Candy Cane Puffs
Delight your taste buds this holiday season with these melt-in-your-mouth Candy Cane Puffs, a festive treat bursting with peppermint charm. These pillowy cookies start with a buttery, light dough infused with vanilla and peppermint extracts, creating the perfect base for their delicate texture. Once baked to golden perfection, each cookie is rolled in a powdery coat of sweetness and crowned with a sprinkling of crushed candy canes, adding a delightful crunch and signature holiday flair. Ready in just under 30 minutes, these whimsical, bite-sized delights are perfect for cookie exchanges, holiday parties, or as a sweet indulgence with a warm cup of cocoa. Make these easy-to-follow peppermint cookies your go-to Christmas treat this year!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 100 grams Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Peppermint extract
- 130 grams All-purpose flour
- 20 grams Cornstarch
- 0.25 teaspoon Salt
- 50 grams Crushed candy canes
- 60 grams Powdered sugar
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and peppermint extract to the butter-sugar mixture. Beat until well combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until fully incorporated and a soft dough forms.
Using a small cookie scoop or a teaspoon, form the dough into small balls about 1 inch in diameter, and place them 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 10-12 minutes, or until the edges are just set and the bottoms are lightly golden.
While the cookies are baking, sift the powdered sugar into a shallow bowl and prepare the crushed candy canes in another small bowl.
Once baked, allow the cookies to cool for 2-3 minutes on the baking sheet. While they are still warm, gently roll each cookie in the powdered sugar until coated.
Sprinkle the tops of the cookies with the crushed candy canes, gently pressing them into the surface to adhere.
Transfer the cookies to a wire rack to cool completely. Store in an airtight container for up to a week.
Nutrition Facts
Calories |
2318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.7 g | 138% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 726 mg | 32% | |
| Total Carbohydrate | 329.1 g | 120% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 208.8 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 70 mg | 5% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 245 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
