Description
Festive candy cane-shaped cookies with a hint of peppermint, a holiday classic that’s as fun to make as it is to eat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- Red food coloring
- 1/4 cup crushed candy canes or peppermint candies (optional for topping)
Instructions
- 1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- 2. In a large bowl, cream butter and powdered sugar until light and fluffy.
- 3. Beat in egg, vanilla, and peppermint extract.
- 4. In a separate bowl, whisk flour, salt, and baking powder. Gradually add to butter mixture until dough forms.
- 5. Divide dough in half. Tint one half with red food coloring.
- 6. Roll a teaspoon of red dough and a teaspoon of plain dough into ropes about 4–5 inches long.
- 7. Twist ropes together and curve the top to form a candy cane shape. Place on baking sheet.
- 8. Bake for 8–10 minutes, or until edges are just set (do not overbake).
- 9. Cool on sheets for 2 minutes, then transfer to wire racks. Sprinkle with crushed candy canes if desired.
Notes
- For vibrant color, use gel food coloring.
- Handle dough gently to prevent breaking while shaping.
- Cookies keep well in an airtight container for up to 1 week or can be frozen for longer storage.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 8g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: candy cane cookies, Christmas cookies, peppermint cookies, holiday baking