Oven, Electric hand mixer, Sheet Tray
Preheat the oven to 350°F. In a medium bowl, combine the flour, baking soda, baking powder & a pinch of salt.
Add the candy canes to a plastic zip-top bag. Use a rolling pin to crush up the candy into small bits. (3 crushed candy canes should equal about a 1/4 cup)
In a large bowl, add room temp butter, brown sugar & granulated sugar. Beat it all together with an electric hand mixer for 2-3 min.
Add the vanilla extract & egg. Continue mixing until well-combined. Scrap down the sides of the bowl so everything is incorporated.
Add in the dry ingredients in two batches, mixing thoroughly each time. Fold in most of the crushed candy cane bits with a rubber spatula or spoon (reserve 1 tbsp of the candy for topping).
Use a cookie scoop or tbsp to portion out the cookies. Roll into a ball & arrange the cookies on a parchment-lined sheet tray. (You may need 2 trays to spread out all the cookies!) Press a bit of the leftover candy cane on the top of each cookie. Bake the cookies in the oven at 350°F for 9-12 min, removing just before the edges turn brown.
Rest the cookies for 5 min on the sheet tray before transferring to a cooling rack to cool completely. Serve the cookies & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Crushed Candy Cane Cookies" contains 91 Energy, 4 g of Fat, 12 g of Carbohydrates, 1 g of Protein, 0.29 g of Fiber.