Description
Festive, buttery sugar cookies swirled with crushed candy canes for a delightful holiday crunch and minty flavor.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup finely crushed candy canes
- 1/4 cup granulated sugar (for rolling)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1 cup of sugar until light and fluffy. Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the crushed candy canes.
- Place the 1/4 cup of sugar in a small bowl. Shape dough into 1-inch balls, then roll each ball in the sugar to coat. Place on the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just beginning to turn golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.