1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/3 cup candy cane powder*
1/4 cup whole milk
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
DIRECTIONS
Preheat oven to 375* F.
Line dark baking sheets with silicone mats or parchment paper, set aside.
In a bowl, mix together flour, baking powder and salt, set aside.
With the paddle attachment on a stand mixer, cream the butter, and sugar until light and fluffy. Mix in egg, then vanilla until thoroughly combined. Then add in candy cane powder.
Add in approximately 1/3 of flour mixture to cream mixture, and slowly combine. Add in 1/2 of the milk, and slowly combine. Repeat. Then add the last 1/3 of flour, and mix until just barely incorporated.
Scoop dough into one inch balls, I used a tablespoon-sized scoop, and place onto cookie sheet, approximately 2 inches apart. The cookies will spread.
Bake for 7 to 8 minutes, until edges are slightly golden brown. Let cool for 2 minutes on baking sheet. Then transfer cookies to a wire rack to cool completely.
*It took approximately 14 mini-candy canes.. I just threw them into a food processor and pulsed them until it was mostly powder, there were still some slightly larger chunks of candy cane-those are good!
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