These mini candy cane crunch cookies are a holiday cookie tray essential — festive, crunchy, peppermint-forward, and completely irresistible in their small, poppable form. Crushed candy cane mixed into a buttery cookie dough creates a beautiful pink-and-white speckle and a satisfying crunch in every bite. They’re easy to make in large batches, look beautiful on a holiday platter, and have that unmistakable peppermint-chocolate combination that makes December feel complete. Bake a big batch because these go fast at any gathering.
- Swap: Use mini candy canes or peppermint hard candies in place of full-sized candy canes — they crush just as easily.
- Make-ahead: Bake and cool completely; store in an airtight container for up to 1 week or freeze for up to 2 months.
- Storage: Store in an airtight container at room temperature — the candy cane pieces stay crunchy for several days.
- Variation: Dip half of each cookie in melted dark chocolate before the candy cane pieces set for a more dramatic, gift-worthy cookie.
- Serving: Arrange on a holiday cookie tray with other festive treats, or package in a tin with tissue paper as a homemade gift.
Who likes candy cane?? I do… I do.. I am seriously that person at Christmas time that buys candy canes, not to give away or hang on the tree but to stash in the cupboard and savor them. 🙂 It’s just like lollipops, I think they make a great night time treat that is low in points and as long as you don’t crunch it up in seconds they can last a long time.. So I will enjoy any baked treat over the holidays that has candy cane in it.. like these yummy and easy to make mini candy cane cookies, with a sugar cookie taste these soft and chewy cookies are exploding with candy cane flavor! Best part… 2 cookies for 1 point plus or 1 cookie for 1 smart point 🙂
Mini candy cane crunch cookies
Ingredients
- 2.5 Tbsp calories reduced margarine
- 1/2 cup white sugar
- 2 Tbsp egg whites, I buy the carton of just egg whites
- 1/2 tsp pure mint extract
- 3/4 cups flour
- 1 tsp baking soda
- 2 Tbsp crushed candy cane bits
- Sprinkles, optional
Instructions
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Preheat oven to 375F, spray a large cookie sheet.
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Using an electric mixer beat your margarine and sugar together, add in your egg whites and extract and continue beating.
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Mix in your flour and soda with a spoon. Fold in your candy cane pieces.
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Drop by teaspoon onto cookie sheet, keep them small. Optional to top with sprinkles before going in the oven.
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Bake for 6-8 minutes, let cool for 5 minutes.
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Makes 42 mini cookies, 1SP each on all 3 MyWW programs, 2 cookies for 1PP (old program)
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Nutritional info (adapted from my fitness pal) per cookie.. Calories 30… Fat 0.3g… Saturated fat 0g… Carbohydrates 6g… Fiber 0.1g… Sugars 4.9g…Protein 0.3g
I don’t know what I did wrong- these looked so good to me, but when I made them they were flat and the peppermint got very funny in the oven. Do you think it’s because I used the Nothing But Butter butter? I didn’t have any low fat margarine cubes and wasn’t sure if they even make those. My other option was full fat margarine. Suggestions because I was so looking forward to these and have many candy canes left.
Hi Sonia, they are flat cookies.. and just mini ones.. I used crushed candy cane bits that I bought at a bulk food store, and yes it does get sticky, so a little scraping of the cookie sheet was necessary.. all that said they were still very yummy cookies..I don’t think the type of butter you used would of made much of a difference.. Did you make sure your candy cane was finely crushed?
Hi this is my first recipe I have tried of yours but am looking forward to trying more ๐
I made these tonight and baked for just under 8 minutes. I think I overcooked them a bit. They were quite crunchy. Are they supposed to be crunchy or chewy? Thought I would check before I try them for Round 2.
Also – how do they freeze?
Thanks!!
Hi Faye.. Mine were a mix of both, I think some did over cook a little so cutting back the time might help on that, I hope you come back and enjoy more recipes ๐
Hi, If i use all purpose GF flour do I have to change anything?
Hi Laura, I am not experienced with using GF flour so all I can suggest is trial and error