Candy Cane Cookies
Delightful and festive, these Candy Cane Cookies combine the sweetness of sugar cookies with the refreshing taste of peppermint, making them a holiday favorite.
Ingredients
Dough ingredients
- 1 cup unsalted butter, softened Fresh butter creates a rich flavor.
- 1 cup powdered sugar For sweetness and a light texture.
- 1 large egg (room temperature) Helps dough blend smoothly.
- 1 teaspoon vanilla extract Adds flavor.
- ½ teaspoon peppermint extract Key flavor for candy canes.
- 2½ cups all-purpose flour
- ½ teaspoon salt
- as needed gel red food coloring (gel preferred) For coloring the dough.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream the softened butter and powdered sugar together using an electric mixer for 3 to 4 minutes until fluffy.
- Add the room-temperature egg, vanilla extract, and peppermint extract to the mixture. Mix until smooth.
- Blend in the flour and salt gradually until the dough is soft but not sticky.
- Divide the dough in half. Keep one half plain and add red gel food coloring to the other half, kneading until the color is bright.
- Take about 1 teaspoon of each color dough and roll them into ropes about 4 inches long. Twist the ropes together to form candy cane shapes.
- Place the shaped cookies on the lined baking sheets with some space between them.
- Bake for 8 to 10 minutes or until the bottoms are lightly golden. Cool on the pan for about 5 minutes before transferring to a wire rack.
Serving
- Arrange the cooled Candy Cane Cookies on a festive plate for serving. Pair with warm cocoa or spiced tea.
Notes
To store, keep cookies in an airtight container at room temperature, separated with parchment paper. They can last about a week. Reheat in the microwave for a few seconds to enjoy fresh flavor later. You can add crushed candy canes on top for extra crunch.
Nutrition
Serving: 1gCalories: 90kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gSodium: 50mgSugar: 5g
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