These festive peppermint cookies have crushed candy canes in every bite!
Ingredients
- butter: 1 cup (softened)
- white sugar: 0.75 cup
- egg: 1 piece (beaten)
- all-purpose flour: 3 cups
- salt: 0.25 tsp
- peppermint candy canes: 0.5 cup (crushed)
- confectioners' sugar: 0.75 cup
- warm water: 5 tsp
- peppermint candy canes: 2 Tbsp (to taste, crushed, optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line with parchment paper.
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Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat in egg until completely incorporated. Mix in flour and salt to form a soft dough. Fold in crushed candy canes. Roll dough into walnut-size balls and place 1 inch apart onto prepared baking sheets.
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Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely, 8 to 10 minutes more.
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Meanwhile, make the icing: Whisk confectioners' sugar and warm water together in a small bowl until smooth. Dip the top of a cookie into icing, then sprinkle with crushed candy canes. Repeat with remaining cookies. Allow icing to set before serving, at least 5 minutes.
