Festive, crispy, and lightly sweet Candy Cane Pirouettes. These rolled up cookies are sure to be the prettiest cookie on your holiday table. I added cinnamon & peppermint extract to the stripes so that these are the perfect cookie-candy hybrid.
Don’t they look more like gifts than cookies? These cookies cook in just a few minutes and are easier to make than they look. Serve them standing in a glass, laying on a cookie platter, or as a fun garnish for home made hot cocoa. How ever you choose to present these rolled up crispy cookies, they are sure to be a crowd pleaser! Want to make your own marshmallows? Check out my recipe for homemade Paleo Marshmallows!
Wouldn’t these be so cute attached to a present with a bow? I can’t think of a way to serve these cookies that wouldn’t look amazing! Check out the pictures in the “How To” section to see how to make these beautiful cookies.
Print Recipe
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Print Recipe
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| Servings | Prep Time | Cook Time |
| 12Cookies | 20Minutes | 6Minutes |
| Servings | Prep Time |
| 12Cookies | 20Minutes |
| Cook Time |
| 6Minutes |
- 8 large egg whites Room tempature
- 1 1/2 cups stevia in the raw OR cane sugar
- 2 cups gluten free baking mix OR all purpose flour
- 1 teaspoon sea salt
- 10 tablespoons sweet cream butter Melted & cooled
- 1/3 cup heavy cream
- 1 tablespoon vanilla extract
- 1 teaspoon peppermint extract
- 1 teaspoon cinnamon extract
- 1 teaspoon gelled red food coloring
- 1 teaspoon gelled green food coloring
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Ingredients
Servings: Cookies
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- Preheat oven to 400 degrees & line cookie sheets with parchment paper
- Beat egg whites and sugar using whisk attachment until foamy
- Reduce heat to low and slowly fold in the flour and salt
- Add butter, vanilla extract, and cream - mix 2 minutes
- Mix 2 tablespoons of batter with red food coloring & cinnamon extract - transfer to icing bag with a fine tip
- Mix 2 tablespoons of batter with green food coloring & peppermint extract - transfer to icing bag with a fine tip
- Make a 3x6 inch rectangle stencil out of cardboard. Wrap in plastic wrap
- Spoon a heaping tablespoon of batter inside stencil. Spread batter smooth using a small offset spatula
- Pipe diagonal stripes of the colored batter on each rectangle of batter
- Bake cookies for 4 minutes - one pan at a time
- Remove from oven and quickly flip cookie over. Wrap hot cookie around a chopstick and rest on wire rack seam side down
- Repeat with all cookies
- Bake rolled cookies on wire rack for an additional 2 minutes
- Store cookies between layers of parchment paper in an airtight container for up to one week
It’s beginning to look a lot like Christmas! These candy flavored crispy cookies are about as festive as it gets. And you aren’t going to believe how easy it is to make these!
Here is how to make Candy Cane Pirouettes...
Start by whipping eggs and sugar until its light and fluffy. Slowly add the rest of the ingredients - Mixing well
Mix food coloring with flavored extracts and put in piping bags with a fine tip. Make 3x6 stencils out of cardboard and wrap in plastic wrap
Spread heaping teaspoons into each mold
Pipe diagonal lines of colored batter on each rectangle of batter. Bake for 4 minutes
Remove from oven, working quickly flip hot cookie over & roll around a chopstick
Make sure cookie is rolled tight around chopstick
Place seam side down on a wire rack & Bake for an addional 2 minutes
Be sure not to cook these longer than the 4 minutes and the additional 2 minutes. If you cook them too long at first they will not roll over the chopstick without cracking. Only bake them for 2 minutes after they have been rolled because they will cook quickly. These cookies do not need to be browned.
Delicate and lightly sweetened - these pirouettes are going to be your new favorite cookie!
These are amazing with homemade hot cocoa and homemade marshmallows! Check out my recipe for Homemade Paleo Marshmallows!
