Candy Cane Crinkles

Directions

1. 1
   Preheat oven to 350 degrees F. Grease light colored baking sheets with non stick cooking spray, or line with parchment paper or a silicone baking mat and set the sheets aside.
2. 2
   Place candy canes into a plastic food storage bag and crush them using a rolling pin. Set aside.
3. 3
   In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla and egg. Scrape sides of the bowl and mix again. Set aside.
4. 4
   Stir together all dry ingredients (everything that remains on the list, except the powdered sugar) in a small bowl and then add it into the creamed mixture and slowly mix until just combined. Scrape sides of bowl and mix again briefly. Stir in crushed candy canes.
5. 5
   Pour the powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
6. 6
   Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
7. 7
   *If using a non stick darker baking tray, reduce baking time by about 2 minutes.