Candy Cane Cookies
These festive candy cane cookies are buttery and tender, with a subtle peppermint flavor and signature red-and-white twist. Perfect for holiday baking, they’re as fun to shape as they are to eat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- Red gel food coloring
Instructions
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar for 3–4 minutes until light and fluffy.
- Add the egg, vanilla extract, and peppermint extract, and mix until just combined.
- Gradually add the flour and salt, mixing on low speed until a soft dough forms. Adjust with 1 tsp milk if too dry or 1 tbsp flour if too sticky.
- Divide the dough in half. Leave one half plain and color the other half with 5–8 drops red gel food coloring.
- Chill both dough halves for 10 minutes if too soft to handle.
- Take 1 tsp of each dough color, roll into 4-inch ropes, twist together, and bend to form candy cane shapes.
- Place cookies on baking sheets, spacing them about 1 inch apart.
- Bake for 10 minutes, until bottoms are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use gel food coloring to prevent bleeding.
- Chill dough ropes before shaping if they become too soft.
- For a stronger mint flavor, add an extra 1/4 tsp peppermint extract.
- Freeze unbaked dough for up to 3 months.
- Swap peppermint for almond extract for a different twist.
Find it online: https://www.recipebyelena.com/candy-cane-cookies/