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Bake These Candy Cane Cookies One

Candy Cane Cookies – Recipe Card

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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 24 cookies
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • ¾ cup powdered sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ tsp peppermint extract
  • 2 ¼ cups all-purpose flour
  • ¼ tsp salt
  • ½ cup crushed candy canes plus extra for topping

Method
 

Make the Dough
  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Cream butter and powdered sugar until light and fluffy. Beat in egg, vanilla, and peppermint extract.
Add Dry Ingredients
  1. Mix in flour and salt until a soft dough forms. Gently fold in crushed candy canes.
Shape the Cookies
  1. Scoop tablespoon-sized portions and roll into balls. Place on baking sheet and gently flatten slightly with your fingers or the bottom of a glass.
Bake
  1. Bake for 9–11 minutes, just until the bottoms are lightly golden. Do not overbake — these cookies should stay pale and soft.
Finish & Cool
  1. Immediately sprinkle with extra crushed candy canes. Let cool on the baking sheet for 5 minutes before transferring to a rack.

Notes

Best texture: Powdered sugar keeps these cookies extra tender.
Peppermint control: Start with ½ tsp — peppermint gets stronger as cookies cool.
Clean candy canes: Place candy canes in a zip-top bag and crush with a rolling pin for even pieces.
Make ahead: Dough can be refrigerated up to 48 hours.