Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
15 mins
Total Time:
40 mins
Servings:
36
Yield:
36 cookies
Ingredients
Icing:
- ¾cupconfectioners' sugar
- 5teaspoonswarm water
- 2tablespoonscrushed peppermint candy canes, or to taste (Optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line with parchment paper.
Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat in egg until completely incorporated.
Mix in flour and salt to form a soft dough. Fold in crushed candy canes.
Roll dough into walnut-size balls and place 1 inch apart onto prepared baking sheets.
Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely, 8 to 10 minutes more.
Meanwhile, make the icing: Whisk confectioners' sugar and warm water together in a small bowl until smooth.
Dip the top of a cookie into icing, then sprinkle with crushed candy canes. Repeat with remaining cookies. Allow icing to set before serving, at least 5 minutes.
Nutrition Facts (per serving)
| 123 | Calories |
| 5g | Fat |
| 18g | Carbs |
| 1g | Protein |
