Description
Bright, crisp-edged sugar cookies flavored with peppermint and studded with crushed candy canes for a festive crunch.
Ingredients
- 1 cup (227 g) unsalted butter
- 1 1/2 cups (300 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 2 3/4 cups (345 g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup crushed candy canes
Instructions
- Cream butter and sugar until light, about 3–4 minutes.
- Beat in egg, vanilla, and peppermint extracts.
- Fold in flour, baking soda, and salt until just combined.
- Gently fold in crushed candy canes.
- Chill the dough for 20–30 minutes.
- Scoop 1–1.5 tablespoon balls onto a parchment-lined sheet.
- Bake at 350°F (175°C) for 8–12 minutes until edges are set.
- Cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
Cookies should be stored in an airtight container for up to 5 days. For freezing, arrange cookies in a single layer until firm before storing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American