Description
Candy Cane Cookies are festive and delicious treats perfect for the holidays.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Red food coloring
- Crushed candy canes, for decoration
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in vanilla extract, peppermint extract, and egg.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Divide dough in half. Tint one half with red food coloring.
- Roll each dough half into a long rope about 1/2 inch thick.
- Place one red rope and one white rope side by side and twist together.
- Cut into 3-inch lengths and curve the top to resemble a candy cane.
- Place on ungreased baking sheets and bake for 8-10 minutes, or until edges are lightly golden.
- Immediately sprinkle with crushed candy canes.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a stronger peppermint flavor, add more peppermint extract.
- Store cookies in an airtight container at room temperature.
- You can freeze the dough for later use.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg