Candy Cane Cookies
Delightful candy cane cookies featuring festive red and white stripes with a refreshing peppermint flavor, perfect for the holiday season.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use room temperature butter for best results.
- 1 cup powdered sugar
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract Adjust to taste for stronger flavor.
Dry Ingredients
- 2½ cups all-purpose flour
- ½ teaspoon salt
Coloring
- red food coloring (gel preferred) For vibrant color.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large mixing bowl, beat softened unsalted butter and powdered sugar together until fluffy, about 3-4 minutes.
- Add the large egg, vanilla extract, and peppermint extract; mix until smooth.
- In a separate bowl, whisk together all-purpose flour and salt. Gradually add to the wet mixture while mixing on low speed.
- Divide the dough in half and mix in red food coloring to one half until the desired color is achieved.
Shaping and Baking
- Take about one teaspoon of both the red and white dough; roll each piece into a 4-inch rope.
- Twist the red and white ropes together to form candy cane shapes.
- Place shaped cookies on prepared baking sheets with enough space in between. Bake for 8-10 minutes until lightly golden.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack.
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Notes
For variations, consider adding crushed candy cane on top, chocolate mint flavors by adding cocoa powder, or drizzling a glaze for additional presentation. Store in an airtight container.