Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/4 cup (30g) powdered sugar
  • 1 1/4 cups (155g) all-purpose flour
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (60g) finely crushed candy canes
  • 1/2 tsp (2.5ml) peppermint extract
  • 1/2 cup (60g) powdered sugar, sifted

Instructions:

  1. Cream together the softened butter and 1/4 cup of powdered sugar until the mixture is pale and fluffy. Stir in the peppermint extract.
  2. Gradually fold in the flour and salt until a soft dough forms, then gently stir in the crushed candy canes.
  3. Preheat oven to 350°F (175°C). Scoop about 1 tablespoon of dough and roll into 1-inch balls. Place on parchment-lined sheets 2 inches apart.
  4. Bake for 12-15 minutes. Cookies should remain pale and matte, not brown.
  5. While cookies are still warm from the oven, roll each one in the sifted powdered sugar. Place on a wire rack to cool completely.
  6. Once cold to the touch, roll the cookies in powdered sugar a second time to set the final velvet finish.