Candy Cane Cookies
Festive red and white peppermint cookies shaped like candy canes, perfect for holiday trays and cookie exchanges.
- Prep Time: 20 min
- Cook Time: 12 min
- Total Time: 32 min
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- Red food coloring
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, vanilla, and peppermint extract.
- In another bowl, whisk flour, salt, and baking powder. Gradually add to the butter mixture, mixing until combined.
- Divide dough in half. Tint one half red with food coloring.
- Roll small pieces of each dough into ropes. Twist red and white ropes together and shape into candy canes.
- Bake for 10-12 minutes or until edges are lightly golden. Cool on wire racks.
Notes
- Chill dough for 30 minutes if it’s too soft to shape.
- Use gel food coloring for vibrant color.
- Drizzle with icing for extra shine.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg