Copycat Candy Cane Crumbl Cookies
You won’t want to pass up these amazing copycat candy cane Crumbl cookies.
Easy copycat Crumbl cookies recipe for the Holidays.
Delicious copycat Crumbl sugar cookies with frosting and candy canes – yum!
Make homemade Crumbl cookies for desserts, snacks, party food or Christmas cookie exchanges.
Learn how to make Crumbl cookies with this yummy recipe.
Soft and tasty frosted Christmas cookies that will please any crowd.
Get ready to make the best copycat candy cane Crumbl cookies.
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How To Make Copycat Candy Cane Crumbl Cookies
Preheat oven to 350 degrees and line two cookie sheets with parchment paper
Using a large bowl, beat together the butter, sugar, eggs, peppermint extract, and almond until
combined and smooth
Using a medium bowl, whisk the four and baking powder together until combined
Gradually beat into the wet ingredients until a dough forms
Using a large ice cream scooper, scoop out dough into your hand and roll into a ball
Spray the bottom of a flat cup and dip into the 1 C of sugar
Press the cup into the dough ball and gently flatten into a thick disk
Repeat steps with remaining dough
Bake 1 tray at a time in the oven for about 11 minutes
Remove and allow to cool completely
Frosting
Using a standing mixer, beat all ingredients except the candy canes until combined, creamy and
thick
Scoop into the piping bag
Pipe a spiral onto the top of the cookies
Sprinkle the crushed candy canes on top
Allow frosting to harden slightly for about an hour before enjoying
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Copycat Candy Cane Crumbl Cookies
Ingredients
- 1 C unsalted sweet cream butter softened
- 1 C sugar
- 2 large eggs
- 1 tsp pure peppermint extract
- ½ tsp pure almond extract
- 3 C flour
- 2 tsp baking powder
- 1 C sugar set aside
Peppermint Frosting ingredients
- 1 C unsalted sweet cream butter softened
- 3 1/2 C powdered sugar
- 1 tsp pure peppermint extract
- 10 candy canes crushed
- 1 large piping bag with large round tip
Instructions
- Preheat oven to 350 degrees and line two cookie sheets with parchment paper
- Using a large bowl, beat together the butter, sugar, eggs, peppermint extract, and almond until
- combined and smooth
- Using a medium bowl, whisk the four and baking powder together until combined
- Gradually beat into the wet ingredients until a dough forms
- Using a large ice cream scooper, scoop out dough into your hand and roll into a ball
- Spray the bottom of a flat cup and dip into the 1 C of sugar
- Press the cup into the dough ball and gently flatten into a thick disk
- Repeat steps with remaining dough
- Bake 1 tray at a time in the oven for about 11 minutes
- Remove and allow to cool completely
- Frosting
- Using a standing mixer, beat all ingredients except the candy canes until combined, creamy and
- thick
- Scoop into the piping bag
- Pipe a spiral onto the top of the cookies
- Sprinkle the crushed candy canes on top
- Allow frosting to harden slightly for about an hour before enjoying
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