Festive Candy Cane Cookies
These delightful cookies are bursting with the refreshing taste of candy canes. Easy to make and perfect for the holiday season!
Equipment
- Mixing bowls
- Electric Mixer
- Baking Sheets
- Measuring cups and spoons
Ingredients
Main Ingredients
- 1 cup Unsalted Butter (2 sticks), softened
- 1 1/2 cups Granulated Sugar
- 1/2 cup Packed Light Brown Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 3 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Crushed Candy Canes (reserve some for garnish)
- Optional Red and White Sprinkles For extra decoration
Instructions
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the crushed candy canes.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 9-11 minutes, or until the edges are lightly golden brown. Cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Garnish with reserved crushed candy canes and/or red and white sprinkles.
Notes
For best results, use high-quality candy canes. Store cookies in an airtight container at room temperature for up to 3 days.