Candy Cane Cookies
Delightful and festive candy cane cookies with vibrant red and green swirls and a refreshing peppermint flavor, perfect for holiday celebrations.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 1 1/2 cups sugar
- 1 large egg
- 1 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
Coloring and Toppings
- 1 bottle Red food coloring For coloring half the dough.
- 1 bottle Green food coloring For coloring half the dough.
- Crushed candy canes For topping.
- Chocolate for dipping (optional) Melted for dipping cookies.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the flour, baking soda, and salt.
- In another bowl, cream together the softened butter and sugar until smooth and fluffy.
- Beat in the egg, peppermint extract, and vanilla extract.
- Gradually blend the dry ingredients into the wet mixture until smooth and slightly tacky.
- Divide the dough in half and color one half with red food coloring.
Shaping and Baking
- Roll a tablespoon of each colored dough into long ropes.
- Twist the red and uncolored ropes together to form the iconic candy cane shape.
- Place the formations on a lined baking sheet and sprinkle with crushed candy canes.
- Bake in the preheated oven for 8-10 minutes until lightly golden.
- If desired, dip cooled cookies in melted chocolate.
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Notes
Store cookies in an airtight container lined with parchment paper. Can be frozen for up to three months. To personalize your cookies, try using different colors or shapes.