Description
A simple, minty cookie that melts in your mouth, featuring crushed candy canes and rolled in confectioners’ sugar for a snowy finish.
Ingredients
Scale
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3/4 cup (90g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1/8 teaspoon salt
- 1/3 cup (40g) crushed candy canes (about 3–4 regular-size candy canes)
- 1 and 1/4 cups (150g) confectioners’ sugar for coating
Instructions
- Cream the butter and sugar until smooth and creamy.
- Add the vanilla and peppermint extracts, and mix on medium-high speed.
- Blend in the flour and salt until combined.
- Fold in the crushed candy canes.
- Chill the dough for at least 30 minutes.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment.
- Shape the cookies into 1 tablespoon balls and place them on the baking sheets.
- Bake for about 15 minutes until the edges are golden.
- Roll the cookies in confectioners’ sugar while warm and again after cooling.
- Store in an airtight container at room temperature.
Notes
Chill dough for at least 30 minutes. Double coating in sugar gives a lovely finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 14g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg