Candy Cane Cookies
Delightful holiday cookies with rich flavors of vanilla and almond, swirled with red and white colors, and topped with crunchy crushed candy canes.
Ingredients
Dough Ingredients
- 1 cup unsalted butter, softened Make sure it's at room temperature.
- 1 cup powdered sugar
- 1 large egg Should be at room temperature.
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract Can be substituted with additional vanilla extract.
- 2.5 cups all-purpose flour
- 0.5 teaspoon salt
- 0.5 teaspoon crushed candy canes or peppermint For topping.
- 1 drop red food coloring To color one half of the dough.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and powdered sugar until smooth and fluffy, about 2-3 minutes.
- Beat in the egg, vanilla extract, and almond extract until well combined.
- Gradually mix in the all-purpose flour and salt until just combined; be gentle to avoid tough cookies.
- Divide the dough in half and add red food coloring to one half, mixing until the desired shade is achieved.
- Roll small pieces from each colored dough into thin ropes and twist them together to form candy cane shapes.
Baking
- Place shaped cookies on a lined baking sheet and sprinkle with crushed candy canes.
- Bake in the preheated oven for 9-12 minutes, until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Notes
Store cookies in an airtight container at room temperature for up to a week or freeze them wrapped separately for up to three months. For variations, try chocolate dough or stuffed cookies.