Description
Delightful holiday cookies with a refreshing peppermint flavor and vibrant red and white striped appearance.
Ingredients
Scale
- 1 cup butter, softened
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon peppermint extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup crushed candy canes
Instructions
- Preheat the oven to 350°F (175°C) and gather all your ingredients.
- Cream together the softened butter and powdered sugar until light and fluffy.
- Beat in the egg and peppermint extract until well combined.
- In another bowl, whisk together the all-purpose flour, salt, and baking powder, then gradually add to the creamed mixture.
- Fold in the crushed candy canes until evenly distributed.
- Roll the dough into small balls (about 1 inch) and place them on a lined baking sheet.
- Bake for 10-12 minutes or until edges are lightly golden.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to one week, or refrigerate for two weeks. Freeze for up to three months with parchment paper between layers.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg