Ingredients
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- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup candy canes, crushed
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 to 4 minutes.
- Beat in the egg, vanilla extract, and almond extract until well incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients, stirring until just combined.
- Gently fold in the crushed candy canes until evenly distributed.
- Use a small cookie scoop or your hands to form tablespoon-sized portions of dough and shape them into a hook or cane shape on the prepared baking sheet.
- Bake in the preheated oven for 10 minutes or until edges are lightly golden.
- Allow to cool before serving.
Notes
These cookies are customizable; try adding peppermint extract or white chocolate chips for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 8g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg