Try this Candy Cane Cookies recipe, or contribute your own.

Still searching for what to cook ?

Name: Candy Cane Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 1/2 cups all-purpose flour; 1/2 tsp baking powder; 1/2 tsp salt; 1/2 cup candy canes finely chopped; 1 cup unsalted butter at room temperature; 3/4 cup granulated sugar; 1 egg

Find the most delicious recipes here

INGREDIENTS

2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup candy canes ; finely chopped
1 cup unsalted butter ; at room temperature
3/4 cup granulated sugar
1 egg

INSTRUCTIONS

Gather into a ball. Divide dough in half, then flatten into two discs and wrap in wax paper. Chill until firm, about 1 hour or overnight.

Position racks in top and bottom thirds of oven. Preheat to 350F. Line 2 baking sheets with parchment.

Roll cookies into 1-in. balls and arrange 1 in. apart on prepared sheets. Cookies will spread when baked. Bake in top and bottom thirds of oven, switching halfway through, until cookies are just turning golden around the edges, 12 to 15 min. Let cookies cool on sheets for 1 min, then transfer to a rack to cool completely. Repeat with remaining dough. Cookies will keep well, stored in an airtight container at room temperature, up to 5 days.

NOTES

Alert editor

Candy Cane Cookies

2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup candy canes finely chopped
1 cup unsalted butter at room temperature
3/4 cup granulated sugar
1 egg

Stir flour with baking powder, salt and candy canes in a medium bowl. Set aside. Beat butter with granulated sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg. Gradually beat in flour mixture until combined.
Gather into a ball. Divide dough in half, then flatten into two discs and wrap in wax paper. Chill until firm, about 1 hour or overnight.
Position racks in top and bottom thirds of oven. Preheat to 350F. Line 2 baking sheets with parchment.
Roll cookies into 1-in. balls and arrange 1 in. apart on prepared sheets. Cookies will spread when baked. Bake in top and bottom thirds of oven, switching halfway through, until cookies are just turning golden around the edges, 12 to 15 min. Let cookies cool on sheets for 1 min, then transfer to a rack to cool completely. Repeat with remaining dough. Cookies will keep well, stored in an airtight container at room temperature, up to 5 days.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (710g)
Recipe Makes: 1

Calories: 3001
Calories from Fat: 1919 (64%)

Amt Per Serving		% DV

	Total Fat 213.2g	284 %
	Saturated Fat 132.3g	662 %
	Monounsaturated Fat 54.7g
	Polyunsanturated Fat 9.3g
Cholesterol 557.4mg		172 %
Sodium 4140.1mg		143 %
Potassium 686.5mg		18 %
Total Carbohydrate 237.8g		70 %
	Dietary Fiber 8.4g	34 %
	Sugars, other 229.3g
Protein 36.9g		53 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 3001

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe