Ingredients
Equipment
Instructions
Instructions
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl or the bowl of a stand mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Beat in the vanilla and peppermint extracts.
- With the mixer on low, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently stir in 3/4 cup of the crushed candy canes.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart. Press the remaining crushed candy canes onto the tops of the cookie dough balls.
- Bake for 10-12 minutes, until the edges are golden brown and the centers are set. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
Tip 1: For perfectly uniform cookies, use a medium cookie scoop (about 1.5 tablespoons).
Tip 2: To easily crush candy canes, place them in a zip-top bag and gently crush them with a rolling pin or meat mallet.
Tip 3: Don't overmix the dough after adding the flour, as this can lead to tough cookies.
Tip 2: To easily crush candy canes, place them in a zip-top bag and gently crush them with a rolling pin or meat mallet.
Tip 3: Don't overmix the dough after adding the flour, as this can lead to tough cookies.
