Candy Cane Crinkles

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.

Place candy canes into a plastic food storage bag and crush them using a rolling pin. Set aside.

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.

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.

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.

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.

*If using a non stick darker baking tray, reduce baking time by about 2 minutes.