Candy Cane Crinkles

See these Candy Cane Crinkles? All seven of them? I ate them. All seven of them.

In one sitting.

Mostly as I was photographing them.

They might be my new favorite Christmas-specific cookie.

These are the kinds of cookies that deserve meal-skippage so you can eat seven of them all at once and call it lunch. . . or dinner. Whatever.

This is the kind of cookie dough I will make ahead and cook sheet by sheet after dinner, so everyone gets to eat them warm from the oven, because really, nothing is better this time of year.

I discovered them at Lauren’s Latest last week. I was struggling with making a decision over what kind of cookie to make for our cookie swap when her post for these Candy Cane Crinkles appeared in the nick of time.

Thanks for the timely save, Lauren!

You can see Lauren’s post and the recipe here, at Lauren’s Latest.

Recipe:

Candy Cane Crinkles

Ingredients:

3 whole candy canes, crushed
½ cups Butter, Softened
1 cup Granulated Sugar
½ teaspoons Vanilla Extract
1 whole Egg
¼ teaspoons Salt
¼ teaspoons Baking Powder
⅛ teaspoons Baking Soda
1-½ cup All-purpose Flour
½ cups Powdered Sugar

Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray, line with parchment paper or use silicone baking mat and set aside.

Place candy canes into a plastic food storage bag and crush using a rolling pin. Set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla and egg. Scrape sides and mix again. Stir all dry ingredients together in a small bowl and then in pour into mixer and slowly mix until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Stir in crushed candy canes. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non stick darker baking tray, reduce baking time by about 2 minutes.

** I found that the dough was quite soft and sticky, so I had to add about a quarter cup of extra flour. I’m not sure if this was due to sifting vs. not sifting, or maybe because of a difference in humidity and elevation. I did not include this adjustment in the above recipe. Either way, feel free to add a little more until the dough works well for rolling into balls.

Source: Lauren’s Latest

6 thoughts on “Candy Cane Crinkles

  1. Yummy! These make me want to actually *gasp* BAKE! You know something looks and sounds amazing if I am willing to turn my oven on! Love the pics too btw! xox

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