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Candy Cane Crinkles
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Candy Cane Cookies

These Candy Cane Cookies are adapted from my Lemon Crinkle Cookie recipe. They are absolutely divine and we can thank my ex's mom for that!
Course Cookies, Dessert
Cuisine American
Keyword Candy Cane, candy cane cookie recipe, Candy Cane Cookies
Prep Time 10 minutes
Cook Time 11 minutes
Cooling Time 3 minutes
Total Time 24 minutes
Servings 24 cookies
Calories 113kcal
Author Lauren

Ingredients

Instructions

  • Preheat oven to 350 degrees. Grease light colored baking sheets with nonstick 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 the mixer and slowly mix until just combined, excluding the powdered sugar. Scrape sides of the 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 the baking sheet and repeat with remaining dough.
  • Bake for 9-11 minutes or until bottoms begins to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to a cooling rack.

Notes

If using a nonstick darker baking tray, reduce baking time by about 2 minutes.

Nutrition

Calories: 113kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 66mg | Potassium: 15mg | Sugar: 12g | Vitamin A: 130IU | Calcium: 5mg | Iron: 0.4mg