Description
Enjoy the cheerful taste of holiday magic with these soft, chewy candy cane cookies, infused with refreshing peppermint and topped with crunchy crushed candy canes.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (packed)
- 1 large egg
- 2 tsp vanilla extract
- 1 tsp peppermint extract
- 1 cup crushed candy canes
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour and baking powder.
- Cream Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in Eggs and Extracts: Add the egg, vanilla extract, and peppermint extract to the butter mixture. Beat until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in Candy Cane Pieces: Gently fold in crushed candy canes.
- Shape and Bake: Drop spoonfuls of dough onto prepared baking sheets about two inches apart. Bake for about 10-12 minutes or until the edges are lightly golden but centers remain soft. Let cool slightly before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg
Keywords: - For a milder flavor, consider reducing peppermint extract or substituting it with vanilla. - Add chocolate chips or nuts for extra texture. - Store cookies in an airtight container at room temperature for up to one week; warm briefly in the microwave for freshness.