Ingredients and Weight:
- All-purpose flour: 225g (1 3/4 cups)
- Baking powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted butter, softened: 113g (1/2 cup + 1 tablespoon)
- Granulated sugar: 200g (1 cup)
- Large eggs: 2
- Peppermint extract: 1 teaspoon
- Crushed candy canes: 100g (1 cup)
Preparation Time:
30 minutes
Cooking Time:
10-12 minutes
Difficulty Level:
Easy (1/5)
Preparation Method Steps:
- Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the peppermint extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the crushed candy canes.
- Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly browned.
Nutritional Information:
- Calories: 150 per cookie
- Fat: 8g
- Carbohydrates: 19g
- Protein: 2g
Dish Characteristics:
- Festive red and white color
- Crisp exterior and chewy interior
- Strong peppermint flavor
- Ideal for holiday treats or dessert platters
User Comments:
- "These cookies are so easy to make and they taste amazing! The peppermint flavor is perfect for Christmas."
- "I love the crunchiness of these cookies. They're a great way to end a holiday meal."
- "I've tried many peppermint cookie recipes, but this one is by far the best. It's the perfect balance of sweetness and minty freshness."
Special Precautions and Tips:
- For a stronger peppermint flavor, add an extra 1/2 teaspoon of peppermint extract.
- If the dough is too crumbly, add 1-2 tablespoons of milk.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
