Candy Cane Cookies

Preheat oven to 350 degrees. Line a baking sheet with 2 silicone baking mats and set aside. (If you don't have them, use parchment and put the baking sheet on top of another. Baking time might be longer).

Place candy canes into a plastic food storage bag and crush. Set aside.

In a large bowl, cream wet ingredients together until light and fluffy. Scrape sides.

Stir all dry ingredients, excluding the powdered sugar, together in a small bowl and then add into the mixer and slowly mix until just combined. Scrape sides of the bowl and mix again briefly. Stir in crushed candy canes.

Pour powdered sugar onto a large plate.

Roll heaping teaspoons (1 inch scooper) into balls and roll in powdered sugar. Place on the baking sheet about 1 inch apart. Chill in the refrigerator for 10-15 minutes.

Bake for 10-11 minutes or until the cookies look matte.

Remove from oven and cool cookies about 5 minutes before transferring to a cooling rack.