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Buttery Almond Candy Cane Cookies

Delightful melt-in-your-mouth cookies infused with almond essence and festive crushed candy canes, perfect for winter gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup unsalted butter, softened Make sure it's at room temperature.
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 4 cups all-purpose flour Fluff up before measuring.
  • 1/2 teaspoon baking soda
  • 1 teaspoon almond extract Can substitute with vanilla extract.
  • 1/2 teaspoon vanilla extract
  • 1/2 cup crushed candy canes Plus extra for topping.
  • pinch salt salt Enhances flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy, about 3-5 minutes.
  3. Mix in the almond extract and vanilla extract until well-combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually stir this mixture into the wet ingredients until a dough forms.
  5. Gently fold in the crushed candy canes, ensuring they are evenly distributed.
  6. Scoop rounded tablespoons of dough and place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  7. Bake in your preheated oven for 10-12 minutes or until the edges are slightly golden.
  8. Allow them to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

For a different flavor twist, use equal amounts of vanilla extract instead of almond extract. If the dough becomes too warm, chill for about 30 minutes before baking to maintain shape.