Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup powdered sugar, sifted
- 2 cups all-purpose flour (or gluten-free flour)
- ½ cup cornstarch
- 1 tsp vanilla extract
- 1 cup crushed candy canes
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the unsalted butter until creamed. Gradually add in the powdered sugar, mixing until light and fluffy.
- Gently sift together the flour and cornstarch, then fold it into the butter mixture. Be careful not to overmix.
- Stir in the vanilla extract and a pinch of salt until well incorporated.
- Gently fold in the crushed candy canes, reserving some for topping.
- Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheet, keeping them evenly spaced.
- Bake for about 12-15 minutes or until the edges turn golden brown.
- Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack. Drizzle with melted chocolate and sprinkle with remaining crushed candy canes.
Notes
Store cookies in an airtight container for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian