¾ cup unsalted butter, softened to room temperature
1¼ cups granulated sugar
½ tsp vanilla extract
3 candy canes, crushed
2 large eggs
1-1/2 cups unbleached all-purpose flour
½ tsp. kosher salt
¼ tsp. baking powder
Instructions
With the oven rack in the center of the oven, preheat to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
In the bowl of a stand mixer, beat the butter until light and fluffy. Add the sugar and vanilla extract and beat again until incorporated. Scrape down the sides of the bowl with a rubber spatula. Add the candy canes, and beat until incorporated.
Add the eggs one at a time, beating well after each addition.
In a large bowl, sift together the flour, salt and baking powder. With the stand mixer running on its lowest speed, add the flour mixture by the spoonful until fully incorporated.
Using a medium cookie scoop or two tablespoons, drop rounded mounds of dough onto the prepared cookie sheet, leaving two inches between them. Bake for 8-10 minutes, or until the edges begin to brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack for further cooling.
Once cooled, these can be stored in an airtight container for up to four days -- if they last that long.
Recipe by Maine Course at https://mainecourse.bdnblogs.com/2014/12/03/recipes/peppermint-sugar-cookies/