First - cream the butter and sugars.

Add in the eggs and vanilla.

Mix in the dry ingredients slowly and ensure they are properly mixed.

Then, stir in the crushed candy canes. In this recipe, when I first tried it out, I added about 1 1/2 cups of candy cane - way, way too much! If you want just a hit of the flavour, add in 1/4 of a cup. All of the candy canes started to melt into the cookie while in the oven causing my cookies to get very flat and then almost glazed over on the top. They still tasted great, but they didn't look so appetizing. Stick to the 1/2 cup - 1/4 cup of crushed candy cane and you'll be good.

Bake at 350 degrees for 14-16 minutes.

Let cool for 5 and then they're good to eat.