3. Step-by-Step Cooking Instructions & Crisping Secrets
The secret to making these Candy Cane Cookies crispy on the outside and chewy on the inside lies in the baking time.
I recommend baking them for the exact recommended time to ensure a perfect texture.
If you prefer a chewier cookie, bake for 8-9 minutes.
And don’t forget to drizzle with melted chocolate for an extra-special treat!
Save Cooking Steps
Step-by-Step Culinary Timeline
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
2. In a medium bowl, whisk together almond flour, granulated sugar, xylitol, and salt. Add in softened butter and mix until a dough forms.
3. Roll out dough to 1/4 inch thickness. Cut into desired shapes using a cookie cutter or a glass.
4. Place cookies on prepared baking sheet, leaving about 1 inch of space between each cookie.
5. Bake for 10-12 minutes or until edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
6. Once cookies are cool, drizzle with melted chocolate (if desired) and sprinkle with crushed candy canes.
Meal-Prep Storage & Crispy Air-Fryer Reheating Guide
• Cool Before Sealing: Let cooked portions cool for 10 minutes before sealing in glass containers so steam never softens the crust (keeps 4 days in the fridge).
• Sauce on the Side: Store dips, drizzles, and fresh herbs separately until right before serving.
• 3-Minute Crispy Reheat: Reheat in a 380°F (193°C) air fryer or dry cast-iron skillet for 3–4 minutes to restore shatteringly crisp edges.
Continue to Part 4 for the official printable MyTastyTips Recipe & Macros Card plus reader FAQs!
