How about a buttery, crispy, hint of peppermint, easy-to-make, kid friendly Christmas cookie that will elicit raves from everybody who tries one? Candy Cane Crisps are easy to make with no rolling out required! Just mix the batter, form into balls, roll in powdered sugar, flatten with a fork and sprinkle with crushed candy canes. How easy is that? Your kids will love helping you make these!
The candy canes melt and when the cookies cool, the candy center firms up and crunches as you eat these delightful little cookies. You’ll love how easy and crunchy they are! PS, this is the one I always bring to cookie exchanges and it’s one of the first ones to run out!Ingredients for Candy Cane Crisps. I mean seriously, 6 ingredients? Doesn’t get much easier than that 🙂
Why I LOVE this recipe:
- It’s very kid friendly
- It’s easy to do, no chilling the dough or rolling out
- It’s fun and festive
- The cookies are crisp and sweet and not too peppermint-y yet delightfully Christmasy!
- The cookies aren’t heavy, just a light, fun, crisp little Christmas cookie 🙂
Candy Cane Crisps
- 1 cup (2 sticks) butter at room temperature (do not use margarine, they won't turn out right)
- 1¼ cups powdered sugar, divided
- 1½ teaspoons vanilla
- 1⅓ cups all purpose flour
- 1 cup rolled oats - I use old fashioned oats
- ½ teaspoon salt
- ¾ cup crushed candy canes (about 9 candy canes)
- In a large bowl of an electric mixer, beat butter and 1 cup of the powdered sugar until creamy, about 1 minute.
- Beat in vanilla.
- In another bowl, stir together flour, oats and salt and gradually add to butter mixture, blend thoroughly for about 2 minutes.
- Add ¼ cup of the crushed candy canes and mix until well combined.
- Roll dough into ¾ inch balls. Roll each ball in remaining ¼ cup of confectioners sugar.
- Place balls 2 inches apart on silicone covered or parchment covered baking sheets, or greased and floured baking sheets.
- Flatten cookies with a fork, making a crisscross pattern with the fork tines.
- Sprinkle each cookie with about ½ teaspoon crushed candy canes.
- Bake in a 325 oven for 16 - 20 minutes, rotating cookie sheet half way through the baking time. Cook until edges are lightly browned.
- Let cool on baking sheet for 2 - 3 minutes and then transfer to racks to cool completely. Store airtight.
- Makes about 4 dozen.
- Use parchment paper if you have it or silicone mats like these. They make clean up so easy, ensure even baking and are non-stick yet completely safe to use. I use them All. The. Time!
- This recipe easily doubles. It also freezes well.
- I love this organic vanilla for baking.
- Sometimes I sprinkle some red or green sugar on the cookies on top of the candy canes. It makes them a little more Christmasy.
- To crush candy canes, unwrap them and place them in a plastic zip lock bag. Crush then by smacking them with a rolling pin. They will crush nicely!
- If you don’t like peppermint or it’s a different time of year, you can use any kind of hard candy you like for these. Crushed butterscotch candy would be nice!