Recipe by Elizebett Rocha Bento Eslinger
These chewy sugar cookies have a hint of peppermint and a delicate crunch of candy cane. Perfect for the winter holiday season! Makes 18-24 cookies.
- 185 g (about 1 ½ cups) flour, sifted
- ¼ tsp table salt
- ¼ tsp baking powder, sifted
- ⅛ tsp baking soda, sifted
- 113 g (½ cup) unsalted butter, softened
- 175 g (~1 cup) granulated sugar
- ¼ tsp vanilla extract
- ¼ tsp peppermint extract
- 1 large egg, beaten, room temperature
- 38 g crushed candy cane (about 3 whole candy canes or about ¼ cup crushed)
- ⅓ cup powdered sugar (for rolling balls of dough before baking)
- Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
- In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
- Using an electric mixer, cream the butter and sugar in a large bowl until light and fluffy, about 2 minutes. Mix in the vanilla, peppermint, and egg until completely incorporated.
- Slowly add the flour mixture to the butter mixture until a dough forms. Gently mix in the crushed candy canes.
- Pour the powdered sugar into a shallow bowl or plate. Roll a ball of dough, about the size of a tablespoon, in the powdered sugar. Shake off excess powdered sugar before placing the ball of dough on the prepared baking sheet. Repeat with the remaining dough. You should end up with 18-24 balls of dough about 2 inches apart on the baking sheets.
- Bake for 8-11 minutes, rotating baking sheets about halfway through baking. Bake cookies until they are just golden brown on the bottom (the tops should look cooked through, not melty or shiny).
- Let cookies cool for about 5 minutes on the baking sheet and then transfer to a cooling rack to cool completely.