Candy canes and peppermint candies are a classic Christmas treats. These iconic candies were the inspiration for these “sweet” Christmas cookies. Traditional colors of red, white and green are the only colors needed to create a whole set of peppermint inspired cookies.
I added an extra little “twist” to these cookies, by starting with delicious Chocolate Sugar Cookies.
I used my Chocolate Rollout Cookie Recipe, then decorated the cookies with Peppermint Royal Icing (recipe below).
For decorating, I use the terms “outline consistency” and “medium/flood consistency”. Outline consistency icing should be thick, but not so thick it hurts your hand to squeeze out of the bag – about the thickness of traditional toothpaste. Medium/flood consistency should be just thin enough that it will flow and flatten, to fill in a given area – about the thickness/consistency of corn syrup.
Candy Cane Cookies ~
1. Using white (outline consistency) icing, outline the candy cane shape, then add stripes as desired. I like to plan that the white areas will be slightly larger than the red areas.
2. Fill in every other space with white (medium/flood consistency) icing.
3. If desired, immediately add a stripe of green icing onto the white areas. If you want you candy canes to only be white and red, simply skip this step.
4. After the white areas have set up a bit (30 minutes or so), fill in the open spaces with red (medium/flood consistency) icing.
Cupcake Cookies ~
1. Outline and fill in the base (the “cupcake liner”) of the cookie with desired color.
2. When the base area has set up a bit (30 minutes or so), fill in the top (“frosting” area) with white icing.
3. Add icing swirls with white (outline consistency) icing.
4. Immediately add sprinkles, by holding the cookie over a paper plate and sprinkle with desired sprinkles. If the bottom half (in this case the red area) is still wet, be careful not to get any sprinkles on that area. Add a large heart sprinkle on top, if desired. Add red detailing on the “cupcake liner” portion of the the cookie, as shown.
Peppermint Candy Cookie ~
1. Outline the design, as shown, using white (outline consistency) icing. I usually add a tiny white dot as I’m working, to remember which area will be white, and which will be red, so I make sure to create the right number of spaces.
2. Fill in every other space (as shown).
3. Immediately add a green stripe in the white areas.
4. After the white areas have set up a bit (30 minutes or so), fill in remaining spaces with red icing. Add a silver dragee in the center of the cookie (if desired).
Wrapped Peppermint Candy Cookie ~
1. Outline and flood cookie with white icing. Immediately, add lines of red, then green icing (as shown).
2.-5. Starting in the center of the cookie, drag a toothpick in a spiral motion, working your way to the outside edge of the “candy” area of the cookie (as shown).
6. When your icing has set a bit (30 minutes or so), add finished details with white icing, by outlining the shape, and adding little lines where the “wrapper” would be cinched together.
Once your cookies are decorated, I have several pretty packaging ideas HERE and HERE.
In additional to these Chocolate Peppermint Cookies, I have an extra treat for you today! I’ve teamed up with a few talented bakers and bloggers, who are also sharing cookie recipes and ideas today!
Follow the links below for more holiday cookies ideas!
Jenn | Hostess with the Mostess
Carrie | Half Baked :: The Cake Blog
Marian | Sweetopia
Kim | The TomKat Studio
Jessica | Pen N’ Paperflowers
How to Make Peppermint Royal Icing
Peppermint Royal Icing
- 4 cups powdered sugar
- 5 tablespoons meringue powder
- 6 tablespoons warm water filtered if possible
- 3/4 teaspoon peppermint extract
- 1 tablespoon light corn syrup optional
- Add powdered sugar to the bowl of your electric mixer. Add meringue powder, then mix for a few seconds on low.
- Add warm water, one tablespoon at a time, while the mixer is running.
- Add peppermint extract.
- Add corn syrup (if desired).
- Continue to mix, stoping the mixer to scrap down the sides of the bowl, if necessary.
- Increase speed to medium/high and beat icing 1-2 minutes.
- This recipe will give you a very thick icing. Add additional water as needed, depending on the project.
- Keep icing covered (with plastic wrap) at all times.
- Use smaller bowls to color icing, or thin down icing, as needed.
Love the step-by-step pictures, you make it look so easy! 🙂
Blue Skies and Mud Puddles says
These cookies are amazing! I love how they just pop off the screen. Not only beautiful, but they are making me hungry.
sue @ cakeballs, cookies and more says
I love those so classic Christmas.
Charlotte Moore says
Your work is gorgeous. You must have patience and a steady hand.
Glory, thanks for sharing these adorable Christmas cookies!! Love your tutorials, your directions and photos are always amazing!
I almost bought that candy cutter, minutes ago at the grocery…grrr, now I wish I had with 2 batches of gingerbread in the fridge. Out I go I suppose. As as to an earlier comment, I too loved (still do) the cinnamon red hot on the gingerbread! But favorite to this day remains chocolate shot on a sugar cookie….yum!
Carrie's Creations says
love these! the colors are so bright and cheery!
Cindy Eikenberg says
Thank you for providing so much beautiful, holiday cookie inspiration! Just gorgeous!
Cookin' Canuck says
Wow, you do beautiful work! And I love your helpful tutorials.
Jessica | Pen N' Paperflowers says
Glory!! You are amazing. These cookies are perfection. I LOVE the Christmas Cupcake Cookies – what a great idea!! The Peppermint Candy Swirled Cookie tutorial is fabulous too! Thanks for sharing your tips – I can’t wait to try that technique!! I also can’t wait to try your Chocolate Rollout Cookie Recipe. What a great way to start my day today – pure inspiration for the Holidays. I’m thrilled you participated in the Cookie Exchange and love your contributions. Hugs and Happy Holidays!!