Description
Candy cane cookies are a festive delight, combining sweet vanilla and refreshing peppermint flavors, perfect for holiday gatherings and gift-giving.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 cup crushed candy canes (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt until well combined.
- In another large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Incorporate the egg, vanilla extract, and peppermint extract into the butter-sugar mixture, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid tough cookies.
- Scoop tablespoon-sized portions of dough onto prepared baking sheets. Bake for about 10-12 minutes or until edges are lightly golden. Allow cooling slightly before transferring to wire racks.
- For an extra festive touch, drizzle melted white chocolate over cooled cookies and sprinkle with crushed candy canes.
Nutrition
- Serving Size: 1 cookie (approx. 25g)
- Calories: 120
- Sugar: 9g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 30mg
Keywords: For softer cookies, chill the dough for at least one hour before shaping. Experiment by adding chocolate chips or rolling the cookies in crushed candy canes prior to baking for added crunch.