Peppermint Candy Cane Christmas Cookies
These festive cookies combine buttery goodness and refreshing peppermint flavors, perfect for holiday gatherings or as delightful gifts.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Should be at room temperature for easy mixing.
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 cups all-purpose flour Sifted to avoid lumps.
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- as needed Red and green sprinkles or crushed candy canes for decoration For a festive touch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, blend the softened butter, granulated sugar, and powdered sugar using an electric mixer until smooth and creamy (about 2-3 minutes).
- Beat in the egg, followed by vanilla extract and peppermint extract.
- In another bowl, sift together the flour, baking powder, and salt, then gradually mix this dry mixture into the creamed mixture until a dough begins to form.
- Divide the dough into two sections. Add a few drops of red food coloring to one half and knead until the color is well distributed.
Baking
- Roll small pieces from both the plain and colored dough to create 6-inch long ropes.
- Twist one red rope and one white rope together gently to form the shape of a candy cane.
- Place each shaped cookie on a baking sheet lined with parchment paper, leaving space in between.
- Bake for 10-12 minutes until the edges turn lightly golden.
- Once baked, allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
- Decorate with sprinkles or crushed candy canes.
Serving Suggestions
- Serve immediately or store for later.
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Notes
For the best result, chill the dough if it's too sticky. Consider storing cookies in an airtight container for up to a week or freeze for longer storage.