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Crispy,Buttery Candy Cane Cookies

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These Crispy,Buttery Candy Cane Cookies are perfect for your holiday dessert table, or even gifting!

 Candy Cane Cookies
Candy Cane Cookies

How to Make Crispy Candy Cane Cookies

When I was making these cookies I had this weird feeling that I had made these before. It kept niggling at the back of my mind, pestering me. Why did I think I had made these before? Did I think of them last year and not make them, thus instilling this feeling of been there, done that?

It was only after I baked a sheet of them that I realized yes, I had made them the year before and never posted them.

Why, you might ask, did I not post them?

Well my darlings, because the ding dang cookies last year all ran together on the sheet into one giant, glommy mess and were ruined. That’s all, nothing really, other than the usual temper tantrum I might have had in the kitchen.

Luckily I only had to make one tray of these before I remembered my mistake from last year.

Oh, let me tell you how I instantly remembered when I pulled out that blasted sheet last week with these cookies all stuck together in one giant cookie catastrophe. I was so mad that I had made the same mistake twice! Fool me once, fool me twice and never fool me three times because I’ll just throw the blinking things out!

Luckily, this year I mastered them. Those crushed candy canes make these cookies spread like an Exxon oil spill and there’s almost no containing it unless you spread the cookies far apart.

See this below?

NOT FAR ENOUGH. This was the sheet that all melted together. I would put eight to a sheet to play it safe.

 Candy Cane Cookies

Why bother, one might ask, to make cookies that are clearly a royal pain in Santa’s bottom?

Well, since you did ask, it’s because they are glorious tasting. Oh my. These are cunchy, buttery peppermint bliss cookies. They are worth the little bit of extra effort – and by extra I mean really, you’re just placing eight to a sheet instead of twelve, I’m not asking you to stand on your head and sing Jingle Bells.

 Candy Cane Cookies

These combine everything I love in a cookie, as you all know I am addicted to my buttery, crispy chocolate chip cookies and I have a major thing for mint.

These cookies manage to be crispy and chewy from the mint at the same time.

 Candy Cane Cookies

 So royal pain in the Christmas tush or not, they are amazing cookies, one must simply allow space for them to spread out more than the usual cookie. Give them a whirl if you like chewy yet crunchy cookies and are a candy cane fanatic. They are totally worth it.

Happy Baking everyone! Thanks for stopping by! I hope that your holiday preparations are going fabulously, are we keeping the stress levels under control? I hope so! Remember to take care of yourselves during this busy holiday season!

If you want another great Christmas cookie classic, try my snickerdoodles! They are amazing!

Love,

Karlynn

 

Learn to cook like the Kitchen Magpie

Buttery Peppermint Cookies

Buttery crisp cookies with the snappy taste of peppermint thanks to crushed candy canes!
5 from 8 votes
Prep Time
5 minutes
Cook Time
9 minutes
Total Time
14 minutes
Course
Dessert
Cuisine
cookies
Servings
36
Calories
129
Author
Karlynn Johnston

Ingredients

  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup butter softened
  • 1 1/4 cups white granulated sugar
  • 1/4 cup packed brown sugar
  • 1 1/2 tsp vanilla
  • 1 egg
  • 3/4 cup crushed candy cane

Instructions

  1. Kick the tires and light the fires to 375 degrees.

  2. Cream together your butter and sugar until it's light and fluffy. 

  3. Add in the egg and vanilla, mixing thoroughly. 
  4. Beat in the flour, baking soda and salt. 

  5. When that is done, mix in the crushed candy cane. 

  6. Prepare parchment paper lined cookie sheets. 

  7. Roll a heaping tablespoon of cookie dough into a ball, 8 per cookie sheet. 

  8. Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off. Flatten each of them as much as you can. This is a dry dough -no sticky chewiness going on here- but it's just wet enough to make perfect little flat cookie patties. 

  9. Bake at 375 for 9-11 minutes, until golden brown. 
  10. Cool on the sheets completely.

Nutrition Information

Serving: 36g, Calories: 129kcal, Carbohydrates: 19g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 18mg, Sodium: 147mg, Potassium: 14mg, Sugar: 11g, Vitamin A: 3.3%, Calcium: 0.5%, Iron: 2.4%

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Comments & Recipe Tips Share a tip or comment!

  1. MIchelle says

    My recipe worked fantastic with the following changes to original recipe
    amend to the following :
    1/2 cup sugar instead of 1 1/4 cups
    1 tsp baking powder as well as the baking soda.
    I used 2 cups of whole wheat flour and 1/2 cup white.
    Roll into 1 inch balls, slightly flatten and bake for 10 minutes for perfect cookies.

  2. MIchelle says

    I solved the problem of the cookies spreading too much. Don’t put so much sugar. Most cookie recipes have double the sugar needed!!!!!!!
    They still taste fantastic and are soft.

    My recipe worked fantastic with the following changes to original recipe
    amend to the following :
    1/2 cup sugar instead of 1 1/4 cups
    1 tsp baking powder as well as the baking soda.
    I used 2 cups of whole wheat flour and 1/2 cup white.
    Roll into 1 inch balls, slightly flatten and bake for 10 minutes for perfect cookies.

  3. Suzanne says

    Well, mine are kind of a mess, spread out but still cute. Once you taste them heaven! SO good!

    I didn’t want to do all crushed candy cane so I added some white chocolate peppermint pieces and wow!

    Thanks so much!

  4. Stephanie Mazzullo says

    Hey how long can this be stored in fridge for? Will it last in tin foil or plastic wrap? Thanks so much! These cookies are delicious

    • Karlynn Johnston says

      I would freeze them, candy canes are prone to weeping and will make these softer not crispy!

  5. Kylee says

    Thank you so much! I baked these as a last-minute Christmas treat for my friends and they turned out delicious. Definitely one to keep for the family Christmas party!

  6. Carolyn Peppernick says

    I haven’t made these yet and am wondering if you could substitute an egg replacer for the egg in this recipe? I have a grandson who would love these but is allergic to eggs.
    Thank You

    • Melody Ledesma says

      I’m allergic to eggs and I substitute apple sauce or plain greek yogurt.

  7. Rob Kate Wigmore says

    I want to make these right away! I know butter and margarine are so different especially in taste, but will margarine do? And should I risk making these without parchment paper? Should I just follow the recipe? 😉

  8. Karla Hennebold says

    These are delicious!! I’ve put them in my permanent file — not many things make it there but these are that good 🙂

  9. Karla Hennebold says

    OMG – I just made these! They are so good!!! They ARE chewy & crispy…and buttery…and delicious 🙂

  10. Cynthia says

    I’m eating these warm out of the oven right now. Delicious.

    I made a half batch and used 10 mini candy canes, and it seemed like a good number. The kids loved smashing them to bits.

  11. Karlynn Johnston says

    Oh Lord. I buy them bulk at Bulk Barn already crushed! There’s one really close to you!

  12. StephanieJohnson says

    Can’t wait to try these. Do you recall how many candy canes makes 3/4 cup?

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