Comments on: Candy Cane Cookies

By: Catherine Maxey

Catherine Maxey — Mon, 25 Apr 2022 16:26:26 +0000

Great recipe. I used crushed cinnamon hard candies. Did not roll in powdered sugar. I refrigerated dough. Cookies spread a great deal. Great flavor and crispy

By: Candy Cane Crinkles | Robbie's Baking Therapy

Candy Cane Crinkles | Robbie's Baking Therapy — Fri, 15 Apr 2022 15:43:07 +0000

[…] Original Recipe […]

By: Evelyne

Evelyne — Tue, 28 Dec 2021 17:58:09 +0000

In reply to Lauren.

Thanks Lauren! I did end up serving them to my sisters at christmas and they did enjoy them so maybe i am the odd one out! I also froze the batter, so that likely impacted the texture. I will try them again. Sorry I was so harsh initially! Thank you for taking the time to respond.

By: Lauren

Lauren — Tue, 28 Dec 2021 17:29:57 +0000

In reply to Evelyne.

it sounds like there wasn’t enough butter in your batter if they came out too greasy. And perhaps you mixed the batter too much to have tough cookies? Over-mixing the flour creates gluten and would give you a tough cookie.

By: Lauren

Lauren — Tue, 28 Dec 2021 17:21:21 +0000

In reply to RMZ.

yes, 1 and 1/2 cup all purpose flour.

By: Evelyne

Evelyne — Fri, 24 Dec 2021 13:20:56 +0000

A little disappointed! I tried these three times in preparation for Christmas baking and they never turned out right. They were super greasy and chewy but tough, and the crinkle effect was not consistent. 🙁

By: RMZ

RMZ — Thu, 23 Dec 2021 21:31:17 +0000

Hi! Delicious cookies but a bit dry and not like your photograph. For clarification -in your instructions “1-½ cup all purpose flour” – does this mean 1 AND a half cups or 1 cup plus more (up to 1/1 a cup) if needed? Thanks! Merry Christmas!

By: Carole Overlie

Carole Overlie — Wed, 22 Dec 2021 03:08:57 +0000

What do you mean by “your ex’s mom?”

By: Kate

Kate — Fri, 17 Dec 2021 17:12:23 +0000

Turned flat. Threw them away.

By: Jodie

Jodie — Sat, 27 Nov 2021 13:16:26 +0000

So do i add vanilla extract with peppermint extract and how much do you recommend to use. Oh and btw i love this recipe 10/10 my son is 22 and just makes batches after batches and wants to become a pastry chef also😀