A new twist on the classic cookie and a great way to use up those candy canes.
Ingredients
2-3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
1-1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 tablespoons granulated sugar
12 crushed candy canes
Directions
- Whisk together the flour, cream of tartar, baking soda and salt in a medium bowl. Set aside.
- Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
- Gradually stir in the flour mixture, beating on low speed just until the flour is blended.
- Chill the dough for at least 30 minutes.
- Preheat oven to 350°F. Line baking sheets with parchment paper or a baking mat and put in refrigerator to chill.
- In the meantime, mix together the sugar and crushed candy canes in a small bowl.
- Scoop 1-inch balls of dough and roll in the crushed candy canes to coat.
- Place on chilled cookie sheet about 2 inches apart and bake for 10 minutes.
- Chill the dough and cookie sheets between batches.
- Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack. Store cookies in an airtight container.
Notes
- Kindly contributed by Beth, who adds: “These were a staple in the house growing up. Over the years I’ve adapted them to fit almost any holiday. Try pumpkin spice for holidays…Very yummy! Enjoy and Merry Christmas!”