Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup crushed candy canes
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Cream together the butter and sugars in a large bowl until fluffy and light.
- Add the eggs one at a time, followed by the vanilla extract, mixing until combined.
- In a separate bowl, mix the flour and baking powder, then gradually add to the wet mixture, stirring until just combined.
- Fold in the crushed candy canes, reserving some for topping.
- Drop tablespoons of dough onto prepared baking sheets, spacing them apart.
- Sprinkle extra crushed candy cane on top of each cookie.
- Bake for 10-12 minutes until they have a light golden edge.
- Let them cool for a few minutes on the baking sheets before transferring to a wire rack to cool completely.
Notes
For vegan options, use coconut oil and flax eggs. Store cookies in an airtight container for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian