Ingredients
- 1 cup unsalted butter, room temperature
- ½ cup powdered sugar
- 1 teaspoon peppermint extract
- 1 ¾ cups all-purpose flour
- ½ cup cornstarch
- 1 cup crushed candy canes (reserve some for topping)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together butter and powdered sugar until light and fluffy.
- Add peppermint extract, followed by flour and cornstarch, mixing until just combined.
- Fold in crushed candy canes and nuts.
- Roll tablespoon-sized balls and place on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden.
- Cool on the baking sheet for a few minutes then transfer to a wire rack.
- Once cool, roll in powdered sugar and sprinkle with reserved crushed candy canes.
Notes
For a dairy-free version, substitute butter with coconut oil or vegan butter. Chill dough if too soft before rolling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian