Print
Ingredients
Scale
- 4 tablespoons candy canes, finely crushed (about 4 to 6 candy canes)
- ½ cup unsalted butter, softened (1 stick)
- ½ cup powdered sugar, tightly packed
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 large egg yolk
- 1 tablespoon vanilla extract
Instructions
- Crush the candy canes in a zip-top bag until finely crushed.
- Mix the softened butter and powdered sugar until creamy.
- Gradually add flour and salt, mixing until fully combined.
- Incorporate the egg yolk and vanilla extract until well mixed.
- Gently fold in 2 tablespoons of crushed candy canes.
- Form 8 round cookie dough balls and roll them in remaining crushed candy canes.
- Chill the dough balls on a lined baking sheet for about 2 hours.
- Preheat oven to 325°F (163°C) and bake cookies for 14-16 minutes.
Notes
Ensure butter is at room temperature for easier mixing.
Chilling the dough helps maintain cookie shape and tenderness.
Experiment with different types of crushed candies for varied flavors.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 6
- Sodium: 10
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 0
- Protein: 1
- Cholesterol: 25