A thick soft and buttery sugar cookie, cut out in your favorite holiday design and filled with crushed candy canes. Then dipped in a red and white swirl glaze. These cookies scream candy cane, peppermint, and holiday!
In a food processor add your candy canes and pulse on high until they are finely chopped. Set aside.
In the bowl of a stand mixer beat your butter until soft and airy. Add your sugar and beat until combined. Add your egg and vanilla and beat until combined.
In a small bowl combine your flour, salt and baking powder. slowly add your dry ingredients to your wet ingredients and mix until combined. beat on high until your dough is a crumbly texture. It may look too dry to you but that is ok.
fold your candy canes into your dough.
Using your hands Knead your dough together into a ball. Then transfer ball onto a floured surface.
Using a rolling pin, roll out your dough until it is about ½ inch thick. Then using your desired cookie cutter, cut out your cookies and transfer each cookie to a lined cookie sheet.
Knead together your remaining scraps and repeat twice until you get about 18 cookies. any scraps after that can be discarded.
Place cookies in the freezer for 30 minutes and let chill.
Bake cookies at 375 degrees for 12 minutes.
Take out and let cool.
Glaze
In a medium bowl, add you powdered sugar and milk and whisk until combined. Start by adding 1 drop of food coloring and use a knife to swirl it through the glaze. Dip each cookie into the glaze and pull straight up allowing excess glaze to drip off. Let cookies rest glaze side up.