Candy Cane Cookies

• servings: 24 servings
• active time: 10 minutes
• total time: 24 minutes

Ingredients

3 candy canes (crushed, 1/4 cup)

1/2 cup butter (softened)

1 cup granulated sugar

1/2 tsp vanilla extract

1 egg

1/4 tsp salt

1/4 tsp baking powder

1/8 tsp baking soda

1 1/2 cups all purpose flour

1/2 cup powdered sugar

Directions

Preheat oven to 350° F. Grease light colored baking sheets with nonstick cooking spray, line with parchment paper or use silicone baking mat and set aside.

Place candy canes into a plastic food storage bag and crush using a rolling pin. Set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla and egg. Scrape sides and mix again. Stir all dry ingredients together in a small bowl and then in pour into the mixer and slowly mix until just combined, excluding the powdered sugar. Scrape sides of the bowl and mix again briefly. Stir in crushed candy canes.

Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on the baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begins to barely brown and cookies look matte (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to a cooling rack.

Nutrition

• Calories: 113 kcal
• Total Fat: 4 g
• Saturated Fat: 2 g
• Cholesterol: 16 mg
• Sodium: 66 mg
• Total Carbohydrate: 18 g
• Total Sugars: 12 g
• Protein: 1 g