Believe me when I say that this is not going to be the last of the recipes involving peppermint. Although this one is a little unusual that this one does not also include chocolate. And don’t be fooled by the picture. The candy canes that I found were red and green and they were peppermint flavored. Why do candy canes have to be so deceitful? You think you’ve gotten one flavor and you end up bringing home some sort of fruit flavored canes. Ech!
These cookies on the other hand are delicious. My kids had fun helping me make them and eat them. Just make sure you don’t bake them too long, it makes a world of difference!
- 3 whole candy canes, crushed
- 1/2 cups butter, softened
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1-1/2 cups all purpose flour
- 1/2 cup powdered sugar
- Preheat oven to 350 degrees. Grease baking sheets with cooking spray, line with parchment paper, or use silicone baking mat and set aside.
- Place candy canes in a plastic food storage bag and crush using a rolling pin or whatever tool you find to crush them best. This isn't as easy as you might think. I double-bag the candy canes since they have a tendancy to rip the bags.
- In a large bowl, cream butter and granulated sugar until light and fluffy. Add vanilla and egg, scraping sides to combine well.
- Add all of the dry ingredients, except the powdered sugar, and slowly mix just until combined, making sure to scrape down the sides of the bowl.
- Pour powdered sugar onto a large plate. Roll a large teaspoonful of dough into a ball and then roll in the powdered sugar. Place on prepared baking sheets 2 inches apart.
- Bake for 9-11 minutes or until bottoms just barely begin to brown. Remove from oven cool for a few minutes before moving to a cooling rack.
Adapted from Lauren’s Latest