This is one of our favorite cookie recipes. I know that we have already set our cookies out for Santa this year, but my boys even ask for these cookies in the middle of summer! They are so easy and to make them extra special, I dip them in white chocolate candy melts and sprinkle each one with extra pieces of crushed candy canes.
Candy Cane Crinkle Cookies
1 cup granulated sugar
1/2 cup butter, room temperature
2 teaspoons vanilla extract
1 large egg
1/4 teaspoon iodized salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 1/2 cups all purpose flour
1/2 cup crushed candy cane pieces, plus more for decorating
1/2 cup powedered sugar
white chocolate dipping melts, melted (I used ghirardelli)
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Using the paddle attachement on an electric mixer, combine the butter and sugar until light in color and creamy. Be sure to scrape down the sides as needed. Add the egg and vanilla extract and beat again just until combines. Add in salt, baking soda, baking powder, and flour. Starting on low speed, mix until combined. The mixture will appear quite dry at first. Add in the crushed candy canes and mix untl combined.
Place the powdered sugar in a bowl. Scoop the cookies in 1 to 1.5 tablespoon portions, roll into a ball, and then roll in the powdered sugar. Place the powder sugar coated dough balls on the cookies sheets, 12 per sheet to allow room for spreading in the oven.
Bake for 11-14 minutes, just until the bottoms are barely brown. The cookies will not be shiny on the tops and may appear to be under done. Remove them f rom the oven and let cool.
Once cooled, dip half of the cookies into white chocolate and lay back onto the parchement lined baking sheets. Sprinkle with crushed candy canes. Let chocolate dry/harden and serve. (you can rush this process by placing the trays in the fridge, freezer, or outside if you live up north like I do!)