Candy Cane Cookies
These cookies are a great way to use up leftover candy canes or just get into the festive spirit. Chewy, minty and deliciou!
Prep Time15 minutes mins
Cook Time12 minutes mins
Course: Afternoon Tea, Dessert, Snack
Cuisine: American, British
Keyword: baking
Servings: 12 cookies
- 125 g unsalted butter at room temperature
- 185 g soft brown sugar
- 1 teaspoon vanilla extract
- 1 egg beaten
- 1 tbsp milk
- 215 g plain flour
- 1 teaspoon baking powder
- 100 g Candy Canes – Roughly five crushed
To decorate
- 20 g Candy Canes – Roughly two chopped into pieces
Preheat oven to 160c/325f/Gas Mark 3. Line a baking tray with baking paper.
Cream butter and sugar in a large bowl. Mix in the vanilla extract and gradually add the egg – beating well. Stir in the milk.
Sift the flour and baking powder into a large bowl and then fold into the butter and egg mixture. Stir in half the crushed candy canes.
Scoop tablespoons of cookie dough mixture and roll over the rest of the crushed candy canes before placing onto baking sheets leaving approx 4cm between each one as they expand.
Bake for 12 mins or until light browned. They should still be soft in the centre!
Leave to cool slightly and enjoy.