Many years ago when I was away at college, I received the most delicious care package – these cookies! My brother’s girlfriend, now wife of over 20 years, sent me a box of these for a Valentine’s treat. How sweet is that? As delicate as these cookies seem, I can personally attest that they hold up quite nicely when shipped. And with so many loved ones not being able to get together this year, what a nice surprise these would be!
The cookies begin in a ball, then smashed with a thumb, before getting a sprinkling of crushed candy cane (or peppermint candies) – a fun project with kids! These babies spread, so be sure to leave ample room between cookies.
After baking until just barely golden around the outside, these cookies need a few minutes on the baking sheet before transferring them to a cooling rack. Once they spend a little time here, they get crispy on the outside and bottom, while maintaining a wonderful chewiness in the middle. A wonderful cross between a butter cookie and a shortbread with a perfect peppermint crunch.
Candy Cane Crisps
This delicate, chewy, yet crispy butter cookie has the perfect amount of peppermint. The quick oats are a unique ingredient, but key to providing some needed structure to this easy to make cookie. This is an adapted recipe from my sister-in-law, and I am grateful! They have been a favorite of mine for several decades and are a delicious holiday staple in my home.
- 1 cup unsalted butter room temperature
- 1 cup powdered sugar plus additional ½ cup for coating
- 1⅓ cup flour
- 1 cup quick oats
- ½ tsp kosher salt
- ¼ cup coarsely crushed candy cane plus 2 tbsp for topping
- 1 tsp vanilla
- ½ tsp peppermint extract
In a small bowl, combine flour, oats, salt and crushed candy cane. Set aside.
In the bowl of a stand mixer, cream butter and powdered sugar. Scrape the bowl. Add the vanilla and peppermint extract and mix until combined. Add flour mixture and mix until well combined, scraping the bowl as needed.
Transfer cookie dough to refrigerator for 30 minutes for the dough to set up, making scooping and rolling much easier.
Preheat oven to 325°. Add remaining ½ cup powdered sugar to a shallow bowl. Line two baking sheets with parchment paper.
Remove the chilled dough from the refrigerator and scooping out a scant tablespoon of dough, rolling into a ball, then into the powdered sugar to coat. Place on prepared baking sheet with plenty of room for cookies to spread. Smash a thumbprint on each cookie and fill with a pinch of crushed candy cane.
Bake cookies until barely lightly golden, about 10 minutes. Be sure to let cool on a baking sheet for a few minutes so these delicate cookies can set up a bit before transferring them to a cooling rack.