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Festive Candy Cane Cookies

Candy Cane Cookies - featured image

These Festive Candy Cane Cookies are adorable, delicious, and perfect for holiday baking with a subtle peppermint kick and whimsical candy cane shape.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2 3/4 cups (345g) all-purpose flour
  • 1/4 teaspoon salt
  • Red food coloring

Instructions

  1. In a large mixing bowl, cream together 1 cup (227g) unsalted butter and 1 cup (200g) granulated sugar until light and fluffy (about 2-3 minutes).
  2. Beat in 1 large egg, 2 teaspoons vanilla extract, and 1/2 teaspoon peppermint extract. Mix until fully combined.
  3. In a separate bowl, whisk together 2 3/4 cups (345g) all-purpose flour and 1/4 teaspoon salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. If the dough feels sticky, add a tablespoon of flour at a time until it’s manageable.
  5. Divide the dough into two equal portions. Add red food coloring to one half and knead until the color is evenly distributed.
  6. Wrap both dough portions in plastic wrap and chill for at least 1 hour to firm up.
  7. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. Take small portions of the red dough and white dough. Roll each into a thin rope (about 4 inches long). Twist the ropes together and shape into a candy cane.
  9. Place the candy cane shapes on the prepared baking sheet, spacing them about 1 inch apart.
  10. Bake for 8-10 minutes, or until the edges are just starting to turn golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

Chill the dough to prevent spreading, use parchment paper for easy cleanup, and avoid overbaking for soft cookies.

Nutrition

Keywords: Candy Cane Cookies, Holiday Baking, Christmas Cookies, Peppermint Cookies