Ingredients
Equipment
Method
- Beat butter and sugar together until light and fluffy.
- Mix in the egg and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet mixture and mix until combined.
- Fold in crushed candy canes.
- Scoop tablespoon-sized portions onto a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 10–12 minutes until edges are golden.
- Cool on the baking sheet for 5 minutes, then transfer to wire rack.
Nutrition
Notes
Consider swapping crushed peppermint candies for the candy canes or adding chocolate chips for a twist. Store cookies in an airtight container at room temperature for up to a week.