These minty cookies don't spread much; instead they bake into puffy balls. Dipped in melted white chocolate and sprinkled with crushed candy, they're a delightful holiday sweet.




  • Stir together flour and salt in medium-size bowl.

  • Beat butter and sugar in large bowl until smooth and creamy. Beat in egg. Beat in peppermint and vanilla extracts.

  • On low speed, beat in flour mixture. Shape dough into a ball; wrap in plastic wrap. Refrigerate 1 hour.

  • Heat oven to 375°F. Coat baking sheets with nonstick cooking spray.

  • Shape dough into 1-inch balls for a total of 36 cookies; place on prepared baking sheets.

  • Bake at 375°F for 10 to 12 minutes or until bottoms are lightly browned. Transfer cookies to wire racks to cool completely. When cool, brush with melted white chocolate; dip in chopped candy canes. Let harden on parchment or waxed paper.

Nutrition Facts

110 calories; 5 g total fat; 3 g saturated fat; 14 mg cholesterol; 25 mg sodium. 16 g carbohydrates; 0 g fiber; 1 g protein;