Description
Delightful, buttery cookies infused with peppermint and decorated with crushed candy canes, perfect for holiday gatherings.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup crushed candy canes (plus extra for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the butter and powdered sugar together until light and fluffy, about 2-3 minutes.
- Add the vanilla extract and mix until well incorporated.
- Mix the flour and cornstarch in another bowl, then gradually combine into the wet mixture until just mixed.
- Fold in the crushed candy canes, reserving a tablespoon for garnish.
- Shape the dough into tablespoon-sized balls and place on a lined baking sheet.
- Bake for 12-15 minutes until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Sprinkle with reserved crushed candy canes while warm.
Notes
Chilling the dough for about an hour can enhance flavor and prevent spreading. Watch your oven closely to avoid overbaking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 7g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: cookies, holiday cookies, peppermint, candy canes, shortbread