Description
Delicious peppermint cookies featuring a refreshing mint flavor with a tender, buttery crumb and a delightful crunch from crushed candy canes.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, room temperature
- 1 to 1½ cups (200–300 g) granulated sugar
- 1 large egg
- 1 teaspoon peppermint extract
- 2½ cups (315 g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ to 1 cup crushed peppermint candy or candy canes (about 4–6 standard sticks)
Instructions
- Cream butter and sugar together until light, about 2–3 minutes.
- Add egg and peppermint extract, mix well.
- In a separate bowl, combine flour, baking soda, and salt.
- Gradually mix in dry ingredients until just combined.
- Fold in crushed peppermint candy.
- Chill dough for 30–60 minutes.
- Scoop 1 tablespoon portions onto a parchment-lined sheet, spaced 2 inches apart.
- Bake at 350°F (175°C) for 10–12 minutes until edges are set.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
Chilling the dough improves texture and prevents excessive spreading. For an extra treat, dip cookies in melted chocolate and sprinkle with crushed peppermint.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg