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Candy Cane Crinkle Cookies
Nb persons: 0
Yield: 5 dozen 1 tablespoon cookies
Preparation time:
Total time:
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| 10 | candy canes, unwrapped |
| 2 cups | granulated sugar |
| 1 cups | unsalted butter, room temperature |
| 2 large | eggs, room temperature |
| 1 tablespoon | vanilla extract |
| ½ teaspoon | kosher salt |
| ½ teaspoon | baking powder |
| ½ teaspoon | baking soda |
| 3 ¼ cups | all purpose flour |
| ½ cup | powdered sugar |
Preheat oven 350°F. Prepare baking sheets with parchment paper. Set aside.
Double bag 2 resealable 1 gallon plastic bags. Place candy canes inside and seal. Crush candy canes with a rolling pin until pieces are smaller than a pea. Set aside.
In the bowl of a stand mixer or an electric mixer combine sugar and butter, cream until light and fluffy, approximately 3-5 minutes. Add in vanilla extract and eggs. Mix until combined. Scrape sides down as needed. Add salt, powder, soda and flour. Mix until combined. Scrape sides of bowl as necessary. Add crushed candy canes (powder and all).
Pour powdered sugar onto a large plate. Scoop 1 tablespoon portions of dough and roll into a ball. Roll in powdered sugar until coated. Place on baking sheet and repeat with remaining dough. I made 12 per sheet, but you could easily fit 18.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack. Serve and enjoy!
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