Candy Cane Cookies
These candy cane cookies are bright, minty, and simple to make, perfect for holiday trays and gifts.
Ingredients
For the Cookies
- 1 cup butter, softened Soften but do not melt for best texture.
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon peppermint extract Can be omitted for a milder flavor.
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- Red and green food coloring Use gel food coloring for brighter colors.
- to taste crushed candy canes for topping Add immediately after baking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and powdered sugar until fluffy.
- Beat in the egg, vanilla extract, and peppermint extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix this into the wet ingredients until combined.
- Divide the dough in half. Color one half with red food coloring and leave the other half white.
- Take a small piece of each colored dough and roll them into long ropes (about 6 inches long). Twist the red and white ropes together to form a candy cane shape.
- Place the shaped cookies on a baking sheet lined with parchment paper and bake for 9–11 minutes or until lightly golden.
- Remove from oven and sprinkle with crushed candy canes while still warm. Let cool before serving.
Notes
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed container for up to 3 months. If you add crushed candy canes, use an extra layer of parchment between cookies to avoid sticking.