Bakemas Day 2: matcha crinkle cookies
BAKEMAS DAY 2: matcha crinkle cookies 💚 is a easy American recipe that serves 12. 120 calories per serving. Recipe by teak & thyme on YouTube.
Prep: 30 min | Cook: 12 min | Total: 52 min
Cost: $19.89 total, $1.66 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 1 cup Granulated Sugar
- 1 cup Unsalted Butter (softened, cut into cubes)
- 1 large Egg (room temperature)
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Peppermint Extract (use sparingly)
- 4 Candy Cane (crushed into fine pieces, plus extra for garnish)
- 1/2 cup Powdered Sugar (for glaze)
- 1 tablespoon Milk (for glaze)
Instructions
Combine Dry Ingredients
In a large mixing bowl, whisk together the sifted all‑purpose flour and 1 cup granulated sugar.
Time: PT5M
Cream Butter and Sugar
Add the softened butter to the bowl and beat with a hand mixer on medium speed until light and fluffy, about 2 minutes.
Time: PT2M
Add Egg and Flavors
Add the egg, vanilla extract, and peppermint extract. Beat until fully incorporated, about 1 minute.
Time: PT1M
Incorporate Dry Ingredients
Gradually add the flour‑sugar mixture to the wet ingredients, mixing on low speed until a soft dough forms.
Time: PT3M
Add Crushed Candy Cane
Fold in the crushed candy cane pieces (reserve a handful for topping) using a spatula until evenly distributed.
Time: PT2M
Chill the Dough
Shape the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes to firm up.
Time: PT30M
Preheat Oven & Prepare Baking Sheet
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Time: PT5M
Temperature: 350°F
Roll and Cut Cookies
On a lightly floured surface, roll the chilled dough to about ¼‑inch thickness. Use cookie cutters to cut shapes and place them on the prepared sheet.
Time: PT8M
Bake
Bake the cookies for 10‑12 minutes, or until the edges are just lightly golden.
Time: PT12M
Temperature: 350°F
Cool & Glaze
Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack. In a small bowl, whisk powdered sugar with milk to a drizzle‑able consistency. Drizzle glaze over cooled cookies and sprinkle the reserved crushed candy cane on top.
Time: PT5M
Serve
Enjoy the cookies fresh, or store as directed.
Time: PT0M
Nutrition Facts
- Calories
- 120
- Protein
- 1.5 g
- Carbohydrates
- 18 g
- Fat
- 5 g
- Fiber
- 0.5 g
Dietary info: Vegetarian
Allergens: Gluten, Dairy, Eggs
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Gluten-Free All-Purpose Flour
- Instead of Granulated Sugar: Coconut Sugar, Caster Sugar
- Instead of Unsalted Butter: Margarine, Plant-Based Butter
- Instead of Egg: Flax Egg (1 tbsp ground flax + 3 tbsp water)
- Instead of Vanilla Extract: Almond Extract
- Instead of Peppermint Extract: Crushed Peppermint Candy
- Instead of Candy Cane: Peppermint Bark, Crushed Peppermint Hard Candy
- Instead of Powdered Sugar: Confectioners' Sugar
- Instead of Milk: Water, Almond Milk
Equipment Needed
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Rolling Pin
- Cookie Cutters (round or festive shapes)
- Baking Sheet
- Parchment Paper
- Small Bowl
- Spatula
Critical Steps — Do Not Skip
- Creaming butter and sugar until light and fluffy
- Chilling the dough to prevent spreading
- Baking until just lightly golden to avoid over‑browning
Chef Tips from the Video
- For extra sparkle, dust the finished cookies with edible silver glitter before the glaze sets.
- Use a combination of round and festive star cutters for visual variety.
Troubleshooting
Cookies spread too much and become thin.
Chill the dough longer (up to 1 hour) and make sure the butter is not overly soft. Also, add an extra tablespoon of flour if needed.
Glaze cracks or dries out.
Adjust the glaze consistency with a few drops of milk; apply while cookies are completely cool.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze baked cookies in a single layer, then transfer to a zip‑top bag for up to 2 months.
Room temperature: Best enjoyed within 2 days at room temperature in a sealed tin.
Make-Ahead Tips
- Prepare and freeze the dough after the chilling step; bake directly from frozen, adding 2‑3 minutes to bake time.
- Glaze can be made a day ahead and stored in the refrigerator; stir before using.
Frequently Asked Questions
What is the cultural significance and history of candy cane sugar cookies in American holiday traditions?
Candy cane sugar cookies blend two classic Christmas symbols: the sugar cookie, a staple of American holiday baking since the 19th century, and the peppermint candy cane, which originated in Europe and became popular in the U.S. in the early 1900s. Together they represent the sweet, festive spirit of the season and are often served at family gatherings and holiday parties.
