Candy Cane Cookies
Delightful Candy Cane Cookies with a blend of peppermint and almond flavor, perfect for the holiday season.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use high-quality butter for best flavor.
- 1 cup powdered sugar Adds sweetness to the dough.
- 1 large egg Large egg ensures proper texture.
- 1 teaspoon vanilla extract Enhances overall flavor.
- 1 teaspoon almond extract Provides a unique taste.
- 2.5 cups all-purpose flour Provides structure to the cookies.
- 0.5 teaspoon salt Balances sweetness.
- 0.5 teaspoon crushed candy canes or peppermint Gives a festive crunch.
- as needed Red food coloring To achieve the classic candy cane color.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and powdered sugar until smooth and fluffy, about 2 to 3 minutes.
- Beat in the egg, followed by the vanilla and almond extracts.
- Gradually add the all-purpose flour and salt to the butter mixture, mixing until just combined.
- Divide the dough in half. Add red food coloring to one half and mix thoroughly.
- Roll small pieces of each colored dough into thin ropes, about 6 inches long, and twist them together to form candy cane shapes.
- Place shaped cookies on a lined baking sheet, spaced apart.
- Sprinkle crushed candy canes on top of each cookie.
- Bake for about 9 to 12 minutes, or until lightly golden around the edges.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
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Notes
Store in an airtight container at room temperature for up to a week, or freeze for longer storage.