Candy Cane Crisps
Delight your taste buds this holiday season with these irresistible Candy Cane Crisps, the perfect blend of buttery sweetness and festive peppermint crunch. Made with simple pantry staples like unsalted butter, sugar, and flour, these cookies are elevated by the addition of crushed candy canes, giving them a unique texture and a burst of holiday flavor. With just 20 minutes of prep time and a quick bake in the oven, these crisp, golden cookies are as easy to make as they are delicious. Perfect for holiday gatherings, gifting, or a cozy night in, these cookies offer the ultimate combination of crisp edges and a melt-in-your-mouth center. Don't forget to pair them with a steaming mug of hot cocoa for the ultimate seasonal treat!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 200 grams granulated sugar
- 2 teaspoons vanilla extract
- 300 grams all-purpose flour
- 0.5 teaspoon salt
- 100 grams crushed candy canes
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter-sugar mixture, mixing on low speed until a soft dough forms.
Fold in the crushed candy canes gently, ensuring they are evenly distributed throughout the dough.
Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each ball of dough with the palm of your hand or the bottom of a glass to create crisps.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the Candy Cane Crisps immediately or store them in an airtight container for up to a week.
Nutrition Facts
Calories |
165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 41 mg | 2% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 12.3 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 4 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 13 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
