Candy Cane Crisps(Okay To Freeze, From The Collection Of Lori Wilson)
Chewy, festive cookies with the crunch of crushed candy canes and the richness of oats and butter, perfect for holiday celebrations or sweet snacking.
Ingredients
Instructions
- In a large bowl of an electric mixer, beat butter and 1 cup of sugar until creamy; beat in vanilla.
- In another bowl, stir together flour and oats; gradually add to butter mixture, blending thoroughly.
- Add 1/4 cup of crushed candy canes and mix until well combined.
- Roll dough into 3/4-inch balls, then roll in remaining sugar to coat.
- Place balls about 2 inches apart on greased and flour-dusted baking sheets.
- Flatten cookies with a fork, making a crisscross pattern with the tines.
- Sprinkle each cookie with about 1/2 teaspoon of crushed candy canes.
- Bake at 325°F for 18 to 20 minutes or until edges are lightly browned.
- Let cool on baking sheets for 2 to 3 minutes, then transfer to racks and cool completely.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of peppermint extract along with the vanilla. If you prefer a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure to crush the candy canes coarsely to avoid a powdery texture in the cookies. For a festive twist, try mixing in some chocolate chips or using crushed peppermint bark instead.
Serving Suggestions
These Candy Cane Crisps are perfect for holiday gatherings or as a sweet treat alongside your morning coffee or tea. Pair them with a scoop of vanilla ice cream for a delightful dessert, or enjoy them with a hot cocoa. They also make a lovely gift when packaged in decorative boxes, especially during the festive season.
Storage & Reheating
Store the cooled Candy Cane Crisps in an airtight container at room temperature for up to a week. If you'd like to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Thaw at room temperature before serving or gently reheat in the oven to restore their crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Candy Cane Crisps(Okay To Freeze, From The Collection Of Lori Wilson) contains roughly 34 calories, with 1g protein, 4g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use margarine instead of butter?
While you can substitute margarine for butter, it may alter the texture and flavor slightly. Butter gives these cookies a richer taste and a better crumb. If you choose margarine, opt for a stick version for the best results.
How do I know when the cookies are done baking?
The cookies are done when the edges turn lightly golden brown. Keep an eye on them towards the end of the baking time, as oven temperatures may vary. For a softer cookie, you can remove them from the oven when the centers still look slightly under-baked.
Can I make the dough ahead of time?
Yes, the dough can be prepared ahead of time and stored in the refrigerator for up to 3 days. Alternatively, you can freeze the rolled balls of dough and bake them straight from the freezer, just adding a couple of extra minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).