Description
Candy Cane Cookies are festive, buttery holiday treats with swirls of red and white dough flavored with vanilla and peppermint. Shaped like classic candy canes, these cookies are perfect for Christmas parties, cookie exchanges, or holiday gifting.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- Red food coloring
Instructions
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, powdered sugar, and granulated sugar until light and fluffy.
- Beat in egg, vanilla extract, and peppermint extract.
- Gradually mix in flour and salt until dough is fully combined.
- Divide dough in half. Add red food coloring to one half and knead until evenly colored, leaving the other half plain.
- Take 1 teaspoon of each dough, roll into ropes, and twist together to form a candy cane shape. Curve the top to resemble a cane.
- Place cookies on prepared baking sheets, spacing them 2 inches apart.
- Bake for 8–10 minutes, until edges are set but not browned.
- Let cookies cool on baking sheet for a few minutes before transferring to wire racks.
Notes
Add cocoa powder to half the dough for a chocolate-peppermint variation.Sprinkle sugar or crushed peppermint candies on top before baking for extra decoration.Swap peppermint extract with almond extract for a flavor twist.Use green food coloring instead of red or alternate colors for variety.Substitute a gluten-free flour blend to make the recipe gluten-free.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg