Bright, festive, and delightfully crisp — these Candy Cane Crisps bring the classic peppermint flavor straight into a holiday cookie. Thin and crunchy with candy cane bits baked in, they’re perfect on a cookie tray, tucked into gift boxes, or paired with a mug of hot cocoa by the fire. With every bite you get that cool peppermint kick and a light snap that makes them irresistible.
Ingredients
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
Directions
- 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.
Notes
- Photo courtesy of Julia.
