Candy Cane Cookies
Soft, buttery, and beautifully striped, these Candy Cane Cookies embody the essence of holiday baking, perfect for Christmas cookie trays or cozy evenings.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1.5 tsp pure vanilla extract
- 1 tsp peppermint extract
- 2.5 cups all-purpose flour
- 0.5 tsp baking powder
- 0.25 tsp salt
- Red gel food coloring
- Red sanding sugar or crushed peppermint candy for topping
Instructions
Preparation
- In a large bowl, beat softened butter and sugar until light and fluffy, about 2 minutes.
- Beat in the egg, vanilla extract, and peppermint extract until smooth and well combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture until a soft dough forms.
- Split the dough into two equal portions. Tint one half with red food coloring, leaving the other half plain.
- Wrap both portions in plastic wrap and refrigerate for about 20 minutes for easier handling.
Shaping
- Roll small pieces of red and white dough into ropes. Twist them together and shape into half-moon or cane forms, pressing gently to secure.
- Sprinkle with red sanding sugar or crushed peppermint candy for a festive touch.
Baking
- Place cookies on parchment-lined baking sheets and bake at 375°F (190°C) for 8–10 minutes, until set but not browned.
- Let cookies rest on the sheet for 2 minutes, then transfer to a cooling rack.
Notes
Keep cookies in an airtight container for up to 1 week. Freeze shaped dough for up to 1 month. For extra peppermint flavor, mix finely crushed candy canes into the dough before shaping. Arrange on a white holiday platter for serving.