Peppermint Candy Cane Christmas Cookies
Delightful festive cookies with vibrant red and white stripes, combining the rich flavors of peppermint and buttery cookie for a perfect holiday treat.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Room temperature for easy mixing
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 cups all-purpose flour Sifted
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Decoration
- to taste Red and green sprinkles or crushed candy canes For festive decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream the softened butter with granulated and powdered sugar for about 2-3 minutes.
- Beat in the egg, vanilla extract, and peppermint extract until well combined.
- In another bowl, sift together the flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture until a dough forms.
- Divide the dough into two equal portions; color one half with red food coloring.
Shaping and Baking
- Roll small pieces from both the red and white doughs into ropes about 6 inches long.
- Twist one red and one white rope together to form a candy cane shape and press the ends gently to seal.
- Place each shaped cookie on a baking sheet lined with parchment paper, spacing them out.
- Bake the cookies for about 10-12 minutes until edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Once cool, decorate with red and green sprinkles or crushed candy canes.
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Notes
Store cookies in an airtight container for up to one week or freeze them for longer storage. For exciting variations, try chocolate drizzle or different shapes.