Crispy Candy Cane Cookies

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These Crispy Candy Cane Cookies are a magical blend of nostalgic holiday charm and satisfying crunch. With a buttery vanilla-almond dough and festive red stripes, they bring candy cane spirit to your cookie tray. A hint of peppermint, sparkle of sugar, and delightful texture make these a top contender for any holiday dessert spread.

These cookies not only taste amazing but look like edible holiday decorations. Perfect for cookie exchanges, gifting, or just snacking with a cup of cocoa, they offer a playful twist on tradition with their candy cane shape and flavor. And best of all? They stay crisp for days!

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Why You’ll Love This Crispy Candy Cane Cookies Recipe

• Festive Look: Twisted like real candy canes, with red stripes and sugar sparkle.
• Simple Ingredients: Made with pantry staples.
• Crispy Texture: No soft centers here—they snap like a dream.
• Customizable: Add crushed peppermint or dip in chocolate.
• Make Ahead Friendly: Dough can be prepped and chilled ahead of time.

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What Kind of Peppermint Should I Use?

Use peppermint extract (not oil) for consistent flavor strength. A little goes a long way! For extra punch, you can also roll the finished cookies in finely crushed peppermint candies after baking.

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Ingredients for the Crispy Candy Cane Cookies

These cookies rely on classic baking staples with festive flavor boosts. Here’s why each is essential:

• All-Purpose Flour: Provides the structure for the dough.
• Unsalted Butter (1 cup): The rich base that delivers crispness and flavor.
• Granulated Sugar (1 cup): Sweetens and helps the cookies get that crunch.
• Egg (1 large): Binds the dough and adds richness.
• Almond Extract (1/2 tsp): A subtle nuttiness to complement the peppermint.
• Peppermint Extract (1/4 tsp): Gives that classic candy cane flavor.
• Red Gel Food Coloring: For that signature stripe.
• Coarse Sugar or Sanding Sugar: Rolled on top for sparkle and extra crunch.

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How To Make the Crispy Candy Cane Cookies

Step 1: Cream the Butter and Sugar

In a large bowl, beat 1 cup of unsalted butter with 1 cup of granulated sugar until light and fluffy, about 2-3 minutes. Add 1 large egg, 1/2 tsp almond extract, and 1/4 tsp peppermint extract. Mix well.

Step 2: Add the Flour

Gradually add 2 1/2 cups of all-purpose flour to the wet mixture. Mix until the dough comes together and no streaks remain.

Step 3: Divide and Color the Dough

Split the dough in half. Leave one half plain. Add red gel food coloring to the other half and mix until fully incorporated.

Step 4: Shape the Candy Canes

Pinch off equal pieces of white and red dough (about 1 tablespoon each). Roll into 5-inch ropes. Twist one white and one red rope together gently and form into a candy cane shape.

Step 5: Add Sparkle

Roll each shaped cookie lightly in coarse sugar or sanding sugar to give them a sweet, frosted crunch.

Step 6: Bake to Crisp

Place cookies on a parchment-lined baking sheet. Bake at 350°F (175°C) for 9-11 minutes or until just beginning to turn golden at the edges.

Let them cool fully before moving to storage.

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How to Serve and Store Crispy Candy Cane Cookies

These cookies yield 24 candy cane cookies, perfect for feeding 10 to 12 people at a gathering. Serve them on a holiday platter or gift them in clear bags tied with ribbon.

Storing Tips: Keep cookies in an airtight container at room temperature for up to 7 days. For longer storage, freeze in layers with parchment between.

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What to Serve With Crispy Candy Cane Cookies?

Hot Chocolate

The minty cookies pair beautifully with a creamy cup of hot cocoa.

Eggnog

Their crispness contrasts nicely with this rich holiday drink.

Vanilla Ice Cream

Crumble cookies over scoops of ice cream for a festive sundae.

Coffee or Peppermint Lattes

Enjoy alongside your morning cup for a seasonal treat.

Holiday Cheeseboard

Balance savory items with a few of these sweet cookies.

Fruit Salad

A bright, fresh side to contrast the sweetness.

Chocolate Fondue

Dip half the cookie into dark chocolate for an upgrade.

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Frequently Asked Questions

Can I make the dough ahead of time?

Yes! You can refrigerate the dough for up to 48 hours before shaping and baking. Let it soften slightly before rolling.

Can I freeze the cookies?

Absolutely. Freeze after baking in airtight containers. They keep well for up to 2 months.

Why are my cookies spreading too much?

Your butter may be too warm. Chill the shaped cookies for 10-15 minutes before baking to help them hold their shape.

Can I skip the almond extract?

Yes, though it adds a lovely depth. If allergic or avoiding, increase vanilla extract slightly instead.

How do I get the red swirl to look clean?

Use gel food coloring and roll ropes gently. Overhandling can blend the colors.

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Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you roll in sugar or dip in chocolate? Did you try crushed peppermint on top?

I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other bake smarter.

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Conclusion

Crispy Candy Cane Cookies are everything you want in a holiday treat: festive, flavorful, and just plain fun to make. They look like they belong in a bakery window, but come together easily in your home kitchen. Whether you’re baking with kids, hosting a cookie swap, or just need a little Christmas cheer, this recipe is a guaranteed hit.

Craving more sweet ideas? Check out these treats for more inspiration:

• Rainbow Smoothie Bowls
• Lemon Cupcakes
• Fruit Tart with Glossy Glaze
• Cream Cheese Jam Pinwheel Cookies
• Chocolate Dipped Raspberry Brownie Bites

Want more festive inspiration? Explore daily recipes on Meals We Share!

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