Peppermint Canady Sugar Cookies1

Peppermint-Candy Sugar Cookies for the Great Food Blogger Cookie Swap

I was so excited to participate in the Food Blogger Cookie Swap again this year.  The cookie swap is hosted by Lindsay of Love and Olive Oil and Julie of The Little Kitchen.  Each food blogger gave a $4 donation to Cookies for Kids’ Cancer to participate in the swap. Last year over 600 bloggers participated and we raised over $14,000 for Cookies for Kids’ Cancer!  A big thank you to our brand partners – OXO, Dixie Crystals, California Olive Ranch, and Brownie Brittle, who will EACH be matching our donation (up to $3,000)!

Basically, after I signed up for the swap, I received the addresses of three other food bloggers.  I had to choose a new cookie recipe I had never made before and send each of them one dozen homemade cookies. Then, I also received three different boxes of cookies from other bloggers!  I received browned butter molasses cookies from Becca of The Salted Cookie, tangerine olive oil cookies from Vakai Ir Vanile, and fruit cake cookies from Kimberly of Rhubarb and Honey.  They were all so delicious!  Thanks so much, friends!

Peppermint Candy Sugar Cookies4

My daughter helped me choose Peppermint-Candy Sugar Cookies for my recipe.  I think she may have had an ulterior motive since peppermints are her favorite candy.  🙂  The recipe can be found in the current issue of Living magazine.  It was a basic sugar cookie recipe that was very simple and easy to follow.  If you make these at home, I do recommend using a food processor to crush the peppermint candies.  Enjoy!

Peppermint-Candy Sugar Cookies
Yields 2
A fun, festive holiday cookie!
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Ingredients
  1. 1½ cups all-purpose flour
  2. ¾ teaspoon baking powder
  3. ¼ teaspoon coarse salt
  4. 1 stick unsalted butter, room temperature
  5. 1 cup granulated sugar
  6. 1 large egg
  7. 1 teaspoon pure vanilla extract
  8. 4 ounces flat round peppermint candies
  9. 2 tablespoons coarse sanding sugar
Instructions
  1. In a medium bowl, whisk together flour, baking powder, and salt.
  2. With a mixer on medium speed, beat butter with sugar until light and fluffy, about 2 minutes.
  3. Beat in egg and vanilla until just blended, scraping down sides of bowl.
  4. Reduce speed to low and gradually beat in flour mixture until combined.
  5. Refrigerate dough until firm, about 1 hour.
  6. Preheat oven to 325 degrees.
  7. Meanwhile, place peppermints in a resealable plastic bag and finely crush with a meat mallet.
  8. Transfer to a shallow bowl and mix with sanding sugar.
  9. Form rounded teaspoons of dough into balls for small cookies, or rounded tablespoons for larger ones.
  10. Roll in crushed candy mixture to coat.
  11. Arrange 2 inches apart on parchment lined baking sheets.
  12. Bake, rotating sheets once, until edges are starting to brown, about 11 minutes for small cookies, 14 minutes for larger ones.
  13. Let cool completely on wire racks.
  14. Cookies can be stored in an airtight container, between sheets of wax paper, for up to 1 week.
Adapted from Living Magazine, December 2014/January 2015
Adapted from Living Magazine, December 2014/January 2015
Cafe Carol http://www.cafecarol.com/
If you’re a food blogger and would like to participate in next year’s cookie swap, you can sign up to receive notifications here: http://eepurl.com/qCABj.  It’s a lot of fun and the best part is it’s all for a good cause!

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Categories: Food

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