Candy Cane Cookies
Delightful, festive cookies with beautiful red and white stripes and a refreshing peppermint flavor, perfect for the holiday season.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Make sure butter is at room temperature.
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract Essential for the candy cane flavor.
Coloring & Toppings
- 1 drop red food coloring For the festive twist.
- 1 drop green food coloring For the festive twist.
- to taste cups powdered sugar For dusting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium-sized bowl, combine the flour, baking powder, and salt. Whisk together.
- In a larger bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add in the egg, vanilla extract, and peppermint extract to the butter mixture and mix well.
- Gradually add the dry mixture to the wet mixture and mix until well combined.
- Divide the dough in half. Leave one half plain and color the other half with red food coloring.
- Roll out small pieces of each colored dough into 6-inch long ropes.
- Twist the red and white ropes together and shape them into candy cane forms.
- Place the shaped cookies on a baking sheet lined with parchment paper.
Baking
- Bake cookies for about 8-10 minutes or until the edges are lightly browned.
- Remove from the oven and let cool for a few minutes before dusting with powdered sugar.
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Notes
For best flavor, use high-quality ingredients. Don't overmix the dough to avoid tough cookies.