Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon peppermint extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- A pinch of salt
- 1/2 cup crushed candy canes
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
- Add the egg and peppermint extract to the mixture, and mix well.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Gently fold in the crushed candy canes.
- Drop tablespoons of dough onto the prepared baking sheets, leaving space between each biscuit.
- Bake for about 10-12 minutes or until the edges are lightly golden.
- Let the biscuits cool on the baking sheets for a couple of minutes before transferring them to a wire rack.
- Optional: Drizzle a glaze made of powdered sugar and milk over the cooled biscuits for added sweetness.
Notes
These biscuits can be stored in an airtight container for up to a week or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian