Description
Festive Candy Cane Cookies featuring a buttery base and a cool peppermint twist, perfect for holiday gatherings.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon red food coloring
- Crushed candy canes for topping (about 1/2 cup), plus extra for pressing on top
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter and powdered sugar until light and fluffy (about 2–3 minutes).
- Beat in the egg, peppermint extract, and vanilla extract until well combined.
- Gradually add all-purpose flour and salt, mixing until the dough just comes together.
- Divide the dough into two equal portions and add red food coloring to one portion, kneading until evenly colored.
- Roll pieces from each portion into ropes about 4–5 inches long and twist together to form candy cane shapes.
- Place shaped cookies on a baking sheet lined with parchment paper, spacing them about 1 inch apart.
- Bake for 8–10 minutes, until edges are lightly golden and centers are pale.
- Remove from oven, let cool slightly, then sprinkle with crushed candy canes while warm.
- Let cool completely before storing or packing.
Notes
These cookies can be stored in an airtight container at room temperature for 3–4 days or refrigerated for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1.6g
- Cholesterol: 30mg