be soft and tender, not crispy.

Let them cool on the baking sheet for 5 minutes (they’re fragile right out of the oven), then transfer to a wire rack.

Step 5: Optional Glaze and Finishing

If glazing: Mix powdered sugar with milk and peppermint extract until smooth. Add red food coloring to half the glaze if you want a peppermint swirl effect.

Drizzle glaze over cooled cookies using a spoon or piping bag.

Let the glaze set for 15-20 minutes before storing.

Alternatively, just leave them as-is—the candy cane coating is decoration enough.

Step 6: Display and Devour

Arrange on a festive platter and watch them disappear.

Serve with hot chocolate, coffee, or a glass of cold milk.

Try not to eat the entire batch in one sitting. This is difficult, I know.