Candy Cane Cookies
Delight in the festive colors and peppermint flavor of these charming candy cane cookies, perfect for sharing during the holiday season.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2½ cups all-purpose flour
- ½ teaspoon salt
- Red food coloring (gel preferred for vibrant color)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and powdered sugar using an electric mixer for about 3-4 minutes until light and fluffy.
- Beat in the egg, vanilla extract, and peppermint extract until the mixture is smooth.
- In a separate bowl, whisk together the flour and salt, then gradually add to the wet ingredients on low speed until a soft dough forms.
- Divide the dough in half. Color one half with red food coloring, kneading until evenly distributed.
- Take about a teaspoon of both the red and white dough, roll into 4-inch ropes, then twist them together to form a candy cane shape.
- Place the shaped cookies on the prepared sheets, leaving space in between as they will spread while baking.
Baking
- Bake the cookies in the preheated oven for about 8-10 minutes, until the bottoms are lightly golden.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Notes
To enhance your candy cane cookies, consider sprinkling crushed candy canes on top before baking. Store cookies in an airtight container at room temperature for up to a week, or freeze for up to 3 months.