Candy Cane Cookies
Delightful holiday treats that capture the essence of the season with festive colors and minty flavor, perfect for any holiday gathering.
Ingredients
Dough Ingredients
- 1 cup unsalted butter, softened At room temperature
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon peppermint extract Adjust for stronger flavor
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Decoration
- as needed Red and green sugar or icing For decorating cookies
Instructions
Preparation
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until light and fluffy (about 3 to 5 minutes).
- Add in the egg and vanilla extract, beating until well combined.
- In another bowl, whisk together the dry ingredients: all-purpose flour, peppermint extract, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until a cohesive dough forms.
Shaping Cookies
- Divide the dough in half; tint one half with red food coloring, kneading until evenly mixed.
- Roll small pieces of the colored and uncolored dough into ropes, then twist them together to form candy cane shapes.
- Place shaped cookies on a lined baking sheet, spacing them slightly apart.
Baking
- Bake for 9 to 10 minutes, or until edges are lightly golden.
- Remove from oven and cool before decorating.
Decorating
- Once cooled, decorate the cookies with red and green sugar or icing as desired.
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Notes
Ensure all ingredients are at room temperature for a smoother dough. If dough is too soft, chill in the fridge for 15-30 minutes before shaping.