Crispy,Buttery Candy Cane Cookies

4.96 from 24 votes
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These Crispy,Buttery Candy Cane Cookies are perfect for your holiday dessert table, or even gifting!

Stack of Buttery Candy Cane Cookies in a White Plate with Crushed Candy Cane
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.

using a glass to flatten the Candy Cane Cookies dough

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.

Close up Stack of Buttery Candy Cane Cookies in a White Plate with Crushed Candy Cane

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.

crispy Candy Cane Cookies with crushed candy cane sprinkled on it

 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!




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Buttery Peppermint Cookies

Buttery crisp cookies with the snappy taste of peppermint thanks to crushed candy canes!
4.96 from 24 votes
Close up Stack of Buttery Candy Cane Cookies in a White Plate with Crushed Candy Cane
Prep Time
5 minutes
Cook Time
9 minutes
Total Time
14 minutes
Karlynn Johnston


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


  • Kick the tires and light the fires to 375 degrees.
  • Cream together your butter and sugar until it's light and fluffy. 
  • Add in the egg and vanilla, mixing thoroughly. 
  • Beat in the flour, baking soda and salt. 
  • When that is done, mix in the crushed candy cane. 
  • Prepare parchment paper lined cookie sheets. 
  • Roll a heaping tablespoon of cookie dough into a ball, 8 per cookie sheet. 
  • 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. 
  • Bake at 375 for 9-11 minutes, until golden brown. 
  • 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: 165IU, Calcium: 5mg, Iron: 0.4mg

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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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Olivia says

    I followed the recipe exactly and had no issues, though I didn’t have parchment paper and just sprayed the pan. They turned out perfect and taste great!!!5 stars

  2. Sue Bailey says

    My cookie dough was very dry. Had a hard time making a ball. I didn’t use parchment paper because my cookie pans are made so you don’t need it

    • Laura says

      Agree— this just spread into a giant sheet pan cookie. Wouldn’t make again

  3. Liz says

    I made these cookies as had brought some candy canes and didn’t want them to go to waste, these were delicious so much so I had to make another batch to give as gifts with my homemade hot cocoa stirrers! Totally recommend these awesome cookies, easy to make and so tasty.5 stars

  4. Tracy Mae says

    Okey I’m convinced these “not working out” are for people with more Humid Heat than where I am! These are working out Beautifully!!! They don’t even spread out that much, aslong as you put 8 on a Silicone mat they make the most delicious cookies

  5. Unknown says

    these cookies didn’t work for me, I tried so many things and they all ended up as one big pancake on my pan, not even thick. They just tasted like burnt butterscotch

  6. delores alexander says

    I made these and took heed of your thoughts. I checked other recipes for butter to flour ratio and altered the recipe by adding more flour. i added a 1’2 c extra . i shaped some of the dough with cookie cutters and did some round according to directions. they came out great. the cooking time was questionable but that could be my oven. I love candy cane so i could have a fuller taste but they are lovely.

  7. Sacha says

    Okay, so I can’t fault the taste of these but I am extremely disappointed by the fact they spread out in the oven to cover the whole sheet regardless of adjusting the over temperature and pre-freezing the dough after the mess of the first batch.

    Kicking myself for not reading the comments and making adjustments to the sugar. If I ever have the gross misfortune to have a packet of candy canes (one of those cardboard boxes with about 10-12 in, I will be choosing another recipe and using the recommend sugar minus the candy cane dust amount.

    So glad I didn’t choose to make these as gifts before Christmas as the wasted time in a very busy period would upset me doubly.2 stars

  8. Fiona Krogh says

    TIP: use your blender to crush the candy canes, much less mess than smashing them with the rolling pin.
    I found 375 was a little too hot, so I reduced it to 350.
    I also would recommend reducing the sugar a little, they are very chewy.4 stars

    • Monelle says

      Uggh! Why didn’t I look at these comments before hand, mine melted all into each other even with just 8 on the cookie sheet…
      Soo frustrating!

  9. 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.

    • Dana says

      Can these cookies be named ahead and frozen till Christmas?? Wondering if it will ruin the texture???

  10. 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.

  11. 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!5 stars

  12. 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 stars

  13. 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!5 stars

  14. 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.

  15. 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? 😉

  16. 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 🙂

    5 stars

  17. Karla Hennebold says

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

    5 stars

  18. 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.

    5 stars

  19. Karlynn Johnston says

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

  20. StephanieJohnson says

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

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