Description
Candy cane cookies bring the festive spirit to your holiday season with their delightful combination of chewy texture and minty flavor. Infused with peppermint and topped with crushed candy canes, these soft, buttery treats are perfect for sharing at gatherings or enjoying by the fireplace. Easy to make and visually stunning, they are sure to add warmth and joy to any occasion.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1/2 cup crushed candy canes (plus extra 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 and baking powder.
- In a large bowl, beat the softened butter with granulated and brown sugars until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and peppermint extracts.
- Gradually fold in the dry ingredients until just combined. Gently mix in most of the crushed candy canes.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them two inches apart.
- Bake for 10-12 minutes until edges are lightly golden. Cool slightly before sprinkling with remaining crushed candy canes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie - approx. 30g
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 25mg