Description
These festive Candy Cane Cookies combine the classic flavors of peppermint and vanilla with a buttery, soft texture. Perfect for the holiday season, these cookies are studded with crushed candy canes for a delightful crunch and a burst of minty sweetness. Decorated with optional red and green sprinkles, they are as beautiful as they are delicious, making them ideal for Christmas celebrations and gifting.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
Dry Ingredients
- 3 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
Mix-ins and Extras
- ½ cup crushed candy canes
- Red and green sprinkles (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar together using an electric mixer on medium speed until the mixture is smooth, light, and creamy, which helps create a tender cookie.
- Add Egg and Extracts: Add the egg, vanilla extract, and peppermint extract to the butter mixture. Continue mixing until all ingredients are fully incorporated, ensuring an even flavor base.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well mixed. This evenly distributes the leavening agent and salt for balanced taste and texture.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender and avoid toughness.
- Fold in Crushed Candy Canes: Gently fold the crushed candy canes into the dough until evenly distributed, adding a minty crunch throughout the cookies.
- Portion and Shape Cookies: Using a tablespoon or cookie scoop, portion the dough into 1-inch balls. Place them spaced about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Add Sprinkles (Optional): Roll the cookie dough balls in red and green sprinkles to add a festive and colorful touch that enhances the holiday spirit.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes until the edges are lightly golden. The centers may remain soft, which is perfect for a chewy texture.
- Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure butter is fully softened to make creaming easier and to achieve the correct cookie texture.
- Do not overmix the dough after adding the flour to keep cookies tender.
- Crushed candy canes can be adjusted to taste for more or less peppermint flavor.
- Rolling in sprinkles is optional but adds a lovely festive appearance.
- Store cookies in an airtight container at room temperature for up to a week.
- For a stronger peppermint taste, you can increase the peppermint extract to 1 ½ teaspoons.
