Description
These festive Candy Cane Cookies are buttery, lightly sweet, and have a hint of peppermint flavor. Twisted red and white dough creates a fun, holiday-inspired shape, making them a favorite for cookie exchanges and Christmas celebrations!
Ingredients
Units
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- Red food coloring
Topping (Optional)
- 1/4 cup crushed peppermint candies or candy canes
- 2 tablespoons granulated sugar
Instructions
- Preheat & Prepare Dough:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the egg, vanilla extract, and peppermint extract, mixing until well combined.
- Mix Dry Ingredients:
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Color & Shape Dough:
- Divide the dough in half. Add red food coloring to one half and mix until evenly colored.
- Take a small piece of red dough and a small piece of white dough, rolling each into a 4-inch rope.
- Twist the ropes together and gently curve the top to form a candy cane shape.
- Bake:
- Place cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are just set but not browned.
- Add Topping (Optional):
- While warm, sprinkle with a mixture of crushed peppermint candies and sugar.
- Cool & Serve:
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Be gentle when shaping the dough to prevent breakage.
- Store in an airtight container at room temperature for up to a week.
- For extra peppermint flavor, add ¼ teaspoon more peppermint extract.