Christmas Cookie Recipe - Candy Cane Crinkles
Happy National Cookie Exchange Day! A wonderful way to get in the holiday spirit and give a delicious gift without breaking the bank is to participate in a cookie exchange. If you've never experienced one or if you want to host one of your own, Real Simple Magazine has some great tips. The best part of this holiday tradition is you get to take home a bunch of delicious cookies as well! Some events involve swapping recipes as well as the actual cookie - the gift that keeps on giving!
A few years ago, Sara Little, Firefly's Marketing Director, was looking for a way to use up some of the candy canes that had collected in her home during the holidays and she found this recipe from Lauren's Latest for Christmas Candy Cane Cookies - and she and her family can't get enough! This is an easy recipe for a soft, chewy sugar cookie mixed with delicious bits of candy cane. We think you'll love it!
Ingredients
- 3 candy canes crushed (1/4 cup)
- ½ cups butter softened
- 1 cup granulated sugar
- ½ teaspoons vanilla extract
- 1 egg
- ¼ teaspoons salt
- ¼ teaspoons baking powder
- ⅛ teaspoons baking soda
- 1-½ cup all purpose flour
- ½ cups powdered sugar
Directions
- Preheat oven to 350 degrees. Grease light colored baking sheets with nonstick cooking spray, line with parchment paper or use silicone baking mat and set aside.
- Place candy canes into a plastic food storage bag and crush using a rolling pin. Set aside.
- In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla and egg. Scrape sides and mix again. Stir all dry ingredients together in a small bowl and then in pour into the mixer and slowly mix until just combined, excluding the powdered sugar. Scrape sides of the bowl and mix again briefly. Stir in crushed candy canes.
- Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on the baking sheet and repeat with remaining dough.
- Bake for 9-11 minutes or until bottoms begins to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to a cooling rack.
