Candy Cane Cookies
Delightful candy cane cookies with a tender texture and sweet peppermint flavor, perfect for the holiday season.
Ingredients
Dough Ingredients
- 1 cup unsalted butter, softened Use softened butter for easy mixing.
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2.5 cups all-purpose flour
- 0.5 teaspoon salt
- as needed drops red gel food coloring Use as needed for color.
- 0.25 cup granulated sugar (for rolling)
Instructions
Preparation
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the egg, then mix in the vanilla and peppermint extracts.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Divide the dough in half. Keep one half plain and add red gel food coloring to the other half, mixing until evenly colored.
- Wrap both doughs in plastic and chill for at least 30 minutes.
Baking
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll 1 teaspoon each of red and plain dough into ropes about 4 inches long.
- Twist one red and one white rope together, shape into a candy cane or ring, and pinch the ends to seal.
- Roll the shaped cookies in granulated sugar and place them on the prepared baking sheet.
- Bake for 8–10 minutes until just set but not browned.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to one week. Can be frozen for up to three months.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 50mgSugar: 6g
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