When you are planning for your cookie exchange this simple and basic sugar cookie recipe should be on your list. It’s a quintessential Holiday Cookie.
Peppermint candy canes will be the only add-in for this cookie. I used 3 which I chopped up with a rolling pin.
Some of the larger candy cane pieces I put into my small chopper and chopped them a little more. Then I put all the chopped candy canes into a small strainer and separated the fine peppermint powder from the chunky pieces.
- 1½ cup AP Flour
- ¼ tsp. salt
- ¼ tsp. baking powder
- ⅛ tsp. baking soda
- 1 stick of butter softened
- ¾ cups granulated sugar
- ½ tsp. vanilla
- 1 egg
- ½ cup powdered sugar
- 3 average size candy canes chopped
- In a small bowl add the flour, baking powder, baking soda and salt and blend with a fork. Set aside.
- In a large bowl cream butter and sugar until light and fluffy, approx. 2-3 minutes. Add in the egg and vanilla and mix until blended.
- Slowly add in the flour mixture and mix just until well combined. Stir in the chopped peppermint candy.
- Add the powdered sugar to a dish for rolling the cookies.
- Scoop teaspoon of dough and roll into a ball, or use a small cookie scoop, roll the dough balls into the powdered sugar and place on to parchment or silpat lined cookie sheets. I flattened them a little.
- Bake for 9-11 minutes. Cool on cookie sheet for a few minutes and then transfer to wire racks to cool.
- While the cookies are still warm sprinkle the smaller pieces of candy cane on top of the cookies.
If you enjoy baking cookies and would like to bake with the Fill The Cookie Jar group, please contact Cynthia at Feeding Big.com.