What are the traditional regional variations of peppermint‑flavored cookies in the United States?
In the Northeast, peppermint cookies are often rolled in crushed candy canes before baking, while in the Midwest they may be glazed with a thin sugar‑peppermint icing. The West Coast sometimes adds a hint of orange zest for a citrus‑peppermint twist. All variations celebrate the red‑and‑white colors of the candy cane.
How is the authentic traditional way to serve candy cane sugar cookies in American holiday celebrations?
Traditionally, the cookies are arranged on a decorative platter or holiday cookie tin, often alongside other seasonal treats like gingerbread and shortbread. They are served at room temperature, allowing the peppermint glaze to stay glossy, and are paired with hot cocoa or mulled cider.
What occasions or celebrations are candy cane sugar cookies traditionally associated with in American culture?
These cookies are a holiday favorite for Christmas Eve, Christmas Day, and New Year’s gatherings. They also appear at office holiday parties, school bake sales, and as part of Advent calendars.
How does the candy cane sugar cookie fit into the broader American holiday dessert tradition?
The cookie combines the buttery, melt‑in‑your‑mouth texture of classic American sugar cookies with the festive peppermint flavor and red‑white visual cue of candy canes, making it a quintessential holiday treat that complements pies, cakes, and other seasonal desserts.
What are the authentic traditional ingredients for candy cane sugar cookies versus acceptable substitutes?
Authentic ingredients include all‑purpose flour, unsalted butter, granulated sugar, egg, vanilla extract, peppermint extract, and crushed candy canes. Acceptable substitutes are gluten‑free flour blends, plant‑based butter, flax egg, almond extract for vanilla, and crushed peppermint bark or hard peppermint candy in place of candy canes.
What other American holiday dishes pair well with candy cane sugar cookies?
They pair beautifully with hot chocolate, eggnog, mulled apple cider, roasted turkey, honey‑glazed ham, and classic sides like mashed potatoes and green bean casserole.
What makes candy cane sugar cookies special or unique in American holiday cuisine?
The combination of a buttery sugar cookie base with a peppermint‑infused dough and a crunchy candy‑cane garnish creates a multi‑textured, aromatic treat that captures the visual and flavor essence of Christmas in a single bite.
How has the candy cane sugar cookie evolved over time in American holiday cooking?
Originally simple sugar cookies, bakers began adding peppermint extract and crushed candy canes in the mid‑20th century to enhance flavor and visual appeal. Modern variations now include glazes, edible glitter, and creative shapes, reflecting contemporary trends while preserving the classic taste.
What are common misconceptions about candy cane sugar cookies?
A common myth is that the cookies must be baked with whole candy canes; in reality, crushing the canes into small pieces distributes the flavor evenly and prevents hard chunks. Another misconception is that the glaze must be thick; a thin drizzle keeps the cookie crisp.
What are the most common mistakes to avoid when making candy cane sugar cookies?
Avoid over‑softening the butter, which leads to spreading, and under‑chilling the dough, which causes thin cookies. Also, be careful not to over‑bake; the cookies should stay pale‑gold, not dark brown, to keep the peppermint flavor bright.
Why does this recipe use peppermint extract instead of adding whole candy canes to the dough?
Peppermint extract provides a uniform flavor without the risk of large hard candy pieces that can cause uneven baking or a gritty texture. The crushed candy canes are added later for crunch and visual appeal.
Can I make candy cane sugar cookies ahead of time and how should I store them?
Yes, bake the cookies up to three days in advance. Store them in an airtight container at room temperature. For longer storage, freeze the baked cookies and re‑heat briefly at 300°F before serving.
What texture and appearance should I look for when making candy cane sugar cookies?
The cookies should have a tender, slightly crumbly interior with a lightly crisp edge. Visually, they should be pale‑gold with a glossy drizzle of glaze and a sprinkling of red crushed candy cane for contrast.
How do I know when the candy cane sugar cookies are done cooking?
The edges will turn a light golden brown and the tops will look set, not shiny. A gentle tap on the bottom should sound hollow. Remove them promptly to avoid over‑browning.
What does the YouTube channel Teak & Thyme specialize in?
The YouTube channel Teak & Thyme specializes in approachable, seasonal home cooking with a focus on fresh ingredients, rustic techniques, and beautiful plating that inspires home cooks to create restaurant‑quality meals.
What is the cooking philosophy and style of the YouTube channel Teak & Thyme?
Teak & Thyme emphasizes simplicity, seasonal produce, and a balance between classic comfort foods and modern twists. Their style combines clear step‑by‑step instructions with cinematic visuals and a warm, personable narration.
Last updated: August 20, 2026
