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Candy Cane Crisps

Candy Cane Crisps

Candy Cane Crisps

Candy Cane Crisps
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Course: Hand-Shaped CookiesDifficulty: Easy



A simple oat cookie topped with crushed candy canes or peppermint candies.


  • 1 cup butter or margarine, softened

  • 1-1/4 cup powdered sugar, divided

  • 1-1/2 teaspoons vanilla

  • 1-1/3 cup all-purpose flour

  • 1 cup quick-cooking rolled oats

  • 1/2 teaspoon salt

  • 3/4 cup coarsely crushed peppermint candy canes, divided


  • Preheat oven to 325 F and line baking sheets with parchment paper (these cookies WILL stick to the pan if you don’t use parchment or a silicone baking mat). In large bowl with an electric mixer, beat butter and 1 cup powdered sugar until creamy; beat in vanilla. In another bowl, stir together flour, oats and salt; gradually add to butter mixture, blending thoroughly. Add 1/4 cup crushed peppermint candies; mix until well combined. Roll dough into 3/4″ balls, then roll in remaining 1/4 cup sugar to coat. Place balls about 2 inches apart on prepared baking sheets. Flatten cookies with fork, making a crisscross pattern with fork tines. Sprinkle each with 1/2 teaspoon crushed peppermint candies. Bake 18 to 20 minutes or until edges are lightly browned. Let cool on baking sheets 2 to 3 minutes; transfer to wire racks to cool completely. Store in airtight containers.


  • Photo courtesy of Julia.