Low Sodium Candy Cane Cookies

Total time1 hr 25 min

Prep time35 min

Cook time20 min

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Ingredients

24 servings

For the dough

1 cup (2 sticks) unsalted butter, softened
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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1 cup powdered sugar, sifted
1 large egg
1 ½ tsp peppermint extract
½ tsp vanilla extract
2 ½ cups all-purpose flour
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp red gel food coloring

For finishing

3 tbsp crushed candy canes
2 tbsp granulated sugar

Instructions

1
Beat the softened butter and powdered sugar together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes.
2
Add the egg, peppermint extract, and vanilla extract and beat on medium speed until fully incorporated, about 1 minute, scraping down the sides of the bowl as needed.

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