Ingredients
Cookie Dough
- 1/2 cup salted butter, at room temperature
- 3/4 cup granulated sugar (or granulated cane sugar)
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 1 large egg
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup chopped candy canes
Instructions
- Prepare baking sheets: Line two medium sheet pans with parchment paper and set aside. Leave space in the fridge to chill the cookie dough pans later.
- Mix wet ingredients: In a large bowl, beat the 1/2 cup salted butter, 3/4 cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon peppermint extract, and 1 large egg with an electric mixer until the mixture becomes light and fluffy, ensuring even incorporation and aeration.
- Sift dry ingredients: In a separate medium bowl, sift together the 1 2/3 cups all-purpose flour and 1/2 teaspoon baking soda to remove lumps and ensure even distribution.
- Combine wet and dry ingredients: Gradually add the sifted flour mixture to the butter and egg mixture. Using a spatula, gently fold the ingredients together until just combined to avoid overmixing and maintain a tender cookie texture.
- Add peppermint candy: Fold in the 1/2 cup chopped candy canes evenly throughout the dough, giving the cookies their signature peppermint crunch and festive look.
- Shape dough balls: Scoop and roll the dough into uniform-sized balls and place them on the prepared sheet pans, leaving about 2 inches between each ball to allow room for spreading during baking.
- Chill dough: Refrigerate the sheet pans with dough balls for 30 minutes. Chilling firms the dough, helps prevent excessive spreading, and intensifies flavors.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies directly from the fridge for 9-11 minutes, or until the centers are still soft but edges are lightly golden. This ensures a chewy interior with a slight crisp outside.
- Cool and serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack. Cool completely before serving to set the texture and flavors.
Notes
- Using room temperature butter is key for achieving a light and fluffy dough.
- Chilling the dough not only reduces spreading but enhances the peppermint flavor.
- For a stronger peppermint taste, you can increase the peppermint extract slightly, but be cautious as it can overpower.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can substitute candy canes with peppermint baking chips if preferred.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
