These peppermint candy cane cookies are light, buttery, and have such a fun twisted candy cane shape. Candy cane cookies look so fun for Christmas parties, gifts, and for cookie trays to share ...

Preparation. Step 1. Place racks in upper and lower thirds of oven and preheat to 350°. Place 3 full-size or 6 mini candy canes in a resealable plastic bag; seal bag and coarsely crush candy with ...

10. Broil, 1 baking sheet at a time, on middle rack of oven until marshmallows are golden brown and melted, 1 to 2 minutes. (Keep an eye on them because they will toast very quickly.) ...

Using a 1-oz. (2 tablespoons) cookie scoop, evenly scoop 6 dough balls onto each baking sheet 3 inches apart, pushing any exposed pieces of candy cane back into the dough. 5.

Place the cookies, candy cane side up, on baking sheets lined with Silpat baking mats or parchment paper. Bake the cookies for 10 - 12 minutes. I rotate the pans front to back and top rack to ...

Ariana Feygin reimagines peppermint hot cocoa in a sweet, chewy cookie. ... We always stirred our drinks with candy canes and topped our mugs with plenty of marshmallows. This recipe reminds me ...

Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in 1/4 cup all-purpose flour until well blended. Shape dough into 36 (1-inch) balls.

Bake in preheated oven until cookies have puffed and are set around edges but still somewhat soft in centers, 10 to 12 minutes, rotating pans 180° and between top and bottom racks halfway.

Preheat oven to 350 F. Add dry ingredients -- flour, ginger, baking soda, nutmeg, cinnamon, cloves and salt -- in a sifter, and sift into a bowl.

Bake cookies for 8 to 12 minutes, rotating at 6 minutes, just until starting to turn golden on the bottom. Remove from oven and let cool. Melt the white chocolate in a double boiler.

all purpose flour; baking powder; salt; butter (I use salted but you can use unsalted) granulated sugar; egg (or you can use two egg whites but I find the single egg works best) ...