Cookie Dough

• Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
• In a stand mixer fitted with the paddle attachment, beat granulated sugar (1) and softened butter (2) on medium speed until light and fluffy, about 2–3 minutes.
  0.75 cup granulated sugar, 0.75 cup unsalted butter
• Add the egg (3) and vanilla extract (4), mixing on low speed until just combined, about 30 seconds.
  1 large egg, 1 teaspoon vanilla extract
• In a separate bowl, whisk together all-purpose flour (5), baking powder (6), and salt (7). Add to the mixer in two additions, mixing on low until just combined.
  2.25 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon salt
• Gently fold in crushed candy canes (8) until evenly streaked through the dough.
  0.33 cup crushed candy canes
• Scoop 1½ tablespoons of dough into balls, place 2 inches apart on prepared sheets, flatten slightly, and sprinkle with extra candy cane bits.
• Bake for 9–11 minutes, until edges are set and lightly golden, then cool on the sheet for 5 minutes before transferring to a wire rack.