Candy Cane Christmas Cookies
Delightful candy cane cookies embodying the holiday spirit with vibrant colors and peppermint flavor, perfect for festive gatherings.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon peppermint extract
- 1/2 cup crushed candy canes (plus more for garnish)
Decorations
- Red and white icing for decorating
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a medium bowl, combine flour, baking powder, and salt.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time and stir in vanilla and peppermint extracts.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in crushed candy canes.
- Take small sections of the dough and roll them into long, thin ropes about 6 inches in length. Bend one end to form a hook shape.
Baking
- Place each shaped candy cane on the prepared baking sheet about an inch apart.
- Bake for 8 to 10 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
- Once cooled, decorate with red and white icing and sprinkle additional crushed candy canes on top.
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Notes
Store cookies in an airtight container to maintain freshness. They can last for about a week at room temperature and can be frozen for up to three months.